Looks superb Bob, off to search for a Pyaz gosht recipe.
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#102
Just Joined? Introduce Yourself / Re: Bonjour from Lyon
July 13, 2014, 01:21 PM
Welcome Mr Cheese. Haven't I seen you somewhere before 
#103
Just Joined? Introduce Yourself / Re: Hi from Wales
July 12, 2014, 11:01 PM
Welcome Dave. Takes time and effort but well worth it.
#104
Pictures of Your Curries / Re: Friday Night Curry Club - Nagaloo am I hallucinating !!
July 12, 2014, 09:48 AM
Superb looking grub Andy.
#105
Pictures of Your Curries / Re: Chicken tikka
July 11, 2014, 12:11 PM
Hi BengaliBob,
Will be interested to hear how the Tikka paste compares with the Tikka Botti one. Have only managed to get the botti one so far.
Will be interested to hear how the Tikka paste compares with the Tikka Botti one. Have only managed to get the botti one so far.
#106
Lets Talk Curry / Re: BIR Base variation - is there anything to learn
July 04, 2014, 09:47 PM
Thanks Jerry, will look into that.
#107
Lets Talk Curry / Re: BIR Base variation - is there anything to learn
July 02, 2014, 08:40 PM
Nice one Jerry, sounds like youre feeding happy mouths, despite not totally successful with the paste sauce. Haven't been cooking much BIR recently, although having a BBQ at the weekend for which I'm cooking some BIR and traditional dishes.
#108
Lets Talk Curry / Re: BIR Base variation - is there anything to learn
June 27, 2014, 08:04 PM
Good luck Jerry. Will be interested to hear about your results with the 'double jointed' madras.
#109
Pictures of Your Curries / Re: Chicken tikka botti paste tester
June 17, 2014, 08:27 PM
Looks superb Rob.
On your recommendation, I managed to get my local Asian grocer to get hold of some Laziza tikka botti paste (still waiting for him to get the tandoori one). Had 500g of chicken drumsticks marinaded in the tikka botti paste and yoghurt for 2 days. Very good indeed... Better than any tikka I've had.
On your recommendation, I managed to get my local Asian grocer to get hold of some Laziza tikka botti paste (still waiting for him to get the tandoori one). Had 500g of chicken drumsticks marinaded in the tikka botti paste and yoghurt for 2 days. Very good indeed... Better than any tikka I've had.
#110
Cooking Equipment / Re: Pans - what do we know about them
June 07, 2014, 08:16 PM
Hi Jerry, my Ali pan is very well, don't worry.
Here's my understanding...
Aluminium, as we know is a faster conductor of heat compared with iron/steel. This means that you don't have to have the gas flame on as high a setting of course. Quick cooking /lower flame/light pan = good idea for take aways/restaurants.
Additionally, I think another important benefit of aluminium pans is that the temperature can be adjusted quickly... E.g. If you're about to burn spices, simply take the pan off the flame, and you should be ok. With a iron/steel, or indeed heavy bottomed copper pan, the heat takes a lot longer to dissipate, so you have much less control. Think of when you make that garlic tarka in your iron korai... Turn off the flame when it's hot and the contents will still keep cooking for a considerable time... I.e. You wouldn't want to leave the garlic in resting.
On reflection, I feel you would equally good results using an Ali pan, but turn your burner down considerably from the usual nuclear meltdown setting that we cooked on in your garage. You'd save a little money on gas too.
Another advantage is that you could use the Ali pan on your domestic kitchen gas hob without smoking the room out too much... Obviously extractor fan / window needed.
Just my two penny's worth.
Here's my understanding...
Aluminium, as we know is a faster conductor of heat compared with iron/steel. This means that you don't have to have the gas flame on as high a setting of course. Quick cooking /lower flame/light pan = good idea for take aways/restaurants.
Additionally, I think another important benefit of aluminium pans is that the temperature can be adjusted quickly... E.g. If you're about to burn spices, simply take the pan off the flame, and you should be ok. With a iron/steel, or indeed heavy bottomed copper pan, the heat takes a lot longer to dissipate, so you have much less control. Think of when you make that garlic tarka in your iron korai... Turn off the flame when it's hot and the contents will still keep cooking for a considerable time... I.e. You wouldn't want to leave the garlic in resting.
On reflection, I feel you would equally good results using an Ali pan, but turn your burner down considerably from the usual nuclear meltdown setting that we cooked on in your garage. You'd save a little money on gas too.
Another advantage is that you could use the Ali pan on your domestic kitchen gas hob without smoking the room out too much... Obviously extractor fan / window needed.
Just my two penny's worth.