Quote from: parker21 on September 17, 2008, 04:30 PM
hi guys
i think that CK/markj and haldi have all taken their base sauce into restaurants for the chef to try! not sure what heading it is under though,
regards
gary

But did the Chef use it to make the final curry....and then for CK/markj or haldi to try the final dish?  That's what I'm getting at.

I thought that I had seen one or two members here who had been given a base recipe my a restaurant.  It would be interesting if the base made at home from the same recipe would make an equally good curry.

Has anybody taken their base sauce into a restaurant which they know makes a decent curry and asked the restaurant to make up their usual curry using the home-made base sauce you gave them?  Would the final curry be as good as the usual curry from that restaurant etc?  Sorry if this has already been explored.  If it has....could somebody point me to the discussion if there is any.  Cheers.

Do you guys know where one can gt restaurant cooking eqiupment second-hand?  Maybe some trade mag?  I am looking to open something in a year or two.....not Indian but a kind of cafe.   I want to start looking out for table/chairs and some kitchen equipment now and over the next year.  Cheers....

Quote from: Curry King on June 02, 2008, 10:30 AM

Quote from: Ader1 on May 30, 2008, 08:56 PM
Anybody know what type of Chillies these might be? 

Most of the kebab places I visit bung in whole pickled Jalapenos, I've even managed to buy tubs of them from a few places for a ?1 a go, I just eat them on there own they are so nice

I'm happy about that......I am this year growing a few chilli plants.....amongs them are some Jalapenos. ;D

Quote from: Bobby Bhuna on May 28, 2008, 04:26 PM
I quite like the garlic sauce too! ;D I want Kebab now

How about this?

http://www.gomideast.com/articles/recipes/garlicsauce.htm

I was in Israel a few years ago....worked on a Kibbutz.  Anyway, when we visited the towns....I always had a Shawarma kebab which is similar to our Doner but nicer.  I think they are meant to be the same but what we get here isn't quite authentic.  There's a place in Leicester Sq which I used to love to visit....opposite Stringfellows I think.  It's Lebansese and has a great kebab.  They would offer whole green Chillies with the Kebab which were pickled.  Anybody know what type of Chillies these might be?  Anybody tried that Kebab shop?

I havn't been here a lot lately.  But have read your posts andy and I am glad to hear that.

Thanks for the replies.

Is it safe to re-heat oil several times?  I heard that when you do that it's properties can change and become carciniogenic.   Anybody have info on this as I don't know how reliable my source is?

Quote from: Ashes on September 09, 2006, 06:15 AM
Hi Curry King,
Ive also grown several Habonero plants from seed. I gave away a few plants and put the rest of the chillies in the freezer.

When you put them in the freezer, do you need to do anything to them or just put them in whole?  Do they keep well?  I mean, what are they like once they are thawed?  Where does the Habanero stand in terms of heat to the Scotch Bonnet.  I tried some African food in Belgium and they had a Chilli dip with it.  I think it was Scotch Bonnet.  Nearly blew my head off!!