Havent had steak in ages Whandsy - the pepper sauce sounds very inviting

alas i wont be eating steak - mind you  could buffalo be classed as steak? !!!!
memories of steak (medium) chips peas onion rings and pepper sauce

best, Rich

DP
what is the music where from and by whom
and do you know F*** it - is sometimes the way to go!!

best, Rich

Thanks guys

Im going to try - normal pickled onions (havent had them in years)
Then im going to make some red and yellow - fresh beetroot in some (red) and turmeric (yellow) with the inclusion of some chilies or chili flakes, mustard seed, cumin seed, cinamon, pepper corns - i think it will make a warming pickled onion

best, Rich

Thank you Unclefrank

i didnt realise you use a carcase as well - I think its the only way to go to get a full flavour in the curry - i think i heard Julian mention something about adding chicken stock on one of his dishes - if its already in the base you dont have to add it

best, Rich

Indian Pickled onions
Anyone made Indian style pickled onions with mustard seeds  ginger garlic etc etc
Ive just purchased 20 kilos of pickling onions for 2 squid

Guys - i cook on high heat - HOWEVER - you dont need to cook on high heat - MEDIUM will singe the spices just leave the pan on the heat a little longer before you start - the heat builds up in the pan - especially if you are using an aluminum pan

best, Rich

Hi Chewy there is thousands of outlets around but they are all Thai stalls its one big takeaway - love it all - the onions and garlic peeled is just a selling point that someone started now its everywhere - which is really handy when you have a rush on - quick to knock up a base or onion bhajis
Our curries go for - CTM in GBP 3.40 we sell to a supermarket chain which is helpful to us we can make, box up, seal, wrap, label, freeze then deliver - its great - we are small - but sell upwards of a thousand curries a month there abouts just over and its growing!!!!
All meals are microwave aimed at those who want a bit of a fix from home. They weigh in at an average of 470 grams. A good meal - and to be honest many complain that there is too much (i think there would be more complaints if there wasnt enough)
There are other supermarkets interested but they want to take a 40 percent share of the money and that isnt going to happen.
So yes i guess the price of the produce does help to keep the selling price very reasonable mind you one of the restaurants that take our products makes a lot more than we do - but he is a restaurant and you would expect that - he buys from us and marks up..
We will deliver the best possible product for a reasonable price

Im recipe mad love looking trying tweaking tasting - when i found this site of like minded folks it made my day! There are some great guys on here - ready to part with information - like yourself, Mick CBM etc and many others - sorry cant name you all - i would be like a boring award ceremony.

I am on with a butter chicken at the moment as you know but it wont be made the same as all the others and it will be to a takeaway type of recipe - when ive sorted how i think it should be i will post it for all to have a ganders and express their thoughts

Ive been making curries for 18 years some great, some so so and some crap - i love it - thats why i like what Julian at curry2go is doing and all the guys on here that are willing to discuss and ponder over things, im no expert at all and how i make things might not be the way of others - but hey everyone makes it in their own way.

There will be a website in time for all to look at - but that hasnt been the priority.

got me wittering on - SHUT up dick!

best, Rich

Its a passion making curry you either want to do it or you dont - plenty want to eat it but have no interest how it comes together!!

Its a shame that folks think a curry can only be made by someone of an ethic origin -


best, Rich

Ha ha ha - solarsplace youve just made me laugh - i do the same you know read a post then suddenly it clicks what has been written - the cooked chicken carcasses actually go to some stray dogs down the road  they love em!

Thanks for the comments re the post

best, Rich

Back to Base-ics

This is the way we make the base gravy and I will not make it any other way now