Quote from: Axe on May 04, 2010, 05:50 PM
Trust me, its a Northern thing.

Oh and we 'ave proper flat ale 'ere to you know, as it's meant to be. None of that poncey cream flow stuff with half a pint of head on it. ;D

Strange, when I was in a certain South Coast town the other week I ended up drinking the exact same Becks lager that they serve in my spit and sawdust Northern local, only difference being the price, it's 10p a pint dearer up here!

Cheers
CoR

They used microwaved pillau rice, which is going to end up a soggy mess and it didn't look like they tempered the spices anything like enough, for my taste, in the veg curry. Pretty low end T/A stuff, if you ask me.

Regards
CoR

Hi JerryM

Sorry to hear about the cholesterol but it's only saturated fats you need to worry about so if you stick to pure veg oil, high in mono-unsaturated fats, and avoid red meat then there is no reason to cut down on the curries.

You should kick the marg and the coconut block into touch as well and instead of the greasy fry ups have a curry for breakfast, fantastic!

Regards
CoR

Quote from: Gezh on April 29, 2010, 04:51 PM


I bought a packet of East End red split lentils, and I can say that they definitely hold their shape better than the Tesco ones. They didn't get so mushy so quickly, and my dhal has a nice bite to it. And I still got them from Tesco :-)

Split red lentils are supposed to go mushy, if they haven't broken down then they aren't cooked properly, which may lead to 'resonance' problems the day after eating them!


Regards
CoR

Pure class, cooking in a whistle, blimey I'll bet he's popular with his dry cleaner.

Can't see them getting away with that round here though I can just imagine the comments ".......ay up lad, what's they doin', they's settin' me biriani a fear..."

Cheers
CoR

Split red lentils are the thing for a bog standard BIR dahl, they turn a watery yellow colour as they cook, a quarter tsp of turmeric helps give a nicer colour, they should cook in about 25/30 mins.

Am I alone in thinking they've got a lot dearer over the last year or so, seems to me like they've doubled in price no matter where you get them, bummer.

Regards
CoR

I know exactly what you mean SS but yes it was the resin, he showed me the stuff and when I said it was difficult to find he gave me a few lumps in a paper bag.

He didn't grind it to a powder in his fingers he just rubbed two lumps of it so a few bits dropped into the butter and that is all you need, still bloody impossible to do though so I smash some with a meat hammer and then just use a tiny pinch.

Back to the dansak, I think the pineapple has been consigned to the bin of history, can't remember the last time I had any but years ago it always had pineapple chunks in.

Regards
CoR

Quote from: artistpaul on April 25, 2010, 07:40 PM
Hi Guys

If you Google dial a curry you will see that the Penrith one is just one of a chain of these takeaways, theres a least 7 dotted around the country.

What makes you say they are a chain? Try googling 'Bukhara' and you get half a dozen different BIRs on the first page alone, Cinnamon brings up similar results.
I don't think the Dial-a-Curry that I know has anything to do with Mr Dippy.

Regards
CoR

Quote from: Secret Santa on April 24, 2010, 02:37 PM

Quote from: CurryOnRegardless link=topic=4402.msg42343#msg42343the tarka was just hing (the resin)...

CoR that's the first time I've heard anyone give a report of hing resin being used in a takeaway...interesting.

Hi SS

Indeed and, get this, the chef actually crumbles the stuff between his fingers into the melting butter!

This is the guy that wont normally let on about anything, if you ask a question he just fobs you off with a condescending "years of experience" answer so I felt quite privileged to get the tip about butter instead of ghee for the tarka.

Regards
CoR 

+ 1 for the Laziza, much better than Pataks tastewise and it doesn't leave that horrible after taste that all Pataks products do, for me at any rate.

They also do a Tikka/Boti paste which is worth a try as is their Tandori paste, they're all pretty similar, tbh, and can easily be tweaked so you can 'personalise' them to suit your own taste.

Cheers
CoR