I bet that hit the spot! 
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#1242
Starters and Side Dishes Chat / Re: My Naan Bread Quest Is Over
December 19, 2012, 02:34 PMQuote from: Axe on December 19, 2012, 02:30 PMI'm thinking...the large hadron collider.
I'd like to see 2 naans colliding at near-light speed!
#1243
Lets Talk Curry / Re: Just like the man said
December 19, 2012, 02:31 PM
That sauce looks good enough just to dive headlong into! I'm surprised no-one has yet drowned in curry sauce at your premises!
#1244
Trainee Chefs / Beginners Questions / Re: ginger and garlic puree with seasoned oil?
December 19, 2012, 02:26 PMQuote from: Salvador Dhali on December 19, 2012, 01:53 PMI saw somewhere (possibly here) a method of preparing g/g paste by heating the oil in a pan, adding turmeric (fry for 30 secs), then the garlic and ginger, heating through for a bit, then blending to a paste after cooling.
Think it might be PanPot's Ashoka Garlic/Ginger Paste method here.
#1245
Lets Talk Curry / Re: Secret (Santa) Forgotten Recipes
December 19, 2012, 07:48 AM
Sounds good to me too! I'm in.
I'm in.
#1246
Curry Base Chat / Re: Base Gravy Survey
December 19, 2012, 07:46 AM
I've only made 4 different bases since I joined this forum: Abdul Mohed's Enhanced, CA's, CT's and the Kushi Balti.
I definitely won't make the Kushi Balti base again as it just didn't taste "right" for me. Having said that, I used the gravy left over from cooking Kushi chicken to make South Indian Garlic Chilli Chicken the other night and it was absolutely delicious! I'm putting that down, not just to the ingredients and cooking method, but also to the depths of flavour left in the cooking liquor.
I can't really make any distinction in terms of rank between the other 3 bases as they are all good. I would say that CA's and CT's are milder then Abdul Mohed's Enhanced, but they all make really good curries.
I'm currently in the middle of using up CT's base and I'm going to try the Zaal base after that.
I definitely won't make the Kushi Balti base again as it just didn't taste "right" for me. Having said that, I used the gravy left over from cooking Kushi chicken to make South Indian Garlic Chilli Chicken the other night and it was absolutely delicious! I'm putting that down, not just to the ingredients and cooking method, but also to the depths of flavour left in the cooking liquor.
I can't really make any distinction in terms of rank between the other 3 bases as they are all good. I would say that CA's and CT's are milder then Abdul Mohed's Enhanced, but they all make really good curries.
I'm currently in the middle of using up CT's base and I'm going to try the Zaal base after that.
#1247
Talk About Anything Other Than Curry / Re: A bit more madras petulance.
December 18, 2012, 10:05 PM
Well, I , for one, am at last going to take up natterjack's sage advice and stop replying to trolls. For the 1st time ever since I have been using forums, a moderator is on my ignore list! Astonishing! :-X
#1248
Starters and Side Dishes Chat / Re: My Naan Bread Quest Is Over
December 18, 2012, 06:32 PMQuote from: Stephen Lindsay on December 18, 2012, 06:10 PMwankel rotary engine?
You could do 3 naans at once in one of those!
#1249
Starters and Side Dishes Chat / Re: My Naan Bread Quest Is Over
December 18, 2012, 05:15 PMQuote from: Unclebuck on December 18, 2012, 05:12 PM...You can ask UF as much as you like...
Aaaarrrggghh! I had a feeling I had typed the wrong initials in, UB! That'll teach me to proof read my posts!
#1250
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
December 18, 2012, 02:33 PMQuote from: RubyDoo on December 18, 2012, 02:29 PM...Overnight jobbie!...
Interesting phrase! Means something quite different up here north of Hadrian's Wall!