Had to look twice at this thread loveitspicy, the title made me think it was more spam coming through hehe 
, sounds interesting enough
W
, sounds interesting enoughW
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#242
Lets Talk Curry / Re: Cooking Lessons with Az
February 23, 2012, 11:57 AM
Just been looking through some dipurajas videos on youtube and interestingly on the biriani video when he adds mixed powder before adding the rice he says "make sure you burn the spices"
Wish this was emphasised years ago
Can't wait to cook later, might work backwards and go for a overburn 1st to try and spot when its taken too far!
W
Wish this was emphasised years ago
Can't wait to cook later, might work backwards and go for a overburn 1st to try and spot when its taken too far!
W
#243
Vindaloo / Re: Vindaloo with Zaal base
February 22, 2012, 09:32 PM
Looks yummy salvador dhali, a curry maker and a renowned artist to boot hehe 
W
W
#244
Lets Talk Curry / Re: Rice knowhow?
February 22, 2012, 11:04 AM
I've watched it being prepared and reheated noble ox.
The one i've witnessed was cooked on the stove in a large pan as we would and reheated in a microwave 100%.
Others may have seen different but I've witnessed this happen
W
The one i've witnessed was cooked on the stove in a large pan as we would and reheated in a microwave 100%.
Others may have seen different but I've witnessed this happen
W
#245
Lets Talk Curry / Re: curry powder
February 22, 2012, 10:46 AM
Well done from me Phil
Wait for me to catch up everyone, I'm not quite there yet
In the words of Roy Walker from catchphrase "It's good but it's not right"
I need to singe further I think
W
Wait for me to catch up everyone, I'm not quite there yet
In the words of Roy Walker from catchphrase "It's good but it's not right"
I need to singe further I think
W
#247
Curry Videos / Re: New videos from Curry2Go in Chorley
February 21, 2012, 10:20 PM
Julian
Do you have any thoughts on small group tuition (obviously at a cost) at your stall. A few lads went along to a bir recently and it proved to be a great success for them and are imparting their findings on here.
I think its important to find the "taste of the gravy" and resultant curries, to be able to replicate them time and again.
Also a trip to chorley would be a helluva lot easier for us northerners than a jolly to the south coast heh heh!
Wayne
Do you have any thoughts on small group tuition (obviously at a cost) at your stall. A few lads went along to a bir recently and it proved to be a great success for them and are imparting their findings on here.
I think its important to find the "taste of the gravy" and resultant curries, to be able to replicate them time and again.
Also a trip to chorley would be a helluva lot easier for us northerners than a jolly to the south coast heh heh!
Wayne
#248
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base from Zaal Restaurant in Fleet
February 21, 2012, 09:55 AMQuote from: solarsplace on February 21, 2012, 09:53 AMQuote from: Whandsy on February 21, 2012, 09:49 AM
F5
should we be using Indian bay leaves for the spiced water, or european as I can't seem to get hold of the Indian ones where I live
W
Hi Whandsy
Az and the head chef repeatedly told us that we must used the Bengali / Indian bay leaves.
Maybe you can combine some other things like pastes or rice and make an on-line order and its associated delivery more viable?
Cheers
Cheers solarsplace, I need to sort that as I've got the 1st stage sorted at home, waiting for pt2
#249
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base from Zaal Restaurant in Fleet
February 21, 2012, 09:49 AM
F5
should we be using Indian bay leaves for the spiced water, or european as I can't seem to get hold of the Indian ones where I live
W
should we be using Indian bay leaves for the spiced water, or european as I can't seem to get hold of the Indian ones where I live
W
#250
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Base from Zaal Restaurant in Fleet
February 20, 2012, 05:35 PMQuote from: Unclebuck on February 20, 2012, 05:31 PM
Its bubbling away now i went with blended tin toms
Hi unclebuck, are you using veg ghee?? I'm off to get some later this week to make this base!!
W