Trolling again Taylor

AH, there they are, on the precooks shelf, thanks Sverige, thought thats what he meant.
Not kept on the floor. 

For the interested, these cookers have full drip trays that slide out for cleaning.
Ive cleaned quite a few in the past. lol  ;D

cheers Chewy

Hi SL
Have to disagree
The notes you make are your guess, which are quite wrong to me.
1. You guess at 2 cups, how big are your cups e.g. 250ml x 2
Those small serving dishes, are tiny, so my guess would hold only 1 cup, 250ml max
He said 1 cup so peeps should follow his recipe. not your changes.

Similar with the onions, they look like a 300g average, so I would say nearer a 2kg base.
The cream he uses is tasteless UHT single cream, not fresh.

Anyhoo will make a good Garabi and is similar to any of my published base gravies.
(No Coconut, thank goodness) but the carrot will be a sweetener, its a busy place so
he will have tuned this base to suit his customers.

cheers Chewy

Quote from: Les on January 11, 2019, 09:59 AM
Did not like the thought of those boxes of Prawns with no lids on being stuck on the floor under the burners. (15:11) 
in my opinion should have been in the fridge until required

Still dont get you Les as theres nothing showing at (15.11) unless your talking
about the precooks in the plastic containers on the shelves under the cooker. (11:00)
Like I said nothing on the floor, I dont see any prawns in this video. But they must be
somewhere, possibly the fridge.

Quote from: livo on January 11, 2019, 10:09 PM
What would be the red sauce in the big back pot in the first part of the video? Makhani gravy perhaps..

Livo, the big pot of red gravy, will be Tomato puree, onion, garlic and mixed spice.
Ive often seen this made in various kitchens, huge tins of Tomato puree sometimes Plum Tomatoes and lots of garlic.
The only time a BIR kitchen smells like an Italian one. Lush.

cheers Chewy

I was given the link over xmas, watched a few.

Good cameraphone vids and good curry, apart from the cheesy chips. Lol. ;D

Every Bangladeshi restaurant cooks their base gravy to their own style
this is Latifs take on it for YouTube viewers and will work well.
Looks like a successful business with plenty of happy customers

Doing the Baghar first is unusual, but the end result is just the same.
Combining everything for pressure cooking gives the same result but
cooks it much quicker and I feel, better.

He maybe should have mentioned, bringing it back to the boil after blending
to lose the yellow (Haldi) opaque look, its finished when it leaves the the Chefs spoon clean
just like he showed in the other big pot.

Its a very clean, open kitchen with 5 stars, nothing is kept on the floor
So not sure what your talking about Les.

cheers Chewy

Dads Pasta Bake, looks tasty, keeping the family happy Livo.

Doing a Ragu with a good red wine and fresh herbs is an art in itself.
Bechamel, needs salt, black pepper and nutmeg.
Fresh Pasta sheets are an extra step but worth it.

Obviously moving on from your 101 recipe, but your photo is a good prompt
as I haven

Good post Mr. Sweden
Cleaning, Cleaning, Cleaning, Cleaning is the only solution. (or Divorce) ;D

The thin film of grease which coats everything is very accurate.
Check above your kitchen cabinets, you will be amazed at the uniform coating.

Hot soapy water and a degreaser, I use restaurant stuff called Deepio.
Good sense of satisfaction, when your finished, fresh clean aroma, wifes off your back.
cheers Chewy

Quote from: SoberRat on January 07, 2019, 12:44 AM
Are there any recipes using paneer you guys would recommend?

Thanks

Rob

The most important part about using paneer in any BIR curry is that a Chef will precook the Paneer.
They deep fry the cubed cheese until lightly golden brown.

If they dont use it straight  away in a curry, they store it submerged  in a bowl of cold water,
so its on hand and ready to go.

Use it in any BIR curry, except fish or seafood.
Its also used in some good starters.
cheers Chewy

Thanks, That combination is all you need for great pics, inspired
Have to spend some time researching, as I hate going in phone shops.

cheers Chewy
Just realised, theres NO massive oil slick in your curries.
That maybe a problem for some. ;D

Looks like a good spread SR

Vegetarians are easy to cater for, its the cranky vegans
that are usually a  pain.

I do a Jal Fry or a Jalfrezi or even a Manchurian, all good with hard Paneer
but if I can get Manchego cheap, all the better for flavour.

cheers Chewy