Quote from: currymonster on September 29, 2011, 08:32 PM
I haven't tried this yet but the commenters seem to approve

http://www.saveur.com/article/Kitchen/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds

Now that is a golden nugget . If it works, how easy garlic puree will be in future . 95% of time spent on it is pealing the little blighters

Look forward to a full report of the event and pics if poss.  Including the reaction of the vegan

Quote from: Phil (Chaa006) on September 28, 2011, 07:51 AM
Would you not consider using a microwave oven at the lowest non-zero power setting for this ?  I find that setting a microwave oven to 10% power, I can then use it to re-heat virtually anything since the rest periods between the short bursts of full power allow the heat built up in the liquid to automatically transfer to the chicken/meat/w-h-y without any risk of the latter over-cooking, and it is (IMHO) far more economical than using a domestic oven set to 120C for the same purpose.

** Phil.

Yes i would Phil.  I normally heat my curry in the micro for 6 - 7 mins at 40%. It would probably be better at 10% but the waiting time would be intolerable .  I normally do my baked beans at 10% for 12 mins and they are perfect ;D. Nothing worse than boiling baked beans, it just ruins the taste .  On a more serious note i think it will be more practicle when reheating dishes for a dinner party to throw the whole lot into the oven and heat gently though rather than faffing for  a long time with the "ding" ;D.

Quote from: loveitspicy on September 28, 2011, 02:17 PM
The actual seeds inside the chili are the hottest part - if you split open the chili and crush the seeds - its HOT!

I make most of my curries with chilies that i flatten with the back of the knife and just throw them in - leaving the seeds in makes them hotter

best, Rich

Because of my liking for heat Rich I use chillis very often as you can imagine.  My preference is for them to be chopped rather than whole although i do add the occasional couple here and there, more for looks though.  Next time i do this i'll try flattening them with a knife to see if it makes a difference.  Most recipes say to remove the seeds if you want the taste without the heat but i am sure i remember reading on the site that the white membrane in the chilli to which the seeds are attached is equally if not hotter than the seeds themselves .  Want to try it and let me know ;D ;D

Quote from: parker21 on September 28, 2011, 02:08 PM
hi CH the dried crushed red chillies are what he means, thats just what i would take it as. they are hot on their own. will make this as an alternative to my usual vindaloo and return with feedback, quite looking forward to it actually as my vindaloo are on the hotter side of "curryhell" LOL

regards
gary

Nice to meet a fellow chillihead who has an asbstos lined mouth and stomach too ;D ;D.  I wasn' t sure if it was crushed red chillis Abdul meant or not.  I thought that maybe you could buy just the chilli seed - a nice thought.  If you vindaloo is that good Gary and hotter than Curryhell then please post the recipe .  Few restaurants are able to turn out exceptionally hot curries with flavour unfortuanately .  Some think a panful of gravy with loads of chilli powder heat in is what you're after, which is not the case for us chilliheads.  Will be interesting to hear your feedback on Dynamite Chicken. ;D

Quote from: daddyL on September 27, 2011, 02:52 PM
Hi everyone,

I'm not experienced in cooking for numbers and in a couple of weeks need to cater for around 12 guests.
Their tastes all vary so will/may be serving CTM, Jalfrezi, Madras, Vindaloo, Dhansak my problem lies with reheating them once they are all cooked.
Do i do single portions?
Buffet style help your self?
Microwave or oven to reheat?

Any advice would be much appreciated

Leon

It's always a challenge when cooking for large numbers  .  Even a dinner party for six needs a bit of planning.  I've cooked for anything between 6 to 18 people and the best way i found was to do it buffet style as Abdul said.  Obviously, you'll do all the prep and cooking in advance as you don't have the advantage of a restaurant stove and an army of chefs to help .  It will be  a busy day though and the last thing you will want to do is sit and eat indian at the end of it as you'll probably be sick of the sight of it after all your hard work.  All you will want is a few beers and to hear positive feedback from your guests about how good it tastes and someone saying " you didn't really cook all this did you? You just ordered it in especially"  ;D. As Abdul says i would do three portions of each dish.  I always cook them individually, portion by portion and then combine them and crate them up.  When done it's simply a matter of warming them all GENTLY in the oven slowly (120c for an hour or until nicely hot but not bubbling).  The last thing you want to do is cook them further.  They just need to be warmed through until hot.  While this is happening it gives you time to get the rice on and do any last minute stuff and socialise with the dinners.
As for the microwave, i try not to use it to reheat curry.  By its very nature it does not reheat liquid and solids evenly and therefore results in cooking (or overcooking) sauce whilst just warming meat.
Hope my ramblings have helped  ;D
Good luck with the dinner party.  I'm sure others will chip in with their experiences and advice as well.

Quote from: loveitspicy on September 27, 2011, 11:45 PM
chriswg - The price sounds fantastic - wish i was there! as they say...

I know this is a question and those who pay would say bollocks - but what about posting a few findings when you are there - ie you have already mentioned little garlic (which is how i cook - 1 tsp) and a weaker base gravy

best, Rich

I'm sure we'd be only willing to share any nuggets of knowledge that we get -  for  a price of course  ;D ;D ;D

Quote from: abdulmohed2002 on September 27, 2011, 08:03 PM

Dynamite Hot Chicken/Lamb

NOTE: THIS IS AN EXTREMELY HOT DISH. IF YOU CANNOT CONSUME HOT CURRIES SUCH AS VINDALOO AND PHALL, PLEASE DO NOT TRY THIS.

Any one care to join me in this   Will report back over the weekend if i survive to tell the tale ;D

WOW  .  Thanks so much for posting this Abdul.  This is definitely on the menu for Saturday night.  Got to say it has the makings of a nice hot curry.  Plain boiled basmati with this puppy me thinks . Never put that much black pepper in any dish before  but i will make it exactly as per spec with the exception of the gravy.  On this occasion i will use either CA's or CT's.  Your gravy  is the next on the list to do and i will be making up your 8 spice mix especially for Sat .  One question though.  Red chilli seeds.  Dried or fresh?  I have never seen these in an asian grocers so what do i use ?  Or can i substitute this with crushed dried red chillis but double / treble the quantity to allow for the volume of non seeds.  Or do i have to deseed enough chillis to make a tbs  ?   I do have some dried red chillis which i fried in oil and blended which i add to my North Indian Special. I don't want to use this as  it does impart a distinct flavour and aroma and will result in the dish not being as per spec.  But maybe i can try that later ;D.

You can certainly count me in. I'm definitely up for a bit more education ;D.  Great value and you get fed as well .