Topic: "Old School" Taste, Alive and Kicking

[Peripatetic Phil]

My first early experience (60s/70s) of Curry's Was chicken on the bone, normally Thighs,dreaming ;D

Agreed : in those days there were two chargeable options -- "Off the bone", and "breast".  Over time they became the default, and during the latter period of the transition it was sometimes quite difficult to insist on "on the bone" and "leg" ...

** Phil.

[Aussie Mick]

You beat me to it Phil re: chicken necks.

Even as late as the early 1990's in a few of the curry/tandoori house in Rusholme, Manchester, the neck was included in your half of tandoori chicken. I wouldn't say it was the best bit, but I used to enjoy it. Not much meat there, but well worth the effort of finding it IMHO.

[JerryM]

Chewytikka,

always top notch post - love em.

well pleased the old school are doing just fine. you're very lucky - i've not found in driving distance of warrington and the last one i knew in the midlands has now gone "upmarket".

i tried chicken carcase in the past (currytester's base) and think in hindsight i used too much. the evaporated milk is very nice to know - i use coconut milk in the rajver base (which i like) but will defo give it a try. it perhaps explains why i like evap milk in mains more than cream.

[Aussie Mick]

Hey Jerry

I don't buy cream any more. I always use Carnation evaporated milk in Korma/Tikka masala.

Healthier (70% less fat than cream), tastier and more authentic IMHO! 

[Kashmiri Bob]

Can still get on-the-bone meat in the curry at the Kabana in Manchester.  Well worth a try if anyones in the area.  Parking is a nightmare though and can end up costing more then your food. 

[JerryM]

Aussie Mick,

love you're style. a further advantage for me is that i always make instant coffee by adding the milk 1st to the coffee ie before adding the off the boil water. switching the milk for carnation is probably not for all but it certainly takes it up a notch for me.

[Peripatetic Phil]

love you're style. a further advantage for me is that i always make instant coffee by adding the milk 1st to the coffee ie before adding the off the boil water. switching the milk for carnation is probably not for all but it certainly takes it up a notch for me.

The Vietnamese use condensed milk to both colour and sweeten their coffee (ground and filtered, terribly slowly, while the receiving cup is kept warm in a bowl of hot water); I don't think much of their hot coffee, but their iced coffee (c

[SteveAUS]

Hey Jerry

I don't buy cream any more. I always use Carnation evaporated milk in Korma/Tikka masala.

Healthier (70% less fat than cream), tastier and more authentic IMHO! 

Mick is that the stuff in a red tin with, funnily enough a white carnation of the front. I remember that as a kid being called Carnation cream. Loved the stuff. Wouldnt have thought of using that instead of cream in a curry.
Cheers
Steve

[Aussie Mick]

That's the stuff Steve.

Get the evaporated and NOT the condensed milk.

Funnily enough Phil, a lot of Indians used Carnation milk in their tea as well. I'm a plumber, and I've worked in houses where I was offered a cup of tea, and in Asian households, it was always made with Carnation milkback in the 80's.  I say that as most people don't even offer a cuppa these days.

It was very interesting, had a sort of ring of skin around the top as it cooled down. Definitley not my "cup of tea"

Goes great in a korma, tikka masala etc though

[Peripatetic Phil]

Funnily enough Phil, a lot of Indians used Carnation milk in their tea as well. I'm a plumber, and I've worked in houses where I was offered a cup of tea, and in Asian households, it was always made with Carnation milkback in the 80's.  I say that as most people don't even offer a cuppa these days.

First thing I do whenever anyone has work to do in or on my house.  Never fails to be appreciated.
** Phil.