Author Topic: andy's recipe's(again) (Read 10854 times)

laynebritton · « **Reply #20 on:** February 12, 2007, 01:56 AM »

Just thought I'd say well done to Ashes + Panpot for their excellent comments earlier in this thread a very interesting account of the Scottish take away and Mr Ramseys book great stuff good reading !

Layne

NairB · « **Reply #21 on:** February 12, 2007, 03:24 AM »

Panpot - Whats the name of that BIR in KIlmacolm, I must pop in and try it??

LOL, I wonder if the owner of the place will becoming suspicious of all us strangers suddenly appearing and goggling at the kitchen area.......teeheehee, the cr0 hit squad ;D

Panpot · « **Reply #22 on:** February 15, 2007, 06:19 AM »

NairB,I don't know the name of the Carry Out however it is in the centre of the village opposite the Post Office. It is the only one in Kilmacolm and appart from an excellent curry menu it does offer full Fish and Chips menu together with Pizza and even Kebabs.

I actually cant wait to get back there myself but it will be about a month from now so anyone from the Glasgow area who could get down there would be a great help to us all.

Bye the way, I entertained some friends on Sunday to three curries using Andy's base together with his paste. I have to say they had the smell and the best taste yet. I am certain that just like the Kilmacolm Chef if I had added the garlic and ginger paste at the begginning it would have been even better. Actually eating the left overs on Monday night was even better. ;D

George · « **Reply #23 on:** February 15, 2007, 11:38 AM »

Quote from: Panpot on February 15, 2007, 06:19 AM

...they had the smell and the best taste yet.

Panpot

This sounds most encouraging. Please confirm which two or three best recipes you had previously made, which this base+sauce now beats.

Also, did you make the full, large quantity of base sauce?

Regards
George

Panpot · « **Reply #24 on:** February 16, 2007, 06:21 AM »

George

I cooked the base sauce as Andy described then stuck it in the freezer along with his paste and precooked chicken.

I cooked Andy's medium chicken and a Korma and Saag Paneer from the site using his method adding the base sauce cooked chicken and paste.

I am away from home just now so I don't have to hand the recipes I used however my journey with cooking curry is 30 odd years on now and I have to say that this site in all its glory has been just superb.

Like all of us I have limited time to indulge my passion for cooking curry so I have only had a go with a few and more recently like many others I have been caught up in the Andy experience. I have to say that his stuff is excellent but I really cant say how it compares to enough of the other outstanding contributions and recipes you can find here.

On another note this site is also like a drug I cant get enough of it, I can get lost for hours in here so thank you again to one and all who has made and will continue to make it compulsive browsing

Panpot