Quote from: Garp on December 03, 2019, 04:22 PM

Quote from: chewytikka on November 21, 2019, 03:28 PM
There are loads of secrets in BIR cooking not published anywhere, quite delusional for members to think otherwise.

Still waiting too, but not holding my breath 

Indeed. Owned, I think

They certainly look good. Lovely colour!

@Phil, is Bigboaby the man Chris on YouTube?

Sup hukkas!  IIRC we have people here from that part of the world, it might be worth giving some details and seeing if anyone can update you on the place     even if to confirm, yeah, it's become a Londis!

Quote from: Peripatetic Phil on November 02, 2019, 05:34 PM

Quote from: mickyp on November 02, 2019, 05:07 PM
I get KTC [mango sauce] in a five Ltr Pot ...

Can't find this online anywhere, Micky

D'oh! The drop-down menu description is one's friend. Apparantly An exotic green bean dish cooked with garlic, green chillis & tomatoes.

It obviously depends on one's definition of "exotic" 

Know ye of such a thing? My local has just started doing it as a starter, and it contains "some of my favourite things". Yes, garlic and chilli

I know there's a Chinese dish involving garlic, chilli and green beans; I don't know why, but I'm assuming that this dish is with pulse beans (haricot e,g.). Thoughts?

Quote from: Alchemist on October 30, 2019, 06:08 PM
Recently The Curry Guy mentioned in a video that he added the dried fenugreek leaves towards the end of the cooking process, which is opposite to what I have seen in many BIR videos, where the leaves are fried with the other spices. He thinks it helps the flavour to come through better. I notice the traditional recipes I follow seem to add the leaves later once there is more liquid in the pan, rather than frying. Interested to know others thoughts on this one?

Also, made me think about my use of fenugreek leaves, I tend to add to just about every BIR curry I make and perhaps I am overusing it?

I admit to being a methi aficionado, so yes, will use it wherever I can, even if not strictly canon. However, I accept that that's just me and  "not BIR" 

As to the timing of its introduction to the dish, I think it depends on the cooking time. Does Toombs cook his curries on a lower heat and/or for less time? Methi, I think, is akin to garam masala, in that in traditional Indian cooking it is added near the end so it doesn't degrade. Whereas a BIR chef can afford to put it in near the beginning as, with a ~8? cooking time, it won't have a chance to do so.

Quote from: Secret Santa on November 01, 2019, 12:49 PM
When you signed up to the site there no doubt was a clause giving total ownership of all posts to the site owner. You either failed to read it or ignored it and thus paid the price. Life lesson. Move on. And also be glad that this forum is so accommodating to those who have [moderated: "chosen to return here after becoming disillusioned with the other place"].

Yes, probably something like:

Quote14) Rights In Posted Materials: By posting on this message board, you relinquish all exclusive copyrights to any materials you Post and furthermore, you grant Curry-Recipes.co.uk non-exclusive, non-revocable worldwide, royalty-free rights to copy, distribute, display, reproduce, modify, adapt, create derivative works, and publicly perform the materials in perpetuity in all forms. This license applies to all works of authorship including, but not limited to, written materials (e.g., text), audio, audio-visual materials, graphics, and images.

@JalfreiziT, or, the bloke who didn't think there was an "Equipment section"!   ;D