• May 26, 2019, 02:43 AM
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Messages - bhamcurry

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1
Lets talk Curry / Re: Bulk cooking
« on: May 15, 2019, 07:32 PM »
The curry, dhal and paratha will be done live, the bhajis warmed up. Thats why im erring away from rice as its too much of a faf i think

Cheers

Ed

If you have access to one of those commercial soup warmer tureen things, I would say go for it with the rice. If not, you are probably right to shy away from it.

2
Lets talk Curry / Re: Bulk cooking
« on: May 15, 2019, 07:04 PM »
Edwin, what's the time lapse between decanting the curry and it being served, if you know?

3
Just Joined? Introduce Yourself / Re: Like Landy813 joined 2013
« on: May 07, 2019, 03:09 PM »
hi Justin,

I am quite new here, too. I have learned a lot in a very short time here. Everyone is incredibly generous with their time and knowledge.

Welcome to the curry forum :)

4
Lets talk Curry / Re: How do you know when you are "there" ?
« on: May 06, 2019, 01:39 PM »
on Saturday, 2 friends came over for dinner. She's from Norwich, he's local.

Menu: Lamb Madras, Lamb Korma, Goan pork Vindaloo (I posted the recipe), pilau rice, tarka dal. Dessert was gulab jamun. I put all of those on the table in about an hour.

My toe is over the line of "there" (I got the timing on the vindaloo wrong), and it's thanks to the recipes, hints, tricks, and so on posted here and shared so generously by all of you. Thanks for your help :)

5
Lets talk Curry / Pap Rika - korma recipe
« on: May 05, 2019, 03:37 AM »
I made a lamb korma from the 55 page PDF Pap Rika posted over on this link: http://www.curry-recipes.co.uk/curry/index.php?topic=15111.0

It's wonderful. My wife has requested it once a month  ;D

6
F0r me, a chicken Madras.  Lamb is, sadly, only too often not-lamb (or at best, part-lamb) these days, but chicken is (afaik) always chicken.  I avoid the house specials like the plague — they are almost invariably tikka-based and are no indication of what they can achieve on a simple, straightforward, dish.
.
** Phil.

wouldn't someone like Trading Standards be interested in being served something other than lamb when you order lamb....?

7
Bob, I use small tongs to remove the whole spices at the end of cooking.

Interesting.  I use fine-tipped chopsticks as I find them easier to manipulate than tongs.  Large tongs for popadom are excellent,, but for small things such as whole spices I prefer chopsticks.

** Phil.

the tongs I have are about the size of my thumb, with pinch point about the size of a pencil eraser (the kind at the end of the pencil), so they are relatively fine.

8
Bob, I use small tongs to remove the whole spices at the end of cooking. I usually warn the eaters to beware any that I missed, though  :)

9
Curry Base Chat / Re: Too many layers in base gravies?
« on: April 19, 2019, 02:26 AM »

If it's any help mate, I use 2 level teaspoons in a batch of base which serves 6 (300ml per serving).


 ;D

10
Curry Base Chat / Re: Too many layers in base gravies?
« on: April 18, 2019, 07:27 PM »
I don't grind them, I buy ground fenugreek 'powder'.

Thanks, Garp. You helped crystallise something for me. I was messing around with leftover spices and there was a "zing!" moment with something in there - it was the ground fenugreek.

I will play around with quantities :)

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