Chris

I look forward to your experiments. I have tried yeast and non-yeast nan recipes and never really got anywhere, though in all fairness to us on the forum I have eaten some takeaway nans that are no better.

Good luck!

Quote from: Axe on April 11, 2010, 10:39 AM
Stephen, Cow heel, would that be similar to a pigs trotter?

I imagine so Axe 

Quote from: commis on April 07, 2010, 11:14 PM
Hi
Stephen, do you per chance have the recipe for that local delicase COW PIE? As I'm from Staffordshire.
Regards

here you are commis, not the one the Desperate Dan eats, but cow pie nonetheless  ;D

http://www.cookitsimply.com/recipe-0010-0251k3.html

My home city of Dundee has a very low Asian population compared to other English towns of a comparative size, e.g. Coventry. The largest "ethnic" are Pakistani/Bangladeshi and it is they who own and work in the majority of takeaway and/or sit in "Indian" restaurants. It is therefore a curious misnomer, technically, to describe this food as "BIR". Back in the seventies I can remember takeaways having signs that said "Indo-Pak" cuisine.

I don't think I've ever seen anything other than white customers in these restaurants though, and therefore I assume (as is the conventional wisdom) that BIRs exist, in the main, for Caucasian and not Asian customers. This cuisine could then be assumed to be unique to the UK, and not reflective of the cuisine of the origin countries.

I wonder, if like a lot of things, BIRs grew throughout the UK from a starting point in London? I know that there is some evidence of curry houses like Veeraswamy serving food there in the early 1900s.

Dundee, Scotland here, home to the actor Brian Cox and Desperate Dan.

Razor

to ManUify this recipe simply replace the red wine vinegar with good old chippy vinegar and voila - Old Trafford Onion Pickle is within your reach.

regards

Steve L

Quote from: Razor on April 05, 2010, 06:43 PM
Jerry,

The mint sauce is exactly as I would expect it but the onion chutney falls way short of what I'm used to.  Everything was there except, my TA doesn't put mint in it, he uses coriander instead, and wait for it.........tommy ketchup....a reet good squirt of the stuff ;D

Ray

Try this recipe for onion salad/pickle/chutney that I posted ages ago, with................tomato ketchup in it

https://curry-recipes.co.uk/curry/index.php?topic=2740.msg24321#msg24321

and then they try to search for the holy grail, suggesting that you can only used one brand of reclaimed sausage fat in which to fry said eggs

cars covered in snow all over round here.

You don't need much of these colourings, just a sprinkle and you certainly won't notice any flavour (e.g. salt) in them. I don't measure how much I add to a curry, I do it by eye. However if I was being pushed I'd say you are looking at needing something like 1/8th of a teaspoon to have a noticeable effect on a curry for four.