I doubt anyone on here is near me in NJ but I'd like to add my ID to the roster too.
Also I think some folks should chill out some. It's about people just as much as it is the food on hand, so enjoy it, food is great, people are great.

Cheers.

Nice one Jerry that's the one I see in restaurants for certain. wraps the pan and allows time in the center if you know what you're doing.

Thanks for that. What make and power rating is it please? Interested now.

I hadn't noticed that Chris but now you mention it I do marinate all my chicken depending on the dish the day before. I always use a mixture of spice and yogurt and bake lightly in the oven. The result is like you are saying too.

Couldn't it just be juices from the meat do you think? I'll have a look at Maliks later, just gets boring without any sound from the camera.

Quote from: chriswg on February 22, 2010, 01:29 PM
Has anyone ever noticed that the BIR's pre-cooked chicken is usually stored in a tub or tray in a yellow, yoghurt thick sauce. When they add it to the dish that sauce is added to the curry. This isn't something I have ever seen menioned on here, yet it must impart a certain flavour to the curry.

I noticed this first at the curry lesson I had at a local BIR, but I also noticed it on the Maliks webcam videos. I doubt any of us would have the patience to pre-cook our chicken the day before and refrigerate overnight in the cooking sauce, but maybe that is how it gets the softness.

Thanks Jerry.
Bloody nora....! 
Blue flame is the hottest heat of all, I had no idea kerosene was involved.  ;D
I think I saw these images some time ago perhaps? Anyway JHC. No wonder it is outside the sprinkler system would have put this one out with 3 foot flames.  ;D

I've tried everything except firing. I know that my bahjis, (To die for) are submitted to intense heat but the spices themselves are shielded by onions and flour.

Cory is this still what you do know? This was 2007. I'd love to see a video of what you do? For me its the basics. Ratios/Spice/Content/Heat in some part. But at the end of the day what goes into the meal.

I'd burn down my house if I were to follow this.

Quote from: JerryM on February 20, 2010, 08:26 AM
Mikka,

if it's the smokiness post that u refer to then here https://curry-recipes.co.uk/curry/index.php?topic=1851.0


it's well worth the read even if u're not taken in.

Just what I was going to say Jerry, very professional.
I might do the same with onion garlic paste myself this week. Do you sterilize the jars or is it just gone too quick?  ;D

I thought you were trying to compete with Ramsay.  ;D
Seriously though I understand where you are coming from and agree that I for one would probably opt for something more akin to what I consider normal food, but know that you can just about eat anything too so kudos.

I think the Indians could cook dish clothes and they would taste good. I think that's where I am with my cooking. Developing the sauce so it can devour the meat, any meat and make it taste nice no matter what it is.

Incidentally they have a dish here called saagwala (Chicken) is what I have when I can. The taste is just so complex I don't think I'll ever get a handle on it. And they say Indian food over here is rubbish, which I have to say is poopycock.

Nice one again Chinois.

Quote from: chinois on February 20, 2010, 06:09 PM
I do find it funny how people react to things that are foreign to them. Food as much as people and cultures. It really shows how much influence things other than taste can have on food i suppose. Neither of my housemates would try it either, and one's a chef! Dont worry, i'll feed him balls at some point  ;D

I guess you'd also be interested in this photo of a breakfast i had in bombay last year. Again dodgy camera phone i'm afraid:

http://www.flickr.com/photos/nifortescue/3063645215/#in/set-72157609119088717/

Some Testy comments here.  ;D

Oh...........................................








My.............................................








God!..........................................

I don't want to eat it if that's what you mean no  ;D There is a deep hum in some dishes though that resembles that boiled cabbage effect sometimes. Have you come across that?

Quote from: Cory Ander on February 19, 2010, 01:17 PM
Goodness Mikka!    I'm suggesting that we are not looking for something missing that resembles the smell of old cardboard!  Are we!? 

Dang Chinois look at this! 
Look at those devils chicken spikes too. Wonderful images pal.

Nice post Chinois.