Cheers Chinois,

Good advice.  It is quite strong but awesome on pops.  I first tried it about 25 yrs ago and thought, "how the hell can anyone eat this stuff".  Tried it again last year and wouldn't have anything else on me popadom's now.  Funny how your taste buds change over the years!

Ray

Hi Floyd,

Found this on the net http://www.grouprecipes.com/20241/chicken-handi.html I don't know if it is quite what your looking for as It doesn't seem very "BIR" to me, but it my provide you with a platform to work off.

Ray

Hi Floyd,

Sorry mate, never heard of Handi dishes but, I'm going down the mile Saturday night.  I'll do some fishin for ya

Is there anything similar that you could compare it to?

Ray

P.S,

Are you a fellow manc by any chance ;D

Hi George,

I think it's a brilliant idea, and I for one, am certainly up for it.  Really looking forward to cooking for fellow curryholics and just hope I can give them something close to what they would expect from their TA/BIR

Ray

Hi Steve,

No mate, I think you mis-understand me, what I mean is, would you be willing to give the "come dine" project a go.

Haha, nothing against Dundee mate, I think my sis in law was born there but you wouldn't know from her accent, she's now got a proper scally Manc accent now, like something off Shameless ;D

Ray

Hi floyd,

No, I wouldn't cook with them, they are way to thin, flimsy, just not right!  I would suggest the you follow Stephen's lead (mine too) and get yourself a wok, cook your dish, then transfer to your "hot" balti bowl.

Hopes this helps?

Ray

Hi CA,

I've made this 3 night's running now, just to make sure that I didn't fluke the 1st one.  It's just about the best I've ever made and right up the with the best I've ever had.  I can, hand on heart, say that I will never buy a TA curry again, as long as I have the means to make this dish.

I followed your recipe to the letter, including using your base, and curry masala.  It really frustrates me when people try a members dish but alter it beyond all recognition, and then report back as it being "OK".

Anyway, absolutely brilliant, thanks ever so much.

Ray

Hi SS,

Forgive my ignorance :  You never stop learning with this site do ya? ;D

Ray

George,

Quote from: George on February 22, 2010, 05:29 PM

Quote from: JerryM on February 22, 2010, 04:04 PM
a formal come dine i could not sell to my wife. building projects sound real good to me too.

I don't remember saying there was anything formal about what I was proposing unless having a few people round for dinner is just that. Anyway, please confirm - do you want to remain on the map for the 'Come dine' idea? Razor, too - should I remove you from the map? It's great that everyone's resolve and enthusiasm is being questioned - a sort of early shake-out -  before any real effort goes into this.

I'm not sure if I'm taking this the way you intended but, I've read through all my post's on this subject, and I fail to see anything that I have written, that would make you ask me if I would like to be removed from the map?  If anything, I'm quite excited about the whole concept! 

The comment that I made, "later rather than sooner" simply meant that, I have a few building projects in my home that I would like to finish before I host a curry night, meaning, that if we found 6 members in my region, I would like to host my night, 5th or 6th, to give me a chance to complete, that's all!

Also, who is "questioning" people's resolve and enthusiasm? because I'm certainly not!

Forgive me if I'm taking your comments the wrong way but, the written word can easily be mis-construed and it does sound like you've got the right hump for some reason!

Ray

Great stuff Jerry, that's 2 of us then to start with.  How near to Manchester are then mate, I noticed that you mentioned Bolton market in another post!

Another thought just popped into my head, wouldn't it be great if at one of these venues, a member managed to get hold of (or purchase)  some spice mix, base, and pre-cooked chicken from their favourate BIR/TA and made a side by side (like for like)  dish, say Madras, using the TA ingredients and then compare it to the dish using their own ingredients.

This should answer a few of our questions, I.E, if the intensity of the flame is a factor, if cooking method makes that much difference and so on....

I've even wondered if the type of pan makes any difference.  I use a carbon steel wok, which allows me to really thrash the food about but I did buy a BIR style curry pan.  Unfortunately, I carried on frying as if I was using the wok!  There was more curry on the hob, the walls, and the floor, than ended up on my plate.  I must say, the wife was well chuffed when she saw the kitchen

Ray