From the other site..

Quote

Re: H4ppy-Chris' upcoming ebook - "Unlocking the Taste"

Postby h4ppy-chris ? Sun Mar 16, 2014 11:31 pm
UPDATE!
As you know Steve a.k.a (chargrill) is writing the E-book for me. I could not let him do this without him (trying the goods) so to speak. So today we have spent the afternoon together cooking in my kitchen, on my hob. To me if Steve is going to write the book, he has to be-leave/trust in wot he is going to write about.
All i will say it was a good day and Steve is defo going to be writing the book.

Quote from: Stephen Lindsay on May 01, 2010, 02:00 PM
try this one

a bit time consuming but total satisfaction

https://curry-recipes.co.uk/curry/index.php?topic=3003.0

This is my recipe of choice when making murg mahkani

Indeed SS, but I think the request for BBQ sauce could not be fulfilled hence he has never returned

I have searched the internet and every chinese recipe book I can find for the recipe and always drawn a blank as the recipes are nowhere close until Khoan's input.

It is easy to copy & paste a recipe then add a little bit to it to make it 'authentic TA' style

I'm not saying that Scotty did just that, but his disaperance was as sudden as realising you cant post the requested recipe

I too have noticed that the recipes Scotty shared (although excellent) were no real different to any other BCR recipes found in Khoan's and other books I have.

Well, that's 1 ebook i'll not be even taking for free, let alone paying for it.

The author is so far up his own arse he can't see for the sh!t he's promoting.

Unnecessary suffering of any animal (or human) is bad enough to witness but by showing that clip 3 times tells me the author has no remorse for such actions.
I have never tasted lobster as 90% of the time they are cooked live and its not something I could support.

I have also traveled in India and seen caged chickens on the roadside have their necks broke and butchered 'while you wait' etc but I accept that this is thier way of life. DL is using such an act as a marketing tool which I do not condone.

That will be Blades Tikka recipe, its the one I always use myself as it always delivers mouth watering results.

Yes, the double fry method always gives the best results.
I find leaving the skin on makes them a little sweeter too.

If you have no base sauce made, or are intending to make a base sauce, may I suggest you try Stephan Lyndsay's butter chicken recipe, but replace the tinned toms with equivalent weight of fresh toms

https://curry-recipes.co.uk/curry/index.php/topic,3003.0.html

I think scotty was cooked up after asking for the elusive BBQ sauce recipe that no-one seems to be able to get.

Nice plates btw

How did the cantonese sauce taste? sweet? savoury? spicey?


I'll be making my bbq sauce up next week and i'll post up the recipe as its not far off the TA sauce but I do cheat a little.

I tend to use a lot of thigh meat as its tastier, but it is more hard work disecting the bone out of it which is why I think breast is used more often.
Also the breast can be cut into larger pieces for tandoors etc.