Author Topic: rajver vindaloo sauce - new chef/ and base sauce recipe (Read 34289 times)

Secret Santa · « **Reply #60 on:** October 08, 2008, 05:46 PM »

Quote from: Panpot on October 08, 2008, 09:03 AM

I hope I am not out of order here but way back when we had the trouble with the Andy Guy he posted a recipe for an onion type paste to be added towards the end. It wasn't easy to make although I did and froze it and used it for a year and it certainly brought the smell and flavours out. I cant find it on the site now which is OK but wondered if there is a better one somewhere else or some other similar approach worth exploring.

Hi Panpot

You can find the (cough) Andy onion paste on the Natco site here: http://www.natco-online.com/acatalog/Holy_Grail.html

He copied...umm ...I mean artistically plagiarised it from there. :

Panpot · « **Reply #61 on:** October 09, 2008, 02:35 PM »

Thanks Secret Santa.

JerryM · « **Reply #62 on:** October 09, 2008, 07:30 PM »

Panpot,

SnS picked out an alternative here http://www.curry-recipes.co.uk/curry/index.php?topic=2944.0 - depends on pocket.

I missed JO's programme. If u can get the burner/stove local then would go ahead - i don't feel u can go wrong. I've just re read CA's earlier post when he suggests 5.5kw is the min required http://www.curry-recipes.co.uk/curry/index.php?topic=1851.0

on andy's stuff it's filed http://www.curry-recipes.co.uk/curry/index.php?board=68.0. can u post if poss which onion paste u refer to.

Panpot · « **Reply #63 on:** October 10, 2008, 10:19 AM »

Jerry your a star, thanks for the link and although the pro wok kit is relatively dear compared to basic Camping Gas products here in France its really good value.

Am I right in picking up that the gas stove route isn't so good for simmering,say base sauce? Did you ever find out if Gary was able to do so on his gas stove? I am now wondering whether like you I actually want one that can sit safely on top of my ceramic hob or whether I want the outdoor model to gain the extra heat. Certainly as I have posted allready in my Local Take Away back in the Glasgow area the chef blasts the cooking with the gas full up so it catches the contents on fire with flames shooting up into the huge hood above. Clearly I couldn't risk that in my kitchen here. I also like doing Chinese and Thai. Anyway thanks again I really appreciate you taking the time to find the links.

I will have a go at both onion pastes since the Andy one did the business for me although was a hassle to make. It might be a while before I get round to it and getting support from the real boss here for buying a stove will take a few more brownie points. Cheers Panpot

JerryM · « **Reply #64 on:** October 10, 2008, 05:14 PM »

Panpot

Quote

Am I right in picking up that the gas stove route isn't so good for simmering

the stove i have is spot on for both frying and simmering. i make both curries and base on it. there seems to be to be some evidence that my 2.5kw stove may not be a as good as say a 5.5kw or 7.0kw - i don't know having not used a bigger version. The 2.5kw would be no good for Chinese (too much volume of ingredient).

i can get bigger jets for the stove which would take it upto to around 5 or 8kw. the trouble is it needs to be turned down to it's lowest setting for cooking base. my concern if i went to the bigger jet is that it would be too hot to make base.

at the mo i'm quite happy with the existing setup - i don't feel i need more kw for the frying/cooking stage.

Panpot · « **Reply #65 on:** October 10, 2008, 06:25 PM »

Thanks again Gerry, just out of interest where are you and what type of curry are you most attracted to? Cheers Pampot

JerryM · « **Reply #66 on:** October 10, 2008, 09:55 PM »

i live in warrington (between liverpool and manchester). i'm from birmingham originally.

madras is my fav. i go for either sylhety or garlic chicken if on the real stuff though (they are both like a bhuna with slithers of pre fried garlic).

would live on curry if the good lady would oblige

billycat · « **Reply #67 on:** October 10, 2008, 11:01 PM »

HI JERRY

I AM FROM LIVERPOOL

DO YOU EVER FREQUENT THE SAID CITY FOR A CURRY

MARK

JerryM · « **Reply #68 on:** October 11, 2008, 08:06 AM »

Billycat,

we've plenty of good places local - parking in Liverpool is more difficult now the water front has the big arena there and the journey in from the rocket is a bit of a put off and going in via the south is a long way round.

spent a lot of time in Liverpool though. casa italia remains one of our regular haunts. we love the prom from otterspool.

JerryM · « **Reply #69 on:** October 22, 2008, 09:08 PM »

gary,

have adopted well and truly the "newspaper trick" - even on the floor.

many thanks it works a treat

original link http://www.curry-recipes.co.uk/curry/index.php?topic=2041.msg26955#msg26955