Topic: Greetings from the North West

[rshome123]

Hello Curryheads,

Thought I should introduce myself, having found this great site about a week ago, and have already found lots of useful information.

I've always had a love for BIR food, from an early age, but until 12 months ago I have not spend the proper time and effort in learning how to cook it.

One day, I was browsing through youtube videos, and found one by Julian from Curry2Go. Having avidly watched a lot of his videos, I decided to give BIR cooking my full attention.

I spent a fair bit of money at the offset on spices, curry pan, spoon, pressure cooker, ebooks (you know the drill), and now have a large cupboard and a drawer full of ingredients.

The ebook by Julian Voigt was invaluable to me (looking forward to the new one coming out soon I hope).  After a lot of practice, and keeping a careful lookout for do's and don'ts of the BIR world, a year on I'm pleased to be in a position to be able to cook most things off a BIR menu to a fairly good standard.  Have entertained friends and family from time to time, and they are still alive.

Still learning and honing techniques (thanks to the regulars on here and youtube)... you know the ones (h4ppyleader, chewy, pabda, Adey Payne, wulkyboy etc.  - have a I missed anyone out?).

Pre-cooked 1.6kg lamb yesterday (thanks h4ppyleader for video), and then made a lamb madras using chewy's madras sauce recipe (I found the exclusion of methi a good idea as it doesn't make the sauce too bitter - I like a bit of sweetness in madras). The dish was excellent, best madras I've cooked.

I'm sure I'll be asking various questions to reinforce essential skills, thanks in advance for help, and will contribute when I can.

General info ... aged 45, Warrington, curry fanatic, turning into grumpy old man.

Richard,

North West England.

[Peripatetic Phil]

Good post, Richard, and welcome.  Never having heard of "wulkyboy", I looked him up and then watched his video [1] of pulao rice prepaatiorn.  I have to say, he doesn't stint on either oil or powdered food colouring !  Terribly long-winded way to go about making pulao rice (mine takes 12 minutes in the microwave oven, or 30 minutes if you want to add food colouring and wait for it to set), but each to his own.

** Phil.
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[1] http://www.youtube.com/watch?v=Qe88PQwT26U

[Whandsy]

Good post, Richard, and welcome.  Never having heard of "wulkyboy", I looked him up and then watched his video [1] of pulao rice prepaatiorn.

Phil, wulkyboy posts on here as bigboaby

W

[Peripatetic Phil]

Phil, wulkyboy posts on here as bigboaby

Well well well :  one lives and learns.  (He still o/d's on the oil and powdered food colouring, to my mind, but then he would probably think that I o/d on salt !).

** Phil.

[Stephen Lindsay]

Phil, wulkyboy posts on here as bigboaby
W

welcome rshome 123 and thanks to whandsy for revealing bigboaby's other ID - one of several I think.

[rshome123]

Thanks for the welcome. I will be around a lot hopefully.