Welcome to the forum rocktastic

ELW

Quote from: Edwin Catflap on March 10, 2016, 08:25 PM
Guys i believe that Phil dilutes it with an equal amount of water and then blends till smooth before use

Ed

Its a good idea & I think I'll pick some up to use in place of mix powder.
But I normally find ready made products spiced differently than what i've learned from the bir methods available.

Regards
ELW

For use as a base, it looks far too concentrated to create bir curries imo. Might be a good addition when used in this way

https://curry-recipes.co.uk/curry/index.php/topic,3921.0.html

QuoteWhat's wrong with the way I've seen every other BIR do it, which is to cook the G&G, spices and tomato first, then add the meat and have those BIR flavours soak into the meat as it cooks? You'll never get the right flavours (IMHO) by adding the holy trinity (G&G, spices, tomatoes) to a big pot of cooked meat, as you won't be frying at that stage, but rather boiling.

Hi Sveridge,
You havent seen every other bir though. From all the bir's in the uk, theres probably a fraction of 1 percent showing their methods, none of which have ever shown the likes of adding chicken bones or using the water from precooked vegetables to make their gravy. The material on this forum / print / youtube doesnt even scratch the surface of the variations from restaurants & t/a's. If you look at the rest of the Ashoka recipes you wont find  'mix powder', which quite a few people struggle with, due to what they've seen so far, Adding a tablespoon of mix powder to a curry is something I personally find unusual, for the reasons outlined above, but that's how some go about it
Use sheep rather than lamb for the right bir flavour in this recipe

Regards
ELW

Quote from: Gav Iscon on February 18, 2016, 07:02 PM

Quote from: ELW on February 18, 2016, 06:36 PM

If you've oven issues ,try baking on a quarry tile with another above it

Read here

http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html

and source a bit of 6mm steel.

It would be easier to move around for sure, but the tiles cost next to nothing & do a good job on all purpose bread flour bases.
Tiles eventually break though

Regards
ELW

Quote from: gazman1976 on February 08, 2016, 11:11 PM
They are normally bit size nuggets but I like them bigger . Cheers London I have a few more if u can that's great

Might give this a try this weekend. Do you ever use the fillet underneath  the breast for pakora gazman?
It makes excellent pakora, but there's never enough of them.

Regards
ELW

Quote from: Sverige on February 18, 2016, 04:07 PM
Thanks guys, really interesting on the paneer. Some more experimentation required on my part I think.

No knead pizza today. Just lightly loaded with Chorizo, bacon, sausage, red pepper, green chilli and sweetcorn. It didn't cook quite as I'd wanted as the oven wasn't as hot as I thought, so I ended up having to leave it in for too long. Will have another crack soon.

That's what I like about pizza , you can chuck anything on it & it's always good.
If you've oven issues ,try baking on a quarry tile with another above it

Regards
ELW

Quote from: DalPuri on February 17, 2016, 02:01 PM
How about when restaurants have a buffet night?

In a place I use, they do double portions maximum, in a pan then top up the bain marie for buffets.
For catering they scale up in big pots, which tastes different from the buffet versions

ELW

Great post jb.
Do you know why he uses a veg ghee/oil blend as opposed to one or the other?

ELW

Quote from: haldi on February 06, 2016, 07:31 PM
your posts are brilliant
thanks so much

Agreed, nice work jb

ELW