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Author Topic: New bir channel  (Read 5147 times)

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Offline chewytikka

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Re: New bir channel
« Reply #20 on: January 12, 2019, 01:04 AM »
Did not like the thought of those boxes of Prawns with no lids on being stuck on the floor under the burners. (15:11) 
in my opinion should have been in the fridge until required

Still dont get you Les as theres nothing showing at (15.11) unless your talking
about the precooks in the plastic containers on the shelves under the cooker. (11:00)
Like I said nothing on the floor, I dont see any prawns in this video. But they must be
somewhere, possibly the fridge. ;)

What would be the red sauce in the big back pot in the first part of the video? Makhani gravy perhaps..

Livo, the big pot of red gravy, will be Tomato puree, onion, garlic and mixed spice.
Ive often seen this made in various kitchens, huge tins of Tomato puree sometimes Plum Tomatoes and lots of garlic.
The only time a BIR kitchen smells like an Italian one. Lush. :P

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 Sverige

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Re: New bir channel
« Reply #21 on: January 12, 2019, 09:31 AM »
i know it was a question to Les, so hopefully not too shellfish if I answer, but I can see prawns at 15:12.

I guess they need some to hand to cook any orders of prawn curry which come in, and running to the fridge and back doesn't work too well if you already have 4 curries on the go. Guess it depends how long they're out the fridge for..



Offline Les

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Re: New bir channel
« Reply #22 on: January 12, 2019, 09:50 AM »
i know it was a question to Les, so hopefully not too shellfish if I answer, but I can see prawns at 15:12.


Thank You Sverige,  And it's over to you CT.
« Last Edit: January 12, 2019, 10:42 AM by Les »
Les

Offline chewytikka

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Re: New bir channel
« Reply #23 on: January 12, 2019, 01:18 PM »
AH, there they are, on the precooks shelf, thanks Sverige, thought thats what he meant.
Not kept on the floor.  :D

For the interested, these cookers have full drip trays that slide out for cleaning.
Ive cleaned quite a few in the past. lol  ;D

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 Peripatetic Phil

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Re: New bir channel
« Reply #24 on: January 12, 2019, 02:15 PM »
I dont see any prawns in this video.

AH, there they are, on the precooks shelf, thanks Sverige, thought thats what he meant.

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Offline Secret Santa

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Re: New bir channel
« Reply #25 on: January 12, 2019, 02:39 PM »
Probably not the best way to store prawns but I'd imagine they'd have been closed down by now for multiple incidences of food poisoning if it was a real problem.
Fighting for truth, justice and the BIR way!

Offline chewytikka

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Re: New bir channel
« Reply #26 on: January 12, 2019, 02:53 PM »
Trolling again Taylor… Jog along theres a good chap :-*

Did not like the thought of those boxes of Prawns with no lids on being stuck on the floor under the burners. (15:11) 
in my opinion should have been in the fridge until required

Still dont get you Les as theres nothing showing at (15.11) unless your talking
about the precooks in the plastic containers on the shelves under the cooker
. (11:00)
Like I said nothing on the floor, I dont see any prawns in this video. But they must be
somewhere, possibly the fridge. ;)

AH, there they are, on the precooks shelf, thanks Sverige, thought thats what he meant.
Not kept on the floor.  :D

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 pete

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Re: New bir channel
« Reply #27 on: January 12, 2019, 07:38 PM »
Do you use Indian or European bay, Pete ?
** Phil.
Hi Phil. I use Indian bay Leaves. All the Asian shops round here sell only them, so I figured that's what most takeaways/restaurants use too. The pack I currently use is about three years old. I've nearly finished it. The bay leaves flavour has remained very strong, despite it's age

Offline Peripatetic Phil

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Re: New bir channel
« Reply #28 on: January 12, 2019, 07:42 PM »
Interesting.  I find European bay overpowering and tend to avoid it like the plague, but Indian bay I rather like and I use several leaves (torn into shreds) when making pulao rice, for example.  But each of us react to different flavours in different ways, so if you find it strong then I would suggest just using less — after all, what really matters is whether or not you like the final product, not what a chef (no matter how well qualified) advises or uses ...

** Phil.
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Online livo

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Re: New bir channel
« Reply #29 on: January 12, 2019, 09:27 PM »
Has anybody experienced dining at Latif's Inspired Alsager ? I won't be making a special trip but I'm interested to know. The website and menu look good with the exception of the most recent special offer being from 2015. TripAdvisor ratings are good with 460 reviews being favourable.

£3.50 for a Cheese Naan is nearly double Aussie price of AUD$3.50 but the dishes are comparible to down here after exchange rate for similar menu items. At £1.00 = $1.78 today a Cheese Naan should be only £2
Whiskey is the answer, but what was the question?


 


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