is this thread in secret code ?

John Martyn, no poster boy, therefore underappreciated  & largely missed by the many...great guitarist!
Regards
ELW

This is the reason why I look in here...good stuff!

Quote from: Masala Mark on January 14, 2012, 12:06 AM
Hi,

Here we add whole spices to the base gravies, they are very rarely ever added to a finished dish.

As an example, Butter gravy has green card, cinnamon stick, cloves, bay leaves. Onion Gravy has cloves, black cardamom, cinamon sticks, and sometimes star anise if no big cards available.

Don't get added to the final dishes as no one really wants to bit into a whole spice, if they are noticed when going into the final dish then they are removed, sometimes we miss them though.

Regards,
Mark

Hi Mark, any chance you could post your gravy recipe's I remember you mentioned them a while back. I'm in Scotland UK, & in the better quality bir's here they will temper the whole spices in a speciality dish(they won't miss you with the price

Quote from: spiceyokooko on January 13, 2012, 11:44 PM

Quote from: curryhell on January 13, 2012, 09:07 PM
However, on occasions when I

Only the genuine article would ever make & eat this at home!


I reckon you'd walk this

http://www.bbc.co.uk/news/uk-scotland-edinburgh-east-fife-15183070

Regards
ELW

Hi Ian, next time I make tikka I'm going to try Blade's recipe. At the moment i use a tweaked Shish Mahal recipe

https://curry-recipes.co.uk/curry/index.php?topic=1934.0

(minus the amount of food colouring) chicken pre marinated in salt & vinegar for 30mins, & there is no lemon juice added to the actual marinade. Note the use of mustard oil. Apparently, a marinade containing yoghurt penetrates the ingredient further(May have been Professor Blumenthal who proved this ) i'm working on improving the look & texture of my tikka, rather than the taste & marinade.
If i can get the tikka i add to curry looking like laynebritton's herehttps://curry-recipes.co.uk/curry/index.php?topic=1199.0 i will stop 

On  a side note: Tikka in a dish & tikka as a dish, frequently looks & tastes different here, in a dish being more subtle: different process/method? I dunno

Regards
ELW

Caught a bit of the Baker boys the other week, they look like the Kray twins of Candleford  I'll check this one out...still on the topic of chancers, Jamie Oliver was in a bir kitchen on Jamie's Britain recently, & showed us a "classic" curry house dish being made.......stuffed peppers or aubergines!  ...in the background a real chef was checking what looked like a gravy in progress with his ladle  :

Trade secrets are seldom revealed to the masses on tv...it's taboo 

Regards
ELW

Quote from: Ian S. on January 11, 2012, 11:24 PM
Haha - yes, a 'secret marinade' - that was it. Was there anything in the restaurant footage that I missed before I tuned in?

I'm usually quite good at spotting cookery programmes that feature BIR in the schedules, but this one slipped under the radar.

Oh, and hi, everyone. I've been meaning to post again here for a while now, just to say I still read the forum every day, and have learned a lot from it over the years, and thanks. Couldn't really think of anything else to say - until the Fabulous Baker Brothers tried to put me straight!

Thought it might give you a chuckle. 

Ian
--

Hi Ian, check Wed 10th Jan BBC One Show, where a restauranteur claimed it was his belief that western cooks cannot replicate dishes cooked by asian chefs , citing nothing more than cultural reasons rather than cooking skills. In typical prime time tv format, they conducted a blind taste test by the restauranteur(pretty young looking & maybe not the best person to judge the food), by pitching a(22 year old) Asian chef against a (22 year old)young female college student, who we were told, had only cooked the dish twice before(sorry 2 x days exp). He picked the chef's dish as his preferred choice, although crediting the students effort as very good. Of note, the pro's dish was far more oily than her's, I'm also reluctant to use too much oil/fat/sugar/salt in my cooking, but I'm trying to change! : )

The point of the feature ,was to highlight situation faced by the immigration legislation changes, which it's claimed are providing a shortage of labour in a large industry. It's no coincidence that large organisations such as Ashoka Group, who would be well placed to be tipped off about the legislation change, have positioned themselves in the new altered market, which is probably funded partly or in whole by the taxpayer

Personally I was trying to see inside the pans : )

Regards
ELW

PS. The Fabulous Baker Brothers ... what next?

Hi Nagaking, this forum could really do with your input, there are lots of members besides those that post who are keen to learn. I've learned a huge amount from some of the videos alone

I never guessed a curry forum could get heavy either 

Regards
ELW