Quote from: Mikka on March 23, 2010, 09:54 PM
Oh I don't know? It was just another way of doing them and more to the point I've had them served to me like that too. Also and I say again it would be nice for experts to validate comments on camera. You only have a few minutes to work stuff out, try it.

I also make mistakes in cooking. I find it incredible that when someone comes forward to show you things it is met with a barrage.

So Achmal?
Are you an Indian restaurant Chef?

Quote from: AchMal on March 23, 2010, 10:22 AM
I don't think anyone can deny he clearly has access to a takeaway kitchen, as for how good a chef he is.............until someone visits Penrith and tries his food, who knows?
I don't think he helps himself with his manner, he appears to want to rush everything and if his onion bhajis are anything to go by I won't be hurtling up the M6,

Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained, I'm aware I'm judging by visuals only.... and no, I won't be trying to replicate his bhajis if that's what you mean....
or do you mean I should video my own cooking attempts?

As for you making mistakes in cooking, I agree....

CA has succinctly answered your barrage point.

As for asking me if I'm a Indian restaurant chef, I think you know I am not but I have certainly spent a lot of time in the kitchens learning the techniques and cooking with the chefs, given the ingredients that they use my curries turned out as good as theirs,
I don't for a minute claim to be as good as any chef but that doesn't affect my ability to know what looks good and what looks like garbage,

Have a nice day,

Quote from: chriswg on March 23, 2010, 11:36 AM
Hi Mick

Did you see them taking it out ofthe tub and into the curry? The kitchens I have seen usually have a plastic tub of puree which could mean it has been modified.

With the one chef who did not water it down, yes it went from tin to curry pan,
"The kitchens I have seen usually have a plastic tub of puree which could mean it has been modified"

Why didn't I think of that? :
I have always made it a point to taste the tomato paste(watered down) when it is in the tub/pot that it has been watered down in, I have been in kitchens when they are preparing for that evenings cooking and have seen it mixed with water, nothing added and then used in the curries,
I have not noticed anything different in the taste other than the tomato, I can only speak for the kitchens I have been in to.

Cheers,

Mick

Quote from: Mikka on March 23, 2010, 12:56 AM
I think he's the best thing to happen in Indian cooking so far as we are concerned. Deny if you will. He's a real Chef.

I don't think anyone can deny he clearly has access to a takeaway kitchen, as for how good a chef he is.............until someone visits Penrith and tries his food, who knows?
I don't think he helps himself with his manner, he appears to want to rush everything and if his onion bhajis are anything to go by I won't be hurtling up the M6,

Of the several kitchens that I have filmed, photographed or just observed the chefs cooking in they have all used large tins of White Tower tomato paste, most have watered it down somewhat, there was one who didn't water it down at all,
Something like Sainsburys Tomato puree is the same thing in that its tomatoes and nothing else, double concentrated,

I have never seen anything resembling pasata in a BIR kitchen,

Here we go again....one man's paste is another's puree,
just as ....................one man's flour is another's powder.

Mick

Quote from: Stephen Lindsay on March 19, 2010, 11:24 PM

Quote from: AchMal on March 17, 2010, 07:27 PM
a good sized upturned pot with the base removed would do the trick

Mick - do you mean a standard (allbeit large) terracotta pot from a garden centre?

Yes Stephen,
I looked for one large enough that had the right shape,
It cost about 30 quid but worth it,

Mick

Quote from: Stephen Lindsay on March 17, 2010, 06:48 PM
That is one awesome tandoor and the brick work looks great for a non brickie. How long ago did you build this and how has it worked out after use?

Thanks Stephen,
I built this at the back end of last summer and it was used several times before the weather turned,
I use whats sold at my local Asian cash and carry as Restaurant Charcoal, it works out at about 3.50 quid per session,
I fire it up and leave it for a couple of hours, this ensures it reaches its highest temperature which in turn burns off any soot on the pot from the initial lighting,
It is literally too hot to work with before this time, there is no way you can put your arm in to stick a naan to the side, it is certainly hot enough to sit a wok over the top and cook a curry,
The pot cracked as expected but this causes no issues, I use a metal plate/tin as a heat baffle, the skewers stand in this, all I can say is the tikka, skeek kebabs and naan are excellent,
Once you have had a couple of goes of learning the ropes on its use, it really is fun,

Mick

Quote from: Axe on March 17, 2010, 06:45 PM
Mick,

That's simply fantastic, where did you get the info on building the Tandoor?

Thanks Axe,
There are different types of home build tandoor ideas on the net, it was seeing some of these ideas and seeing "real" tandoors in restaurant kitchens that made me realise that a good sized upturned pot with the base removed would do the trick,
The pot sits on a firebrick base with a vermiculite concrete insulation,

Mick

Not sure about the soundtrack to the korma vid,
he must have screwed up his editing

Quote from: artistpaul on February 27, 2010, 10:32 PM
Hi all again

Listen your coconut block is better than any cocnut powder, flour or milk for that matter so far as flavour is concerned.

That bag is simply mislabelled due no doubt to language/translation issues.

Stick with the block Emin-j its by far superior.

But do buy a bag of that stuff if you find it and let your daughter try a korma made with it, I bet you get the same answer from her.

Good luck with it anyway

Cheers all

Listen, indeed, Paul I am not disputing whether you think/feel that one product is better than another,
All I'm saying is, this product is what I have seen used in several BIRs, and that it is called Powder,
Regarding the point you make ref labelling and no doubt translation issues,, I can only tell you that it is packaged/labelled in England,

Thanks,

Quote from: JerryM on February 28, 2010, 10:36 AM
i went to wales for the 1st time in a long time the other week.

i just could not believe how they've changed all the signs to dual language - it was just mind bogling - i felt i was going to have an accident everytime i tried to fathom out each sign. some words are that Long that they've had to shorten them which makes it a bit of a guessing game.

it put me well off. the rain is no longer the bad thing about about wales for sure.

...but I wonder why they do the same for petrol, its petrol in Wesh but its still written twice on a sign,