Base on the go as I speak, been boiling for 1/2 hour and is smelling good, very good ;D
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.
#1571
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
July 29, 2014, 01:45 PM #1572
Lets Talk Curry / Re: Book and a Surprise
July 28, 2014, 09:50 PM
Looks very contemporary, not a Vindaloo in sight and some very nice sounding dishes on their evening menu. Look forward to hearing about your experience.
#1573
Lets Talk Curry / Re: Book and a Surprise
July 28, 2014, 09:11 PM
Happy belated Birthday Michael, all the best. Some excellent presents there, especially cooking at the Indian, which restaurant is it?
#1574
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
July 28, 2014, 09:08 PM
Excellent results noble ox, unfortunately due to unforeseen circumstances I cannot make the base tonight 
But will get the opportunity late tomorrow afternoon.
The onions I got today from the Asian Store were english, tennis ball sized and cost
But will get the opportunity late tomorrow afternoon.
The onions I got today from the Asian Store were english, tennis ball sized and cost
#1575
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
July 28, 2014, 07:59 PM
Haldi, I am making this tonight , after adding the garlic tarka to one of my bases and the results I got I have very high expectations for this base, I really hope I get your results, even if yours was a fluke 
did you add spices etc in chef spoon amounts or in tablespoon amounts as chef spoons do differ, was they level, rounded or heaped?
did you add spices etc in chef spoon amounts or in tablespoon amounts as chef spoons do differ, was they level, rounded or heaped? #1576
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
July 28, 2014, 02:20 PM
Cheers Jb , just stocked up from Indian shop and looking forward to cooking tonight !
Stew, it's great when something rekindles your passion for bir, I got mine back a couple of months ago while doing a little base experimentation and thought had cracked it, but I hadn't ! But it give me my mojo back
Stew, it's great when something rekindles your passion for bir, I got mine back a couple of months ago while doing a little base experimentation and thought had cracked it, but I hadn't ! But it give me my mojo back
#1577
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
July 28, 2014, 01:04 PM
Hi Jb sorry to pester, but was the garlic/ginger 50:50 ratio
#1578
Pictures of Your Curries / Re: Friday Night Curry Club - Nagaloo am I hallucinating !!
July 28, 2014, 09:25 AMQuote from: Garp on July 15, 2014, 10:21 PM
With my little eye - something beginning with RD.......
Give in?
#1579
Vindaloo / Re: Ultimate Vindaloo
July 28, 2014, 09:20 AMQuote from: JerryM on July 27, 2014, 08:39 PM
Madrasandy,
No not making the jb base (or any new base). I'm happy and no gap or %.
The only 2 areas I have real interest is oil and mix powder. I buy mix from Iffu and parked it for now.
Jerry
What base do you use, is it a forum base or your own creation?
What is Iffu mix powder and where do you buy it?
Where are you up too in your search for the perfect oil?
Cheers
#1580
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
July 28, 2014, 09:13 AM
Cheers Jb , interesting about the chilli sauce been red, they only sell green chillis in my Indian shop, wonder what type of chilli they use.
In the base am I reading right that turmeric and tomato are added at the first stage(2 hours cook) and the second stage(1/2 hour cook) also?
Sorry I updated my last message at same time as you posted so you may have missed the question, what was the garlic/ginger ratio?
I have had better results from re-cooking a base, I normally de-frost then re-cook for about an hour and the flavour definitely improves, wonder how long it could be re-cooked for before it hasnt improved anymore?
In the base am I reading right that turmeric and tomato are added at the first stage(2 hours cook) and the second stage(1/2 hour cook) also?
Sorry I updated my last message at same time as you posted so you may have missed the question, what was the garlic/ginger ratio?
I have had better results from re-cooking a base, I normally de-frost then re-cook for about an hour and the flavour definitely improves, wonder how long it could be re-cooked for before it hasnt improved anymore?