i know from working as a chef for the past 30 yrs guys is that your kfc and other know fried chicken places fry there chicken in a type of pressure cooker deep fat frier i think u can get a domestic type of 1 but they are very expensive  ( ivan)

thanks for the help ch m8 :-) ivan

hi ppl any 1 got a recipe for a good sweet stuffed Peshawar naan :-) ty ( ivan )

fantastic idea m8 ( ivan)

Quote from: chewytikka on April 07, 2012, 01:47 PM
Hi prawnsalad
LOL ;D Oh No, Old Bhaji oil again, absolute nonsense.
Really bad practice, H&S issues and will add nothing of value to your base gravy.

Old Bhaji oil, A Complete Red Herring.
Convincing novices that they have to do this to get the BIR taste is untrue and criminal IMHO.

True Bengali spiced oil on the other hand, has value, as does Bengali spiced water.

Be interesting to here other members views on how much of this c2g ebook is original information
or just stuff that's been compiled and rewritten from others, especially cR0 threads and existing "undercover" publications and videos.

I was amazed to read one review, where they say out of 119 pages, 100 of them
are a biography/history of the author. - Crikey, that's some preface.

c2g is very plausible in his videos for beginners and I think he also believe's his own hype.
He may burst into song at some stage, X factor, Britains got Talent style  ;D ;D only kidding  ;D

cheers Chewy

i totay agree with chewy makes a very slight differance to your end sauce if  just use  normal every dave veg oil or sunflower iol you will still get fantastic results

Quote from: Wickerman on April 14, 2012, 02:19 AM
Hi chef888.
Keep'em as wet as you possibly can-'sticky'.
I know it's not always that easy to knead wet dough,but i find the wetter you keep them,the less they dry out during the cooking stage.
I use a tawa to cook mine- roughly 1 minute  on each side is more than enough on a gas hob.

Hope this helps.

thanks wicks m8 i,ll give it a bash tonight m8

hi ppl made some naans yesterday useing curry2go,s recipe they were very nice but they seemed rather dry affter we had cooked them off in a pan on the gas hob, what i was wanting to know is what did i do wrong ? not kneed the dough long enough or not enough water per flour ratio? any 1 with any tips would be much appreciated ty all ( ivan )

Quote from: martinvic on April 07, 2012, 01:57 PM
Just out of interest, what is the kebab paste going to be used for? (and don't just say kebabs  )

Only asking because I can't recall seeing it being used in any recipes on here.

Martin

hi martin m8 sorry took me so long to get back to ur question , i was looking at the tikka recipe on dipuraja  channel on you tube and he uses it in his recipe for tandoori chicken ence i was going to have a crack at it :-) ( ivan )

just read chew,s recipe there i,ll have a go at that 1 later tonight sound a yumm side to the lamb madras i,ll be knocking up ( i pinched that to from 1 of his vids lol)

thanks for that reply ch m8 i think ur right i,ll as a peek on line and get a jar from ebay or some where like that thanks for taking time to help me out kind reguards chef888 (ivan) ;D