THANKS FOR YOUR TIME BRUCE
MARK
MARK
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#91
Lets Talk Curry / Re: Bruce Edwards Comments and Advice - from the man himself
October 14, 2008, 07:16 PM #92
British Indian Restaurant Recipe Requests / mullagatawnwy soup recipe
October 13, 2008, 06:58 PM
Hi There Curry heads
cant believe no one has posted a recipe fot mullagatawney soup
a bir one that is
any chance please fellas if any of you have one
billycat
cant believe no one has posted a recipe fot mullagatawney soup
a bir one that is
any chance please fellas if any of you have one
billycat
#93
Lets Talk Curry / Re: where was your first ever indian?
October 10, 2008, 11:04 PM
mine was the kismet in liverpool circa 1980
#94
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: rajver vindaloo sauce - new chef/ and base sauce recipe
October 10, 2008, 11:01 PM
HI JERRY
I AM FROM LIVERPOOL
DO YOU EVER FREQUENT THE SAID CITY FOR A CURRY
MARK
I AM FROM LIVERPOOL
DO YOU EVER FREQUENT THE SAID CITY FOR A CURRY
MARK
#95
Lets Talk Curry / Re: 'Currytester's' Visit to a Takeaway
September 30, 2008, 05:04 PM
hi jerry
yes it is thin
but as soon as you ladle it into the pan you are cooking your curry in it evaporates almost instantly
so maybe you have to use a bit more of this base but it is certainly worth a go
mark
yes it is thin
but as soon as you ladle it into the pan you are cooking your curry in it evaporates almost instantly
so maybe you have to use a bit more of this base but it is certainly worth a go
mark
#96
Lets Talk Curry / Re: 'Currytester's' Visit to a Takeaway
September 30, 2008, 07:50 AM
Hi Jerry
i simmered mine for about 75 mins and about 3 or 4 mm of oil floated to surface
but deffo a couple of more mm arrived during its cooling
as for volume i ended up with about 75%of a 10 litre stock pot
by the way i made a chicken madras using The BE madras recipe it was deffo there just a bit oily using 4 tbls of oil as bruce suggested i am going to go through all the madras recipes on here till i hit the exact note and i know i will hit it using this base
mark
i simmered mine for about 75 mins and about 3 or 4 mm of oil floated to surface
but deffo a couple of more mm arrived during its cooling
as for volume i ended up with about 75%of a 10 litre stock pot
by the way i made a chicken madras using The BE madras recipe it was deffo there just a bit oily using 4 tbls of oil as bruce suggested i am going to go through all the madras recipes on here till i hit the exact note and i know i will hit it using this base
mark
#97
Talk About Anything Other Than Curry / Re: Cadbury Advert
September 30, 2008, 07:44 AM
Do you reckon he could knock up a good madras bobby !!!!!
mark
mark
#98
Lets Talk Curry / Re: 'Currytester's' Visit to a Takeaway
September 29, 2008, 05:29 PM
well i am cooking madras tonight
lets hope it tastes good eh
mark
lets hope it tastes good eh
mark
#99
Lets Talk Curry / Re: 'Currytester's' Visit to a Takeaway
September 28, 2008, 09:54 PM
left the base to cool off
lots of oil risen to the surface
put your nose over it and breathe in wow it smells like a BIR
dunno how currytester came up with it but it bloody works
maybe its all in the carrots lol
mark
lots of oil risen to the surface
put your nose over it and breathe in wow it smells like a BIR
dunno how currytester came up with it but it bloody works
maybe its all in the carrots lol
mark