Quote from: DalPuri on January 15, 2013, 07:16 PM
At a guess, i would say this gravy is hitting the mark for a few that have tried it because of the amount of oil. And we all know that the oil is the messenger and the spice is the message. Right?    ;D
Half the fat, half the flavour and all that.
To date, the best tasting curries i've made were with the Taz base. Again, a base with double the amount of oil compared to most.
I'd like to see someone add 1ltr of oil to say, Chewys base? and see what they get. 

Frank. 

I'm now entering my 4th decade of this curry cookery lark, and there is much mileage in what you say, DP.

And using plenty of oil needn't necessarily be as unhealthy as it sounds. For me, the ultimate spiced oil comes from that skimmed from the curry you've just cooked. (Beats the hell out of onion bhaji oil, IMO).

Okay, you can't recover all the oil from a curry, but I'd say you can reclaim a good two-thirds (maybe a little more). I like to store it in a jar in the fridge and open it from time to time in between cooking sessions. The smell is pure BIR...

Quote from: bigboaby1 on January 16, 2013, 01:05 AM

Quote from: michael.t on January 15, 2013, 05:02 PM
While this is going on
I'm going to peel some onions

NO PROBS GEORGE LOL

Quote from: Salvador Dhali on January 16, 2013, 09:33 AM

Quote from: DalPuri on January 15, 2013, 07:16 PM
At a guess, i would say this gravy is hitting the mark for a few that have tried it because of the amount of oil. And we all know that the oil is the messenger and the spice is the message. Right?    ;D
Half the fat, half the flavour and all that.
To date, the best tasting curries i've made were with the Taz base. Again, a base with double the amount of oil compared to most.
I'd like to see someone add 1ltr of oil to say, Chewys base? and see what they get. 

Frank. 

I'm now entering my 4th decade of this curry cookery lark, and there is much mileage in what you say, DP.

And using plenty of oil needn't necessarily be as unhealthy as it sounds. For me, the ultimate spiced oil comes from that skimmed from the curry you've just cooked. (Beats the hell out of onion bhaji oil, IMO).

Okay, you can't recover all the oil from a curry, but I'd say you can reclaim a good two-thirds (maybe a little more). I like to store it in a jar in the fridge and open it from time to time in between cooking sessions. The smell is pure BIR...

Hi if you cook my Glasgow pre cooked chicken you will have all the seasoned oil you need.. It comes with loads and you addsome of it to your curry at any time plus all the flavours that are in the chicken aswell...drool

Hi if you cook my Glasgow pre cooked chicken you will have all the seasoned oil you need.. It comes with loads and you addsome of it to your curry at any time plus all the flavours that are in the chicken aswell...drool
[/quote]

I fully intend to!

Quote from: bigboaby1 on January 16, 2013, 09:53 AM
Hi if you cook my Glasgow pre cooked chicken you will have all the seasoned oil you need.. It comes with loads and you addsome of it to your curry at any time plus all the flavours that are in the chicken aswell...drool

Is that what they do in the restaurant BB1, even with the veggie curries?

Made the base and the marinated chicken
Then made a basic curry and yes it was good as jb said you would happily pay for this in a restaurant
Its hard to say why its good considering whats in the base
less is more sometimes apart from the oil may be ?
Just to make sure it was no fluke today I knocked up a Jalfrezi and a Korma and they made me smile
So thanks Mr Big 

Quote from: michael.t on January 17, 2013, 08:21 PM
Made the base and the marinated chicken
Then made a basic curry and yes it was good as jb said you would happily pay for this in a restaurant
Its hard to say why its good considering whats in the base
less is more sometimes apart from the oil may be ?
Just to make sure it was no fluke today I knocked up a Jalfrezi and a Korma and they made me smile
So thanks Mr Big 

Definitely the amount of oil Michael.
I revisted the Taz base yesterday after a year out. So much flavour and i hadn't done anything different to usual.
Double the oil, double the flavour. 
It's probably what happened to BIR's in the 80's. They cut down the oil to be healthier and lost the taste.

Frank. 

Hi BB1 can I ask approximately how many portions you would expect to get from the base recipe please.

My apologies if this has been covered already but keeping track of all things Glasgow is becoming increasingly difficult!


Sorry JB , I should have asked on the base recipe topic.

Quote from: DalPuri on January 17, 2013, 09:18 PM
I revisted the Taz base yesterday after a year out. So much flavour and i hadn't done anything different to usual.
Double the oil, double the flavour. 

It's quite interesting to compare the ingredients for the Taz base and the Glasgow base - they are very similar. And the cooking method is the same too! I assume the Taz base and method must have originated in Scotland.

SS, ive tried taz's base on a few occasion's, it is good, but comparing the two there's no comparison.

Quote from: Secret Santa on January 18, 2013, 12:22 PM

Quote from: DalPuri on January 17, 2013, 09:18 PM
I revisted the Taz base yesterday after a year out. So much flavour and i hadn't done anything different to usual.
Double the oil, double the flavour. 

It's quite interesting to compare the ingredients for the Taz base and the Glasgow base - they are very similar. And the cooking method is the same too! I assume the Taz base and method must have originated in Scotland.

I'm pretty sure that Taz is Pakistani, and certainly, there's a higher percentage of Pakistani owned/run establishments in Scotland, so the method could be something to do with that...