Hi

Starting to perform I see, this will give people more confidence in his work. Also his action to camera is becoming more relaxed, note the time as well, cooked are wrapped in less than six Min's. Me thinks he has a plan!

Regards

Hi

The  keema is usually pre cooked, or so it looks at my local, that's why its crumbly and not paste. He does it his way others do it theres, maybe the Naan Bakery is more traditional ? or maybe the marination draws out some moisture, I'll have to ask them.

Regards

Hi

Once had a call from a guy who had a flat on his new 911 asking if I could take over a spider. Well the devil got the better of me, and I got two young women to go to his rescue. Yes his face was a picture when he finally arrived, his ego dented and of course every one else new about the joke.

Regards

Hi

Axe, I would say it's a combination of all the kitchen processes, tandoori being the prominent one, those bits of burnt chicken etc. Also it says more about cooking habits and the wearing of every day clothes in the kitchen.

Regards

Hi

Jerry, salting the onions draws water from the onion in the same way as with tomato.

Regards

Hi
Stephen, do you per chance have the recipe for that local delicase COW PIE? As I'm from Staffordshire.
Regards

Hi
After a conversation with a gent last week, I post this question. BIR recipes started off somewhere and were adapted to meet, availability and taste but which area of Asia do they come from?(Current geography)
Regards

Hi
Domi, madam. It's that mother thing. Lord help if my sons wife was a better cook than me. That's why I P'off every girlfriend mother I've ever known.

Hi
Domi, aftert what others have said. Do you have your own teeth?

Hi
Mikka, remember one christmas in Hong Kong a chef in a side ally cleaning his wok,the thing was shining, clean metal no build up.
Reghards