http://www.youtube.com/watch?v=7kG5gYV2Ros

http://www.youtube.com/watch?v=p6xPZOglAXI

i don't use this site but i thought i would let you see this video of the amended base sauce in video

I only reply pm only or you can try alexwilkie12@yahoo.co.uk..it.s took me 5 months of research to get this right..enjoy

http://www.youtube.com/watch?v=7mQcmf5zvII&feature=youtu.be

Quote from: stevejet66 on January 20, 2013, 04:27 PM
Well said stephen, Well done BB1, your my god!

...On the subject of oil and spices..when i make the base sauce in the takeaway's nothing is measured....i made the base sauce today in the house for my family i bought my 2 litre bottle from farmoods..when i poured it from the bottle i only used abut a lite and a 1/4..why and not the full 2 litre's..i just that knew that was enough...it's the same when i use a 5 gallon drum in the takeaway..you just know ..it's down to experience i guess....the recipe was purely a guess and i do aploigise if some of the measures where wrong...the recipe was purely guess work..but CA your still (moderated) but i will always stand by that.....
If you don't have the experience i would suggest even more oil until you know what your doing..Don't go by Ca pics....how many currys would i sell if his pics where on the menu.. precisely SFA..I Just can't believe he put him self to all that bother just to prove me wrong what a ...(moderated) please stay away from me.. I'm one of the good guys..so please stay well clear...

Quote from: Cory Ander on January 20, 2013, 01:42 PM

Quote from: stevejet66 on January 20, 2013, 01:04 PM
Here's my madras, hardly any oil. It was superb, Cory's looked over cooked. To much high heat can cause spices to burn to much, it can leave a bland taste.

Sorry SJ66, but I have to say that I went out of my way to cook BB1's recipes EXACTLY as he prescribes.  And I am confident that my results reflect that intent.  That includes the cooking methods (i.e. "high heat" and 10 minutes cooking time for the chicken curry).

As I understand it, you claim that you mustn't deviate from BB1's recipes, least you get a different result, but you cooked half the amounts (or did you?) for the curry base?

Nevertheless, greasy base + greasy precooked chicken + greasy minced chili + greasy minced garlic/ginger paste = greasy curry.

The oil is there, whether it "comes out" or not.  I'd rather it did come out, in the final curry, so that I can spoon off the excess.

i'm sure your scottish friends will be very happy with it well Mr cory ander not if has been cooked by you ..is this whats it's all about Scotland and England if i had known that i would have singed up for the site..and guys this is not how my base looks pay no attention to the (moderated) he has hust served up c.mon guys look at these pics...the sick individuals will be pleaesd it wad (moderated) and gloat why i haven't a clue..well maybe i do.....as you can see from the pics he hasn't a clue..would you eat this...Bad trades men good trades men.......and i quote again his Scottish friends.....what we are dealing with here is someone who is sick to the core and his supporters....

Quote from: Cory Ander on January 19, 2013, 01:12 AM

Quote from: scoobydoo on January 18, 2013, 06:05 PM

Quote from: Cory Ander on January 16, 2013, 02:45 AM

Quote from: Cory Ander on January 15, 2013, 07:35 AM
That said, I respectfully ask that BB1 please confirms the size of his "chef's spoons" and whether the measures are level, rounded or heaped

For anyone wishing to try this base, BB1 has confirmed (in another thread) the following measures for his "chef's spoon":

"1 LEVEL CHEF SPOON  2 TBLS
1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON   4 TBLS

My measures in my recipe are heaped"

BB1 has also confirmed that the weight of onions is, in fact, before peeling.

4 tbls is that 4 level or heaped tbls i am trying to make a half version.

Scooby,

I've taken it (rightly or wrongly) that BB1's "chef's spoon" is 30ml capacity (i.e. 2 x 15ml level tablespoons). 

And BB1's "chef spoon" measures, in this recipe, are "heaped", which is 60ml (i.e. 4 x 15ml level tablespoons).

I guess, unless BB1 wishes to put weights to his measures, which I doubt, we're going to have to work the rest out for ourselves.

Hope this helps!

Your right in your assumption you'll have to work it out for yourself from now on i've just about had enough of the crap i've been reading on here lately about oil..spoon measures etc...i've been very patient and tried my best to answer everyones questions to the best of my knowledge...from now on i will only speak to genuine members by pm only and not by the crazy's...i wish i could turn back the clock i never knew what i was getting my self into...guys guys you really need to chill out..if you don't want my advice fine but don't criticise everything i do..you know who you are..I'm only trying to give you an insight in how we do things in Glasgow restaurants.....I wont be replying to this post..

One pissed of bloke from Glasgow

BB1

Quote from: George on January 18, 2013, 01:20 PM

Quote from: stevejet66 on January 18, 2013, 12:27 PMAnd it does'nt contain ghee butter which would pile the puond's on.

Any fat will pile pounds on just as much as butter ghee. Butter ghee might be even more likely to clog up you arteries and cause a heart attack or something but I'd hardly call vegetable fat a healthy option. The closer you get to real BIR food, the more risk there must be if you eat that stuff much more than once a month.

The full 7 killo produces about 15 full long curry trays..it could be more after adding veg,creams etc We use 25 killo in our takeaway..the 7 killo is the version i scaled down..I din't want to scare anyone with 25 killo so i thought 7 killo was a safe bet...loving the posts guys keep them coming

BB1 Mr Big

Looks better than mine well done Steve..I'll be round for some later on

BB1...AKA.. Mr Big Boaby

Quote from: Secret Santa on January 17, 2013, 10:29 PM

Quote from: Unclefrank on January 17, 2013, 10:21 PM
Just one question is it dried methi or is it fenugreek powder.
Cheers.

Almost certainly fenugreek powder as he lists 'methi pdr' or he would have said methi leaf or dried methi (I think!).  ;D

sorry guys i should have said it's dried fenugreek leaves they give of more flavour..i just took it for granted everyone used dry on the site....cheers guys

This will give you an idea of how it should look once cooked..The oil preserves the chicken and can be stored for about 5 days...You can also use some of the oil for seasoning. Water is not used...oil takes the place of water and when needed

BB1