Quote from: Cory Ander on June 03, 2010, 11:56 AM
For me, adding aniseed, fresh chillies or potatoes (or lentils, or ajwain seeds) to an onion bhaji takes it away from what I (in my personal experience) constitutes a typical, traditional, BIR onion bhaji.

The moral of the story is, I suppose, "each to their own".....

BIR is constantly changing and not all the changes are a step backwards. Whilst the IG bhajis may not be the "traditional old style bhaji", they are (for me) better tasting, better consistency and definitely my forum fave bhaji recipe at this time. I don't really care what ingredients go into them as long as A. they taste good and B. are an improvement on previous recipes, the IG recipe ticks both boxes, tradition or no ;D

Different brands of rice can take much longer to cook than others I find. Some rices are cooked in around ten minutes, others take more like 15. If I'm using a different brand I make a small batch first to get the cooking time, after that it's easy. I prefer VeeTee rice (cooks in 13 minutes is always nice and is never clumpy or sticky) though at the mo I'm working my way through a sack of Badshah (not bad but not as good as the VeeTee for me). I think you get what you pay for with rice.

Quote from: George on June 05, 2010, 07:32 AM

Quote from: Cory Ander on June 01, 2010, 01:07 PM
Yes, chop it into small cubes, precook it according to some of the recipes on the forum, and turn it into a beef curry using some of the curry recipes on the forum! 

That's something completely different. I'm not saying it's bad but it's different. If you went to a restaurant for Sunday lunch and ordererd roast beef, you wouldn't be very pleased if they delivered beef curry.

I agree about the myth of 'sealing' a joint but I'm sure it adds flavour so I'll try that, together with various surface coatings like mustard. Doesn't anyone use a completely different cooking method like microwave, pressure cooker, slow cooker, wrapping in foil, or placing in a covered dish with a little water?

Hi George

Different joints require different cooking methods...as Razor posted, my mother-in-law always roasts her beef with water in the roasting tin but I think that's more to do with the joints she uses (or her way of making gravy lol) but again, she's far from a Delia Smith ;D I wouldn't cook a rib of beef in the same way that I'd cook brisket or vice versa. I wouldn't use a microwave for cooking beef at all....I like it nice and pink in the middle which I don't think you could achieve in a microwave but having said that, I've never tried it, someone else may think differently.

The thing is, at the mo I'm using Razor's base, Axe's IG bhajis, CA's naans, UB's pathia, Stew's Bradford Based Gravy, Dip's madras/BE Madras but since I've already posted on them I'm not going to constantly go back and post how I found the recipes each and every time, nor am I on a hot day (or what is a hot day for the UK lol) going to stand over a hot pan of base, a hot deep fat fryer nor have the oven on at top whack - I'm a sadist not a masochist! lol

Not forgetting we are currently waiting on Chris' new section to open to give a bit of fresh impetus to the board (and get people using different recipes to their own personal faves/staples) and I really hope it takes off without the negativity we've had on here of late. A bit of banter lightens up what can be a very staid board (I've had PM's and emails from members saying how refreshing it is to have some light-heartedness and joking on the board because it's way too serious at times and that in itself puts members off of posting.

The whole point of the off-topic section is to discuss anything at all and lambasting members for posting in there doesn't entice them into joining in to any other discussion, curry-related or otherwise. I don't see anything wrong with people requesting different recipes, surely members helping other members out is only a positive thing?

It's time to get away from the petty arguments that do nothing for the members involved or the forum as a whole. It's not possible to have curry in the morning, curry in the evening and curry at supper time for alot of members (not that the majority would like it that way either as it would get old very quickly!) whilst it may appeal to some, alot of us have families that sadly demand food from other genres lol and I'm sure that given the choice, the Admin would rather have members names at the bottom of his board and posts on his forums than no members online and posts going out to other forums.

'Ere I'll have you know that if the Royal family were English they'd speak with a Yorkshire accent. Don't you dare blame it on inbreeding neither before you start!

Anyroad, what's all this tripe got to do wi' fish suppers? (and that's NOT a euphemism!)

Quote from: Axe on June 04, 2010, 09:15 PM
That sounds right up my street. Mind it will be hard to prise me away from my favourite real ale brewed by Harveys of Sussex, especially being just down the road from me. They make a superb Porter and the Tom Paine will send you Lady Gaga, but for Christ's sake, stay away from the Christmas Ale its lethal!

Aye but do they do pickled eggs, Axe?

Quote from: Razor on June 04, 2010, 07:54 PM
Arrrrr Bodingtons, the cream of Manchester  (Brewed in Dublin )

QuoteI think that's a Mancunian banquet, isn't it?

Well, there were a family in 't' farm shop, buying those little bags of pellet feed for 50p.  They bought 4 bags, and I'm sure I heard the women say to her fella,  "Aye up cock, I'll av theez pellets in a bhuna, quicker than thee can say Hovis, tha knowz"

Pmsfl  ;D

Ray ;D

They must have been snobs, Bez......round here we eat em straight out'o't' paper (lahk wi' us fish n chips, sithee)

I wouldn't mind, but I don't even have a Yorkshire accent....I actually sound quite posh I onny tahp i' Yoksher, it dunt cum art mi marth ;D

Quote from: Axe on June 04, 2010, 07:34 PM
For a second there Domi, I thought you were going to break out in a Boddington's advert.  ;D

I thought Teacakes had currants and raisins in. :

OI! don't you start an'all! fruit t-cakes have fruit in...where are you lot from? ;D and I don't drink boddies either! Got to be Old Eli or Enoch's hammer for me if you're ever round our way, Axe, I'll tek yer to't'Sair and show ya some real ales...I'll buy you a pint of leadboiler and challenge you to a pickled chilli eat-off ;D...it's lush! Sair is the yorkshire pronunciation of Sow (female pig) Tha'shull nivver went tuh guh back yom I tell thee ;D

Quote from: Razor on June 04, 2010, 07:32 PM

Quotethey're bloody T-cakes!

T-Cakes are just muffins with dead flies in them

Ray ;D

I think that's a Mancunian banquet, isn't it? Is that what you were doing at Cannon Hall...looking for appetisers? dirrrty heathen!

By'eck! I've not had chip shop curry in donkeys! I remember we used to think it exotic if it came wi' sultanas in....and they're not baps, buns or barms or muffins...they're bloody T-cakes! ;D

We're having our week of summer over here in the UK lol it's just too hot for slaving over a cooker for me lol