Hey Axe thanks for this man.
Have a good day bloke.  ;D

Quote from: Axe on April 08, 2010, 09:58 AM
This makes for a very interesting read:
http://www.hub-uk.com/interesting/curry-history.htm

Which was written by Manju Malhi http://www.manjumalhi.com

She's got some nice recipes on there, certainly up your street Mikka.

This recipe is very like another on YouTube I posted or perhaps it was someone else?
The important thing here is that they a FRESH tomatoes and really need cooking well. Interesting point on frying them too to keep the color.

I did say sometime ago to use Italian tomatoes owing to the fact that the flesh of these toms yield a lighter sauce, its just not red. Some good points so I've learned something there too.

This is a brilliant post and explains something I said badly before.

The BRITISH palette.

That is why I think you'll find as you go down this cooking road that all is not what it might seem compared to a typical home-style recipe and yet it is in foundation, basically the method of cooking meats and spices.

This is why I've followed that traditional style and to be completely honest in some cases actually prefer it, though I do miss the oils.

Nice one. Anyone else?

Ugh! 
How I hate the beebs new policy of restricting programs just to the UK.
Thanks for letting me know this was going on. You lot are very lucky indeed. I'm lucky if I see a hot pepper on TV sometimes. 

http://www.accessplace.com/moreinfo.htm

Dial A Curry
Gilwilly Road
Gilwilly Industrial Estate
Penrith
Cumbria
CA11 9BF

Telephone: 01768 899661

His Madras wasn't that bad at all, I don't have his burner though. His Bahjis were fabulous too.

Quote from: 976bar on April 05, 2010, 08:37 PM
As it look nothing like a Bhuna, I am sure it won't taste like one either.

Hi Commis thanks.
Ok am I missing something please? I thought it was the metal that harmed you? I'll go look later to check that out. I've noticed some Chefs using ones that have debris in the corners which really never appealed to a kitchen conscious person like myself.

Thanks for the heads up I'll go check that out.
Many thanks.

Quote from: commis on April 05, 2010, 08:39 PM
Hi
Mikka, remember one christmas in Hong Kong a chef in a side ally cleaning his wok,the thing was shining, clean metal no build up.
Reghards

I don't use this for the simple reason is IS harmful to your health. It's proven that Aluminum causes memory loss, hence folks don't use them on a daily basis, however...........

Having a takeout every once in a while I shouldn't think will cause too many problems, just don't make that metal your main stay. I am not a Doctor either. Check out articles on this stuff since its better to be informed that suffer later.

"Oh thats new!"  ;D
Goldfish?  :


/////////// I never see a plain bare metal wok being used though I expect they do use them? Mine has seen far better days ///////////

Has anyone actually tried this recipe?

Thanks Razor.
Yeah I try everything and anything so it goes. No worries. I think people need confirmation on votes or something sometimes and that can be a problem when submitting something other than the usual.

Anyway's. We are alive.
Let's live with that.

Thanks Razor.
Best.

Me.

Quote from: Razor on April 04, 2010, 09:20 PM
Hi Mikka,

I for one have voiced my concerns over this guy's method's which on reflection, I think I've been a touch too harsh, as I've never even give one of his recipes a chance

I totally agree with you with regards to his post's on youtube, he is doing a brilliant job.  And maybe, just maybe, he is going to blow the whole 'mystique' of BIR cooking, right out of the water.

After all, he has a business based on what he is doing, and I assume that it's a success?

With all that said though, it's BIR results that I'm looking for and not really TA results, which I do believe differ some what! 

But, I will give one of his recipes a go, probably the Madras, as I believe his ingredients are very similar to CA's Madras, even if the method is holy different.

Ray