Quote from: solarsplace on May 17, 2011, 03:12 PM
Hi Ramirez

Just FYI - The Kushi CTM has its own tikka marinade that requires actually quite a long list of fairly extravagant and possibly hard to generally obtain ingredients (obviously depending on where & what country you live it). I know this because I have just been out and bought them all.

The author even says in the the Kushi book that making the marinade is a true test of ones patience as you must constantly stir the marinade for 45 minutes to an hour to prevent it sticking while it simmers.

I'm going to make it soon anyway and am happy to feed back, however I think the complexity will really put people off this one.

CHeers

Please let us know how you get on with this one.Being re-reading the Kushi book recently and was going to have a go at this one myself.Some of the ingredients are a bit elusive and the recipe is a bit long winded,so I havn't got round to it yet.If it's a winner though it will be well worth the effort.

For me one of the most important things to watch out for is the base gravy.See if you can see some made from start to finish and watch out for any strange ingredients,or indeed if he uses spiced oil or some sort of chicken stock in it.

Anyway have a great time sure everyone on the forum is extremely envious!!

Still here guys,haven't cooked anything for a while mind...planning another curry feast very soon hopefully will post some pics when I do.Still spending far too much on takeaways than I should....wife says I spend more time actually analysing the dish trying to spot what's in it rather than enjoying it!! I do lurk on the forum quite a bit still hoping someone will come up with that magical secret ingredient(if there is one I suppose).Looking back on my lessons I thoroughly enjoyed them and I learned a hell of a lot.All I would say is that most of what I was taught confirmed that the techniques/recipes on this forum are spot on,indeed the tikka massala I had last night had EXACTLY the same flavour and consistency as my version.

  I got the book through the post this morning,very interesting read.Nothing revolutionary curry wise,although the use of coconut block in the curry base sauce crops up gain.The author does say in his notes that he wrote the book after talking to numerous take-away owners,shame he hasn't got an email to find out a bit more.It actually covers most take-away recipes,pizza.chinese etc.
   I can recommend it(it only cost me 4 quid from Amazon).I've just ordered my usual take-away so I thought I'd try his spicy onions recipe for my popadoms,they were lovely!!!! I thought I'd seen a similar recipe somewhere before just found it here incredibly moorish!!!!  Just wondering Gazman where you got the recipe from???

https://curry-recipes.co.uk/curry/index.php?topic=3897.0

Mine's on the way from Amazon...Oh no not another cookbook the wife said...

Quote from: CurryCrazy on November 10, 2010, 11:11 PM
As commis said - it's the secretion from the bacteria spores ( Bacillus cereus) that's poisonous    mmmm tasty  ;D

This only happens when rice is left at room temp (the spores germinate in much the same way as yeast).

Cool in a fridge within 1 hour, and make sure piping hot when reheated. DON'T leave in fridge for more than 24 hours.

I used to own a pub/restaurant - didn't want any nasty things going on!!

Just about every food outlet/restaurant will reheat rice. (imagine cooking a portion of rice fresh for every order! the time and space required....impossible)

CC

That makes sense now,the guy didn't really explain it like that all he said was don't reheat rice and that was that...cheers for the explanation.

Quote from: commis on November 10, 2010, 09:29 PM
Hi
Jb, bit of a mine field,rice cooked and chilled quickly is ok. Rice that sits and bacterium grows! The heat will kill the bacteria but not the poison they secrete.
Regards

Mmmm got me even more confused so if I cook some rice and then put it immediately in the fridge(even when it's still hot)it will be ok??? I've never had problems eating reheated rice myself but it got me thinking,other people have told me never to reheat rice either.

Whilst waiting for yet another takeaway I just happened to watch a programme on BBC1 called Jimmy's Foods.For anyone who hasn't seen it the guy takes supermarket foods and tries to replicate the cooking techniques at home.Anyway he started to talk about rice and showed how they cook large amount of rice in factories for supermarket curries etc.The thing that caught my notice is that he said that you should NEVER reheat rice that has been allowed to cool down at room temperature.There is a particular bacteria that develops in pre- cooked rice that cannot be eliminated even when it is completely re-heated.The thing is I saw this done on my takeaway lesson and obviously it's standard practice amongst restaurants so is he correct or I am missing something?

I put the sauce into a tub and left it overnight in the fridge.This morning it has gone thick,very very thick in fact.It looks like a tub of red coconut block.It got me thinking of my take away lesson when I watched the chef cook his tikka massalas.He scooped a big spoonful of red coconut block looking stuff from a tub,melted in in a pan with some oil and just added base sauce and a touch of cream.I got a a good sniff of the finished dish and it smelt just like the one I did last night.

Ps I forgot to say I followed the recipe exactly but added some sultanas and flaked almonds at the end,just as my takeaway does it(hence the brown bits on top!!)