Quote from: hotstuff09 on November 17, 2011, 10:27 AM
I don't know Mick, Do you think that he would destroy one of his Vid's, rather than just leave a message on his channel?

HS

I don't know mate, that would seem a more normal way to go about it but there are some strange people about.........

Interesting........ It's not a new video but has had an audio overlay incorporated.
Could it be there is something in the lyrics "should we two meet again"
Maybe he's showing rumours of his demise were unfounded.
Maybe I'm not a detective......... :
Mick

Quote from: Phil (Chaa006) on November 13, 2011, 03:57 PM
I too have no gas (halogen + induction only), so I wonder about the possibility of leaving the tawa the right way up and blasting the top of the naan with a chef's blowtorch; what do others think ?

** Phil.

It should be ok Phil, just may take a little longer.
Mick

The thought has struck me.... some garabi's call for a little chilli content for those curries that are not on the mild side.
Should I add some to the garabi and allow the flavour and heat to infuse in the garabi or omit it and just use it when making the final curry?
Decisions, decisions....garabi or not garabi?    

Quote from: DalPuri on November 12, 2011, 04:10 PM

now to garabi :@
THE WORD IS GRAVY!!!!!!
it seems crazy that from one guys accounts of being in a couple of BIR's and hearing the chefs using this, it has become commonplace in 2 forums as the word for sauce and gravy.
mick even agreed to a comment on youtube saying that it was illiterate chefs that couldnt pronounce the word gravy.
then said other staff were using it also out of habit? :
its not out of habit, its because most struggle with certain letters i.e (v&b) (y&j) (th)

I would like to respond here as I feel I'm being slightly mis-represented.....
Your comment.. it seems crazy that from one guys accounts of being in a couple of BIR's and hearing the chefs using this, it has become commonplace in 2 forums as the word for sauce and gravy.

I have been given access to seven kitchens over the years, of which I have been in kitchen of each many times. the couple of BIRs you refer to were two that I had access to simultaneously.

It is quite common for those staff who don't speak English to refer to the gravy as 'garabi' because of the pronunciation of the 'V' sound.
I have heard many of the chef's in different establishments call it 'garabi' and others call it 'gravy'.
A lot of the younger staff whose English is probably better than mine and who can say the 'V' sound with no problem still call it 'garabi' .....this is what I refer to when I said they called it 'garabi' out of habit.

The bottom line is this for me.....does it really matter whether a chef or anybody else calls it 'gravy' or 'garabi'..?
No it doesn't...it's just what the chef's I have seen do and I have told others about it. I can only talk about what I have seen or the what the staff tell me.
If it keeps people happy I will, from this moment on, refer to it as that yellow/orangey soupy stuff  ;D
Cheers,
Mick

Quote from: chewytikka on November 12, 2011, 03:05 PM
Looking good Mick
How does it compare to Mr.Naga in flavour.

Fresh Naga's around my way are always green or on the turn,
I've never seen so many red ones altogether, they look great,
like a punnet of Strawberries. Are they English grown?

I also do this with Green finger chillies (raw)
cheers Chewy

Similar flavour Chewy but I didn't add the paprika (I'm assuming they add it to help with the colour)or 'spices' that go in Mr Naga's,
to be honest it doesn't give you long to taste it before it thumps you in the head
I only did it to be able to add it to certain curries rather than to be eaten on it's own.

I believe they are English grown and the box contained bright green to bright red, I just dug out the red ripe ones just for the finished colour.

Cheers,
Mick

Hi All,
Yesterday while in the Asian shop I bought 300 grams of Naga Morich (Bhut Jolokia) (Ghost) chillies, call it what you will.

I fancied making my own Naga paste. So I set about it this morning....




I simply fried them in some veg oil until they were softening.
I added 1 tsp of salt
1 tsp of sugar
2 tbsp of spirit vinegar

And blitzed them up, then into sterilised jars.

The paste does taste very nice but holy mother it's powerful

Cheers,
Mick

Quote from: ELW on November 08, 2011, 09:45 PM
Rajah all purpose seasoning is 67% salt plus msg......& works a treat on anything as the name suggests...anyone used it in a base?

Yes ELW, I regularly use it in place of salt in a base. if I'm making a base that requires 2 teaspoons of salt then I substitute it for 1 tablespoon of APS.
Mick

You could chop them up and fry in a little oil until starting to soften and add salt to taste and a little lemon juice.
Seal in small jars for your own chilli paste.
Mick

It's 1735 hours and it's dark outside in Cambridgeshire..........

Anybody want to argue that it's light, just for the sake of it?