Okay Phil

I understand the "banter" but also will you also completely exclude women?  Come forward you women members and prove me wrong!!!

Cheers

RS

Wow Phil!!  That is very aggressive.  I'll change my name if you like-it was a joke 

But the whole forum is very unwelcoming from an outsider looking in... Sooo.  Thanks for the recipes guys-particularly Blade's Tikka-though I think that was his one and only contribution.

George, I know nothing of these other forums which you refer to.  Just commenting on what I see here...

I tell you people, you should take a step back and have a look at the stuff you post on these forums,  The place is an amazing resource, but the behavior of the participants is frankly strange.  Lots of bad language, showing each other no respect    What's it all about guys?

I thought this forum was called "lets talk curry".  Strange folk here.... :

Quote from: Phil [Chaa006] on September 15, 2014, 09:06 PM

Quote from: Donald Brasco on September 15, 2014, 08:34 PMThe temperature of the sauce is 100 degrees C. If you think differently you should maybe go back to school and learn some physics.

Maybe, oh most abrasive and immodest one, you should go to school and learn that "the sauce" is not distilled water and will therefore almost certainly attain a temperature other than  100^oC before boiling.

** Phil.

The best way to find out would be to stick a thermometer in the pan whilst getting splattered    The temperature of smoking oil is 200^oC +, so the sauce must get pretty hot with a decent burner.

Quote from: Secret Santa on September 14, 2014, 08:53 PM

Quote from: Phil [Chaa006] on September 14, 2014, 08:26 PM
I really wish I could believe that a self-taught Briton could master (and teach) everything there is to know about BIR cookery.  Sadly I cannot.

** Phil.

I believe he has proper BIR chefs working for him Phil - or at least I seem to remember that being inferred at some point on here.

To be fair to Adey, he has a couple of Bangladeshi guys running the kitchen as far as I can see, so he should have a good idea of what he is talking about...

Quote from: Naga on August 22, 2014, 08:36 PM
Well, I did Chewy's Rezala using JB's Base tonight.

Looks amazing.  Shame I had Fish and Chips tonight...

Quote from: Garp on August 22, 2014, 09:05 PM

Quote from: Naga on August 22, 2014, 08:36 PM
way better than any restaurant/takeaway curry I've had in the past 10 years.

You must be going to the wrong restaurants bud.

Looks nice though. As someone else said recently, ever think of adding some fresh coriander?

Hi Garp and all

I have been searching for this allusive "taste" for more than 20 years.  It has got to the point where I don't even know what the "taste" is anymore!  All I do know, is whenever we go out for a curry in Oxford these days, we are very disappointed that it is not as good as what we cook at home...

I have recently tried JB's base and, I have to say, it is very interesting.  To taste, it is very bland BUT, it does taste REALLY good-I kept on sticking my finger in for more 

I have cooked a few curries with this base: CTM-went down well, but it always does.  I use Julian's Masala Sauce recipe for this; also a Chicken Bhuna and Jalfrezi-both were good, but very rich-I suppose this is down to the coconut block in the recipe.  Also a Dhansak, which I thought was a bit too garlicky as I also put garlic into my lentils.  I split the original batch of base into three portions and have been thawing it out and adding one to two cloves of garlic as a tarka. 

Keep up the good work JB.  Thanks for posting this!

Cheers

Nick

Jeeez

Get a grip guys 

This is a brilliant site with lots of useful information; but what is all this bickering about?  This is my first post and I hope it won't be my last.

Cheers

RS