probably makes it look more as they were quartered rather than sliced... it was a bugger peeling them though!

if you're talking meals, sausage and bean supper (sausages, beans, carrots and lots of chilli powder!), or my childhood favourite smoked haddock with mash and white sauce (make a roux from the milk you cook the haddock in, dash of salt and pepper, and thicken with cornflour, pour over the mashed potatoes - delish!)

for snacks, can't beat a nice selection of strong and smelly cheeses and biscuits; www.damnfinecheese.co.uk do some lovely cheddars with a twist... or as Garp suggests I'd settle for a big bottle of Thatchers Gold with some Roast Beef Monster Munch

halogen hob + onions + lots of oil + tomato puree = caramalisation and toffee aroma.  Try just frying the tomato puree in oil and you should get that smell too

the restaurant doesn't pressure cook, that's where the pics are from.  at home i usually use julians pressure cook method for rice and it works great, as does the microwave method (i use that for savoury rice sachets!)

i'm out of space in my freezer(s!) to stockpile more rice so i'm just doing one offs as required in the pan at the moment.  in a moment of madness i did buy a kenwood rice cooker from a car boot sale but as you can't use the cooker insert for cooking pilau in case you scrape off the non-stick coating i keep that for plain boiled rice just to feel like it wasnt a total waste of

Naan dough manhandled, i don't know if this helps either way with the elasticity theory, but I've put it up anyway

https://www.facebook.com/photo.php?v=1490546627894290

lol if my facebook privacy settings are set correctly you shouldn't be able to do much data mining...errr...i hope...

i will get the pictures, notes and videos put up in more static format if there is demand, to be honest they were aide memoires for me as my memory can be pretty terrible at times and not intended for broadcast, unfortunately i'm not h4ppystephen and don't have any BIR secrets or keys to share, i lead a boring life

i must stress that my hands-on experiences are only of one pakistani-run scottish BIR, and i've found they use similar methods to the glasgow recipes (re indian takeaway recipe book by alex wilkie aka bb1 aka bigboaby aka fred45) from a while back, if not the same ingredients for everything.  the most important is that, like the glasgow recipes, the base is a finished sauce of a thicker consistency and no mix powder is used in the final dishes.  unfortunately they don't use the same ingredients, as i never once saw turmeric either being used or stocked, and when i enquired about garam masala (do they make it or buy it in) they don't use a premix, they just use the spices seperately (cassia bark, black cardamom, cumin seeds, salt)

in the time i was there (one evening per week over a 3 month period) i watched them make a lot of dishes of all different types, the fryer, which holds 30 litres of oil, was very occasionally used for a spoonful of oil to start a dish off if the base wasn't as oily as usual.  i watched them pour in from big drums of new fresh vegetable oil straight into the pre-cook (lamb, chicken, vegetables etc) so it wasn't reclaimed oil they were using for that.  last year before i got into the restaurant kitchen itself i got given a few tupperware boxes full of the old fryer oil so i could try it !!  it smelt nice, but made no discernable difference to anything i cooked, make of that what you may! 

don't get too hung up on the specifics, like the rest of BIR stuff it's done by eye and feel, when i made the big batches of naan dough the flour was added, then the egg(s), then the salt, sugar and enough milk until it "came together", then you put the bowl in the sink and "scooped" the dough with your one hand, the other moving the bowl round rather than your hand round the bowl, adding water from the tap a few trickles at a time as required until the dough felt soft, pliable, sticky, but all together.  then it was covered with plastic food bags, and put in the fridge for a few hours.  after that, it would be removed and formed into dough balls on a floured tray, then covered again to stop them drying out in the heat of the kitchen.  any unused balls at the end of service would go back in the fridge