Correct Artist, an so their quest continues ;D ;D

And when asked how to cook this 'secret spud'  the chef, would only say that, he peels the spud, chips it, then, pre-cooks the chip before the final cook, obvious for convenience during a busy nights service

;D ;D ;D ;D

mmm, looked very very nice that.  Could have done with a bit of food colouring though ;D

Then, when it comes to chips, they can only be made from potatoes, grown at the foot of the Pennines, any old spud just won't do. 

Hi Nat and welcome to the forum.

There are many good bases on here most of which are quite easy to make.  I use CA's (forum moderator) which is very versatile and can be used to make most final dishes.  Heres the link https://curry-recipes.co.uk/curry/index.php?topic=3772.0

Hope things go well, and it would be great if you could report back on your results.

Ray

They try to cook sausage, egg and chips but they just quite cant achieve the'taste'.  They try their hardest and have even set up a forum called www.eggchips.online.co.uk

Members post their recipes for other members to try and the more they post, the more stars they recieve ;D

Quote from: Axe on March 31, 2010, 02:26 PM
Hi Ray,

Thanks for the info, do you happen to know if red and yellow colourings can be bought that do not contain Tartrazine and the other nasty E numbers?

As I am starting to cook alot of curry now (thanks to this site), I am concerned about my children eating too much colouring.

I also noticed that the TRS Yellow also has salt in it.

If I'm being honest Axe, I don't know of any.  You could try natural food colouring but you would need to use loads to get the vibrancy of artificial colourings.

When I use the TRS or Pride powders, I literally just use the tip of the spoon as a measure, I'm talking something the size of a coriander seed.  It goes a really really long way.

Not sure what levels of food colouring are harmful but I guess the tiny amounts that I use would be fine.  As for containing salt, again, the amounts would be minuscule in a final dish!

Understand your concerns though!

Ray

Welcome Baggyray,

Does the good lady hate the 'taste' of garlic as well   If so, just a warning, you will be addicted to this forum in no time, you house will smell like a vampires nightmare, and with that said, now may just be the right time to get that bed made up in the spare room, because you will be spending many a night in there ;D

Only joking, I'm sure she will be enjoying your curries as much as you will enjoy cooking them.

Good luck,

Ray

Hi Axe,

Personally, I use powdered of the TRS or Pride brand.  They usually come in small 25g pots and I think they are about 50p.

Check out this link http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Egg-Yellow-Food-Colour.html

Hopes this helps,

Ray

How weird, my 8 ball pool partner is called Andy Munro

I'm not suprised, the chef's balti was better, his technique was far superior IMO.  I don't think the the guy handled the pan very well, it was obviously too hot for him (as it would have been for me too)

I bet he would have done much better with a wok!

Good link though