Er, well, sort of ...

Quote from: livo on September 08, 2022, 08:27 AM
I once did a side by side of a BIR style and a Trad style Chicken Madras

So (I have to ask) what is  "a Trad[itional] style Chicken Madras" ?  A BIR-style one I understand, since it is the BIR industry that introduced the term, but for the life of me I cannot imagine what  "A Trad[itional] style Chicken Madras" is ...
--
** Phil.

Quote from: Lahore Bob on September 04, 2022, 06:16 PM
I quite fancy the house specials.  Butterfly Special and Butterfly Jalfraize. 

Hmm, I can't help feeling that you would need an enormous number of butterflies to make a worthwhile meal, and by the time you have discarded the wings you would not have a lot left ...  I just hope that they use cabbage whites and not purple emperors or large blues.

Excellent find, T63 — many thanks.  I wonder whether full video recordings of her original broadcasts can be found anywhere — Youtube is afloat with little 4 minutes tasters, but the links to the full programmes invariably report "Video is private"
--
** Phil.

Quote from: Robbo141 on September 03, 2022, 02:51 PMprobably as with any dish, it's better when cooked by a chef, no matter how talented the amateur.

I would say "often, but not always".  My chicken with chilli & black bean sauce is said by all members of my wife's extended (Chinese/Vietnamese) family to be better than any restaurant version, yet I ate a (cold) fried egg cooked by our head chef recently and, even cold, it was better than any egg I have ever fried.
--
** Phil.

I think I have everything archived.  Have a look at https://www.dropbox.com/s/vz4ftbhjv3f9iwa/BE.zip and tell me if anything appears missing.
--
** Phil.

Well, for all the sarcasm above, I felt that he produced what appear to be a very passable curry in a short space of time.  Since I have nowhere to store base gravy at the moment, I may have a go at this one using a liquidised sachet of Shaheen onion masala base.  And it won't be a three-ring burner or an authentic Brummie balti dish either — just an electric stove (possibly the induction one — I need to check whether it will get my mini wok hot enough) and a Lidl mini wok.

Crikey — "get it hot enough" was understatement of the year !  Very nearly set the kitchen alight, and had to carry a flaming mini wok into the garden for safety (generally agreed to be a Very Bad Idea™, but with a plastic laminated map of the world as a hob splash guard, I did not have time to try to put out the fire with a wet teacloth).  I think I had better take induction hob and mini wok into the garden if I am going to attempt an Al's Balti ...
--
** Phil.

Click on your name, click on "Show posts", and you'll find it on page 4.
--
** Phil.

Quote from: livo on August 29, 2022, 09:28 PM
So Phil, I'm assuming you have bought a pack of Cassia Bark (Ingredients: cinnamomum spp) that is labelled Cinnamon, as did I. I presume you intend to try this Balti gravy and dish.

That is indeed my aim and intention, Livo.  Just finishing a 3-month project, which means that for the first time in 3 months I may actually have time to cook more for dinner than an egg-and-anchovy sandwich (tonight's meal).
--
** Phil.

Quote from: Secret Santa on August 29, 2022, 11:05 AM
It seems it is correctly labelled. From Wikipedia, " Cassia is also the English common name of some species in the genus Cinnamomum of the family Lauraceae."  And cinnamomum is just cinnamon, so they are quite correct in labelling the cassia as cinnamon.

You may well be the world's expert on what one should expect from a true Brummie balti, Santa, but your grasp of both first-order predicate logic and taxonomy seem sadly lacking ...  Let me take your argument to bits piece by piece —

"Cassia is also the English common name of some species in the genus Cinnamomum of the family Lauraceae"  — so "Some X are Y", where "X" is "some species in the genus Cinnamomum of the family Lauraceae", and Y is "commonly called Cassia".  Fine so far.  But then we have "Cinnamomum is just cinnamon" ("all X are Y," where "X" is "species of Cinnamomum" and "Y" is "cinnamon").  And here it falls down.  Just as all primates are mammals but not all mammals are primates, so all cinnamon is harvested from Cinnamomum but not all species of Cinnamomum yield (true) cinnamon.  Cinnamon is, in fact, "the inner bark of an East Indian tree (Cinnamomum zeylanicum), dried in the sun, in rolls or 'quills', and used as a spice. It is of a characteristic yellowish brown colour, brittle, fragrant, and aromatic, and acts as a carminative and restorative".  Cassia, on the other hand, is "an inferior kind of cinnamon, esp. the bark obtained from Cinnamomum cassia; thicker, coarser, less delicate in flavour, and cheaper than the true cinnamon. More fully cassia-bark".

Stick to your baltis, Santa !