I spend more time on here than any other forum:

Total time logged in: 3 days, 16 hours and 12 minutes.

I do leave myself logged in quite often though popping back to see if there have been any updates  ;D

I find I just don't fancy eating curry if ive been making them, usually reheat and eat it a good couple of hours later.  I don't know if it makes that much difference in taste and also if a "rest" period was required for the "taste" to come out then how does this work if your having a sit-in?

Quote from: joe2 on May 17, 2005, 10:32 PM
Ok, here we go.? I don't want to offend any of the lovely people on this forum but, this whole idea is ridiculous.
Well not only ridiculous but it defies logic and inteligence.? How can you not take a quantity of any ingredients and divide by 5, 10, 20 or 30 or whatever and not expect to get a similar result?

Similar yes, but not exactly the same which is what all the chefs ive spoken to have said in the past.

Nice one, very similar to the one i was shown except there was G&G puree added first and no lemon juice.  Il give this a go and let you know how it comes out.

Cheers
cK

I was reliably informed a while ago that black cardamoms are used when precooking lamb but not chicken or prawn.

Quote from: TheAffectionBath on May 16, 2005, 05:31 PM
I know topic has moved on a bit

Fear not, you will find every single thread on here nearly always goes on to a disscussion about "The Taste"?

By no means a bad thing tho? ;D

Quote from: thomashenry on May 13, 2005, 05:26 PM
Comic genius alert.

Thanks, I do try?

Quote from: thomashenry on May 13, 2005, 05:26 PM
Westy and I have both had great success with it - if you haven't then you've been doing something wrong.

I wouldn't say I did anything wrong just that it wasn't as good as other bases ive used, ive had lots of success with other bases and I wouldnt rate Dhillions up there with the best of them.? I would suggest trying other bases before deciding that Dhillions is the holy grail thats all im saying.

Quote

This is quite interesting, I found this site http://www.surreycurryclub.co.uk/ while browsing.

If you look how many restaurants have signed up to it and abide by their policys concerning food standards.  Wouldn't being a member of this mean that they wouldn't be able to get away with a lot of the stuff people were concerned about, as in reusing oil over and over, chicken jellly etc...??  Surley if they have the "taste" it would mean its not achieved using "dodgy" methods.

There's also a recipe section but its under construction.

Quote from: stevenb on May 13, 2005, 01:32 PM
thouight you would have sealed the chicken at the begining of making the curry can some one advise please

Hi,

The chicken is pre-cooked, there's a few methods of doing this on the forum but personally i use this one:
https://curry-recipes.co.uk/curry/index.php?topic=158.0


Cheers
cK

Quote from: thomashenry on May 13, 2005, 12:32 PM
Yeap, the gravy is bland. You combine it with oil, meat, veg, and spcies to make a dish.

Damn, I wondered why everyone looked at me funny when I served up 4 bowls of Dhillion gravy with oil, meat and veg in side dishes? ?: