Right. Got meself a big pot, seeds, and compost. Where should we put it? Outside see,s the logical place but someone up the said they don't like direct sunlight?

  Sorry, don't usually swear on a first date but that was (moderated) classic!!! Touch

How about using spiced and garlic oil and using a thin stock instead of the usual 2 litres of water? Might give it some depth of flavour (although weak enough not to be discernable as chicken) that water can't

www.vimeo.com/21104829

Yep they don't work. Sorry for the wasted post but wanted to see what you meant.

Some of that's bizarre, sure it's v tasty, but do we know what 'dishes' they were? Check it- that thing made up of lumps of burger bun in the 1st one

Not so keen on the G;asgow bases- they seem far more oily. But fair play on em

Agreed!

Quote from: madpower on June 10, 2014, 02:33 AM
the secret to bir as you call it is in the technique,i was going to disclose this secret to the people that give me a warm welcome,i made out in my last and only post that i did not know much just so i could see what sort of people i was putting out there misery and who i was helping,obviously by some of the posts i have seen even on this page it is not friendly orientated so i will not reveal anything here.

This is a chance for me to say goodbye to ye and hello to the sensible forumeers here! I hope there isn't any cliques though 

Quote from: chewytikka on March 22, 2011, 06:38 PM

Quote from: Razor on March 22, 2011, 04:38 PM
Hi Chewy,

Great video my mate. As I've mentioned before, what I like about the look of this base, is how it runs off the spoon, leaving the spoon clean rather than coating it.  Also, the straining of the base is something that I've never done but do intend to on my next batch.

So Chewy, if you don't mind me asking, what's your background in BIR cooking?  How did you come by your methods and techniques, are your recipes your own or gleaned from your favourite BIR chef?

Sorry for the questions but you seem to be offering us something subtly different than has been mentioned before and maybe your style is what quite a few of us are looking for?

Just one more thing if I may, would you mind putting up the exact measurements to this base?  I know we can see it for ourselves, and you have also added commentary on your video but there is something reassuring about seeing a recipe in print  ;D

Many thanks Chewy, excellent work again fella.

Ray

Hi Ray
I don't think any base has exact quantities, but here goes...
200ml any vegetable oil
1 medium carrot.
1 Large bulb of Garlic.
3 inch piece of fresh ginger.
A quarter of medium white cabbage.
1 medium green capsicum.
A handful of fresh coriander+stalks.
1tbsp of Salt.
2 Kilos Onions.
3 litres tap water
Put a lid on and Boil it up for at least an hour.
____________________
Add quarter of a tube of tomato puree, or Chefs spoon.
2 tbsp of Mixed Powder. ( for a stronger flavoured base)

Mixed powder in the vid :-
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King

Cheers

I think- and I know this is a big thing to say- but I think this could - be - IT 

 ;D Thanks!