Quote from: Garp on September 15, 2014, 08:26 PM
No offence, Haldi, but that is complete bollocks.

None of us have a commercial burner, but many seem to profess to having made curries better than restaurants/TAs.

Well if it is rubbish, then why would so many takeaways do it?
They wouldn't waste money when competition and times are so difficult
Think about it
There is a reason
You are talking about perhaps a hundred curries a night, using all this extra gas

I've produced curries better than some takeaways, on my standard cooker
But using my big burner, at the correct moments, makes them even better
It deepens the flavour and changes the aroma

You don't need the big flame all the time, but you really do need it, for part of the cooking process

You're not going to get 100% results unless you cook exactly like a BIR
I'm getting very close results now
After two recent demos, I watched the gas cooking levels
For at least three minutes the flames are all round the pan and coming right up the sides
You wouldn't waste that amount of gas, if it wasn't an essential part of the cooking process
You must double or triple how much gas you use
The temperature of the sauce must be getting ridiculously hot
Maybe that's not all of that 5%, but I reckon it's a large part of it
I know it's a controversial matter, but I no longer think you can get a BIR taste, without big heat

Quote from: madrasandy on September 14, 2014, 08:14 AM
Hi Haldi did you get it ?

I can't work out a way to get Adey a sample
I'll probably drive and see him sometime

He's opening a new restaurant, you know

Quote from: ziggycat on September 09, 2014, 10:45 PM
just had a take away and rolled a fat one

or a large person down a hill

I'm loving this

http://www.youtube.com/watch?v=rymUSbYQjw8

Quote from: chukitinabukit on September 05, 2014, 06:40 AM
Back on topic, not everybody will get the same result from a course, some will be extatic with the result, some will be happy, some will be disappointed and some, like Haldi, will come away confused.
Maybe Haldi is struggling with the change over in methods from those that he has been using for years, to those that he has recently been taught.

Adeys course covers everything, and he is teaching it right
My problem is that I already knew most of these methods and my recipes needed fine tuning

If I tried a madras from three places, I would get three different results

I should have brought a sample of exactly what I wanted to achieve, to the course
I naively thought this would just happen

If you have a different base, a different spice mix, a different cooking order, different main ingredient you can't get anything but a different result
It all adds up

Adey is a decent bloke and he is helping many people achieve exactly what they are after

yes, I guess so
Try it in something
You can't really ruin a curry too much, if there is more garlic than required

Quote from: madrasandy on August 31, 2014, 08:57 AM
My chillis have been very poor, but they were borderline dead when I got back off my hols

what a shame
Make next year the best ever!
I want to try some of these giant chillie plants

these are the other ones

I've had quite a good year growing chillies
Some of what I thought were simple green chillies, turned red on me
None of this lot were too hot, you could eat in a sandwich

But the ones my lad grew (variety called Filius Blue) may look like M&M's, but are very hot

my genuine "bought from a takeaway" curry pan
I cook all my curries in it