Topic: Thankyou

[Peripatetic Phil]

I will indeed.  Somewhat preoccupied at the moment trying to get multiple medications into my cat twice a day (he has severe respiratory problems) so little time to cook curries, but when the opportunity arises a further attempt at Bob's bhuna is indeed on the cards.

(Update)  So, having successfully administered the last of the day's medication, I am now defrosting a free-range chicken breast with the aim of producing my second 976bar Chicken Bhuna.  The only change I propose to make from last time is to increase the amount of Kasoori methi; as there will be only 50% of the chicken that I used last time, I am hoping that the flavours will be more intense.

(Continued).  I regret, no improvement.  The sauce (if I may use that term for a dish that is supposed to be dry) had quite a pleasant flavour, although whether it was the true bhuna flavour that I am seeking I am less sure. But that flavour simply did not infuse itself into the chicken.  I cannot help but feel that for a dry-cooked dish such as chicken bhuna, using pre-cooked chicken is not the way to go.  Pre-cooked chicken in a rich sauce is one thing, because (a) one picks up a great deal of flavour from the sauce, and (b) the flavours from the sauce infuse themselves into the chicken.  But for a dry-cooked dish such as chicken bhuna, I think that fresh chicken will be the way to go.  I shall try that next time

** Phil.

[sotonowl]

I will indeed.  Somewhat preoccupied at the moment trying to get multiple medications into my cat twice a day (he has severe respiratory problems) so little time to cook curries, but when the opportunity arises a further attempt at Bob's bhuna is indeed on the cards.

(Update)  So, having successfully administered the last of the day's medication, I am now defrosting a free-range chicken breast with the aim of producing my second 976bar Chicken Bhuna.  The only change I propose to make from last time is to increase the amount of Kasoori methi; as there will be only 50% of the chicken that I used last time, I am hoping that the flavours will be more intense.

(Continued).  I regret, no improvement.  The sauce (if I may use that term for a dish that is supposed to be dry) had quite a pleasant flavour, although whether it was the true bhuna flavour that I am seeking I am less sure. But that flavour simply did not infuse itself into the chicken.  I cannot help but feel that for a dry-cooked dish such as chicken bhuna, using pre-cooked chicken is not the way to go.  Pre-cooked chicken in a rich sauce is one thing, because (a) one picks up a great deal of flavour from the sauce, and (b) the flavours from the sauce infuse themselves into the chicken.  But for a dry-cooked dish such as chicken bhuna, I think that fresh chicken will be the way to go.  I shall try that next time

** Phil.

The search goes on but are we looking for a meal or a memory

[Peripatetic Phil]

The search goes on but are we looking for a meal or a memory

Hmmm, a good deep philophical question.  Personally I am looking for a meal that evokes a memory; after my last report, I tried marinading raw chicken in the "sauce" (really too thick to be described as such) that remained after making and eating the last bhuna chicken, but the results were not impressive.  I have just today bought some more Dutch onions to make a new batch of base, so will be trying again in the near future, but I am now completely out of Kasoori methi (which is not available locally) so the next bhuna will have to wait until that has been replenished, which will involve a train journey to Ashford and back ...

Incidentally, I do remember from my New Delhi / Finchley Road days that I always ate their bhuna chicken with chapatti; I think I shall have to make these next time, as so far I have not found that bhuna and pulao rice work well together at all.

** Phil.

[sotonowl]

The search goes on but are we looking for a meal or a memory

Hmmm, a good deep philophical question.  Personally I am looking for a meal that evokes a memory; after my last report, I tried marinading raw chicken in the "sauce" (really too thick to be described as such) that remained after making and eating the last bhuna chicken, but the results were not impressive.  I have just today bought some more Dutch onions to make a new batch of base, so will be trying again in the near future, but I am now completely out of Kasoori methi (which is not available locally) so the next bhuna will have to wait until that has been replenished, which will involve a train journey to Ashford and back ...

Incidentally, I do remember from my New Delhi / Finchley Road days that I always ate their bhuna chicken with chapatti; I think I shall have to make these next time, as so far I have not found that bhuna and pulao rice work well together at all.

** Phil.

Now I used to attend the Embassy Ballroom on Mansfield Road in Sheffield on Thursday and Saturday nights, even at that time it was termed as the last chance saloon. I eventually met Maureen who i'd take home in my Ford Anglia but she would insist on calling in the Curry Centre on London Road in Sheffield. I would patiently wait outside for her and then take her home with the inevitable happening on the way. Eventually I thought bugger this I'll go and try it, this was my first curry,  Bhuna, can't for the life of me remember what I had with it as I didn't get introduced to Naan for maybe 4 years later and I've never been a great lover of rice.

[Peripatetic Phil]

What a romantic way to be introduced to the joys of sex curry
** Phil.