Also consider the up to date Glasgow (3.5Kg) base by BigBoaby1.
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#52
Lets Talk Curry / Re: Why do TA's add sauce to pre-cooked meats?
May 26, 2013, 08:15 PM
Chris.
Many of us that are patiently awaiting the release of your e-book and indeed are happy to wait for you to gather the info needed to do the best job of passing on the secrets, but these drink induced posts really don't do you any favours at all and just add to the cynicism and negativity surrounding it.
Many of us that are patiently awaiting the release of your e-book and indeed are happy to wait for you to gather the info needed to do the best job of passing on the secrets, but these drink induced posts really don't do you any favours at all and just add to the cynicism and negativity surrounding it.
#53
Pictures of Your Curries / Re: Methi chicken vs Ex hot lamb vindaloo
May 26, 2013, 07:58 PM
Both dishes look fantastic, though I fear 1 1/2 chefs spoons of extra hot chilli powder would be somewhat troublesome, both on the way in and........
#54
Talk About Anything Other Than Curry / Re: Any Canon photographers here ?
May 26, 2013, 02:23 PM
I make my living as a photographer and always used to shoot Canon 5D until the Nikon D3 came out, which suited me far better.
Most DSLR cameras today are very good, so the thing that has more effect on the image feel and quality, is the quality of glass used.
Don't fork out thousands on a new body when the improvement in image quality is only really noticeable if you print over A1 size, instead make sure you get great glass and the improvement can even be seen at screen size.
Primes 50 80 100 135 are high quality but inflexible, but the 2.8 zooms are almost as good and far more flexible.
The 70-200 f4 Canon is a truly awesome lens and worth its weight in unobtainium, whereas the 135 DC lens and 85mm1.4 (OR1.2
??) are incredible.
Great glass trumps camera body every time.
Most DSLR cameras today are very good, so the thing that has more effect on the image feel and quality, is the quality of glass used.
Don't fork out thousands on a new body when the improvement in image quality is only really noticeable if you print over A1 size, instead make sure you get great glass and the improvement can even be seen at screen size.
Primes 50 80 100 135 are high quality but inflexible, but the 2.8 zooms are almost as good and far more flexible.
The 70-200 f4 Canon is a truly awesome lens and worth its weight in unobtainium, whereas the 135 DC lens and 85mm1.4 (OR1.2
??) are incredible.Great glass trumps camera body every time.
#55
Lets Talk Curry / Re: Will there ever be an E-book? I very much doubt it
May 22, 2013, 11:21 PM
I'm looking forward to it and am happy that it will be ready when it's ready.
I'm actually surprised that Chris shares anything here anymore, given the petty nastiness from a few posters.
I'm actually surprised that Chris shares anything here anymore, given the petty nastiness from a few posters.
#56
Curry Videos / Re: Glasgow video Collection
May 20, 2013, 06:26 PM
Thank you for sharing these BigBoaby1. Your Glasgow base is my preferred base, giving me great results every time.
All the best.
All the best.
#57
Lets Talk Curry / Re: Is anbody here at curry nirvana?
May 19, 2013, 04:44 PM
I've now settled on BigBoaby's Glasgow base as the best and most consistent base for me to easily create a decent madras.
I have done the rounds of all my local takeaways and now feel that my madras usually compares well, though it's not quite the same as any of them.
I did however rule one T/A out of the equation completely, as the madras they produced was like a thin, insipid vegetable soup.
On the other hand, it did wonders for my confidence, as I felt that my own madras was incomparably better than the one that particular restaurant supplied.
I have done the rounds of all my local takeaways and now feel that my madras usually compares well, though it's not quite the same as any of them.
I did however rule one T/A out of the equation completely, as the madras they produced was like a thin, insipid vegetable soup.
On the other hand, it did wonders for my confidence, as I felt that my own madras was incomparably better than the one that particular restaurant supplied.
#58
British Indian Restaurant Recipes - Main Dishes / Re: Glasgow lamb Balti video
March 28, 2013, 10:59 AM
It seems to me that BigbBoaby1 gathering and sharing the "secret" info, is being used as an excuse to attack him, when several others have shared their piecemeal recipes and techniques from working in BIR's without any such attack or negativity.
We all know what forums can be like, but the lack of moderation here does seem to help drive good people away, because of stupid comments or personal attacks.
We all know what forums can be like, but the lack of moderation here does seem to help drive good people away, because of stupid comments or personal attacks.
#59
Curry Base Chat / Re: CBM Little India Base Gravy question
March 17, 2013, 08:35 PM
Thank you Chewy.
#60
Curry Base Chat / CBM Little India Base Gravy question
March 17, 2013, 06:47 PM
https://curry-recipes.co.uk/curry/index.php?topic=8242.0
Does the addition of evaporated milk and coconut cream make any difference to the ability to freeze this base, or would it be better to add them both at a later stage?
Does the addition of evaporated milk and coconut cream make any difference to the ability to freeze this base, or would it be better to add them both at a later stage?