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Messages - billycat

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#61
Lets Talk Curry / Re: Garlic, Oil & BOTULISM
June 22, 2009, 03:44 PM
Quote from: JerryM on June 22, 2009, 08:29 AM
for me garlic/ginger paste has to be fresh. i'd say BIR's probably make daily (if there any good).

i don't keep mine longer than 5 days (in the fridge and under oil) as i feel the taste starts to deteriorate after 3 days.
Do you honestly believe Jerry that a restaurant /takeaway would make fresh daily batches of anything ???
#62
Madras / Re: chilli heads madras
June 06, 2009, 09:06 PM
Way overspiced for me
#63
Accompaniments (Sauces, Chutneys, Dips, etc) / Re: Mint Sauce (another spin)
April 15, 2009, 10:39 AM
I thought that as well UB but let it go
#64
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
April 11, 2009, 11:17 PM
Sorry i should have said shouldnt i

i made your Madras
#65
Just Joined? Introduce Yourself / Re: hello!!
April 11, 2009, 04:03 PM
Hi Kev welcome to utopia
#66
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
April 11, 2009, 03:55 PM
Just tried this recipe SnS

bloody marvellous lol

should have tried it 6 months ago

you have it spot on mate

Mark
#67
Just Joined? Introduce Yourself / Re: Hello from Nuneaton
April 11, 2009, 02:59 PM
Hi tricky welcome aboard mate
#68
Just Joined? Introduce Yourself / Re: Hello From Up North
April 11, 2009, 02:58 PM
Hi tricky welcome aboard mate
#69
Lets Talk Curry / Re: Who else thinks they could reproduce any of their average local BIRs curry?
April 08, 2009, 09:24 AM
i can remember two of those curry houses SS is talking about  but they are from liverpool

one was the Kismet and the other was the kohi Noor
#70
Lets Talk Curry / Re: Who else thinks they could reproduce any of their average local BIRs curry?
April 01, 2009, 06:16 PM
Any chance you could put your madras recipe up sns please
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