Quote from: spiceyokooko on March 20, 2013, 11:51 AM

Personally I prefer thigh to breast, specially if it's on the bone as I find breast can be too dry sometimes.

Can't argue there and I that applies for me for most dishes, Indian or otherwise.

Quote from: ELW on March 20, 2013, 11:24 AM

unless they are wings.....which are white 

I sit corrected. 

Quote from: spiceyokooko on March 20, 2013, 11:13 AM

Hmm...I see a definition coming of what dark meat is.

I've always considered anything that isn't breast, to be dark meat, although technically you could argue that thigh isn't. Leg is definitely dark meat.

You're correct. You posted whilst I was posting. And is thigh not part of the leg along with the drumstick?

I'm the same as you though, if its not breast, its dark usually when sorting the turkey out at christmas though.

Quote from: Phil [Chaa006] on March 20, 2013, 11:03 AM
Intrigued by this recurring use of "dark meat"; first Axe (I think) and now Gav (via others).  I always thought that "dark meat" was the sole perquisite of prissy Americans and/or a hangover from the Victorian era.  Do people really use "dark meat" rather than "leg", "thigh" or whatever ?

** Phil.

'Dark Meat' is quicker to type than 'leg and thigh meat' and I'm sure you know but as Wikipedia puts it

'Dark meat, which avian myologists refer to as "red muscle," is used for sustained activity

Quote from: spiceyokooko on March 19, 2013, 11:15 PM


That might give me some clues as to how to recreate these 30-40 year old, old school dishes as I feel I've pretty much gone as far as I want to with regards to modern BIR cooking and dishes. Like a restaurant, all I seem to be doing is creating similar tasting dishes with minimal variation because the base sauce and mix powder is dominating the underlying flavour. They may look different but they don't taste that different!

I want to get back to quite significant taste changes between dishes but without necessarily departing too far from the current modern methods.

Were they that different though? I sometimes think its us and our tastebuds that have changed. For example I drink red wine now which in the 70/80's thought tasted disgusting. Fresh coriander for some reason used to sometimes really over power a dish for me, now its essential. The Korma and Madras I remember from my early days seem very similar to the ones now. In the old days it was Meat and Dark Meat Chicken (Breast of Chicken - extra). The dark chicken meat for me changes the flavour slightly.  My first local TA was great and he use to tell us to knock him up in the early hours of Saturday morning if we wanted food on the way home from the nightclubs. He would still produce dishes very quickly so have the techniques changed that much. Are we chasing the Golden Fleece?

Just my thoughts on the issue.

Quote from: Graeme on March 19, 2013, 10:27 PM
"What on earth does it matter whether Chris is a qualified tutor or not ?"

I would say its because it provides a standard in quality and a responsibiilty to the person being taught,

In my lifetime of learning I would say that statement is (moderated).  ;D

Quote from: Axe on March 19, 2013, 10:15 PM
I have my opinions but I will keep them to myself as I see little point in debating the outcome of this good or bad, before such time there is something to debate.

It's not my forum and I have no right to tell any of you what you should or should not do, but I do feel it would be better if this topic was left alone by all, including Chris, until such time the book is released.

I have to agree. The Subject is quite clearly titled
'Re: 5 hours cooking lessons FREE, The taste of Indian TakeAway - Unlocked'.
If it upsets people that much to rant about it why click on it.

Quote from: chewytikka on March 19, 2013, 02:53 PM
Whoa, Malc and Gav
Now we're getting Omelette Porn ;D marvelous
cheers Chewy

;D ;D We've got a bit of a 'Saturday Morning Kitchen Viceroy Omlette Challenge But Take Longer Than 30 Seconds' thing going. Please feel free to join in and post your results along with your pan size and egg count. The more the merrier I say plus its a bit of a light hearted fun. 

Right Axe, as you've got my taste buds fired up, I crumbled and had an omlette for dinner. Par-boiled 2 small spuds halved and sliced. Then pan fried them in some veg oil and a bit of butter ghee along with a small diced onion, some diced pepper, 3 sliced mushrooms, 2 sliced chillies, some frozen garden peas, a bit of fresh coriander, 3 cherry plum tomatoes sliced and once the onions were cooked, transferred to my 20cm non-stick, added a heaped teaspoon of CA's mix powder, and coated everything. I then added 3 beaten eggs and put a few slithers of cheddar on top. Cooked for a few mins pulling the sides in and then finished under the grill. Fantastic and I took a photo for a change.

Quote from: Axe on March 19, 2013, 11:15 AM

I really want to try it with some spinach.

I'd like to have a go at adapting one of these

http://www.bbcgoodfood.com/recipes/2738/real-spanish-omelette

Well, now you've went for the Italian look that is. 

Fusion food.

Also when posting photo's, could we have the egg amount.