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Messages - bhamcurry

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11
Lets Talk Curry / Re: Takeaway Costs
« on: October 25, 2023, 04:51 PM »
how restaurants price things out in the US: 30/30/30/10

30% of the cost is materials
30% labour
30% overhead
10% profit

Allowing for restaurants getting better deals due to bulk, the implication is that you should be able to replicate that 20 quid curry for around a third of that price, or around 6.50 to 7 quid.

If someone is acquainted with this level of detail of pricing in UK restaurants I would appreciate their input.

I make no allowance there for you bulk buying, taking advantage of sales or discounts, etc.

12
Talk About Anything Other Than Curry / Re: Who is Anna Botting?
« on: October 18, 2023, 03:10 PM »
context?

13
Lets Talk Curry / Re: lentil curry?
« on: September 24, 2023, 10:19 PM »
Quote from: Secret Santa on September 23, 2023, 10:09 PM
Quote from: bhamcurry on September 23, 2023, 01:35 PM
the problem is a texture rather than moisture problem ...

Ah right, that makes more sense. I wonder if this this is similar to people who think coriander leaf is the bees knees while others can't abide it, saying it tastes like soap. In other words no matter what you do they're going to detect something that most other people won't so there's no winning.

Oh, and back to your original question, the obvious red lentil curry is dhansak. Have they tried that? What did they think?

I like dhansak, wife and kiddo not so much. I am going to try making a curry lentil soup at some point just to see if it's an inherent texture thing!

14
Lets Talk Curry / Re: lentil curry?
« on: September 23, 2023, 01:35 PM »
Quote from: Secret Santa on September 22, 2023, 09:29 PM
Quote from: bhamcurry on September 22, 2023, 04:06 PM
My wife and son don't like tarka dal - they find it "too dry".

Not being funny but just add water. Any daal can be thick like paste or thin like watery soup, it's just down to the amount of water you add. Can't help feeling I'm missing something in what you want though as the solution is too obvious.

I've tried that, they still say it was "too dry". Darn near soup, "too dry", which implies to me that the problem is a texture rather than moisture problem, hence looking for a lentil curry idea  :umy:

15
Lets Talk Curry / Re: lentil curry?
« on: September 22, 2023, 08:42 PM »
thanks, George  :cool:

16
Lets Talk Curry / lentil curry?
« on: September 22, 2023, 04:06 PM »
My wife and son don't like tarka dal - they find it "too dry".

I was wondering if anyone had suggestions for a lentil curry that I could cook instead of tarka dal?

17
Lets Talk Curry / Re: Fantastic Biryani
« on: September 19, 2023, 04:59 PM »
Quote from: mickdabass on September 19, 2023, 04:41 PM
Ive made the Dishoom Biryani a few times and really enjoyed it , but this recipe looks even better. I will give it a go this weekend I think.
Thanks for posting bhamcurry

Regards

Mick

It was recommended by my wife's Indian colleague. That's when you know it's good  :lol:

18
Lets Talk Curry / Re: Fantastic Biryani
« on: September 15, 2023, 02:55 PM »
I was ambiguous, Phil - watched the video, transcribed, spent around 90 minutes making the biryani!

George, my wife's colleague made it with bought biryani spices. That'd cut about a third of the prep time off right there.

19
Lets Talk Curry / Fantastic Biryani
« on: September 14, 2023, 02:15 PM »
It's not as fast as a BIR-yani, but it's way faster than the old fashioned way!

https://www.youtube.com/watch?v=uygb9O-MDPw&ab_channel=YourFoodLab

Subtitles on, unless you understand Hindi. Took me about 1.5 hours start to finish, but that included waiting time and making the Biryani Masala. Next time I make it I'll be faster.

Makes a nice medium - hot biryani, if you want a milder one you know what to cut back on.

20
Talk About Anything Other Than Curry / Re: The Hamburger
« on: August 30, 2023, 03:05 PM »
Quote from: Peripatetic Phil on August 28, 2023, 11:35 PM
Quote from: bhamcurry on August 28, 2023, 08:46 PM
I'd smash that burger. Although I might put the pineapple on the side.

Does "smashing" imply "flattening with a hammer as an indication of disgust" or "enjoying with great relish" ?  And similar is putting the pineapple on the side positive or negative ?  I don't think that either of these idioms exist in British English ...

"smash it" is a (probably) US idiom meaning "enjoying with great relish, eating like a barbarian". The kind of eating that includes issues like "blast radius"  :lol:

UK gherkins are different from dill pickles. Dills are usually naturally fermented and tangy, with an aniseed-ish hint from the dill along with a subtle garlic hint.

I'd have the pineapple on the side of the plate to eat separately. I like pineapple, I liked pineapple and ham pizza, I like grilled pineapple. I'd just prefer to eat it and enjoy it on its own

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