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I'm 68, But that don't make me a bad person ;DHS
Well done, Hotstuff old chap : glad to see there's still a sense of discipline in the old school ...
Quote from: Phil (Chaa006) on December 20, 2011, 03:51 PMWell done, Hotstuff old chap : glad to see there's still a sense of discipline in the old school ...I joined the army at 151/2 so yes my friend, there's still a sense of discipline in the old school HS
thats nice to know about the person who im speaking to ,the good old days are you from somerset? and hopfully im from the old school at 62 forgive and forget have a nice day
Hi Abdul"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy." If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?1. What's the difference between 'basic gravy' and 'advanced gravy'?2. You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing. Have I missed something.............or are you talking about something completely different? It may be that I have simply 'lost the thread'!Thanksal
Quote from: alarmist10 on December 20, 2011, 05:16 AMHi Abdul"I do not use basic gravy, I use well advanced gravy; the simple reason is because my customers are 98% asian and they do not like any sweetness at all. So I use all the above items in different stages of making the gravy." If you don't mind, can you answer a couple of queries that this from your last post raised in my mind?1. What's the difference between 'basic gravy' and 'advanced gravy'?2. You mention using items like yoghurt, lemon juice, fresh and plum tomatoes 'in different stages of making the gravy.'I've been making batches of your base gravy since you first posted the recipe and don't recall either of these 2 appearing. Have I missed something.............or are you talking about something completely different? It may be that I have simply 'lost the thread'!ThanksalHi Alarmist,Thank you for your question, the gravy recipe which I had posted on here was basic so that everyone can start making it and practice. There are a few different types of gravy in the BIR you can make which we all have touched upon. I am hoping next year I will add another type of gravy which has more stages and involves the other items. I specifically use an advanced gravy because of my customers strong preference. Basic gravy is what I have posted and Advanced gravy has more stages to it which after you taste, will be different from a Basic gravy. However, it will be up to you whether you wish to stay with either gravy.
I only use Abdul's "Enhanced Gravy Recipe" when making his recipes now it is very close to one of my local takeaways, the Garlic Chilli Chicken, Chicken Madras, Achari Chicken, Chicken Bhuna and the Chicken Sagwala is just heaven and Lamb Keema with Peas is an excellent dish, i also have to say the Pumpkin and Carrot Jalfrezi was a complete surprise to me and a wonderfully spicy dish with no meat, enjoyed this immensely. The Enhanced Gravy adds an extra depth to the flavour of the curries/dishes.
