Quote from: joshallen2k on April 01, 2010, 04:59 PM
Not fair!

When I read this, it was still MARCH 31st!

Haha, Josh, the old 'time zone' card.....nice ;D

Hi Axe,

Quote from: Axe on April 01, 2010, 10:11 AM

Oh and I know he definitely uses Rice Flour to coat the fish before dipping in the batter. 

When you say rice flour, is that rice flour, rice powder or rice milk powder, does anyone know the difference?

Ray

OMG :

Can't believe that some are actually gonna try this ;D

Just incase you didn't know guy's it's

1st April ?
Happy April fools day guys ;D

CoR,

That stuff is NUCLEAR in comparison to standard chilli powder

Maybe this stuff would be better http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html

More like paprika but with a kick

Ray

Axe,

When you're there, check out the temp that the chef fries the fish and chips in i.e:  is the temp set at 190c (fast cook) or something like 120c (slow boat) or does he combine both methods, starts off slow boat, then takes the chips out, increases the temp, then returns for the fast cook finish?

I have heard of this combination of methods being used before, but when you ask the chef about,  they just keep repeating " no secret methods, none"  but then they walk off with a condescending grin on their face........they know

Hi Lardman,

I've just checked CA's Raita and it ask's for 1/2 tsp chilli powder (just to add a bit of bite)  Got to admit, that seems quite a lot with the amount of yoghurt used but you only used 1/4 tsp, and it was still mad hot?

Personally, I wouldn't put chilli powder in a raita or mint sauce dip, as I use them to off set the heat of any starters that I cook, i.e: seekh kebabs, bajhis and so on.....

You could try hot paprika which isn't as hot as standard chilli powder but hotter than standard paprika?  See the link  http://www.mysupermarket.co.uk/tesco-price-comparison/Herbs_And_Spices/Schwartz_Hot_Paprika_34g.html  This brand is Schwartz and is way too expensive but you should find a much cheaper version in any asian super market.

Keep us posted on how you get on

Ray

Just got this recipe for perfect fluffy chips, courtesy of my six year old.

Ingredients

a portion of chip skins
500g mash potato
Veg oil for frying

Method

Into a piping bag, place the mash potato

Take a chip skin, and gently squeeze at the end, as to open it slightly

place the nozzle of the piping bag into the open ended chip skin and squeeze until the chip skin is full

Then simply deep fry in the oil until chip skins are golden brown.

I usually sprinkle with salt & vinegar (recipe to follow) and eat.

I don't know if this is typical BFnCSs fayre but it's really good.  Chip skins are available at them 'British Super Markets' (BSM's).  We have a good one near us, think it's called ASDA or something like that

;D ;D

Axe,

Daft question I know but, was it labelled 'hot' or 'extra hot'?  I guess like fresh chilli's, chilli powder can vary in strength but you would expect a level of consistancy from the major players, Rajah, Nacto, Eastend, TRS and so on....?

Ray

Lardman,

Check out this link http://www.asian-spices.co.uk/ground-spices/117-extra-hot-chilli-powder-natco.html

Is it possible that this is the stuff that you have used?

Ray

Hi Lardman,

1/4 of a tsp doesn't sound a lot to me, especially for a Madras or Vindaloo.  Is it a new packet?  Does it say which type of chilli the powder was ground from? 

I usually use Rajah chilli powder, they do a hot version and a normal strength version.  Maybe this is something that Nacto do also?

I can only think that you have picked up a packet of exta hot by mistake?

Sorry couldn't been of more help

Ray