Great news Bob.

Thoroughly deserved from where I'm standing.

That's the stuff Steve.

Get the evaporated and NOT the condensed milk.

Funnily enough Phil, a lot of Indians used Carnation milk in their tea as well. I'm a plumber, and I've worked in houses where I was offered a cup of tea, and in Asian households, it was always made with Carnation milkback in the 80's.  I say that as most people don't even offer a cuppa these days.

It was very interesting, had a sort of ring of skin around the top as it cooled down. Definitley not my "cup of tea"

Goes great in a korma, tikka masala etc though

Good ole GBH.

I'm off to see these fellas next Wednesday here in Perth.....memories

Subhumans - Religious Wars

Hey Jerry

I don't buy cream any more. I always use Carnation evaporated milk in Korma/Tikka masala.

Healthier (70% less fat than cream), tastier and more authentic IMHO! 

You beat me to it Phil re: chicken necks.

Even as late as the early 1990's in a few of the curry/tandoori house in Rusholme, Manchester, the neck was included in your half of tandoori chicken. I wouldn't say it was the best bit, but I used to enjoy it. Not much meat there, but well worth the effort of finding it IMHO.

Fantastic thread and pictures Chewy. I rememeber getting huge "shards" of chicken breast in the curries of old.

Hey Phil, I rememeber me dad used to boil up a chicken for hours on end and make a soup out of it with lentils, carrots, celery and onions, and it was delicous. He used to say he had an "old boiler". Ipresume that the bird was much older than your average chicken of today which is approximately 35 days old when it goes for slaughter.

Years and years ago, chicken was a real treat. You couldn't buy skinless chicken breast, or legs....you could only buy chicken, with the head on and the giblets inside..................them were't days.

Sorry fella's

Once again, an interesting and usefull thread turns into a Phil v CA thread.

I've learned LOADS of usefull stuff on CRO, but it seems lately that everything turns to arguments......WHY?

Please take a chill pill and calm down. We all have differing opinions, and healthy debate is healthy, but slanging matches help none of us that are eager to learn.

I love ya both...............please love us all back..............please.

Quote from: Phil [Chaa006You must be thinking of :

Quote from: Belvoir Castle (UK)Seared fillet of English beef rolled in horseradish cream and herbs served on a confit of mushrooms and topped with puff pastry lid speared with rosemary and sprig of redcurrants on a fondant roasted potato with spring greens, drizzled with a redcurrant and red wine jus

;D  ;D  ;D

As far as I can see, pastes are now being used as a matter of conveinience, but more importantly, as a matter of speed.

If, say you're average takeaway can only put out 300 curries on a busy night by preparing curries in the "old" way, but by adding a spoonfull of this or that they can then get out 500 curries, well, it's a simple matter of economics. They are well aware that with other added ingredients, it is still a tasty option for the "average" punter, who is either too ignorant/lazy to cook his/her own, or who doesn't have the inclination to do so.

If the premises are paying HUGE rents, and they can increase turnover in this way, then it is an easy way out, and the newer generations have accepted the taste and are happy to pay for it.

Nostalgia aside, the curry's of the 70's and 80's WERE so much tastier........END OF STORY. It is isn't just fond memories, they were gorgeous.

As for pastes in tikka/seekh...well i don't know. I rememeber having seekh kebabs down Wilmslow Rd in the 80's and they tasted absolutely divine. However, at the local curry houses in Manchester's outskirts, they were obviously made with pastes. (I didn't know this at the time, but since discovering CR0, I do know the difference in taste now) 

Seeing as I left UK in '96, I cannot comment on recent takeaway/restaurant curries, apart from trips back home , where I have sampled curries that are OK, to others that were sublime. Even the OK ones knocked the spots off you're average OZ/NZ piss weak watery shite.

Quote from: SteveAUS on August 24, 2012, 03:23 AM
Hey Mick - did you end up with your "curry in a park"? Sounds massive!
Cheers
Steve

Hi Steve

I actually started typing out a response to this last night, but felt a bit silly, so didn't bother posting it......but:

The guy that suggested it and bought the 50 litre pot has gone working up north in the mines on a 4 on 1 off basis, so it's been a bit difficult. The weeks that he's been home, the weather hasn't been the best, and obviously with only a week back home at a time, family takes priority.

Other mates have been ill with colds and flu, so it's just not worked out for us all yet.

We WILL do it, we'll most likely wait for late spring/summer and guaranteed good weather.