Thanks Stephen, i never liked the taz base first time round, looks like ill have to revisit.

Stunning mate well done

Hi Stephen, missed your post first time around, that looks like its straight out of a restaurant, well done mate mouth watering!!   ;D

can i ask about your madras looks just spot on - recipe, base, spice mix and your method
many thanks UB.

Quote from: Phil [Chaa006] on October 22, 2012, 06:01 PM
No, not seen one, but what immediately struck me was the similarity between the naan that features as the "poster slide" for the video : Roti_Naan_Clip.mpg

and the image that Stephen posted earlier with his blowtorch version :



I don't know how close Stephen gets in terms of flavour, but in terms of appearance I would say he is 100% there !

** Phil.

Phil, can you post a link to stephens post/thread, looks top notch!, thanks

Quote from: mr.mojorisin on October 18, 2012, 08:14 PM
Karahi...as in the medium it is cooked in...as in tandoori..cooked in a tandoor

she may be a bit of a dingbat but is also a very successful businesswomen

As for not being BIR...admin..please move this to the correct section for the pedants

sure he will, you may need Ouija board hes not dead just distant


your welcomes.

looks bollox, bhoona is a bhoona, a karahi is a karahi.. shes a dingbat!






also shouldnt be in the bir bhuna board

Amazeballs chewy, dont spose you can pop back down there and film his old school madras recipe/method huh?
that would be double-amazeballs!

Cheers.

Quote from: Cory Ander on August 28, 2012, 05:33 PM

Quote from: Unclebuck on August 28, 2012, 05:15 PM

Quote from: UBnot that i really give one

If you care about the quality of BIR curries, then, surely you WOULD "really give one! 

Perhaps, if you agree that the quality of BIR curries has declined, you can suggest other possible reasons?  If you disagree, then why don't you say so?

Otherwise, why the f*ck would you be here or even bother to comment?!  :-X

yeah your right CA i really need to get off the computa and get on a diet

just add a idea why dont we start a new curry forum site? www.bircurrysofthe1980/70/60/50s.com or sumik like that and if we lucky we could get george to moderate it for us, ?

how do we know the use of pataks in the BIR trade is a modern thing? just a quick looky on there site there pastes first got into supermarkets in 1978

not that i really give one.

after a lot of tinkering this is my method of tikka'd lamb its a bit long winded but it makes dangerous tasty tikka

add the cubed lamb to a pot of sliced onions, G+G paste, water, turmeric, garam massala, tom puree, seal the lid tight so no vapor escapes [amounts vary depending how much lamb there is]

pre-heat oven on 150C and cook for 4 hours, allow to cool then marinade in tikka overnight

then a quick burst in tandoori/grill/BBQ.