Topic: BIR supplies

[Kashmiri Bob]

I like the Laziza products usually, but just the other day I decided to use a packet mix from my pantry. It was terrible. Quorma.  After following the instruction on the box the dish was awful to the point of going in the bin. A quick look at the ingredients list told the story. Number 1 Salt, number 2 chilli.  Nothing else had any input.  It was salt chicken with way too much chilli. Terrible stuff and I had bought 2 boxes, so 4 packets.

Not good.  I hope you only made one of your scaled-down portions livo.

Rob

[livo]

It was only half quantity, but still a waste as it was inedible.  I like salt but this was awful.

[Kashmiri Bob]

More stuff.  Saw these dinky bowls online and thought, perfect.  Not cheap but feel good quality.  A good fit on my pan warmer so stocked up on tea lights.  Decided Phil was right on the battleship grey colour, so I have now changed to Black Ash.  Looks the business I can tell you.  Still contemporary styling and will match my occasional burned-beyond-recognition kebab offerings.  The jar (on top of the candles) is just an empty Laziza one, to put things in.  The red top sets it off nicely.  Very BIR.

Rob   

[Kashmiri Bob]

Pickles.  Not exactly easy to source this brand it seems.  Got these little sachets though to test the range.  If I find one I really like the plan is to get a big jar, at some point. 

First bag of bought rice for me in a long time.  Most brands are doing an extra-long variety these days and thought to try some, after a positive experience from a local TA.  Interesting stuff.  The grains themselves don't look any bigger to me than standard.  However, it tells you on the side of the bag that once cooked the grains expand to 2.5 x their length (for the perfect presentation).  Is this just down to the variety being able to absorb more water then?   This would fit in with TAs using it, as it would, I suppose, be more economical. 

Good stuff though.  Here is some with an MDB MKI Balti chicken dhansak.  Awesome curry.  Need to work on my dall pre-cook, I may have used the wrong one. It's a keeper though.  1/2 tsp sugar and Del Monte pineapple rings cut into chunks.  Fresh unwaxed lemon juice and a fair bit of zest.  Saxa black pepper to boost heat in a controlled fashion.  Freshly ground black pepper/cumin to finish.






Rob       

[Robbo141]

I now only buy aged basmati. I get it in a 20 lb (9kg) sack and just refill a small container for easy access. It’s a more yellowish color and the grains are extra long too. So much better than the tilda stuff I used to buy. And buying in bulk is still cost effective.

Robbo

[curryhell]

Love those serving dishes Rob. Pickles in a sachet !!!  Dhansak looks good. May have to renew my acquaintance with that.  I always use Colin Grigson's dhal recipe.  Simplicity itself but superb tasting. Will see what rie varieties are available at my restaurant wholesalers once
i get to the bottom of my 20k bag 

[Kashmiri Bob]

Love those serving dishes Rob. Pickles in a sachet !!!  Dhansak looks good. May have to renew my acquaintance with that.  I always use Colin Grigson's dhal recipe.  Simplicity itself but superb tasting. Will see what rie varieties are available at my restaurant wholesalers once
i get to the bottom of my 20k bag 

Will have a look at the CG recipe Dave.  Thanks.

Rob

[Kashmiri Bob]

Popped over to Stratford Road (Birmingham) yesterday mainly to get some decent Kashmiri chilli powder.  I bought the bags of Khakhra because they were cheap.  Must look up what they actually are.  Ready cooked and vacuum packed in foil.  Also include a little sachet of powdered masala, which is a good omen.  I am doing well for sachets lately.

Rob

[Kashmiri Bob]

More stuff.





Plan to explore a few aesthetic tips (video link below) on Kashmiri chilli colour.  Whole deseeded chillies with powder and turmeric, in relation to the balti oil.  Actually, the vindaloo paste itself might be nice with a fruity super-hot; BIR approach, flocked.  Old habits die hard.  I still crave a scorcher now and then.

www.youtube.com/watch?v=2VEZ6gT38Kg&ab_channel=SharMissCooking

Rob       

[Kashmiri Bob]

Latest provisions.





Calnort stock cubes for lamb pre-cooks.  Chilli sauce for Akbars's hot & spicy masala chips.  KO Spice black pepper, for lots of things (Farmfoods, 79 p each).







Butt karahi pan.


Rob