Topic: Lucky Result?

[mickdabass]

Interesting point Axe about the "slowboat" cooking technique.
I personally think that the use of high output gas burners in birs is to speed up the final reduction process and all these photos you see of flaming pans is just showmanship. Its just a hunch tho 
It was Bobby Bhuna who once pointed out that the lower the hygiene scores were on the scores on the doors website http://www.scoresonthedoors.org.uk/ the better the bir 
I cook in a cast iron wok and have tried the "grubby approach" by not using any soap or detergent to clean the wok (hoping to build up a layer of debris? in the wok), but concluded that it didnt make a big difference to the final product. What I have noticed though, is that if I cook several curries consecutively, the last curry always seems better than the first. The inevitable re-frying of the former currys remains imo seems to enhance the flavour of its successor!
Perhaps thats why it was once said that it would be impossible to reproduce a bir curry at home?
I dont know  :

[mickdabass]

Havent really checked out Dipuraja. Wheres their restuarant? Have any members checked out their cuisine?

Hi Mick

It's one of those imponderables to me as to why no one ever tries out the various BIRs that get mentioned on this forum. There are after all several thousand members (supposedly) so just by chance there should be a handful of people within easy reach of any of them. 

I know that if one were by me I'd be round there sharpish!

Oh yeah congrats SS on reaching your 1000th posting (probably 1001 by now) 

[Secret Santa]

Oh yeah congrats SS on reaching your 1000th posting (probably 1001 by now) 

Thanks Mick, although it's pretty slow going by some posters' standards!

[Secret Santa]

I watched as dirty pans were used over and over to create dishes. It might be the pans were stored dish specific, so a korma gets cooked in the korma pan, but where is the food hygiene in that!

I don't see any problem with this approach in a busy BIR Axe. It's as you say, the pans get reused for similar curries and they aren't on the shelf that long, so no big deal I think as far as hygiene goes.

It may even, as has been suggested, be a small part in improving the taste as the residue from the previous curry will (possibly) get a bit caramelised at the start of the next one.

[mickdabass]

Thanks Mick, although it's pretty slow going by some posters' standards!
[/quote]
 ;D

[Malc.]

The jury is still out on that one for me, I guess it happens though. I sat back and watched and it seemed only the creamy dishes were cooked like this as the hot fried dishes seem to always get a clean pan. In fairness, they also seemed to look for specific pans which suggested that as I said, each type of dish got its own pan.

You could also see them scraping back the edges of the pan continually as well. So that lends to your comment about imparting to the next dish.

1000 posts and you've gone all violet! Don't worry we had a guy join up on another forum i'm on and in 3 months had amassed way over 2500 posts! He was making on average 30 replies a day, top that.

[Secret Santa]

SS/George,

If you cast you minds back, I did report on 'East' in Ashton-under-Lyne, Manchester.  Do you remember, it was the one with the webcam?  And as I reported then, it was crap :-X

I do remember, now that you say Ray! I'm still surprised that we don't get more first hand reports though.

What was it about the curry that you thought made it 'crap'?

[Secret Santa]

1000 posts and you've gone all violet!

Blimey you're right! I hadn't noticed.

Suits me though, goes nicely with me purple rinse.   

[Domi]

1000 posts and you've gone all violet!

Blimey you're right! I hadn't noticed.

Suits me though, goes nicely with me purple rinse.   

you forgot to mention your "boozer's blush" and mustard coloured teeth, Satan Ya can take being a colourful character too far, luv

[Domi]

BTW mickdabass, an awful lot of recipes come about from kitchen mistakes....sometimes it can go completely wrong but sometimes you can hit on a real gem...it's alchemy! ;D