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Messages - Razor

Pages: 1 2 [3] 4 5 ... 233
21
Lets Talk Curry / Re: Top 3 BIR starters?
« on: February 05, 2013, 09:31 AM »
Tandoori Lamb Chops (but only from certain places!)
Seekh kebabs
Mixed Samosa (Veg & Keema)

22
Lets Talk Curry / Re: British Indian 2go UK Style Indian Cuisine
« on: January 31, 2013, 10:23 AM »
 Well done Mick and I wish you every success mate.

I wonder how many recipes he has used or at least been inspired by from off here.  I would love it if I thought one of my recipes was actually selling across a counter, not for any acknowledgment, but just for satisfaction really.

Ray :)

23
Curry Base Chat / Re: Real BIR secrets
« on: January 09, 2013, 12:29 PM »
Guy's,

I have had Chicken Chaat on a number of occasions from my local TA, sometimes with cucumber in it, and sometimes without and I have to say, the Chaat with the cucumber in did taste much nicer but I didn't like the texture of the cooked cucumber in my mouth!

Ray :)

24
Curry Base Chat / Re: base gravy storage in the freezer getting more in there.
« on: December 27, 2012, 11:50 AM »
Hi Chris,

As Stephen said, I explored this back in late 2010, and I was very happy with the results.  It was interesting to discover that, even though I'd used exactly the same ingredients as I would when making my usual base at that time, the flavour changed somewhat.  Don't let that put you off though, as the flavour was just as good in my opinion.

Anyway, here is the link to the thread that I started back then.  Page 2 is where the interesting bit starts http://www.curry-recipes.co.uk/curry/index.php/topic,5180.0.html

Hope you enjoy reading it,

Ray :)

25
Talk About Anything Other Than Curry / Re: Top Posters - forum statistics
« on: November 27, 2012, 02:47 PM »
I would just like to say, that a good proportion of my post's will be of no value whatsoever to anyone, hence, my reduced activity of late.  If I was to continue talking for talkings sake, I'd have turned into my wife before now ;D

Ray :)

26
Highly Recommended British Indian Restaurants / Re: Kushi Restaurant, Moseley, Birmingham
« on: November 21, 2012, 01:54 PM »
An excellent report GOTG.

What a pity that you haven't got the book.  It would have been good to see how your experience would compare with the recipes from the book.

Ray :)

27
Curry Web Links / Re: Madhur Jaffrey's Curry Nation (new series)
« on: November 06, 2012, 12:19 PM »
On a similar theme, did anyone see the 'Joy's of Curry'?  Nothing there that anybody on cr0 wouldn't already know but still, good to have things confirmed.

Ray :)

28
Lets Talk Curry / Re: my first curry gig
« on: October 24, 2012, 12:36 PM »
Hi MT,

I don't know what more I can say that hasn't already been said.  That looks so amazing and I know you must have put the graft in to achieve such excellent results.

Absolutely stunning.

Ray :)

29
Tandoori and Tikka / Re: chcicken chaat - scottish sunday mail recipe
« on: October 18, 2012, 03:39 PM »
Quote from: PaulP on October 18, 2012, 02:33 PM
If you took the skin off chicken wings there wouldn't be much left to eat.

Paul


I have actually done that Paul and whilst they turned out very nice indeed, they was an absolute pain in the arse to prepare and just not worth the effort (if you were to do them commercially).

Ray :)

30
Lets Talk Curry / Re: The Elusive Shami Kebab
« on: October 18, 2012, 03:31 PM »
Hi Chaps,

Also being from Manchester, the Shami kebab that I'm used to is as GOTG describes, a pattie, dipped in egg and fried but often with smashed lentils mixed in the keema.  I have had what DP decribes as a pattie with almost a pate type texture and whilst I enjoyed the flavour, I didn't like the texture much!

So, here something else to 'muddy the waters', what is a Reshmi Kebab? ;)

Ray :)

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