Stew, looks really good.
I have it on my to-do for the weekend to try your Jalfrezi with the BE base.
-- Josh
I have it on my to-do for the weekend to try your Jalfrezi with the BE base.
-- Josh
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#872
Lets Talk Curry / Re: Just like one of ours!
September 23, 2008, 06:22 PMQuoteBB - Interesting. What about the "smokey taste" and "last 5%" we are missing?
It wasn't there. I'll leave it to others to speculate but the restaurant has just opened.
That would definitely suggest to me that oil may play a role as well as well-used pans etc.
Anyone else agree?
BB - it would probably be worth trying that Madras again in a few weeks or so.
#873
Curry Base Chat / Re: Red or Green Pepper - What's the best in a base sauce?
September 23, 2008, 06:19 PM
I use Red. Prefer the taste a little.
Josh
Josh
#874
Lets Talk Curry / Re: Just like one of ours!
September 22, 2008, 07:54 PM
BB - Interesting. What about the "smokey taste" and "last 5%" we are missing?
Could it be because their equipment is new and unseasoned, or the oil hasn't really had time to infuse with other things they are frying (if indeed those things have an impact)
Curious to know what you think...
Could it be because their equipment is new and unseasoned, or the oil hasn't really had time to infuse with other things they are frying (if indeed those things have an impact)
Curious to know what you think...
#875
Pictures of Your Curries / Re: Newbie SnS Base & Madras, and AST Jalfrezi
September 21, 2008, 09:38 PM
Great post! Brave first try with the pics and all for that many people.
Fantastic.
Fantastic.
#876
Pictures of Your Curries / Re: Chicken Tikka Phall - CA's Phall, B.E. Base
September 19, 2008, 07:00 PM
Looks awesome. Great job BB!
#877
Lets Talk Curry / Re: How should I approach a BIR chef, and what should I ask?
September 19, 2008, 02:53 PM
Yes that's definitely the plan. To let him know that I've been at this a while and use the base+curry method he uses. That way he'll be more inclined to be precise rather than just ramble off the ingredients.
#878
Lets Talk Curry / Re: How should I approach a BIR chef, and what should I ask?
September 19, 2008, 02:23 AM
Scotty,
He doesn't seem to have an email address, which is not a surprise. But I'll do some more googling, because that was my first idea.
I was planning on calling him this weekend or Monday.
Will report back either way.
-- Josh
He doesn't seem to have an email address, which is not a surprise. But I'll do some more googling, because that was my first idea.
I was planning on calling him this weekend or Monday.
Will report back either way.
-- Josh
#879
Cooking Methods / Re: Oil & Spice Frying trials
September 16, 2008, 04:50 AM
Jerry - did you reach any conclusions on the use of reclaimed oil vs fresh?
Kind of multiple experiments going on there, I'm a little challenged to net it out.
-- Josh
Kind of multiple experiments going on there, I'm a little challenged to net it out.
-- Josh
#880
Starters and Side Dishes Chat / Re: Tandoori naans
September 15, 2008, 09:10 PM
That naan looks the business. BIR standard?