Quote from: Davemcurry on March 15, 2011, 03:49 PM
It was unanimously voted thoroughly magnificent by 8 attending dinner guests, and I have to say, I was pretty gobsmacked myself.

Nice one Dave! When you cooked for 8, did you make several batches of curry? I always find that only one large portion per pan is possible before the results start to suffer. It's large enough for 2 people though as long as they're not really big eaters.

I just can't wait to get my lips around some of his offerings! This is the funniest post since that Pakistani recipe site.

Hahahahahaha! ;D

Quote from: Secret Santa on October 27, 2010, 09:49 PM
I never have that problem either but then I never let them fully defrost. It's a quick rinse under the cold tap and then straight into the curry.

Same! I chop the base off whilst frozen then twirl them in my fingers under a cold tap to remove the seeds.

Quote from: SnS on September 29, 2008, 04:46 PM
For cooking - freeze them. They will go mushy when defrosted but still maintain the original flavour and hotness.

I don't find they go mushy at all! Limp perhaps, but never mushy. I always freeze mine. I use them whole in North Indian Chilli / garlic chicken and jalfrezi - seem to work almost as well as fresh.

Today I replaced my entire spice cupboard, disgarding my old spices which had been there for too long! I made this base (my favourite) using the recipe to the mark. Perfect! I had a takeaway last night from an award winning place (payed over 10 quid as well) but made a superior curry myself tonight.

On another note, I've been given rice cooking tips from my Pakistani friend, via the female members of his family who are all amazing cooks (I've sampled the food) and having adapted it, can finally get rice as good a BIR's.

It doesn't involve finishing it in the oven. Soak 2 cups of rice in cold water for 10 mins to expand the grains then rinse until the water runs clear. Boil a pan of water with some Cassia bark, a cardamom pod and a bay leaf. Once boiling, add the rice. Once the rice is 70% done, turn off the heat and sieve it out, put it back in the pan with 1/2 tsp butter ghee and 1/2 tsp veg ghee and fork through. Put the lid on and wait 10 mins to finish the cooking process. It has the scent of the BIR rice that I've been looking for.

Let me know how you get on with my successful rice recipe. It's paramount to take it off the heat when it looks 70% done.

Cheers

BB

P.S. CA - great recipes mate!

Quote from: Cory Ander on July 23, 2010, 03:25 AM
measure any variables that are practically measurable (weights and volumes, for example).  This is the only real way to produce consistent and reproducible results, in my opinion.

Hear hear!

Moderator delete please.

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Quote from: Secret Santa on July 22, 2010, 02:03 PM

Quote from: Cory Ander on July 22, 2010, 12:33 PM
aren't they simply removing the caramelised crust from the edges of the pan

No!

Quoteremoving it from the spoon

Yes.

Quoteand otherwise ensuring uniform heating and that nothing burns

No!

)
Yes!

Looks and sounds amazing. I have to try this! I find when I cook my lamb with the sauce it's really lamby tasting, which I love. I think your method sounds like it will make an amazing curry, probably not what I'm used to from a BIR but still amazing. It's really got me thinking!  ;D Great post!