Hi

Agreed, some supermarkets are now producing some remarkably tasty off the shelf curry stuff.

Waitrose do their own Aloo Gobi Saag, Bombay potatoes, Bhaji's and Pakoras amongst other things. You can get 2 different things for ?3.

If you cannot be bothered / too tired / to busy - whatever - to cook your own sides then they are very acceptable!

I still think Sainsburys curry stuff is pretty naff and generally all supermarket mains are still quite unlike the real BIR curry they claim to be, but some are not bad at all when the time is appropriate for them.

Cheers

Quote from: mickdabass on October 27, 2010, 08:17 AM...snip...
I was once told that if youve got some poor quality produce,  the asian restaurants will buy it. If its really, really crap then the Chinese restaurants will buy it
This is all fact my friends.

Hi

Interesting post thanks!

Do you think this still applies to the BIR type restaurants that genuinely put out food that is a class way above the average? obviously a back ally TA is going to buy as cheap as they can get, but what about the so called 'up market' restaurants? or are they all the same and just have chefs that can make the best of anything?

EDIT: Although this is a potato thread - I'm still convinced that Spanish onions make a better base  - and this would be logical if they were in fact the cheapest ones to buy at the time

Thanks

Hi Guys

Glad you liked the pictures

It was a really fun and enjoyable test to do

I don't want to say to much before everyone has done their tests in case in some way I influence anyone else's opinions.

All I will say, is that I hope one particular poster is not offended by the atrocious score that their bhaji's got. Sorry in advance - no offence meant, but those bhaji's .... they were pretty nasty sorry.

Good luck with all your tests guys, can't wait to see the final scores

Regards

Yay - Finished my personal Bhaji tests

It was with the exception of 1 recipe a very very enjoyable experience

Here are the pics:

CA (Missing pre-cook mix image )


CWG



DIP



IG



UB



VC

Hi

The Vindaloo and Saag Aloo are from the Undercover Curry book with the addition of spiced oil and 3/4tsp Bruce Edward spice mix pp.

Also added a portion onion and pepper pur?e (from the spiced oil here https://curry-recipes.co.uk/curry/index.php?topic=5015.0) for depth and variety in the Vindaloo.

The base is a tweaked CA base as I don't personally like the UCC base much.

Surprising how fast the whole lot can be made now too.

Cheers

Hi

Well, as always with great respect and thanks to this forum, thought I would post a quick pic of one of the weekends currys.

This one is a Chicken Vindaloo, Saag Aloo, CWG Bhaji and some basmati rice.

Hi

Tried it 2 or 3 times now.

When making the G&G paste, just fill up a pint glass with cloves of garlic, then fill it up with water, leave for 1 hour or so, then happy peeling - really helps make a tedious chore a lot faster

Also find that garlic cloves from the supermarket are especially tedious to peel compared to garlic from a local greengrocer.

Cheers

Quote from: Chaa006 on October 21, 2010, 10:36 AM

Quote from: haldi on October 21, 2010, 08:31 AMMy book turned up

I've lost track, Haldi : which book is this that has just arrived ?
I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.

** Phil.

Hi Phil

There has been a 'bit of banter' about the Undecover book already over here https://curry-recipes.co.uk/curry/index.php?topic=4776.0 if you are interested.

CHeers

Hi jb

Thank you for the great report.

Would you say that this restaurant has the magic? does its dishes have the elusive quality about them?

If you would like a companion on your next visit (I'm miles away) but please consider the request

Thanks again for your reports

Regards

Quote from: George on October 19, 2010, 06:35 PM
Jerry makes so many - far too many - posts here that's it's almost impossible to avoid.

Sorry to double post and take the thread further OT, but some comments... seriously unnecessary.

I for one love your contributions Jerry. Please keep posting.