Testing out a set of NOS Oneida 18/10 stainless fish knives and forks bought on eBay recently. Good cutlery is important for fine dining.  Show me your flatware

Smoked haddock






Cod






Sea bass






Rob

Shazanz are still going, yay!



It's been done up since I was last there. Very nice.  I like the neon chilli sauce & mayonnaise sign inside. It says something else but can't make it out.

Rob

It will be 3 years in June since anyone new joined. Like I said somewhere, it's proper exclusive on here.

Seriously though CRO is still a major resource for BIR cooking. Only recently I saw one of the big FB curry groups citing a post from here. One of CT's, on a chicken jhul (or similar) curry.  I have also seen one of Santa's posts (and others) referenced. I suspect when we are open for business again there will be many new members chomping at the bit to sign up. The FB groups are fine, but there is no real analysis, or critique, like here. So, in the meantime, it's good we are here to keep the fires burning.

Rob

Rob

If it looks like dog chews and smells like dog chews ... it's dog chews!

But the Iceland stuff is the closest I've ever found to the real thing, while admittedly still sadly lacking compared to the real stuff. The way you cook it is important though. The best way I found was put a lump of the meat, because it is a lump when frozen, on a plate with a couple of sheets of kitchen roll under to mop up the excess grease. Microwave for about 1 minute, just to loosen the frozen lump, and then manually separate the pieces and spread them out so as to not be touvhing other pieces. This ensures no cold spots on the finished product and more even cooking. Then microwave again for about 30 seconds, depending on the microwave. You're just aiming to heat it to an acceptable temperature to eat so keep an eye on it on the second go. It's really easy to overdo it and it becomes tough. Done this way as far as I can tell it's virually identical to the real thing in texture. Frying pan method etc. doesn't work half as well and ruins the final texture.

Sorry to hear that T63
The first dish I made when I bought the Dishoom book was their house black dal and unfortunately I didn’t really think it was anything special. Granted, nothing I cook will be as delicious as the dal makhani I first experienced in Ahmedabad, but still disappointing.
Same with their chicken Ruby.
The one thing I keep returning to is their Sheekh Kebab recipe. Makes great keema for rice dishes too.
Spring almost here in Chicago and will soon be able to bring out the grill and cook outdoors for ‘proper’ kebabs etc.
Robbo