Quote from: PaulP on October 06, 2010, 01:27 PM
Just google these 2 strings without the quotes:

"BIR Base Grabbi by Pete"

"Petes onion paste / spice fused oil"

It is free public information that Pete (sced) has kindly published.

Paul

Thanks Paul, interesting reading

Ok, now I'm curious, could someone PM me the spiced oil recipe as well?

Quote from: ifindforu on September 20, 2010, 11:22 AMHey try this out first of all the chicken is noble or sardia brand from brazil ,but fresh breast should do ok try cooking on a barberque or put in the oven,but dont over cook it,leave it to finish cooking in its own heat,1 large tub of yogurt the family type size
1 teaspoon of spice mix,1 teasponn of methi,1 teaspoon of coalmans fresh garden mint 1 mug of mustard oil,1 cup of coriander,5 green chillies 1 teaspoon tikka paste,1 teaspoon of tandoori paste.some salt,yellow or red coulouring or both.and half teaspoon of kashmir masala  1 teaspoon garamasala use a hand blender and blend,follow this and you will have chicken tikka like the one at the take away I work in.

Hi ifindforu,

Are you the same person who used to post here years ago under the same name?

I'm not sure what size tub of yoghurt you mean, are you able to tell me its size in milliliters?

CM (veteran lurker  )

Quote from: JerryM on May 04, 2010, 06:53 PM

my focus is to push the boundary of the BIR as far to the healthy boundary as i can without loosing it's identity too much. i don't see me abandoning the BIR take - just want another option for mid week.

Jerry,

Please keep us updated, I'm really interested to hear what you find

CM

Quote from: Secret Santa on April 28, 2010, 10:08 AM
Axe did you actually see how the IG onions were prepared, particularly how they got separated into the slithers?

SS,

For slicing large amounts of anything a restaurant would often use a Mandolin Slicer --> http://www.zesco.com/products.cfm?subCatID=376&pGroupID=060405SS02

I've got one of these which works well --> http://www.swisscatalogue.com/swissmar/usa/FMPro?-db=swissmardb&-format=record_detail.htm&-op=cn&SKU=V-1001&-Script=Counter&-find=

I don't know if BIRs use these sort of things because I've never been into a BIR kitchen but it would certainly be cost effective for this sort of task.

CM

Ray,

I made the base and his Madras last night (substituting chicken) and it was pretty good, I'd be happy to pay for it. For the base I used 1kg Onions, 1 Green Pepper with 1 liter of water. I'll post some pics when I've got a bit more time.

CM

I'm originally from Surrey, now living in Copenhagen, Denmark

Quote from: chinois on March 11, 2010, 12:00 AM

Quote from: currymonster on March 10, 2010, 07:11 PM
I had confirmed food poisoning last year (campylobacter) and it was still going strong after 2 weeks until the doctor finally treated it with drugs.

Yikes that sounds bad! Ok fair enough, my experiences dont seem to have covered all types of food poisoning.
The last one i had was from undercooked chicken on the bbq. The stupid thing was i knew it wasnt cooked and was telling people to avoid it. I thought i'd try it out and see what happened  :

Lets just say its not an experience I ever want to repeat I got it from a perfectly normal looking and tasting kebab.

Quote from: chinois on March 10, 2010, 03:05 PM
You were sick for a week? Sounds like it probably wasn't the food then.
Whenever i've had food poisoning the longest it's lasted was 2 days i think. Maybe 3.
I'm sceptical with this post as there's no explanation, no answer to haldi's question and then another new member picks up where he left off. You also contradict yourself hammyhar.
Smells like negative advertising to me.

This is his only other post:
https://curry-recipes.co.uk/curry/index.php?topic=4154.msg37603#msg37603

I disagree Chinois. I had confirmed food poisoning last year (campylobacter) and it was still going strong after 2 weeks until the doctor finally treated it with drugs.

And I can help with Danish/English translations. I'm not expecting a flood of requests on this one