Curry Recipes Online Curry Recipes Online




Pages: Pages 1 ... 11 12 13 14 15 ... 25

Author Topic: Bombay Aloo Group Test  (read 207,473 times)

0 Members and 1 Guest are viewing this topic.

Offline PaulP

  • Elite Curry Master
  • *******
  • Posts: 1,099
Re: Bombay Aloo Group Test
« Reply #120 on: February 17, 2011, 06:33 PM »
Whenever I've had BIR side dishes with potato pieces they have never been chip shaped. They are usually too big to be part of a cut up chip.

Paul
Logged

Offline Razor

  • Jedi Curry Master
  • *********
  • Posts: 2,531
    • rayob@live.co.uk
  • Location: Manchester, England
Re: Bombay Aloo Group Test
« Reply #121 on: February 17, 2011, 06:35 PM »
George,

Yes you can get chips, chicken, chicken nuggets and so on in most BIR's.  I think it's their attempt at catering for families with kids, not that I would shove chicken nuggets down my kids throats!

QuoteI think chwytikka might have a point.

He absolutely does, I just take exception at the way he makes his point, that's all!

Ray :)
Logged

Offline Curry Barking Mad

  • Spice Master Chef
  • *****
  • Posts: 512
  • Location: March, In the Fens.
Re: Bombay Aloo Group Test
« Reply #122 on: February 17, 2011, 06:39 PM »
Quote from: George on February 17, 2011, 06:30 PM
Quote from: Phil (Chaa006) on February 17, 2011, 01:32 PM
Quote from: chewytikka on February 17, 2011, 01:24 PM
They simply use a handful of par fried chips, which they have in abundance
as part of the prep for service.

Maybe I'm being naive (but not intentionally so) : why would an Indian restaurant or takeway have par-fried chips ?  What place do chips have in BIR cuisine ?

I think chwytikka might have a point. Many/most BIRs offer a selection of 'English' items on their menu. For example, the first Indian take away menu I just picked up, at random, offers: chicken nuggets and chips, plain omelette and chips and several other items, all with chips. This place looks like a pure Indian restaurant - it's not some kind of hybrid - and yet they still make chips.

Totally agree with you George.
Most offer some kind of non Indian restaurant alternative, chips included, but I know my local kitchen would not use leftover chips to make their pre-cooked potatoes. Nor have I seen this in the 6 kitchens that I previously have had access to.
When I said in my last post "not a chip in sight" I meant not in the pre-cooked spuds. :)
Regards,
Mick
Logged

Offline Peripatetic Phil

  • Genius Curry Master
  • Contributing member
  • **********
  • Posts: 8,532
  • Location: Trezaise, Cornwall
Re: Bombay Aloo Group Test
« Reply #123 on: February 17, 2011, 06:40 PM »
Quote from: Razor on February 17, 2011, 06:35 PM
QuoteI think chwytikka might have a point.

He absolutely does, I just take exception at the way he makes his point, that's all!
Come on guys, let's move on : I didn't take exception to Chewy's response -- he obviously thought I was being deliberately opaque, which I wasn't, but if we all take offence less easily then the forum will be a happier and more productive place.  Back to the Bombay Aloo, please, and a ruling from ChrisWG as to whether we can legitimately include Mick's pre-cook of the potatoes.

** Phil.
Logged

Offline Razor

  • Jedi Curry Master
  • *********
  • Posts: 2,531
    • rayob@live.co.uk
  • Location: Manchester, England
Re: Bombay Aloo Group Test
« Reply #124 on: February 17, 2011, 07:06 PM »
OK Phil, fair enough, I'll move on but is it too much to ask that members consider their responses to perfectly valid questions, as I have already pleaded with members to do so further up in this post?

QuoteCome on guys, let's move on : I didn't take exception to Chewy's response

No, you didn't, and hats of to you for that.

Ray :)
Logged

Offline solarsplace

  • Curry Spice Master
  • ******
  • Posts: 868
  • Location: Earth
Re: Bombay Aloo Group Test
« Reply #125 on: February 17, 2011, 07:43 PM »
Quote from: Phil (Chaa006) on February 17, 2011, 06:40 PM
Quote from: Razor on February 17, 2011, 06:35 PM
QuoteI think chwytikka might have a point.

He absolutely does, I just take exception at the way he makes his point, that's all!
Come on guys, let's move on : I didn't take exception to Chewy's response -- he obviously thought I was being deliberately opaque, which I wasn't, but if we all take offence less easily then the forum will be a happier and more productive place.  Back to the Bombay Aloo, please, and a ruling from ChrisWG as to whether we can legitimately include Mick's pre-cook of the potatoes.

** Phil.

Hi Phil, All

Well, love Mick's pictures post there! and will be more than happy to admit that I am going to try adding some of those additions in the not too distant future to try and inject some more lovely flavour into the potato's! - need to add, have no current complaints to a well seasoned potato boiled with Tumeric, so one can only hope adding some mix and tomato etc can only be an improvement?

It is a good suggestion too, as most recipes just suggest "par boil some spuds" - but something nagging in me thinks that altering all the dishes to use this quite lovely sounding method may well be the straw to the camels back of tweaking the recipes to suit the ability of the testers resources vs the original recipe.

However as always, happy to go with the majority!

Actually, nothing to stop those that wish to, to perform the test more than once with a different global constant each time for each recipe?

Actually, thinking about it, we should almost certainly just stop here for now and crack on as suggested by Chris!

Cheers
Logged

Offline Razor

  • Jedi Curry Master
  • *********
  • Posts: 2,531
    • rayob@live.co.uk
  • Location: Manchester, England
Re: Bombay Aloo Group Test
« Reply #126 on: February 17, 2011, 08:04 PM »
Hi SP,

I am going to crack on using the mick/taz base but, I will definately be giving micks spuds a go in the very near future (ooo, that sounds so wrong on so many levels)

What I want to do, is see the end results of the group test, then take the one that scores highest, and make it absolutely to spec just to see what the difference is.

Ray :)
Logged

Offline solarsplace

  • Curry Spice Master
  • ******
  • Posts: 868
  • Location: Earth
Re: Bombay Aloo Group Test
« Reply #127 on: February 17, 2011, 08:06 PM »
Quote from: Razor on February 17, 2011, 08:04 PM
Hi SP,

I am going to crack on using the mick/taz base but, I will definately be giving micks spuds a go in the very near future (ooo, that sounds so wrong on so many levels)

What I want to do, is see the end results of the group test, then take the one that scores highest, and make it absolutely to spec just to see what the difference is.

Ray :)

Good plan Bat Man :)
Logged

Offline Curry Barking Mad

  • Spice Master Chef
  • *****
  • Posts: 512
  • Location: March, In the Fens.
Re: Bombay Aloo Group Test
« Reply #128 on: February 17, 2011, 08:08 PM »
Quote from: Razor on February 17, 2011, 08:04 PM
I will definately be giving micks spuds a go in the very near future (ooo, that sounds so wrong on so many levels)

Ray :)

Oh will you now, you smooth talking devil....
Logged

Offline Razor

  • Jedi Curry Master
  • *********
  • Posts: 2,531
    • rayob@live.co.uk
  • Location: Manchester, England
Re: Bombay Aloo Group Test
« Reply #129 on: February 17, 2011, 08:09 PM »
Quote from: AchMal-Curry Barking Mad on February 17, 2011, 08:08 PM

Oh will you now, you smooth talking devil....

hahaha ;D
Logged
Pages: Pages 1 ... 11 12 13 14 15 ... 25
 

  ©2026 Curry Recipes