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#51
Talk About Anything Other Than Curry / Re: What are you listening to?
October 07, 2013, 02:51 AM #52
Pictures of Your Curries / Re: Midnight Snack version 3
October 07, 2013, 01:04 AM
everything looking great. apart from the yellow colouring in the rice (personal taste, of course)
Which rice brand/type do you use? It appears to be a long grain variety, am I right?
Which rice brand/type do you use? It appears to be a long grain variety, am I right?
#53
Lets Talk Curry / Re: Chef Sam's Live Interview
October 04, 2013, 04:30 PM
Diwan-I-Am vs Will-I-Am (an artist from the group black eyed peas)..
#54
Lets Talk Curry / Re: Three baltis
October 04, 2013, 02:03 PMQuote from: Secret Santa on October 04, 2013, 01:43 PMQuote from: goncalo on October 03, 2013, 10:01 PM
would you not be able to make your own tomato powder from sundried tomato Bob?
Sun dried tomato paste...I bet that'd add a unique flavour to a curry!
Indeed, but it could be worse...
#55
Lets Talk Curry / Re: C2G Julian's Ebook part 2
October 04, 2013, 11:31 AMQuote from: Phil [Chaa006] on October 04, 2013, 09:52 AM
If it's as thick as the base gravy, it will surely represent excellent value !
Indeed Phil. I'm hopeful!
Quote from: DalPuri on October 04, 2013, 11:03 AM
I can see he's lost a bit of alfred. Must've been off the curries for a while.
It's from climbing up the walkie talkie tower with his chef spoon carrying just the antenna and of course, a foil container of adey's magic vegetables for a healthy snack.
#56
Lets Talk Curry / Re: C2G Julian's Ebook part 2
October 04, 2013, 09:48 AM
I cringed a little when I saw the thickness of their base gravy... looking forward to the ebook nevertheless
#57
Lets Talk Curry / Re: Three baltis
October 03, 2013, 10:01 PM
would you not be able to make your own tomato powder from sundried tomato Bob?
#58
Pictures of Your Curries / Re: Balti garlic chilli chicken dopiaza vs Influenza
October 03, 2013, 09:09 PM
Great looking dish there fella, your usual standard!
It puts my my tex-mex fajitas to shame. :
It puts my my tex-mex fajitas to shame. :
#59
Lets Talk Curry / Re: Chef Sam's Live Interview
October 03, 2013, 03:34 PMQuote from: Secret Santa on October 03, 2013, 03:10 PM
I was pleased to hear Sam say that the use of Patak's pastes started about 20-25 years ago because that puts it right around 1990 which is exactly when I started to notice the slide toward today's evil concoctions that everybody seems to love.
I feel vindicated in my assertion that Patak's ruined the BIR curry and feel sorry for those that never have and probably now never will taste a true BIR curry.
Good question for the chefs of yore that may have changed to pataks since. If they use patak these days they may not feel there is a huge risk in disclosing the recipes to the actual pastes
EDIT: reached a 1000 posts, join me later in celebration, the curry is on me!
;D ;D
#60
Trainee Chefs / Beginners Questions / Re: Jaljushi?
October 03, 2013, 01:17 PMQuote from: furypol on September 30, 2013, 05:04 AM
When I've trawled the internet, the best I can find is a review that refers to it as being somewhere between a madras and a vindaloo, other than that it just shows menus with it listed.
Call the place and say you are undecided between a Madras and a jaijushi and ask them whether they can describe the differences between the two.