Quote from: Edwin Catflap on June 16, 2014, 07:35 AM

His cooking technique is what I'm asking about, he pretty much puts all the ingredients in together and boils the dish?

Ed

This method doesn't work for me the same way  that the BB1 Glasgow curries don't.
I said from day one that the method was suspect and I was right.
I've been living in Scotland (just outside of Glasgow) on and off now for almost 2 years. And for the first year, eating 1-2 curries a week from dozens of different takeaways And restaurants , until I said enoughs enough!

For the last few months of that period. I would only order a staff curry until I finally came to my senses and admitted defeat. I didn't want to eat any more lamb or chicken tej patta (AKA staff curry)  even if they were on the bone and looked fabulous.
The main problem with this method is with the g/g paste and the spices.
Almost every curry I've tried has a dominant flavour of raw garlic and ginger and is devoid of spice.
The only curries I'd recommend in Scotland would be the desi style dishes mostly ordered from the smaller Pakistani places.
You can get lucky with your local if you can arrange for them to make you a one-off special desi dish, but I've gambled and been disappointed too many times now so will stick with the Pakistani outlets.

Cheers, Frank. 

I have seen them in the past in dadibhais catering equipment, but the new website is buggered.
You'll have to ring them or go in person to Bradford to find out whether they still sell them.

Boiled eggs and soldiers would be my last meal on earth. 

Not had a ploughmans for years. Used to love em as a kid up at the Hand in hand or The Woodman.

The new channel should be called Julians Saucy Kitchen. 

Dreadful student cookery!




p.s.
I do wish that Adey would stand by his convictions and teach Julian how to cook instead of all the BS. ( like at the end of most of Julians book videos.)

I miss Sunpat spreadable cheese. 

Dont forget Eartha Kitt or Camels 'ump. 

Saw that the other day, great little invention. It should sell well. 

Hi George.
I'd say it was almost as good without the liver, but not quite as rich.
There's a lot of garlic and ginger paste's in there but it doesnt dominate at all. Just take it slow at first until the smell changes to a sweet toffee aroma before you add the tomatoes. 
The bite-size pieces of liver in the first attempt all held together but the flavour permeated throughout the whole dish.
I used aprx 500g of mince and added some small boiled potatoes near the end to soak up the excess of delicious oil and to make up the numbers.

p.s.
The Garam masala i used was the one from the Toasted Special blog previously posted.

p.p.s.
I will try it with fresh chopped G&G when i next get some in.   

There's some good videos in The Foodie series, well worth going through them.
The gravy vid wasnt meant to be taken that seriously. 

I see Johnny Winter is back on his feet again. And cooking a BIR base gravy! 
Or maybe Steven Tyler stopped dying his hair?  ;D

www.youtube.com/watch?v=jxJfllbNoVw