Quote from: Secret Santa on January 16, 2013, 03:01 PM
Smallest bottle of brandy I can find is 350mL...hmmm, what to do with the other 300mL?  ;D

Interesting recipe though and this is one I can definitely believe originated North of the border!

You serve the other 300ml to your guest....haven't a clue of it's origin..but hey it's one helluva curry lol

Quote from: Secret Santa on January 16, 2013, 03:05 PM
Not sure what you're saying there BB1.

Presumably you are implying that if you cook a recipe and you don't like it it's because you can't cook...would that be close to the mark?

I did say you may have cooked it right but on the other hand you may have not...i used the Gordon Ramsay thing as an example...even the best chefs in the world get it wrong if you watch some of those Master chef cookery programs....even i get get wrong at times.but maybe you've misunderstood me or maybe i've not explained it properly..but it certainly doesn't mean if you cook something and you don't like you can't cook...anyway George you seem to know your stuff....Take care pal

BB1

Sorryy guys if i don't get back to you but you have no idea the amount of questions i'm being asked about my dishes etc witch i think is overwhelming....There are post scattered all over the place it's hard to keep tabs on everything..IF EVERYTHING WAS IN THE ONE PLACE IT WOULD BE SO MUCH EASIER..BUT I'M MISSING THINGS...I'm trying to get back to everyone ASAP...Keep them coming guys....IT'S BECOMING A FULL TIME JOB...I never thought in million years by just posting another base sauce it would cause so much interest....How many base sauces are there now on the site...4 million...4 million and 1... sorry forgot about mine lol

BB1

1 SOUP LADEL =125ML

Quote from: George on January 16, 2013, 12:15 PM

Quote from: George on January 15, 2013, 10:58 PM
...but the tomato paste? Is that level (as implied) or heaped also?

BB1 replied by private message to say:
"Sorry heaped George"

Thanks for that. I'll edit your original recipe to reflect that, and trust you don't mind.

Fine by me George....

You find a recipe on the site you like..you cook it exactly to the instructions given..you don't like it...Have you cooked it properly and you say to yourself.. yes, I followed everything to detail

Gordon Ramsey gives 6 budding chefs all the same recipe to cook..You would think everyone's recipe would taste the exact same..wrong..2 get it right..why ? Bad trades good Tradesmen

This applies to every recipe on this website ask yourself have i cooked it right..Should i try it again..If everyone else loves it it's more likely you've cooked it wrong

You may have cooked it right and then say i don't like...Then, that right is yours

BB1

Quote from: h4ppy-chris on January 16, 2013, 11:12 AM
Now that's a very different curry, nice 1 bb1

Thank you Chris

Quote from: Achille17 on January 16, 2013, 09:13 AM
Just another question: is there no almond powder?

You can add it if you want but it is not needed...it is used mostly as thickening agent for the more runny base sauces..We don't use it at our takeaway....the thing about curry's is you can add anything you want to them there are no rules you are the boss if you think you it needs some almond powder then by all means use it.

BB1..AKA.. Mr Big

Quote from: bigboaby1 on January 16, 2013, 01:05 AM

Quote from: michael.t on January 15, 2013, 05:02 PM
While this is going on
I'm going to peel some onions

NO PROBS GEORGE LOL

Quote from: Salvador Dhali on January 16, 2013, 09:33 AM

Quote from: DalPuri on January 15, 2013, 07:16 PM
At a guess, i would say this gravy is hitting the mark for a few that have tried it because of the amount of oil. And we all know that the oil is the messenger and the spice is the message. Right?    ;D
Half the fat, half the flavour and all that.
To date, the best tasting curries i've made were with the Taz base. Again, a base with double the amount of oil compared to most.
I'd like to see someone add 1ltr of oil to say, Chewys base? and see what they get. 

Frank. 

I'm now entering my 4th decade of this curry cookery lark, and there is much mileage in what you say, DP.

And using plenty of oil needn't necessarily be as unhealthy as it sounds. For me, the ultimate spiced oil comes from that skimmed from the curry you've just cooked. (Beats the hell out of onion bhaji oil, IMO).

Okay, you can't recover all the oil from a curry, but I'd say you can reclaim a good two-thirds (maybe a little more). I like to store it in a jar in the fridge and open it from time to time in between cooking sessions. The smell is pure BIR...

Hi if you cook my Glasgow pre cooked chicken you will have all the seasoned oil you need.. It comes with loads and you addsome of it to your curry at any time plus all the flavours that are in the chicken aswell...drool

8 PRE COOKED CHICKEN PIECES
1 TSP TOMATO PURE
1 TSP METHI
1 TSP GARLIC GINGER PASTE
1 TSP GREEN CHILLI PASTE
1 TBLS FRESH CORIANDER
50ML OF BRANDY
20 ML OF SINGLE CREAM
6 GREEN SEEDLESS GRAPES HALVED
1 TBL SPOON MANGO CHUTNEY
1 TBL SPOON RED SAUCE MIX..RECIPE BELOW
ABOUT 2 SOUP LADELS OF GLASGOW BASE SAUCE OR A POTION SIZE


METHOD

ADD METHI, GARLIC GINGER PASTE, CHILLI, CORIANDER, TO A DRY PAN ALONG WITH YOUR GLASGOW PRE COOKED CHICKEN
+1 CHEF SPOON GLASGOW BASE SAUCE

STEP 2 TURN GAS ON TO A HIGH HEAT AND COOK FOR A 2 MINUTES UNTIL HOT

STEP 3 ADD BRANDY,CREAM,GRAPES,MANGO CHUTNEY,RED SAUCE MIX,AND THE REST OF YOU BASE SAUCE

STEP 5 COOK FOR  A FURTHER 5 MINS...DONE


RED SAUCE MIX
LGE TUB OF NATURAL YOGHURT
1 TSP RED FOOD COLOURING POWDER
1 TSP DEEP ORANGE FOOD COLOURING
MIX ALL TOGETHER
THIS WILL DO ABOUT 10 CURRY'S....THIS MIX IS USED IN A NUMBER OF CURRYS

NOTE...COOKING ON A HIGH HEAT LOOSENS UP THE SAUCE..IT ALSO HELPS CARMELISATION

NO REDUCTION  REQUIRED WITH THIS SAUCE...AGAIN SAVES TIME AND ENERGY

WARNING ..DO NOT DRIVE ONCE CONSUMED