Topic: Brilliant

[King Prawn]

Hi all,

Just to say hi and a BIG thank you to all of you who have spent the time to post what you have learned (and in some detail too!). Also to those who have posted the scanned images - very informative.

I am a curryholic and really enjoy it! - I grow my own chillies (many varieties including the hottest in the world, the renouned Naga!) and tomatoes and garlic. I also grow kaffir limes and lemon grass as I partake in the odd thai dish as well!

There really is nothing better in my opinion than to spend one of the typical cold, damp and windy evenings here in the UK with a few beers and a nice KPr (V).

About a year ago I spent 2 hours in the kitchen at my favourite BIR and picked up a few tips which I will pass on when I have more time (likely nearer to Christmas).

Just a few thoughts to start with.....

1.How do you all prepare your onions. I think this is VERY important to the taste and the smell of a dish. My 'old' local in London used to stink the whole block out when making whatever it was that smelt so strong. THey did it in the morning and it was the same smell/taste that was in thier dishes.

2. Do you use eggs in your nan bread dough?

3. Anyone managed to get their sauce to the 'saliva sucking' stage? (You know this if you have experienced it, one mouthful and the saliva glands in you top lip feel like they are being sucked out by an invisible force javascript:void(0);
Shocked

Gotta go now, but hopefully will be around here again often.

KPr

[broon-loon]

Welcome indeed,

Two hours in a BIR kitchen, yes I am jealous!!

Don't take too long to divulge your findings - please 

Broon

[mike travis]

Hi and welcome.  Looking forward to your input..... ;D ;D

[Curry King]

Hi,

Welcome to the site 

First hand reports are always the best, looking forward to it 

cK

[spicysarsy]

 ;D ;D
Hi and a great welcome to the site King Prawn, You'll find all the knowlege and advice you need in here. And the occational headbanger and Dark Lord. [The Swartze is strong In Here }.

[DARTHPHALL]

Welcome my young appren..sorry Welcome King Prawn  ;D

[NairB]

Hi King Prawn.....really looking forward to what you learned in that BIR kitchen :

The "taste", the "smell" quest continues 

[Chilli Prawn]

Welcome KP and looking forward to your input.
CP

[Yousef]

Welcome Welcome, i would like to hear any interesting facts you have as well.
Always up for a bit of new info.

Stew

[King Prawn]

Thank you all for your kind greetings!

It's sad but out of over 1000 members I only see the same 20 or so people posting here - where are all the others? - If 1000 people all went into their local BIR and asked the same (or maybe different) questions we would have a huge amount of data to ponder!

So in which area should I post my restaurant kitchen experience?

Darth: - I wouldn't mind being your apprentice (having eaten a curry last week with 2 freshly picked Naga Morrich chillies (and some kashmiri chilli powder for colour), but I am very expensve !!!

Broon loon: - nothing to be jealous of, but an experience none the less!

NairB: - Indeed the quest continues, If I had the answer I wouldn't have joined this group!

Cheers for now

KP(V)