Quote from: joshallen2k on September 08, 2008, 10:59 PMAnyone up to putting the question to a top notch BIR head chef?
Count me in
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#751
Lets Talk Curry / Re: Why we cannot produce that missing taste ?
September 11, 2008, 10:03 AMCount me in
#752
All Other Hints N Tips / Re: Ginger Storage
September 10, 2008, 01:54 PM
Hi Joshallen 2K
I buy both my garlic paste and tomato puree in tubes. The tomato puree is "Napolina" brand I dont know the brand name of the garlic puree, but I know they're both Italian - if thats any help as I read in another post that you couldn't find any in Canada. I must admit too that I have been dissapointed with freezing Coriander. Theres no substitute imo to fresh. Its all about aroma.
I buy both my garlic paste and tomato puree in tubes. The tomato puree is "Napolina" brand I dont know the brand name of the garlic puree, but I know they're both Italian - if thats any help as I read in another post that you couldn't find any in Canada. I must admit too that I have been dissapointed with freezing Coriander. Theres no substitute imo to fresh. Its all about aroma.
#753
All Other Hints N Tips / Re: Ginger Storage
September 10, 2008, 08:01 AM
i personally cant tell the difference. Its certainly a lot more aromatic than the bottled variety. The thing I like best is the fact that the consistancy is almost identical to the bottled stuff. I'm pretty crap/lazy at chopping stuff up finely so to me this is the best solution.
#754
All Other Hints N Tips / Ginger Storage
September 09, 2008, 09:04 PM
The best way to store ginger imo is in the freezer. When needed, simply remove and then grate. I dont even worry about the skin. In fact it grates far, far easier when frozen - almost into a fine powder. As the powder thaws, it reduces in volume so always grate more than you think you'll need.
When done, just pop it back into the freezer! ;D
When done, just pop it back into the freezer! ;D
#755
Cooking Equipment / Re: Large Flamed Cooker
August 24, 2008, 10:52 AM #756
Lets Talk Curry / Re: Did anyone see Rogue Restaurants on BBC1
August 16, 2008, 12:19 PM
I once rented a room to a pastry chef at a very famous Golfing Hotel near Birmingham about ten years ago. This guy had won awards for his deserts. Anyway, he eventually fell seriously behind with his rent and unfortunately it got to the point where I had to ask him to leave. He did so, but you would not have believed the mess he left the place in. He had an unenviable collection of bottles of urine in his room because he couldnt be arsed to get up for a piss in the night!!! god knows how he filled them because the screw on caps were pretty small!
#757
Just Joined? Introduce Yourself / Re: Hello from scotland
August 09, 2008, 02:34 PMQuote from: TikkaMik on August 08, 2008, 08:08 PMQuote from: Scottishlad on August 08, 2008, 07:30 PMSounds painfull!
we are having a cok off
#758
Pictures of Your Curries / Re: B.E's lamb Madras with CK's pre-cooked lamb
August 07, 2008, 05:45 PM
That looks absolutely fantastic.
did you use your own base sauce ?
did you use your own base sauce ?
#759
Pictures of Your Curries / Re: Chicken Tikka on the BBQ
August 06, 2008, 05:18 PM
cant beat a bbq - unless youve got a tandoor of course
superb recipe from blade, i tweak it with 2 star annise and a small quantity of yoghurt instead of the water ;D
superb recipe from blade, i tweak it with 2 star annise and a small quantity of yoghurt instead of the water ;D
#760
Lets Talk Curry / Re: Observations through the BIR kitchen door
June 19, 2008, 08:01 AM
G'day Bondi Balti 
We went to the Sonargaw Balti. Ive never been there before but the food was very good.
However it doesn't even come close to the Jahed which has got to be my favourite bir ever. I think its good that they dont go overboard with the food colouring like most other places do. Before I discovered the Jahed, we used to frequent the Bengal Gardens next to the Boldmere pub which was always good. Surely there must be some good restuarants in Oz? I thought there was a fairly strong asian community out there?
We went to the Sonargaw Balti. Ive never been there before but the food was very good.
However it doesn't even come close to the Jahed which has got to be my favourite bir ever. I think its good that they dont go overboard with the food colouring like most other places do. Before I discovered the Jahed, we used to frequent the Bengal Gardens next to the Boldmere pub which was always good. Surely there must be some good restuarants in Oz? I thought there was a fairly strong asian community out there?