Quote from: Phil (Chaa006) on January 12, 2012, 11:49 AM
Extract the meat from the sauce, and wipe the meat to remove traces.
Cook lots of waxy potatoes (waxy so that they don't break up and spoil the sauce) in the sauce.
Throw away the potatoes and test the sauce.

Oooo, don't throw away the tatties.  Bang some goose fat in the oven and roast them, slurrrrrrrrrp ;D

Hi Wayne,

Quote from: Whandsy on January 12, 2012, 05:39 AM
Hi ray

Good to hear you had success with the liquid content
Did you do the pot overcrowding thing with the veg as julian recommends?

No, I didn't go quite that far although I would say that it was up to the brim.  Certainly, once the liquid was added to the pot, you couldn't visibly see it but you most certainly can now.

Ray

Hi Ian,

I actually heard the programme being advertised on local radio (Key 103 Manchester) and thought I'd V+ it.  Wished I had now, especially now they have put us all straight.  I only wished that I hadn't started to knock up a batch of base gravy, seeing as though the BIR's cook their curries with a "special" sauce

And welcome back ;D

Ray

Guy's not really on topic I guess but as it was discussed in this thread, I thought I'd continue with it.

Earlier in the thread I mentioned on how amazed I was at the amount of liquid that the c2g base ends up with in the pot at the end of the first boil, especially when there is very little liquid in there from the start.  Well, I'm in the middle (at the end of the first boil) of an experimental base, loosely based on the c2g and wow, the pot is over 2 thirds full of liquid...!

My ingredients so far;
12 tennis ball size onions,
1 whole bulb of garlic
1 large green pepper
a 'thumb' size piece of ginger, sliced
handful of coriander stalks
3 cauliflower florets
3 broccoli florets
1 400g tin of plum toms, including juice
1 can of water, (can from the toms)
500ml of unseasoned oil
1 tbs of table salt
0.5 tsp Asafoeteda (This was the cheap yellow powdered variety)
1 knorr chicken stock pot (you know, those little jelly thingy's)

I put the pan on the heat at around 8pm tonight, with the lid on.  I placed it on the smallest ring on my hob, at it's lowest setting and it's 23.05pm, and only just done.  God knows how Julian suggests only 1 hr, without any mention of using a lid?  A good three hours for me to be able to put a spoon through the onions, with little resistance.

It's too late for me to mess about adding the spices and blending now, so I will turn off the heat and blend tomorrow.  At a quick guess, I reckon that this is going to give me about 7L of base once finished, if I follow Julians suggestion of adding the same amount of water as I have blended gravy.

Will update tomorrow........watch this space, as the saying goes

Ray

Hi Ram,

Quote from: Ramirez on January 11, 2012, 08:37 PM
You going to give it a go, Ray?

I would like to but reading further into it, they do 3 stages.  The Commis Chef course at GBP55 for 2 hrs, then the sous Chef course at GBP55 for 2.5 hrs and finally the Head Chef course at GBP55 for 3 hrs.  A total of GBP165 for 7.5 hrs tuition.  Seems a bit steep to me.

I have eaten here, many times and gave the place a good review here https://curry-recipes.co.uk/curry/index.php?topic=4358.0

Maybe I can persuede the loverly Mrs Razor to get me an early birthday present :

Ray

Quote from: tornadof3 on January 11, 2012, 07:21 PM
Ray , Mr Busby  lived in a house 10 mins from my home

Brilliant, the man was an absolute legend and a gentleman to boot.  Unfortunately, I am too young to have claimed to have ever seen the 'babes' in action, but I have the videos and I can honestly say, hand on heart THEY, are the reason why it is known as the beautiful game.

Ray

Just found a place in Manchester where I have eaten often, that is doing lessons.  They're charging GBP55.00 for 2.5 hrs.  So, GBP60.00 sounds quite reasonable.

Ray

Hi Chris,

Excellent idea.  Like Phil, it does sound a little too early for me, mid - late spring would suit me better, as that's when my holidays kick in at work.  So if he is going to hold lessons around that time, then I would consider a drive down from Manchester.

Ray

So, are pressure fryers different to pressure cookers?  I've never seen anything like the one in the video.!

Ray