Author Topic: Got an invite to my local resturant kitchen!  (Read 54073 times)

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Offline JerryM

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Re: Got an invite to my local resturant kitchen!
« Reply #80 on: October 24, 2008, 08:02 AM »
KC,

don't be put off - this is a fantastic post.

schwartz is clearly a myth and so is the pre 90's or whatever era. i will add them to the myth list so we can have a bit more hopefully constructive discussion.

 

Offline kid curry

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Re: Got an invite to my local resturant kitchen!
« Reply #81 on: October 24, 2008, 08:08 AM »
Ive often thought this about the 90s era,Especially when you still see alto of the old chefs still working or owning the restaurants! :)

Offline JerryM

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Re: Got an invite to my local resturant kitchen!
« Reply #82 on: October 24, 2008, 08:13 AM »
Yep for sure!

my fav restaurant started in 1972. the owner and chef are still working. yes the curry has been adapted slightly over time but it's not inferior in any way. the seats are more plush and the wall paper has gone. his smile remains and the same fantastic night out can be had.



Offline kid curry

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Re: Got an invite to my local resturant kitchen!
« Reply #83 on: October 24, 2008, 08:18 AM »
Exactly.

Jerry what is your recipie for your madras?

Offline Cory Ander

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Re: Got an invite to my local resturant kitchen!
« Reply #84 on: October 24, 2008, 10:10 AM »
i added a good teaspoon full during the frying stage before adding any other spices  and it worked a treat

Hi Mark,

I'm intrigued as to why a number of people (and BIRs allegedly) fry salt?  It won't melt (it's got a very high melting point).  It won't dissolve in oil (it's ionic).  So precisely what is frying it supposed to be doing to it please?  :-\

Offline mickdabass

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Re: Got an invite to my local resturant kitchen!
« Reply #85 on: October 24, 2008, 10:12 AM »
Hey Jerry M
I think you should add Outdoor Gas burner to the Myth List. BTW I use 1/2 tsp salt for my bhunas
Mick :-\

Offline Bobby Bhuna

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Re: Got an invite to my local resturant kitchen!
« Reply #86 on: October 24, 2008, 11:30 AM »
I SAID I USED SCHWARTZ CHILLI POWDER

AS I FIND RAJAH CHILLI TOO FIREY

Hey Billycat. Can I suggest that you just use less of the Rajah stuff (which is hotter for sure!). This way you can still get the right heat and save money at the same time. Also, if you read the ingredients on the Schwartz stuff, I think you'll find it contains more than just chilli powder. If I remember correctly, there's oregano in there as well as other things.

Offline Secret Santa

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Re: Got an invite to my local resturant kitchen!
« Reply #87 on: October 24, 2008, 03:21 PM »
I'm intrigued as to why a number of people (and BIRs allegedly) fry salt?

Hi CA

I don't think it's the frying of the salt on its own, it's when you fry it with onion, or onion and garlic. Presumably it then helps to draw the water from the veg allowing a more rapid frying?

Offline billycat

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Re: Got an invite to my local resturant kitchen!
« Reply #88 on: October 24, 2008, 08:22 PM »
sorry SS

jus trying my best

Offline Unclebuck

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Re: Got an invite to my local restaurant kitchen!
« Reply #89 on: October 24, 2008, 08:26 PM »
sorry SS

jus trying my best

its all constructive billycat no need to apologize here my friend.

 

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