its what "most" chefs do

"A small amount of oil added to a very hot pan almost instantly becomes very hot oil. The oil quickly sears the outside of the food and causes water to be released from the food. This layer of water vapor ("steam") lifts the food atop the oil film and keeps it from touching the hot pan surface. If the oil is not hot enough, the steam effect will not occur and the food will fuse to the (too) cool pan surface.

good to see someone adding oil to a hot pan instead of a cold pan.

anyways, curry looks fine to me mate.

as CT said tho, a wee bit heavy handed on the G/G paste for me personally.

well done and thanks for the video

Cheers

hehehehe

very nearly done the same. took out 2 tubs of base...on defrosting I quickly learned one of them was lentil bloody soup, which tasted rather good after being in the freezer for 3 months

one of the best pictorial posts I've ever seen on here.

I've only ever ate about 5 samosas in my life...gonna start eating more now

looks delicious..and adaptable to whatever filling you desire methinks.

CH..many thanks

lol @ commis its not moderation its the puctuation police and imho totally unnecessary who cares if there is a comma semi colon or full stop in a post its the actual content of the post that really should matter anyway back on topic my favourite restaurant had exactly the same issues about 3 years ago and i havent been back since and probably never will smaller portions bigger price i used to visit every weekend but no more even their takeaways are the same its a shame that some places take this route and in the long run it probably costs them more money with many regulars now seeking pastures new

for those of you wishing punctuation, here are the missing parts from above ( . , )
feel free to add where applicable when you are reading.
...and please do not "moderate" this post, there is no need to as it does not break any rules. Thanks

Quote from: Geezah on September 20, 2013, 09:10 PM

Quote from: chewytikka on September 20, 2013, 08:54 PM
I've lost count, how many attempts at a Glasgow base have there been?

Ahh a Glasgow base, cut corners and costs

Did you know it was the Scottish who invented copper wire?

the copper wire should be wound very tightly around ones bloody neck for yer fekkin cheek

and if you care to look at t'interweb...see how much this wee country has actually invented

CHEERS

Phil/ Garp.....

IMO...severely harsh on Chewy....

but..as someone rightly said..opinions are like ar$eholes..everyone has one..

Anyways...we digress.most recipes call for a base gravy,right. how many people recommend CTs base gravy to people who ask. i.e new members.

after joining here that was the first thing I did, CT's 3 hour base. without his videos I would never have been able to come near a good home made curry.

Other people have since posted videos but, CT's videos were the first ones I had seen and that visual aspect assisted my cooking and gave me the encouragement that I could eventually get it right. MANY THANKS CHEWY.

once again we go off topic.zzzzzzzzzz

Quote from: h4ppy-chris on August 05, 2013, 10:56 PM
Timing is the key!

lol Chris...timing is the key...we've waited ??hours ??minutes ??seconds for the infamous ebook...perfect timing my friend...only fooling btw

Quote from: vindapoo on July 03, 2013, 09:42 AM
I don't think there is such a thing as 100% BIR as they are so many variations depending on where in the country you are. For example it seems the scots call a tomato ketchup based monstrosity a 'curry' where this wouldn't make it to the menu in England.

A lot of the bases here are 100% BIR but a lot of people seem to have to replicate their local toakeaway or for them its not real BIR.



Hoots mon..not the great Scotland/england divide p!sh yet again.
don't know where you get your curries in Scotland dude but you are way way off the mark with the tomato ketchup based monstrosity malarkey.
like all places, there are good curry houses and bad curry houses.
I've had many a great curry in Scotland..some bad.
I've had many a bad curry in england..some good...

Cheerz

Mark E Smith aka speedfreak...The Fall

http://www.youtube.com/watch?v=k3ZSXlNvAiI