Quote from: Edwin Catflap on July 11, 2012, 11:02 AM
Hi Chewy, thats praise indeed.

The powder was on line from spices of India, 85p per pack so i bought 3 =

Yes, it does. You end up with a really intense curry that has depth and multiple layers of flavour (IMHO).

Try CBM's (Mick Crawford's) onion paste from his book: http://cbm-mick.blogspot.co.uk/

Or check out the Ashoka oinion paste here: https://curry-recipes.co.uk/curry/index.php?topic=3921.0

Quote from: SnS on July 09, 2012, 11:05 PM
Worth watching before trying it yourself 
Trinidad Scorpion Morouga Blend - New World's Hottest Chilli.

Sheesh!

Now I like my hot chillies, but after watching that I reckon I'll be sticking to my beloved nagas. Key moment in that clip is when he says that, "taste wise, it isn't great".

What's the point of producing something that hot when it tastes crap?

Is the kudos of 'world's hottest' (until next month, anyway) worth it over 'world's best taste'? (Which for me, is the naga.)

Still, I wish all you Trinidad Scorpion Moruga (Morouga) warriors out there the very best of luck!

Quote from: JerryM on July 03, 2012, 04:54 PM
would love to know more about naga dishes myself.

the Mr Naga has not really done it for me.

I'm a huge fan of Mr Naga and experience cold turkey-like withdrawal symptoms if I can't get my fix, but when it comes to naga taste and strength, Mr Vikki's wins hands down for me...

Well worth a punt:

http://www.mrvikkis.co.uk/

My understanding of this is that it's done to create a 'roasting' effect (not quite caramelisation, but more of a rapid reduction without burning, which ensures that the spices get thoroughly cooked and that flavours are intensified).

Word on the street is that you need an aluminium or black iron pan (as used in BIR kitchens) to get the best results.

The Curry Pan

When to stir is down to plenty of practice, getting to know your cooker/equipment well, and getting the consistency of the base gravy right each time (not too thick or too thin. More like milk than soup.)

I find it's more these little things that make the difference. First time I cooked in someone else's kitchen on a different cooker I had a nightmare...

Pan envy here...

They look the biz, but the next time we see them just make sure there's a damn tasty curry bubbling away!

Quote from: gazman1976 on May 23, 2012, 10:58 PM
forget that, look at Panpots recipes for the glasgow taste, and also his Bunjarra recipe, possible copyright there by mr Crawford !

Mick's is different to the Ashoka bunjarra, gazman. His doesn't have the chilli, tomatoes or tomatoe puree, and includes tandoori masala.

I love them both, and have combined the best of the two to come up with my 'own' version.

But no matter what the bunjarra recipe you go for, if you haven't tried it yet then you're missing out - big time. 

I now can't imagine life without the stuff!

Thanks for posting, samsaucykitchen. I have no doubt that it tastes better than it looks, but not sure that frying anything makes for a healthy breakfast, but each to their own.

If I haven't got any curry left over from the night before (rare), then I go for my 30 second breakfast special.

Into the awesome Philips HR1871 juicer goes a whole apple, a whole pear, a whole kiwi, a whole orange, a 1-inch slice of pineapple, and a handful of blueberries (or raspberries, strawberries, etc).

Whack the machine on, and a few seconds later you have more vitamins, enzymes, phytonutrients and slow release energy to see you through to lunch.

Fantastic, fast - and healthy.

P.S. You can juice just about anything, but I don't recommend juicing onions or naga chillies. (Trust me on this one.) Ginger is superb though.

The other thing I do occasionally for breakfast is Parsi style scrambled eggs, but I cheat by using a tablespoon of Karahi paste. Just bung the paste in with a couple of eggs and plenty of fresh corainder (plus chopped chillies to taste).

Serve on buttered toast with some tomato ketchup for sweetness, or wrap in a chapatti or flatbread.

Takes five minutes and beats the crap out of fried olives...

Quote from: Phil (Chaa006) on May 23, 2012, 10:12 AM

Quote from: chef888 on May 23, 2012, 08:07 AM
hi all i have just brought mick crawfords Ebook bir restaurant style cooking fantastic Ebook great vids accompanying it a bargin at just over

Like George I'm not a big fan of SMS acronyms, but this is worthy of a LOL...  ;D

As UB suggests, and the Amazon customer review below indicates, this item appears to be intended for a market other than spice-heads:

"This thing is great you can grind about 1-2grams in one sitting.The whole thing will hold about an eigth.Grind is really the wrong word though, mince is a better description.The teeth actually mince and cut the herb rather than tear n grind like others.The build quality is professional kitchen standard, cant see how it would ever break.If Gordon Ramsey smoked weed, he would grind it in this."

I suppose you could use it for spices, but I reckon your wrist would fail before you managed to achieve anything with a finer consistency than kitty litter.

You're much better off with one of these babies: http://www.amazon.co.uk/Krups-Twin-Blade-Coffee-Mill/dp/B00004SPEU/ref=pd_cp_kh_0

I've been using one for a while now and it's the best little grinder have I've ever had.