Iqbals on linthorpe rd mate is the best in my opinion if you are looking for quality food.

Akbars is well overated in my opinion and i would leave well alone, i have been there twice and been dissapointed both times average at best.

decent shout for Chillis in redcar as well

interesting telecaster,

i have never heard of a spice being called that before. so i done a quick google search and it came back that the spice is from west africa and that the taste is a blend of ginger,cardamon and pepper.

it also says that the spice is a big favourate of all the top chefs. i wonder if any of the members have used this before in there dishes.

i would be interested if you could get the itinery of his spice mix telecaster. i would give this a try myself.

thanks

Alan ;D

hi Gaz,

i dont know how to link it, but its the naan recipe from Josh in the side dish menu.
seriously Gaz i have never made bread or naan before other than in a bread maker, but it well exceeded my expectations.


just follow his recipe to spec if you are using the pizza stone but omit the baking powder as he mentions further down the thread.(dont be put off by the stickiness at first just add SR flour a bit at the time but make sure you dont add the egg mixture in to quickly).

please note i let it raise for three hours before i put it in the fridge overnight as recommended from UB

if you want a garlic naan definatley have homemade ghee and brush it on top and sprinkle with garlic prior to putting it on the sone.

seriously though i was impressd by the tawa and dont regret the purcase one bit now ;D


ask razor, i think he starts his off on a tawa then slaps them on a pizza stone.


good recipe though from Josh


regards

Alan ;D

hi all,

if you were all going to the supermarket to buy onions of the same ilk, it would cost considerably more than buying a 10kg sack of JWK onions from any asian store around the country for approx ?4-?4.50 (you will be suprised at the quality and how quick you will use them up).

hope it helps

Alan ;D

thanks to all who contributed to this thread, i made the naans tonight using the recipe from josh and using the method from CA on the tawa.
I am genuinley gobsmacked that you could make naans of that quality without a tandoor.

I may have fluked it, but i couldnt get enough of them, light wasnt the word. so much better than some of the stodge we get served up sometimes from the TA.

i wouldnt care but i have ordered a pizza stone as recommended, but for me the tawa method meets my needs i can have six naans done in ten minutes.

If these had failed i probably would never of tried making naans at home again.

a very happy man

alan ;D

SS,

been done to death and boring to you mate.

ok like a sheep i will follow your quote and leave well alone. :

just because its been debated before does not mean that we should not explore that particular avenue further. like every debate anywhere, sometimes someone picks up on something and it can be constructive or not ,but surely there is no harm in discussing old issues again.

fair enough if it doesnt suit your needs and it may not mine in the end.
but why be patronising in the fact i am a new member?
i do believe it is because your so singular in your thoughts and that you see your knolwedge of the subject to be far superior to everyone under 1000 posts and also i have noticed in my short term on this forum if the topic does not fit into your criteria, therefore you seem to deem it unimportant.

well news to you SS, there are more members than just you regardless of the quantity of posts


regards

Alan

DD,

thanks for already making the effort with the carcass.
i am definatley going to put it on hold now, until JB comes up with some clarification on how the chicken bones are used(no pressure then JB ;D).

i think there maybe something in this, like an earlier poster said that gravy always tastes better made out of the juices from the meat.
I do wonder if the same rule of thumb applies to the curry base.

thanks

Alan ;D

JM,

you are right mate, it would be prudent of me to wait and see, if and what JB comes back with regards to the chicken bones before trying them in Razors base. I would be purely guessing if i was to try it now.

heres hoping JB can add anything further regarding this in weeks to come.

thanks

Alan ;D

no worrys Razor, you have helped me massivley so far.

I love your base and your recipes as it is mate, but that conversation i had years ago and the posts from JB, has really give me the urge to give the chicken bones a try.
once i have an idea of the ratio to use for the bones in your base, i am going to replicate your jalfrezi dish and do a side by side comparison with independent people testing.

hey mate it might lead to no improvement but if it does you will be the first to know ;D

BTW 

how good does that bombay potato look?

thanks

alan ;D

JM,

i appreciate what you are saying with regards to the chicken bones. That is why i am quering how much to use in Razors base recipe of 3L. the restraunts might use a full carcass for 50L for example

I got talking to this guy by accident and i mentioned my favourate curry house from the early nighties and that i was gutted that it had moved from the area.
It only happened to be his sisters restraunt and that he used to work in the kitchen, as we got talking i expressed my frustration of not even becoming close to replicating what i have had from that or any other restraunt.
he put a real emphasis on the chicken bones being the difference between homemade and restraunt currys. now that JB picked up on it yesterday , this has prompted myself to give this a try.


JB, could you ask how much carcass they use in there base and attempt to scale it down please?

thanks

alan ;D