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Messages - Unclebuck

#931
Quote from: Bobby Bhuna on February 20, 2008, 06:30 PM

Can we use our desired spice mix in place of the spice list in a given recipe and if so how?


yes you can but it will change the flavor... how, well most are in parts, IE 10 parts turmeric, 5 parts cumin etc if you change the balance you will change the overall taste of the fishished dish or base
#932
Quote from: Bobby Bhuna on February 20, 2008, 06:30 PM
Do restaurants use a spice mix, or just add their spices individually to dishes?

they all differ from bir to bir but they definitely use a "pre-mixed" spice mix
#933
easy Pixie...injoy ya stay! ugetme :)
#934
BIR Main Dishes Chat / Re: Bhuna vs. Jalfrezi?
February 18, 2008, 08:29 PM
Why not just bung a couple of bangers and some fried bread into it as well and call it the "all day curry".
[/quote]

PMSL :)

now thats a curry i want to try!  :D
#935
Quote from: George on February 18, 2008, 12:30 AM
Yes, I might add a home-made smoker to my DIY projects to-do list but progress on these 'bright ideas' is slow. My long-standing intention to build a DIY tandoor in the garden hasn't yet happened. Perhaps this summer...

i really want to build a tandoor this year.. this bloke has done a fantastic job

http://forums.egullet.org/index.php?showtopic=94527
#936
Lets Talk Curry / Re: Working in a takeaway
February 12, 2008, 06:00 PM
so what happend mag? did you get the job or a look in?
#937
Pictures of Your Curries / Chicken Jalfrezi
February 10, 2008, 04:09 PM
Hi Guys, this is AST's recipe for jalfrezi

https://curry-recipes.co.uk/curry/index.php/topic,2326.0.html

using SnS base gravy

https://curry-recipes.co.uk/curry/index.php/topic,2271.0.html

really happy with it.. Good as any restaurant ive had. 10/10

#938
Talk About Anything Other Than Curry / new look
February 06, 2008, 05:52 PM
I'm liking the new lay-out much easier for browsing,
well done to the admin/moderators  ;D
#939
Hi and welcome. pataks paste is essential for tikka so bin it all  :D
#940
Lets Talk Curry / Re: Freebook
February 04, 2008, 02:51 PM
I'm thinking that starting small first is a good idea if we can polish that we will have a good bench mark. a few things need to established before it goes to "print" so to speak.

starting small i mean: 1 base, 2 main, 2 rice, 2 sides.

a list of cooking equipment needed.

list of spices and descriptions.

all same format for weights.

a backround for each dish.

a method of each obviously.

step by step with pictures.

a volunteer proof writer for grammar and English.