Topic: Cooking Lessons with Az

[ELW]

The Fleet 5 does sound a little bit like an IRA terrorist group. Oh well!

The Fleet 5 does sound a little bit like an IRA terrorist group.

The Fleet 5 are innocent, OK.

Spray this on every motorway bridge gantry and brick wall that you pass :-)

 ;D, Should have been Zaal 5 to credit Az, doesn't roll off the tongue & catch the notoriety as well as the Fleet5. I think F5 are on Saturday Kitchen this week

The Fleet5's dabs are all over this one!
ELW

[noble ox]

I have been reading this thread with some interest and am now wondering if it is a huge "wind up"
Some good BIR chefs and home enthusiasts have given lots of good info on this forum .then suddenly 5 go to a BIR and "bingo" a cooking revolution has begun a new word has evolved "Singeing"
This is what I call the "Columbus effect"he did not discover the Americas they were there all the time
It is part of a neglected cooking process already mentioned on this forum, but quickly forgotten

Nevertheless thanks to all who went there and shared the experience with us all

[gary]

It is part of a neglected cooking process already mentioned on this forum, but quickly forgotten

Personally I kind of subconsciously ignored it as another 'this is the secret' thing.

It's Curryhell and the other's almost evangelical enthusiasm following their visit to Zaal that has gotten me back into the kitchen to give this BIR thing another go.

Thanks a lot fellas!

Gary

[ELW]

It is part of a neglected cooking process already mentioned on this forum, but quickly forgotten

Neglected & but not given much importance , I'm not sure if the process burns the spices slightly or just cooks them properly, I don't have the experience yet. It had been drummed into me about how easily spice burns & usually ended in a bottle job!


EDIT- the more I learn, I see a large % of the traditional bir process,  the mass production of a fairly large menu, with as least fuss as possible...you could always 'singe' the spices into a homestyle curry, instead of adding them with a whole lot of other ingredients as is frequently called for
see the difference?

the real secret ingredient however, has been written on here, trouble is it was typed in white font 

ELW

[George]

I have been reading this thread with some interest and am now wondering if it is a huge "wind up"

My hunch is that it's certainly not an intentional wind up, but the FF5 were like kids in a sweet shop and their infectious enthusiasm has rolled on for over a week now. Good luck to them, but all this % talk is so nominal and meaningless. Darth was claiming 99% c2005 so how come we've dropped back by at least 2%?

It remains to be seen whether this will enter the history books as a very significant moment for the forum in most folks' eyes.

[ELW]

I have been reading this thread with some interest and am now wondering if it is a huge "wind up"

My hunch is that it's certainly not an intentional wind up, but the FF5 were like kids in a sweet shop and their infectious enthusiasm has rolled on for over a week now. Good luck to them, but all this % talk is so nominal and meaningless. Darth was claiming 99% c2005 so how come we've dropped back by at least 2%?

It remains to be seen whether this will enter the history books as a very significant moment for the forum in most folks' eyes.

Maybe Darth was cooking his properly?...it's still a bit hit & miss at the moment for me, but putting emphasis on the very 1st sttge of cooking gave me the only bir taste yet

[JerryM]

for clarification the 3% i see and have seen for many months is being able to produce the full range of BIR dishes to top notch restaurant standard (CA's words are better but mean the same). the 3% has not changed over the last week and i don't see a need for any changes to what i do already.

it really is down to how high a bar you're aiming for.

if you're happy with what you produce then you have no gap and no missing %. i very much hope and expect that the fleet 5 have achieved this for most members.

for me personally i think the last 3% lies in: recipe refinement, sauces & pastes, mix powder

[CardiffCurrylad]

Hi CH, that phall really looks pukka! Hats off to you 

I have to say it tasted every bit as good as it looked NJ and all thanks to that memorable trip a week ago ;D  Good singeing mate.  Keep us up to speed on developments

Hi CH, That looks the business mate! As it goes my stomach is rumbling looking at this ;D If the Mrs hadn't put her foot down last night & encouraged me to freeze the rest of the base I would have loved to knock this up : I don't blame her though, CTM last night, Madras the night before & jalfrezi the night before that. Meatballs tonight, "I said Koftas, she said", well I will leave that to your imagination!!!

[ELW]

for clarification the 3% i see and have seen for many months is being able to produce the full range of BIR dishes to top notch restaurant standard (CA's words are better but mean the same). the 3% has not changed over the last week and i don't see a need for any changes to what i do already.

it really is down to how high a bar you're aiming for.

if you're happy with what you produce then you have no gap and no missing %. i very much hope and expect that the fleet 5 have achieved this for most members.

for me personally i think the last 3% lies in: recipe refinement, sauces & pastes, mix powder

Same, but I have overcame a huge hurdle only this week. I don't think I'll be able to stop myself trying to recreate some of my fav local bir dishes, once I can knock out the classics time after time. Some of the special dishes here have crushed chillies/coriander seed etc tempered in oil poured over the dish, they are the business!! There is no end game really, now that I know the road

ELW

[Stephen Lindsay]

I don't think I'll be able to stop myself trying to recreate some of my fav local bir dishes, once I can knock out the classics time after time. Some of the special dishes here have crushed chillies/coriander seed etc tempered in oil poured over the dish, they are the business!! There is no end game really, now that I know the road
ELW

ELW - would love to see you post some recipes on here, especially some of these special dishes!