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Quote from: Stephen Lindsay on May 09, 2013, 06:46 PM
Am always interested in Naan recipes as I find them the most difficult to get right. If you would be so good as to share your recipe for a non-yeast Naan this would be much appreciated Chris.
Quote from: rjo333 on May 07, 2013, 11:10 PM
Cheers Chris - fancy having a bash at the Ultimate and letting me know your thoughts?
Quote from: Shaun8673 on May 08, 2013, 12:12 AMQuote from: h4ppy-chris on January 31, 2013, 09:20 PMQuote from: Secret Santa on January 31, 2013, 09:10 PM
I dunno, I must be getting old, or jaded, or both!
There's only so many times you can watch a chef knocking out curry after curry with the same techniques we already know they use. Nothing to learn, for me, here.
It's a taster, can you understand the chef? we all know it is about the content of the book!
Please don't claim to be able to make authentic Chinese curry sauce, on YouTube when your recipe is only 50% of the way there. You obviously can't take criticism and admit your faults. Otherwise you would not be blocking people, like myself on YouTube. Your Chinese curry sauce doesn't taste anything close to Chinese takeaway curry sauce, I myself have perfected it, so please refrain from blocking people when they are making a genuine comment. If you can't take the heat, stay out of the kitchen!!!
Quote from: The Alchemist on May 05, 2013, 09:06 PM
I've made this a few times now and happy I can achieve a 8-9/10 each time and the family all really like it!
I use Julian Voigts recipe for the chicken tikka maranade and then my own masala recipe using parts from Julian's recipe and technique and parts from The Curry Guys recipe.
Tastes really good, and hopefully even better tomorrow after a night to mature in the fridge.
Quote from: Whandsy on May 05, 2013, 01:40 AM
The reason for my question is there are a lot of people with knowledge, a lot with ability, a lot with delicious looking pics and a lot with memories of curries from the 70's and 80's
I, personally, feel i can cook a lot of things to an excellent standard but my curries (whilst seemingly excellent to everyone else) are missing massive depth of flavour. :-\Just when i think its good, the next visit to the takeaway blows it out of the water, I no longer buy in to the spice overload anymore as i can walk out of a restaurant 2 hours later feeling stuffed and still thinking "wow, that smells ace!"
Big Boaby seemingly has done it for a few, Chewy talks like he's walking the walk (and maybe so) but i'm now left thinking "Where's this ebook Chris?" Final jigsaw piece?
I'm only a few miles from him so maybe his takeaway is nearer to my goal ?
If this doesn't help then i'm giving up
It cant be this hard can it?
W ( after a few beers)
