good luck bb, i sure you will let us know as soon as you can how it all went, do you let the base settle for a couple of hours before you cook the final curries? and what are you going to cook?
regards
gary
regards
gary
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#392
Lets Talk Curry / Re: What's your 'yardstick' curry?
October 05, 2008, 04:55 PM
hi guys
my benchmark is a chicken vindaloo /chicken tikka (as starter)/onion bhajis(as starter)/pilau rice and bombay aloo as a meal. the vindaloo must have heat and flavour and the taste, and the aroma of well vindaloo :
regards
gary
my benchmark is a chicken vindaloo /chicken tikka (as starter)/onion bhajis(as starter)/pilau rice and bombay aloo as a meal. the vindaloo must have heat and flavour and the taste, and the aroma of well vindaloo :
regards
gary
#393
Just Joined? Introduce Yourself / Re: new member
October 05, 2008, 04:45 PM
hi jinky
welcome to the best forum on the net for people really trying to recreate BIR curries. there have been many eye witnesses to curry demos and many a recipe for you to tryout. if you have any questions no matter how stupid you think it is just ask.
regards
gary
ps what is your favourite curry?
welcome to the best forum on the net for people really trying to recreate BIR curries. there have been many eye witnesses to curry demos and many a recipe for you to tryout. if you have any questions no matter how stupid you think it is just ask.
regards
gary
ps what is your favourite curry?
#394
Curry Videos / Re: Maliks Indian restaurant LIVE CAM!
October 04, 2008, 03:21 PM
i just wish the chef would remove that enormous hat so we could see what was going on in the pan ;D
regards
gary
regards
gary
#395
Lets Talk Curry / Re: Oil Volume
October 04, 2008, 03:18 PM
hi if you leave the base simmering like in as a bir kitchen you have preheated oil ready for you to use. we have no need to leave a massive pot of base simmering unless you are cooking for loads of peeps, if you are then you should have kept quite about how good your curries are ;D
regards
gary
regards
gary
#396
BIR Main Dishes Chat / Re: Looking for the final stage for my madras!
October 04, 2008, 03:14 PM
hi kc try my rajver madras demo sauce for starters it is very good and has very little ingredients, or try the bruce edwards curryhouse cookery recipe also has very good reviews.
regards
gary
regards
gary
#397
Curry Base Chat / Re: adding a chicken taste to the base
October 03, 2008, 09:14 PM
hi guys
this avenue has already been explored, check out pete's and haldi's early posts. he added the jelly from the top of the chicken stock that forms on cooling.
regards
gary
this avenue has already been explored, check out pete's and haldi's early posts. he added the jelly from the top of the chicken stock that forms on cooling.
regards
gary
#398
Tandoori Dishes / Re: Murgh Makhani (Butter Chicken)
September 30, 2008, 03:43 PM
hi guys
this looks just like the recipe on videojug but using tinned toms instead of fresh ones. when it was finished it did look delicious, but omg the calories
regards
gary
this looks just like the recipe on videojug but using tinned toms instead of fresh ones. when it was finished it did look delicious, but omg the calories
regards
gary
#399
Curry Videos / Re: Maliks Indian restaurant LIVE CAM!
September 30, 2008, 03:35 PM
hi haldi i guess that i would be the opening times of the restaurant say 5-30 til 11-30.it maybe during the day aswell haven't checked that out yet, maybe we will get to see the base being made
regards
gary
ps just checked it out just a blank screen so it must be their opening times
well guys we will all be busy tonight i guess :
regards
gary
ps just checked it out just a blank screen so it must be their opening times
well guys we will all be busy tonight i guess :
#400
Lets Talk Curry / Re: We can't help but notice the amount of work our members have put in lately.
September 29, 2008, 09:02 PM
no thank you stew without you there would be no cr0, i stumble on to your site on the 27 december 2004 and have never looked back.
hears to immortality in the world of BIR curries
regards
gary
hears to immortality in the world of BIR curries
regards
gary