In the description they forgot to tell you "they have a dusty kinda wriggly texture"!. ;D ;D ;D
this is a very silly thread & i love it. ;D
;D ;D 
;D
this is a very silly thread & i love it. ;D
;D ;D ;D
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#1142
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Talked about base sauce with take away owner and chef
May 29, 2005, 02:07 PM
On the few occasions i got the smell of my Curries right i browned the fresh Garlic & Ginger, so we may have leaped forward here !!! ;D
I cooking a 15 or 20 onion version in the next day or so
, I will use the water from the cooked chicken as my alternative to stock 
.
Ian s don't give up !!
I had a great difference in taste/smell once i added Green Peppers & Carrots, you could have eaten the base as a curry itself it tasted that good (you were right Curry King!!).
& don't forget that mark was specifically told you cant emulate a take-away curry because of the quantity you must cook to achieve the correct flavor/smell .
i`ll force as much ingredients in my large pot as i can & see if a large batch makes any difference at all !!
I cooking a 15 or 20 onion version in the next day or so
, I will use the water from the cooked chicken as my alternative to stock .Ian s don't give up !!
I had a great difference in taste/smell once i added Green Peppers & Carrots, you could have eaten the base as a curry itself it tasted that good (you were right Curry King!!
).& don't forget that mark was specifically told you cant emulate a take-away curry because of the quantity you must cook to achieve the correct flavor/smell .
i`ll force as much ingredients in my large pot as i can & see if a large batch makes any difference at all !!
#1143
Lets Talk Curry / Re: The secret of the Karachi curry
May 29, 2005, 10:32 AM
Would that be the...... Chicken Tikka Mothsala ;D ;D ;D ;D ;D
#1144
Lets Talk Curry / Re: Have you done a blind test?
May 29, 2005, 10:25 AM
Much appreciated mate
#1145
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Home demo of curry gravy
May 29, 2005, 10:23 AM
I like this simplistic approach , seems logical a Take-away would go down this road as long as it produces a good tasting curry i don't think i would mind using hardly any spices .
Does this taste very much like a BIR curry ? i might give it a go today ( as i bought 30 onions yesterday !! ;D ;D for the big one !!).
Does this taste very much like a BIR curry ? i might give it a go today ( as i bought 30 onions yesterday !! ;D ;D for the big one !!).
#1146
Lets Talk Curry / Re: The secret of the Karachi curry
May 29, 2005, 10:10 AM
In Winter time we would have to use freeze dried moths !!!
#1147
Supplementary Recipes Chat / Re: Restaurant Spice Mix
May 29, 2005, 10:03 AM
I agree about the salt it has made a huge difference since i`ve started using it, give loads of extra flavor ;D
#1148
Supplementary Recipes Chat / Re: Blue & green garlic puree
May 29, 2005, 09:56 AM
You only need to worry when you hear voices emanating from your base mix
what was that ?? don't feed the chicken a vodka Sandwitch !!!
what was that ?? don't feed the chicken a vodka Sandwitch !!!
#1149
Supplementary Recipes Chat / Re: Blue & green garlic puree
May 29, 2005, 09:40 AM
I think its something to do with the chemical reaction with the atmosphere/oxygen, rather like the coloring of wool in medieval times ( a plant name i have forgoten was used & as you took it from the bowl of this mixture it turned blue green as a direct reaction to oxygen etc ..etc..),
If i make KD basic mix its almost a transparent green before the tin of tomatoes goes in !!!
If i make KD basic mix its almost a transparent green before the tin of tomatoes goes in !!!
#1150
Lets Talk Curry / Re: Have you done a blind test?
May 29, 2005, 09:35 AM
Which recipe was that Pete ? Can put a link in this thread please.