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Author Topic: BIR Staff Curry  (Read 671 times)

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Online Les

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Re: BIR Staff Curry
« Reply #10 on: November 25, 2018, 02:26 PM »
You have been banned from other forums for the same activity,

Evidence against Phil?  Unless you ment someone else of course. :)
« Last Edit: November 25, 2018, 03:58 PM by Les »
Les

Online livo

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Re: BIR Staff Curry
« Reply #11 on: November 25, 2018, 07:31 PM »
CT, the video I linked is questionable and not the dish you posted. Clearly from what you say, not even close. I was mainly interested in the charring of the fruit. Is this something you're familiar with? Or anybody else?  I was wondering about use of the process transferring to other citrus fruit and not just in curries necessarily. 

Apparently so!  https://www.sunkist.com/tips/charring/  A Google for Charred Citrus provides multiple hits.
« Last Edit: November 25, 2018, 08:44 PM by livo »
Whiskey is the answer, but what was the question?


Online livo

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Re: BIR Staff Curry
« Reply #12 on: November 25, 2018, 09:17 PM »

NOT Pickle — Fresh/Frozen Shatkora used, good luck finding that in Oz Livo.


Preliminary investigations show I probably have 2 chances Chewy, ie; None and less than none.  Interestingly though, Shatkora curries do feature on some restaurant menus but the descriptions inevitably mention Shatkora Pickle.  Rick Stein suggests using Pink Grapefruit as a substitute and apparently kaffir lime fruit has also been used.  I know I can get pink grapefruit out here.  I just recently chopped down my standard grapefruit tree as it was a horrible spikey thing and the fruit was disgusting.
Whiskey is the answer, but what was the question?

Online chewytikka

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Re: BIR Staff Curry
« Reply #13 on: November 26, 2018, 11:45 AM »
Livo
Charred Lemons are a normal addition on the Barbecue/Grill (all cuisines)

There has been a large Bangladeshi migration to OZ in the last 40 years, do a
google search for Oz Bangla, e.g. http://www.sydneybashi-bangla.com/
and you might find a Bangladeshi supermarket within your reach.

Would imagine Shatkora would be available in any of their communities.
cheers Chewy
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol

Offline Admin

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Re: BIR Staff Curry
« Reply #14 on: November 26, 2018, 01:34 PM »
Hello guys,
please take it easy with the report button !  I don't see no harm in some off topic as long as it's not hijacking the thread. I'm not encouraging it, but it's allright, and at least it means there is some life on this forum.  If you don't like a post, just ignore it and move to the next one. As long as it's not insulting or spamming or trolling.
You're all doing well with your recipes and stories, and trafic is up 20% this month vs previous year.
Thanks
Tom
« Last Edit: November 26, 2018, 04:55 PM by Admin »

Online Les

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Re: BIR Staff Curry
« Reply #15 on: November 26, 2018, 02:44 PM »
Up 20% can only be good, :)   We must be doing something right.
Les

Online curryhell

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Re: BIR Staff Curry
« Reply #16 on: November 26, 2018, 06:24 PM »
Les, it may have something to do with all those thousands of posts made by members on here over the years on their efforts of trying to achieve "BIR" and the sharing on the scraps of info gleaned.  The knowledge and insight into the topic of BIR was ahead of its time on this forum.  It is still the foremost authority on the web IMO, in spite of the pretender's efforts  The information for much of the video content viewable on  you tube from the large number of self acclaimed experts, excluding the behind the scenes stuff and real BIR kitchens, has been available from here for years.  Just takes a while to unearth it sometimes.  For those chefs among you, keep up the good work and "curry on".
So singe baby singe, the curry's getting better ..........


 


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