Quote from: samsauceykitchen on June 10, 2012, 07:08 PMWhy don't you give them a go and then report back Sam... Surely that would be a better and more honest compliment?
Hi Cory,
I like your curry base and your curry recipes!Looks delicious and iam sure they taste delicious,Well done!.
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#161
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CA's Curry Base (aka "gravy"/"sauce")
June 10, 2012, 08:01 PM #162
Pictures of Your Curries / First public tasting!
June 10, 2012, 07:49 PM
My other half's brother had a birthday barbecue yesterday so she asked if I would do a Chick Tick.
Her other brother was captain barbeque for the day and I was more than pleased with this as I've never been in control of one before as living in tower block land most of us don't have gardens as such and I don't think my neighbors would appreciate balcony cooking. No problem though as it's another excuse to get down the pub when they've got one on the go.
Anyway... I was in competition with him and his marinated jerk chicken of which I have to say I did not mind at all.
The family are not very experimental when it comes to eating ethnic as such, Nando's is about as flash they get.
I done a few C2Go things as at this moment this is what I feel comfortable with. It comprised of Red Onion dip, Mint dip, Pilau rice and the skewed Tikka in the photo.
After everyones very cautious approach and questions like is it hot and is it spicy etc and looking like it was going to bite them back when they first bit into it, I new id cracked it when my food was shifting twice as fast as his.
They even started giving it to the 10 month old baby of whom wasn't arguing about it at all!
So my first public tasting, all be it a very small one was a success.
I took a sneaky pic at prep stage as they would of got worried about me taking photos of food.
Probably not very professional looking but believe you me... For my lot this was regarded as proper upmarket and I actually felt sorry for upstaging her Bro.
I produced three trays of this
Her other brother was captain barbeque for the day and I was more than pleased with this as I've never been in control of one before as living in tower block land most of us don't have gardens as such and I don't think my neighbors would appreciate balcony cooking. No problem though as it's another excuse to get down the pub when they've got one on the go.
Anyway... I was in competition with him and his marinated jerk chicken of which I have to say I did not mind at all.
The family are not very experimental when it comes to eating ethnic as such, Nando's is about as flash they get.
I done a few C2Go things as at this moment this is what I feel comfortable with. It comprised of Red Onion dip, Mint dip, Pilau rice and the skewed Tikka in the photo.
After everyones very cautious approach and questions like is it hot and is it spicy etc and looking like it was going to bite them back when they first bit into it, I new id cracked it when my food was shifting twice as fast as his.
They even started giving it to the 10 month old baby of whom wasn't arguing about it at all!
So my first public tasting, all be it a very small one was a success.
I took a sneaky pic at prep stage as they would of got worried about me taking photos of food.
Probably not very professional looking but believe you me... For my lot this was regarded as proper upmarket and I actually felt sorry for upstaging her Bro.
I produced three trays of this
#163
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: bolsts curry powder
June 10, 2012, 06:50 PM
I used to use the hot version until I found out how to make base and tried my hand at BIR style.
I have a packet of Rajah mild madras in the cupboard but at this point in time whilst still getting the basics together I'm not prepared to experiment as I am quite content.
I do recall the Asian gentleman recommending this to a lady in the shop telling her this was a good choice of brand,
I don't remember if it was the hot or mild version he was promoting.
I have only seen that the mild comes in a large container
I have a packet of Rajah mild madras in the cupboard but at this point in time whilst still getting the basics together I'm not prepared to experiment as I am quite content.
I do recall the Asian gentleman recommending this to a lady in the shop telling her this was a good choice of brand,
I don't remember if it was the hot or mild version he was promoting.
I have only seen that the mild comes in a large container
#164
Lets Talk Curry / Re: BIR documents I compiled
June 08, 2012, 02:59 PM
Maybe I am not following this correctly but I thought that if you just pasted the vid url in the keepvid page you could download for free and the licence is optional.
Well, that's what I've been managing to do anyway?
Are you suggesting that you would upload these to the site Stonecut or you would be prepared if permitted to PM them out?
Well, that's what I've been managing to do anyway?
Are you suggesting that you would upload these to the site Stonecut or you would be prepared if permitted to PM them out?
#165
Cooking Equipment / Halogen oven lifespan!
June 08, 2012, 02:16 PM
A few years back i brought a JML Halogen oven.
I think I paid around the
I think I paid around the
#166
Lets Talk Curry / Re: I Think I May Need Help!
June 07, 2012, 10:47 PM
At that very stage...
So far I've found that the best way of weening yourself off is to suck on an onion bhaji when you go out.
It's a bit like them dummy cigarettes, a sort of comfort buffer!
So far I've found that the best way of weening yourself off is to suck on an onion bhaji when you go out.
It's a bit like them dummy cigarettes, a sort of comfort buffer!
#167
Curry Videos / Re: Is it me?
June 07, 2012, 10:35 AM
Thanks Lads,
You have confirmed what I suspected, the food certainly looked good to me but that was not what was in question.
I have never been so laid back near a saucepan since the last time I tried to boil an egg.
Now don't get me wrong here as most of the time I only have myself to look after so I'm not always out to get perfection.
As in most of the vids I have viewed, most of the time there is always something to learn in it.
It just seemed so clinically clean, not even a bit ended up over the cooker.
My walls have never looked the same over the past month!
You have confirmed what I suspected, the food certainly looked good to me but that was not what was in question.
I have never been so laid back near a saucepan since the last time I tried to boil an egg.
Now don't get me wrong here as most of the time I only have myself to look after so I'm not always out to get perfection.
As in most of the vids I have viewed, most of the time there is always something to learn in it.
It just seemed so clinically clean, not even a bit ended up over the cooker.
My walls have never looked the same over the past month!
#168
Curry Videos / Is it me?
June 07, 2012, 01:00 AM
I found a vid tonight and it was by Mikka1 who is a member of this forum but not been on for a while.
It's made me wonder if my approach to making the odd Ruby is all wrong, I'm virtually attacking the curry whilst making it.
As someone pointed out to me there is no need to go like the clappers as this is whats seen of the restaurant chefs because they need to cook a T/A fast.
Mikkas has a very laid back way of doing things, in the vid he/she? is using a non stick, now I wouldn't take things that far. But are all the sparks and flames the way to go once you know what you're doing?
Vindaloo restaurant style
It's made me wonder if my approach to making the odd Ruby is all wrong, I'm virtually attacking the curry whilst making it.
As someone pointed out to me there is no need to go like the clappers as this is whats seen of the restaurant chefs because they need to cook a T/A fast.
Mikkas has a very laid back way of doing things, in the vid he/she? is using a non stick, now I wouldn't take things that far. But are all the sparks and flames the way to go once you know what you're doing?
Vindaloo restaurant style
#169
Glossary of Spices / Re: Blade of mace?
June 06, 2012, 10:21 PM
And for those who don't know (please say I wasn't the only one) I found this explanation somewhere...
"Cooked for a long time, the chef prepares a big pot at the beginning of the evening. The staff then eat together when the restaurant closes, I have only ever tried it at the Sahib. Can be Chicken or Lamb minced or cubed, cooked with onions and spices and served and eaten with chapatis, no knives or forks. Quite different to the curry sold off the menu but very yummy!"
It's quite self explanatory really and I knew it all the time!
"Cooked for a long time, the chef prepares a big pot at the beginning of the evening. The staff then eat together when the restaurant closes, I have only ever tried it at the Sahib. Can be Chicken or Lamb minced or cubed, cooked with onions and spices and served and eaten with chapatis, no knives or forks. Quite different to the curry sold off the menu but very yummy!"
It's quite self explanatory really and I knew it all the time!
#170
Glossary of Spices / Re: Blade of mace?
June 06, 2012, 09:55 PM
Chewy that seems to be exactly the sort of thing I'm looking for. I read a thread which mentioned the staff curry but never understood what it meant. I'll be doing this early next week.
I pre cooked some the other day for madras, it wasn't too bad but the the meat on the bone seem's more suited to something else.
Sorry Phil I wouldn't know a bread sauce if it was staring me in the face, I would like to get around to other types of cooking at some stage but learning how to make a nice curry as in second nature is paramount at the minute.
I'm still at the stage of legging it between the kitchen and front room like a lunatic to read the instructions off the PC... I really must take a few notes down!
I pre cooked some the other day for madras, it wasn't too bad but the the meat on the bone seem's more suited to something else.
Sorry Phil I wouldn't know a bread sauce if it was staring me in the face, I would like to get around to other types of cooking at some stage but learning how to make a nice curry as in second nature is paramount at the minute.
I'm still at the stage of legging it between the kitchen and front room like a lunatic to read the instructions off the PC... I really must take a few notes down!