Quote from: Vinda looo on January 17, 2007, 06:25 PM
Not really just bung in what youve got. It dosnt really matter if its 4 onions or 6, or 1 carrot or 3, it all comes out just about the same in the end. My base is just a guideline give and take a bit of everything

Guideline Ahhh                   
At Last someone  has said the magic word well done Vinda you yourself have realised and proved a good tasty Curry can be obtained Without an exact recipe and Without weighing scales....10 litre pot ....20 litre pot...small....ladle ...large... ladle...6 onions...8 onions 1 carrot ... ?  etc  EXCELLENT well said good on you Vinda.
Layne 

Quote from: Yellow Fingers on January 17, 2007, 09:52 PM
It was a small plastic cone with a ball of bubblegum at the bottom and lovely soft ice cream. Ah, it brings back memories. I'm blowed if I can remember what it was called though!
YF

Screwball 
Layne

I don't want to seem critical boys but Iv'e been in a BIR kitchen many times and they certainly don't use scales for weighing spices etc.....just go by TSP or TBSP or pinch.
I have said it before and I'll say it again "No recipe is set in stone they are only guidelines)

As long as you don't go excessively over or under the required spice or any ingredient if it comes to that don't worry about it
Layne

Roundboy
You have already learned that you must keep skimming so your on the right road and you will probably be critical about your Curry's until you find THE TASTE
We All Are  (well I am anyway) but Curry on you'll find your final product getting better and better 
Layne

Quote from: DARTHPHALL on January 14, 2007, 07:13 PM
Hi Dominatrixxx glad it turned out so well, do you cook Curry while wearing the Black suite as well  ;D

:-X Oh dear 
Happy New Year Darth my old mukka
Layne 

Quote from: andy2295 on January 12, 2007, 05:40 PM
hi layne britton.

I can safely say that NO Garlic puree or ginger puree is used.

Regards

Andy

Thank You Andy 
Layne

I take it that means NO then it's Not garlic/ginger puree but finely chopped garlic thanx andy for Not clarifying 
Layne

Quote from: andy2295 on January 11, 2007, 01:25 PM
Curry Cooking Methods.
3)   2 chefs pinches of aromatic salt is added, ? of a chefs heaped spoon of very finely chopped onion is added along with a 2 chefs pinches of very finely chopped garlic

Very Interesting Yes Andy everything you have described / technique etc is quite correct from what I have witnessed  myself at a friends establishment a few years ago the only thing I would like you to clarify is the term "finely chopped garlic" surely you mean garlic/ginger puree ? or am I wrong.....finely chopped garlic just doesn't sound right somehow 
NO disrespects Andy but if you said "garlic puree I would agree otherwise erm hmmm. 
Layne  :

Yes we know your a bit Anal CP but you always were  ;D

Great thread so far lads (Andy + CP) now let's hope it stays this way nice reading......YF go and peel about 16 onions and get ready for a big Curry fest   
Layne 

Hey welcome Rogan john
what a great name any problems give us a shout Curry On 
Layne