Nobody can afford to go down the pub anymore! 
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#241
Lets Talk Curry / Re: We can't help but notice the amount of work our members have put in lately.
October 07, 2008, 02:55 PM #242
Curry Videos / Re: Maliks BIR Recordings A - J
October 07, 2008, 02:47 PMQuote from: Secret Santa on October 06, 2008, 07:13 PMQuote from: Unclebuck on October 05, 2008, 07:38 PM
Is this me? but in video G are they apples?? cored apples... cant be surly?
Are they (and it hurts me to say it)...POTATOES!
The pain must be excruciating SS ;D
Regards
SnS
#243
Grow Your Own Spices and Herbs / Pollinating Chiles Indoors
October 06, 2008, 05:43 PM
The process of pollination is simple:
Anthers in a chile flower create a fine yellow dust called pollen. Stigmas in the same flower wait to receive this pollen (from the same plant or airborne from another plant). When this hits the stigma, the pollen works its way down the inside of the stigma to fertilize an ovule, producing a baby chile pepper.
Normally this process is done naturally by creepy crawlers, flying insects and the wind. However, pollination that normally occurs outdoors doesn't usually occur indoors - although this is easy to overcome.
1) Every morning, shake the plant. Hold it by the base and give it a gentle shake.
2) A cotton bud or small soft-bristle brush. Just gently swirl it around inside each flower for a couple of seconds then move on to the next one.
These processes will result in a significant increase in the amount of chile yield.
SnS
Anthers in a chile flower create a fine yellow dust called pollen. Stigmas in the same flower wait to receive this pollen (from the same plant or airborne from another plant). When this hits the stigma, the pollen works its way down the inside of the stigma to fertilize an ovule, producing a baby chile pepper.
Normally this process is done naturally by creepy crawlers, flying insects and the wind. However, pollination that normally occurs outdoors doesn't usually occur indoors - although this is easy to overcome.
1) Every morning, shake the plant. Hold it by the base and give it a gentle shake.
2) A cotton bud or small soft-bristle brush. Just gently swirl it around inside each flower for a couple of seconds then move on to the next one.
These processes will result in a significant increase in the amount of chile yield.
SnS
#244
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
October 06, 2008, 05:05 PM
Hi Panpot
Glad you like the base - I hope it 'hits the spot' for you.
Are you not going to 'practise' with it before your friends come round in two weeks time?
Which recipe are you using with it?
Regards
SnS
Glad you like the base - I hope it 'hits the spot' for you.
Are you not going to 'practise' with it before your friends come round in two weeks time?
Which recipe are you using with it?
Regards
SnS
#245
Lets Talk Curry / Re: Advanced BIR Cookery Course
October 06, 2008, 11:31 AM
Sorry Guys
They have now decided to wait unitil AFTER Christmas. Will keep you posted when (if) they come up with some firm details.
SnS
They have now decided to wait unitil AFTER Christmas. Will keep you posted when (if) they come up with some firm details.
SnS
#246
Curry Videos / Re: Maliks Indian restaurant LIVE CAM!
October 02, 2008, 05:03 PMQuote from: Bobby Bhuna on October 01, 2008, 10:56 PM
What's in this base. Onion, tomato, fresh coriander - is that yellow pepper or mango or??? Holy crap, crap tell me it's not potato! Don't let SnS know
oh no!
;D
#247
Curry Videos / Re: Maliks Indian restaurant LIVE CAM!
September 30, 2008, 05:19 PMQuote from: chowie on September 30, 2008, 05:13 PM
as of 17.12 it's back up...
It's working now (1720)
#248
Lets Talk Curry / Re: The missing 5% ... could it be .....
September 30, 2008, 05:04 PM
I don't think he was referring to jelly ... just an oily chicken/lamb stock.
#249
Lets Talk Curry / The missing 5% ... could it be .....
September 30, 2008, 04:23 PM
I was talking with Latif at my takeaway yesterday. I asked him what he thought were the major changes in BIR cooking techniques since the 70's. He identified two main points.
1) The chicken and lamb used in BIR's in the 70's were generally low grade meat. The meat was tenderised first by prolonged boiling (with other ingredients?). Floating, congealed, saturated fat was removed from the stock. The remainder was then used instead of water in the base gravy - albeit very unhealthy, this added a particular flavour.
2) The base was made with copious amounts of veg oil which was then recovered as 'spiced oil' which was then used neat (or diluted with some fresh) to cook the curries. Apparently, some but not many, BIR's still use this oil recovery method. He does not.
These methods gave the majority of curries a 'common' base flavour.
Could this be the answer to the missing 5%
SnS
1) The chicken and lamb used in BIR's in the 70's were generally low grade meat. The meat was tenderised first by prolonged boiling (with other ingredients?). Floating, congealed, saturated fat was removed from the stock. The remainder was then used instead of water in the base gravy - albeit very unhealthy, this added a particular flavour.
2) The base was made with copious amounts of veg oil which was then recovered as 'spiced oil' which was then used neat (or diluted with some fresh) to cook the curries. Apparently, some but not many, BIR's still use this oil recovery method. He does not.
These methods gave the majority of curries a 'common' base flavour.
Could this be the answer to the missing 5%
SnS
#250
Lets Talk Curry / Re: Advanced BIR Cookery Course
September 30, 2008, 11:43 AMQuote from: Curry King on September 30, 2008, 11:39 AM
Hi SnS,
Some more details would be good, possible dates and times as trying to fit this around work and family commitments may be difficult.
Cheers
cK
Should have more details, date etc next week CK.