New videos from Curry2Go in Chorley

[natterjak]

The videos are certainly well produced with clear camerawork and audio, plus Julian's commentary contains plenty of descriptive info. He deserves credit for that.  Personally I didn't fancy the look of his naan but maybe when you're cooking with a camera pointed at you the end result can suffer a little?

[curryhell]

I know how hard it is to get going and with everyone tastes NOT the same - it can be a pain in the arse!!!

best, Rich

Now isn't that the truth .  We all think we're looking for one thing but are we?  My ideal vindaloo is not yours, which isn't Fred's which is different again from Bert's .............and so on and so forth.  What we're really looking for is the key pointers, whether they're the base ingredients and cooking method or cooking techniques and timings as well as any other nugget of knowledge.  The total aim of which is to  enable us to create our favourite dishes which tastes close if not better than what we get from our locals and which will enable us to have a reasonable stab at any other dish on a  menu.  It's taken me 20 odd years to get this far and will probably take me another 20 to get somewhere near closer .  We don't do this for a living and there is nobody to mentor us full time.  Our only true recourse is this forum which was around to help when many of us started this endeavour.  We do it becasue we enjoy it, relish the challenge and occasionally have that special moment where we nail something that had eluded us.

I WISH HIM THE VERY BEST WITH HIS VENTURE -

And so do i Rich.

Keep the videos coming, they will be invaluable to someone starting out for the first time, informative to someone who has dabbled a bit, interesting to us seasoned cooks and of little interest to the experts. 

Rant over  :-X.  I still think his naan looks naff though

Dave

[hampshire hog]

Cut to the chase - just cooked 2 madras's using this technique - one of the best I've ever produced

Depth of flavour suppased anything I've achieved using all combinations of base and spice mix here on CRO

We all chase and re invent the wheel every weekend - this video nails it for me

Hats off and good luck - try it dont slag it off ;D ;D

[Peripatetic Phil]

Good review, HH; I think you are the first to comment after trying it.  However : what recipes did you use for base, curry masala, and tandoori masala ?

** Phil.

[hampshire hog]

Good review, HH; I think you are the first to comment after trying it.  However : what recipes did you use for base, curry masala, and tandoori masala ?

** Phil.

Hi Phil

Its my own base - developed over the last 2 years - been tweeking tweeking etc - but as a newbee here I've not posted as TBH as you know new comers seem to get shot down in flames here on CRO by the more established members - having said that if tonights results are anything to go on it seems to blow alot of the theory into the weeds - technique/method is key

Spice mix again its my own - been a massive fan of CA's spice mix but tweeked it to suit my base & main dish - treid vitually every one here now

Tandoori - well I'm afraid that was straight out of big Tesco's in a Natco bag - seems good too me

Spiced oil - using Chalice mild curry oil for the main dish at the moment - got loads of CA's spiced oil which I use in the base

So all in all I'm closer now in the last week thanks to the video's than in the last 25 years of eating/cooking curry

I will post my base/spice mix shortly though - but I will hold fire as I've a Sunday buffet session in a local resturant where I will go in and cook with BIR chef's so might pick up a few more tips - so watch this space

[Peripatetic Phil]

It's my own base - developed over the last 2 years - been tweeking tweeking etc - but as a newbee here I've not posted as TBH as you know new comers seem to get shot down in flames here on CRO by the more established members - having said that if tonight's results are anything to go on it seems to blow a lot of the theory into the weeds - technique/method is key[...]I will post my base/spice mix shortly though - but I will hold fire as I've a Sunday buffet session in a local restaurant where I will go in and cook with BIR chef's so might pick up a few more tips - so watch this space

I wait with bated breath !  Yes, I agree that there is a risk that someone will be critical, but you will undoubtedly survive the baptism of fire, so please go ahead and post when you feel good and ready.  Some of us are /never/ too old to learn !

** Phil.

[Petrolhead360]

Another video posted yesterday showing how to make a base gravy.
Will be interesting to know how it compares.

Authentic BIR base gravy

[curryhell]

I'm sure that this will provoke some dicussion ;D ;D

[jb]

Very interesting indeed.Hopefully he'll keep the videos coming as promised.Not sure about his bhuna though,looks nothing like what I expect a bhuna to look like...thick sauce onions/peppers etc...anyway enough moaning is it me or does the base sound like the one in Dave Lloydon's undercover curry???   Slow cooking on a very low heat,18 key ingredients,cabbage,emulsion,spiced oil etc...

[JerryM]

i don't think the chap's the chef - more like the owner.

the cooking technique is along the lines of BIR but not fully representative. open kitchen BIR's are best when armed with this basic knowledge.

i could not see any extract pulling from over the hob which is a disappointment. the comment on the rim is 100% spot on though so it's not all gloom.