Nice tandoori that, I made their website years ago, got a free banquet for me family and a tour of the kitchens out of it. They're very clean in there. I agree with the clanging comments, you could hear the noise as you ate your meal, I can recreate it now too. I see a decree nisi appearing on the doormat in the near future...
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#152
Lets Talk Curry / Re: What dominates the flavour?
October 18, 2010, 11:36 AM
SS I never put spuds in and have rarely eaten them in BIRs.
Chaa006
I wasn't appalled, it's just the first thing I look for in a recipe book, if a vindy has vinegar then it ain't BIR mate.
Chaa006
I wasn't appalled, it's just the first thing I look for in a recipe book, if a vindy has vinegar then it ain't BIR mate.
#153
Lets Talk Curry / Re: What dominates the flavour?
October 18, 2010, 08:49 AM
http://www.cook4one.co.uk/c2/sb/c41vindaloo.html
Went straight to the vindaloo; potatoes and vinegar.
Noooooooo!
Went straight to the vindaloo; potatoes and vinegar.
Noooooooo!
#154
Lets Talk Curry / Re: What dominates the flavour?
October 18, 2010, 08:46 AM
Can anyone lend me a tenner till Friday?
Sorry, off topic... ;D
Sorry, off topic... ;D
#156
Cooking Equipment / Re: Who's the pan
October 18, 2010, 08:04 AM
I'm 100% with you Panpot, there was a very disappointing clang when I used my wok. Now I've to the real deal, I can walk tall as I bang and scrape away at the pan (metaphorically; I don't advise cooking curries while you're walking).
#157
Cooking Equipment / Who's the pan
October 17, 2010, 06:51 AM
I found three aluminium pans, exactly the same as BIRs use, in my local Salvos. Bought one for eight bucks and I'm made up. I can finally clang away at it with my chef's spoon instead of the dull thud of my old wok. Thinking about it I should've bought all three. It's great what you can get from charity shops. ;D
#158
Just Joined? Introduce Yourself / Re: 20 attempts, now I read I need bhaji oil! Should I give up?
October 16, 2010, 12:27 AM
Prawnsalad
Try CA's Madras recipe. Do it to the letter substituting 2 tspns chilli powder for the one in the final stages. Make sure you give the tomato paste a good fry to get your oil that deep red colour. Let us know how you get on with it.
https://curry-recipes.co.uk/curry/index.php?topic=3830.0
Try CA's Madras recipe. Do it to the letter substituting 2 tspns chilli powder for the one in the final stages. Make sure you give the tomato paste a good fry to get your oil that deep red colour. Let us know how you get on with it.
https://curry-recipes.co.uk/curry/index.php?topic=3830.0
#159
Just Joined? Introduce Yourself / Re: 20 attempts, now I read I need bhaji oil! Should I give up?
October 15, 2010, 07:22 AM
You'll get there Prawnsalad; trust me. I usually use bhaji oil but you can get a similar effect by frying your spices carefully after the gg paste and tomato paste goes in. The trick is to cook the spices, infusing the oil, without burning them. It's all technique once you've got a good recipe. Oh and don't think the thing's done after a couple of minutes, they need a good simmer. I usually leave mine sitting, bubbling away for a good ten minutes while I have a pre-curry fag on the deck.
#160
Talk About Anything Other Than Curry / Re: Cheese Aigrettes (remember them at school dinner?)
October 13, 2010, 09:51 AM
Maybe she's moved up to ping pong balls
Or cheese aigrettes?
Or cheese aigrettes?