I agree snowdog, takeaways are best eaten immediately, I find the same isnt true with home curries (I guess the takeaways have already been sitting around for a while, well the base sauce has anyway)
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#182
Lets Talk Curry / Re: I got the secret!
June 03, 2006, 10:16 AM
Panpot, Ive had posts go missing (but usually cr0 crashes when Im posting so I know its gone)
If I do a big post I always save it in notepad first now
If I do a big post I always save it in notepad first now
#183
Curry Web Links / Re: Chilli Site for Chilli Heads
June 03, 2006, 07:16 AM
Im well know for liking hot food in my local BIR so one of the waiters came out with a fresh naga on a plate for me ;D
Being wise I cut out the seed stem before eating it though
Being wise I cut out the seed stem before eating it though
#184
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: A GOOD CURRY BASE
June 03, 2006, 07:14 AM
Ive tried this base and was impressed with it, the final tarka stage is essential in reproducing a BIR taste IMHO.
The thing to bear in mind is, like many bases, this produces a very bland base stock/soup with which to work from, the taste and flavour of the final dish comes mainly from the final dish cooking stage in my opinion. With the long frying of spices/onions/tom puree in very hot oil being the key stage.
The thing to bear in mind is, like many bases, this produces a very bland base stock/soup with which to work from, the taste and flavour of the final dish comes mainly from the final dish cooking stage in my opinion. With the long frying of spices/onions/tom puree in very hot oil being the key stage.
#185
Lets Talk Curry / Re: I got the secret!
June 03, 2006, 07:01 AM
One thing I find that makes the biggest difference to my curries is cooking them a day before I eat them. I always find I dont enjoy a curry nearly as much if I have just cooked it then immediately sit down to eat it.
#186
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: best base sauce... ever
May 30, 2006, 12:33 PM
Ive seen them in 4 base recipes now including this one. The others being Bruce Edwards, secrets of the indian chefs revealed (which I think is a rip off of BE anyway), ifindforu's recent base.
Pete has also seen chef's use powedered thyme instead which gives off a very similar odour.
Whether its essential or not who knows!
Pete has also seen chef's use powedered thyme instead which gives off a very similar odour.
Whether its essential or not who knows!
#187
Pictures of Your Curries / Re: The Full Bhoona
May 27, 2006, 05:04 PM
After you have cooked your rice water down any food colouring and run it in stripes across the rice, then leave covered in an oven for 30 minutes to 'set' the colours.
#188
Lets Talk Curry / Good BIR in Chichester?
May 27, 2006, 08:47 AM
Im off on a course in Chichester next week, can anyone recommend a good BIR (or indeed recommend avoiding a bad one!)
cheers
cheers
#189
Lets Talk Curry / Re: On That ?Restaurant Taste? and ?Secret Ingredients?
May 27, 2006, 08:46 AM
I tend to get the ones from Tesco and M&S
The tesco ones are worse than every takeaway I have ever tried, they are absolute rubbish
The M&S ones are ok, rogan josh probably being my favourite
The tesco ones are worse than every takeaway I have ever tried, they are absolute rubbish
The M&S ones are ok, rogan josh probably being my favourite
#190
Just Joined? Introduce Yourself / Re: New Member
May 21, 2006, 04:41 PM
Welcome (and can we have some of your wife's recipes ;D)