Can't beat 10 pints of Stella Artois followed by a vindaloo! ;D ;D ;D ;D ;D ;D
KP(V)
KP(V)
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#62
Just Joined? Introduce Yourself / Re: Curry On Regardless
January 21, 2007, 08:10 PM
Welcome indeed..... Lets us know what your speciality is and how you make it!
KP(V)
KP(V)
#63
Just Joined? Introduce Yourself / Re: hi..
January 21, 2007, 08:02 PM
Welcome to 'the club' - or perhaps it should be 'THE club'.
Anyway please try things and post, we all benefit from an active forum!
KP(V)
Anyway please try things and post, we all benefit from an active forum!
KP(V)
#64
Pictures of Your Curries / Re: How to Upload Your Photos
January 21, 2007, 08:00 PM
Just wondering if we can post videos here for others to download ans watch if they wanted to?
KP(V)
KP(V)
#65
Pictures of Your Curries / Re: Andy's onion garlic paste
January 21, 2007, 07:37 PM
Ian,
Nice one, how did you get it so dry? Did you do the full amount or just a small size batch?
ANyway here's my first attempt at this....... Whaddaya think Andy? It has a faint smell that seems promising. I used Rajah powder as that was what I had in already.
KP(V)
Nice one, how did you get it so dry? Did you do the full amount or just a small size batch?
ANyway here's my first attempt at this....... Whaddaya think Andy? It has a faint smell that seems promising. I used Rajah powder as that was what I had in already.
KP(V)
#66
Pictures of Your Curries / Re: Andy's onion garlic paste
January 21, 2007, 07:27 PM
Cory,
YES! THat's the one. Will try and upload a photo of the one I did last week soon.
KP(V)
YES! THat's the one. Will try and upload a photo of the one I did last week soon.
KP(V)
#67
Lets Talk Curry / Re: Recent visit to my local BIRs kitchen
January 21, 2007, 07:23 PM
Ashes
I agree with you.
Most good chefs are only too pleased to show you how good they are (just watch them on all the TV cooking programs).
IMHO the only chefs that have something to hide are the 'dirty' chefs who use unclean procedures. I have seen these is many restaurants including Indian ones.
I always think that if you are not allowed near the kitchen, especially on a quiet night like Mon, Tue, Wed then there might be more to worry about other than the smell or flavour!
I say this with some knowledge as my last role was as a project manager for a large American based catering company...... And I have been in a few BIR kitchens over the years!
KP(V)
I agree with you.
Most good chefs are only too pleased to show you how good they are (just watch them on all the TV cooking programs).
IMHO the only chefs that have something to hide are the 'dirty' chefs who use unclean procedures. I have seen these is many restaurants including Indian ones.
I always think that if you are not allowed near the kitchen, especially on a quiet night like Mon, Tue, Wed then there might be more to worry about other than the smell or flavour!
I say this with some knowledge as my last role was as a project manager for a large American based catering company...... And I have been in a few BIR kitchens over the years!
KP(V)
#68
Lets Talk Curry / Re: Recent visit to my local BIRs kitchen
January 21, 2007, 01:20 PM
I guess that the smokey smell in the restaurant is from the tandoor cooking.
As for the savoury onion type smell, that is sometimes produced in the mornings when they are preparing for the lunchtime and/or evening trade.
I have noticed this smell coming from houses where Bangladeshis and Pakistanis live, so it can't be that difficult to do at home.
Maybe one day I will knock on a door and see if I can see what they are doing ;D
KP(V)
As for the savoury onion type smell, that is sometimes produced in the mornings when they are preparing for the lunchtime and/or evening trade.
I have noticed this smell coming from houses where Bangladeshis and Pakistanis live, so it can't be that difficult to do at home.
Maybe one day I will knock on a door and see if I can see what they are doing ;D
KP(V)
#69
Pictures of Your Curries / Re: Andy's onion garlic paste
January 21, 2007, 10:15 AM
I've used it several times now. Just stirred in about 5 mins before the end of cooking. It certainly makes a difference, but isn't what I am looking for (unless I messed up cooking the paste, will try another smaller batch this week and see but Andys looks a lot lighter in colour then mine or Haldis)
KP(V)
KP(V)
#70
Just Joined? Introduce Yourself / Re: Hello Food Lovers!
January 20, 2007, 09:04 PM
Welcome to this *slighty* eccentric site... and don't forget the breads!
KP
KP