Topic: Takeaway visit with answers

[Razor]

Wayne,

I live in Ashton mate......please tell me that it's & starts on Stockport road

Ray

[Whandsy]

Bloody hell mate theres hundreds of  curryhouses around that'd be a one in a million chance Lol!!, seriously though because i don't live there im not sure of the rd its on but i think its manchester rd leading on from ashton new rd, really sorry pal but this guy doesn't know i'm posting so dont want to compromise him or my position at work as thats how i met him :-X

[natterjak]

No probs Wayne, of course I understand.

[Razor]

Wyane, totally unerstand mate but;

If you are travelling from Ashton and you come down the dual carrigeway, you reach a church on your Right.  You can either via right, and go on Manchester Rd, or keep straight and go forward onto Stockport rd.  If you go right, the first curry house you will reach is the Kurry Hut, and smack next door is The Red Lounge.  Keep going forward, and you will hit 7 Stars.

Gizza  clue lol ;D

Ray

[Whandsy]

Haha, no comment!!!

[Razor]

Hahahah, it's 7 Stars pmsfl

Ray

P.S, If it is, it's the best curry house for miles and....it is Pakistani, not Bangladeshi....!

[chewytikka]

Hi Wayne
Good factual post, refreshing after all the recent rubbish advice and spam.
The lesson you learned
'Lesson for me - i need to continue cooking the gravy after the blending stage,
i have put some pre-made gravy in my slow cooker for the night to see the changes hopefully tomorrow'
What they probably forgot to tell you about is the final boil. About 10-20mins.
The final boil and simmer, after blending, is fundamental to a good base gravy. IMHO  ;D

On a rolling boil the base produces a froth, which turns into a bitter scum and is skimmed off as the oil starts to separate.
Then they turn it down to a very low heat ready for service and it sits there on the hob for hours.

Their not cooking it now, their just keeping it hot, so they can add it and make the curries.
So your slow cooker idea, isn't really what its all about.

The points you make in your OP are mirrored in my 3hr base video recipe.
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55692#msg55692

Just a point about oil recycling.
Many chef's, whilst cooking the individual curries will spoon off excess oil from any particular dish, straight back into the curry base pot.
This is deliberate and just a normal cooking reflex. But quite a bit added flavour, when you think about it.

Looking forward to your Take Away Kitchen adventures
cheers Chewy

[Whandsy]

  Sorry but Im gonna disappoint you ray as it isnt that one, it is pakistani though but the chefs bangladeshi ( apparently) you've all got to remember though that i've recently met this chap and am trying to pick his brains about technique etc, not cook an atul kochar style michelin star ruby!!

[Razor]

Sorry but Im gonna disappoint you ray as it isnt that one, it is pakistani though but the chefs bangladeshi ( apparently) you've all got to remember though that i've recently met this chap and am trying to pick his brains about technique etc, not cook an atul kochar style michelin star ruby!!

Ah well, nevermind Wayne, keep up the good work though mate. 

If you do ever get the chance to try 7 Stars though, order their Seekh kebab starter.....truly awesome mate, it really is.

Ray

[Whandsy]

Hi Wayne
Good factual post, refreshing after all the recent rubbish advice and spam.
The lesson you learned
'Lesson for me - i need to continue cooking the gravy after the blending stage,
i have put some pre-made gravy in my slow cooker for the night to see the changes hopefully tomorrow'
What they probably forgot to tell you about is the final boil. About 10-20mins.
The final boil and simmer, after blending, is fundamental to a good base gravy. IMHO  ;D

On a rolling boil the base produces a froth, which turns into a bitter scum and is skimmed off as the oil starts to separate.
Then they turn it down to a very low heat ready for service and it sits there on the hob for hours.

Their not cooking it now, their just keeping it hot, so they can add it and make the curries.
So your slow cooker idea, isn't really what its all about.

The points you make in your OP are mirrored in my 3hr base video recipe.
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55692#msg55692

Just a point about oil recycling.
Many chef's, whilst cooking the individual curries will spoon off excess oil from any particular dish, straight back into the curry base pot.
This is deliberate and just a normal cooking reflex. But quite a bit added flavour, when you think about it.

Looking forward to your Take Away Kitchen adventures
cheers Chewy

Thanks for the tip chewy, well its down to the base and me now, i have the ingredients and i have the powder, the base i have got is a lot darker,deeper and sweeter than previously when i've used it. Im cooking tomorrow so will see if its a) better than previous attempts b) the same (not quite there flavour) or c) exactly what my tastebuds are after, if its not right then i'm back asking questions and trying your base

Thanks again

Wayne