I'm currently experimenting with our Sri Lankan Chef on Garlic/Chicken dishes amongst others, which are not quite BIR, but we're working on methods of an in between style of traditional/BIR type dishes, which use a little base sauce, but also use curry leaves (in some) and a more traditional method of South Indian/Sri Lankan curry's, but is still in the development stages... trust me they are good, but just not quite there yet.

As soon as we are comfortable with the dishes I will post

Quote from: madmatt on November 11, 2012, 06:13 PM
In exchange for a sample tub of your best curry!

It's a deal, I'm right next door in Bracknell!!

Quote from: madmatt on November 11, 2012, 05:53 PM
Yeah, I'm learning a lot about it(through forums) and de-gassing is very important , if u don't degass enough then exploding corks is the result. Seems with time wine and beer making is much more successful at home now than the old days. Think kit quality has vastly improved, and nowadays it's much more hit that miss for good redults(fingers crossed anyhow)
Shall report my findings first hand. Bottling in about 10 days time.

Matt

Looking forward to the results

Do you want my postcode, so I can assist with the sampling? lol

Quote from: madmatt on November 11, 2012, 05:17 PM
at which point her false teeth dropped out of her mouth onto my head, which scared the living Shit out of me and I ran for cover under the kitchen table.... (I've been on therapy ever since!! lol)...

Hilarious!!

Give it a go mate and let us know the results. I gotta say my fermenting wine doesn't smell the best at this point.
All normal though according to wine makers forums.

I swear forums are what the tinternet was made for .

MM

I used to make beer and wine quite a few years ago in my twenties, which were ok, but the best was an Elderberry wine I made, which I thought had stopped fermenting, so did the usual, and strained it, bottled it if I can remember rightly in those days add a little Potassium Sorbate (I think it was that, if spelled correctly it was a preserver, but cannot be sure).

Then layed the bottles down in a glass fronted cabinet to mature. One Sunday afternoon, we heard this loud bang and thought, "WTF" was that? Ran into the dining room and one of the bottles had projectile'd the cork across the dining room having opened the glass door with the force, (luckily it didn't break) and wine all over the dining room floor.

We ended up with a natural sparkling red Elderberry wine which was wonderful and had 2 cases of the stuff. Obviously, it had not finished fermenting and had started a second fermentation in the bottle which gave it the gas..  ;D

Bloody marvelous!!

Looks fantastic Rob, well done

Roast Chicken for dinner today, but have had a sudden change of mind  ;D

Quote from: madmatt on November 11, 2012, 12:24 PM
Ooh, also forgot to mention I have my first attempt at homebrew wine fermenting away! 30 bottles worth of Merlot!
Be ready for Xmas.

Bring on the curry puffs!!(see my old old post for the best homemade Xmas snacks)
Matt

What a coincidence here... Today, I went to visit my 79 year old mum (bless her) as I do every Sunday, and she threw an old School book of mine at me from my 3rd year in secondary school. Aptly named, "Biology", class 31(B), on the cover and at the bottom, "QPR", my team at the time...  : lol

When I opened the book, there was not a single sheet with anything I had written from my Biology lesson's from all those years ago, (we're talking 1973 here...)

But!! In it's place are about half a dozen sheets, with hand written home made wine recipes, that my mum and her mum used to make all those years ago

Carrot Wine, Parsnip Wine, Orange Wine, Apple Wine, Pear Wine, Tea Wine and even Rice Wine...

I distinctly remember the Parsnip wine. When I was about 9 or 10, at some point my grandmother was round and we were all sitting in the Kitchen drinking this stuff, (well not me, I was allowed the odd sip), and I remember saying something to my grandmother, (can't remember what it was at the time now), but she started to giggle, then laugh her head off, at which point her false teeth dropped out of her mouth onto my head, which scared the living Shit out of me and I ran for cover under the kitchen table.... (I've been on therapy ever since!! lol)...

I thought these recipes had been lost forever, but to actually see them now is a fantastic bit of nostalgia for me. I will have to ferment these again at some stage and see if they are still as good today as from my memories they were all those years ago

Quote from: curryhell on November 11, 2012, 11:10 AM

Quote from: 976bar on November 11, 2012, 10:29 AM
Probably a bit off topic here, but just following on the conversation - sorry

: Never mind.  May attact some attention to the thread .  All looking good and enticing as usual.   Hot mushroom bhaji . Manager in my local BIR mentioned madras strength mushroom bhaji last week.  I declined the offer given the heat of my normal dish.  I know jb has a thing for this.  Maybe i'll have to give it ago.  Not today though. Tikka to marinade, chicken to cook, onion bhajis to make and mutton to collect from the BIR this evening.  May even have to have a takeaway and see if i can get them to let me watch and enquire further about mutton tikka and use of karela while i'm at it  ;D

Looking forward to this evenings post then!!  ;D

Quote from: curryhell on November 10, 2012, 12:02 PM

Quote from: 976bar on November 10, 2012, 11:58 AM
I have to admit that all looks really lovely, but I fear way too hot for my palate.

But!! it has got me in the mood for cooking Indian tonight at home. I've got some pre cooked lamb out, 2 chicken breasts, 2 portions of base sauce.

I'm thinking Lamb Bhuna, but hot, I know my kids will want Kashmiri Chicken Masala, Mushroom Bhaji, Aloo Gobi, and I've bought these lovely looking "Euro Bakery" Garlic Tafoon Naan breads from Aldi. Roll on 6pm!!

I'm looking forward to the post already Bob.  Must get the gravy and tikka out of the fridge myself and head to the shops now : ;D

Hi Dave,

Ended up making, Kashmiri Chicken Masala, Chicken Tikka Masala, Lamb Bhuna (Hot), Mushroom Bhaji, (I am addicted to this at the moment), Bombay Aloo, Rice and warmed through these wonderful, "Tafoon" Naan breads







Probably a bit off topic here, but just following on the conversation - sorry

I've been shown totally the opposite Phil and my knives are like razors...

Each to their own I guess..

Quote from: Axe on November 10, 2012, 02:04 PM
That's a nice bit of Damascus on show, nice one.


A very fine collection indeed Bob, i'm envious.


I can't afford expensive blades but my trusty kitchen devil does me very well indeed for my simple needs. The problem i've always struggled with is how to sharpen them properly.

I bought Gerber Paraframe for field prep'ing rabbits and sharpen that with pro stone set I bought that accurately provides a choice of angles etc. It works extremely well on the short 3" blade and gives it an incredibly good edge, but its no good for sharpening longer knives.

Ha Ha... I have a splendid Kitchen Devil back from 1979, which is still as sharp as the day I bought it and use it regularly in the kitchen at home, wonderful knives

I've found the best way to sharpen a knife with the old stick type sharpener and make sure it is quite new and not worn, is to run the blunt blade of a knife, across it in a downward motion about about 40-45 degrees a few times.

The first few times it will just slide, then around the fourth or fifth time you will feel it, "bite" against the grain, then you know it has taken effect. Do this a couple of times with both sides of the blade.

Then adjust the angle to about 20 degrees to, "hone" the edge to razor sharp