Hi Paul

Yes this is what I was thinking. Have you tried adding old base to new base?

A question to those members fortunate enough to have been in BIR/TA kitchens.. What do they do with left over base at the end of a service. Do they bin it, reheat and use it as is, or add it to the new base the following day?

Thanks

Quote from: Phil [Chaa006] on October 24, 2015, 02:15 PM

Quote from: Donald Brasco on October 24, 2015, 02:02 PM
Bacon should always be boiled for a few mins before frying anyway. it helps the fat render and yield a crispy result. Once you've tried boiling bacon prior to frying you may never fry it unboiled again

How interesting.  I didn't know that.  I do know that on this occasion the bacon was deliciously crisp, but I had dismissed that as pure serendipity rather than a direct result of my actions.

** Phil.

Many people pour boiling water over pork skin before roasting to help make good crackling. I guess it's the same principal.

I tried this the other day. Although I halved the inclusion of coconut and modified the cooking technique slightly (made a baghaar with garlic, ginger and spices as opposed to boiling them). It's well up there with the best of them.

Cheers. I'll try this.

Hi Panpot

Can you please elaborate on the g&g with turmeric thing? How much turmeric to g&g and when to add it etc..

Thanks

Hi Geoff

Yeah there's plenty I was just wondering where Imran was shopping just out of interest. And what sort of restaurant/takeaway he works at! BTW I meant to ask you a while ago, have you ever seen Indian bay leaves/tej patta on sale in the Midlands Geoff? The only shop I've ever seen them in was in Bethnal Green which is no good unless your name's Reggie Kray!

Cheers

Quote from: Imran the Chef on September 06, 2015, 11:33 PM
Yes Pak Supermarket are Big. They have a similar sized supermarket in Birmingham. Very Convenient to shop at.

Which one is that Imran? Are you a chef at a Birmingham curry house?

You mean Dip has passed away?

A feast fit for a king there! I've done similar spreads for visiting family. Cooking 4-5 different curries, rice and H4ppy naans not to mention onion bhajis all at once can be a bit hectic. You gain a new found respect for BIR chefs and how organised they have to be to have different pans on the go and still run a smooth service.... This reminds me it's been about a month since my last curry. Better get one on the go this weekend!