Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: jb on January 14, 2013, 11:40 AM
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Well I had some spare time this morning so I had a go at making some curries using Bigboaby1's base sauce.I made a chicken tikka massala,chicken madras and a balti garlic jaflrezi....
Massala.....
(http://www.curry-recipes.co.uk/imagehost/pics/2b34a1c8b042063cbd275a1899e5d350.JPG)
balti garlic jalfrezi......
(http://www.curry-recipes.co.uk/imagehost/pics/191a773d93856dec7be864dcce120b19.JPG)
chicken madras....
(http://www.curry-recipes.co.uk/imagehost/pics/6be11b90d6daf900660ee59786488a12.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/903fa4faac023955e6c4735d2f26c2a2.JPG)
I have to say I was very,very impressed.If I was served this in a restaurant I would be more than happy.The cooking technique felt a bit strange,ie putting everything in a cold pan with no oil etc but it certainly gave me the result I was looking for.The gravy does thin out itself when it goes in the pan.Considering the amount of oil that went into the base I was ready for an overly oily curry,but as you can see from my pictures this wasn't the case.Was it better than my usual curries using my prefered Little India Base sauce? No I don't think so.That's not a criticism,it's just that I'm more than happy with the curries I produce,this gives me more or less the same result albeit in a slightly different method.It's certainly easier to cook the curries,everything goes in the pan at once.
Many thanks for your input Bigboaby,a great success(for me at least).Whether this will work with a scaled down gravy I really don't know.I see you've already encountered a bit of banter on another thread,however I urge you not desert us and keep posting my friend.
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Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).
On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?
I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.
Sod it. Only one way to find out!
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Thanks Jb, these curries look fantastic. Did you add orange coloring to the lower 2?
I also urge bigboaby1 not to leave us as I have been impressed by his knowledge and additions to the forum too :)
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Looks good JB, what madras recipe did you use?
Stew
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I used a bit of red in my massala paste,a tiny bit of this went into my jalfrezi as well as some naga pickle.No colour in the madras.
The madras recipe was just a bog standard one... into the cold pan went G/G paste,methi,small star anise,chili powder,tomato puree,pinch of coriander,finely chopped onion and a spoonful of base sauce.Add chicken,cook for a couple of minutes and then finish with more coriander and a splash of lemon dressing.
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Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).
On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?
I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.
Sod it. Only one way to find out!
That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.
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Really great to see that those who try it are actually getting something from it. Lets be honest if it is a restaurant recipe it will produce restuarant results - maybe not like your local - but BIR nevertheless.
These look delicious, well done sir!
More recipes, BB1!
Martin
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Very nice pictures indeed!
Which recipe did you use to produce your CTM?
Since the gravy is a lot thicker, do you use a smaller a quantity or the exactly the same quantity? Did you get this consistency with the base gravy or the cream?
I have to say that I can't wait that BB1 posts Chicken Tikka Masala and Chicken Korma recipes!
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On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?
I wondered about this and I certainly don't fancy pushing this one through a sieve.
Nice pics JB. Looks tasty. :P
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Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).
On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?
I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.
Sod it. Only one way to find out!
That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.
excellent results JB can you tell me if you used my Glasgow pre cooked chicken in the recipe's or your own...I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour....the marinade is used in all of our chicken dishes..I can't stress enough again the wonderful flavours and aroma that comes from this cooked marinade..IT'S LIKE HAVING TEA WITHOUT SUGAR....Once again well done JB
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Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).
On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?
I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.
Sod it. Only one way to find out!
That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.
excellent results JB can you tell me if you used my Glasgow pre cooked chicken in the recipe's or your own...I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour....the marinade is used in all of our chicken dishes..I can't stress enough again the wonderful flavours and aroma that comes from this cooked marinade..IT'S LIKE HAVING TEA WITHOUT SUGAR....Once again well done JB
when using the watered down version of base sauces used on this site you have to reduce it for it to thicken with my base sauce this doesn't happen..as soon as it hits the pan it immediately loosens and keeps it consistency the whole of the cooking time..no need for sieve lol.....
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I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour
That's a good point. I don't know if you can still amend your recipe posts but if you can that point should be made in each recipe or it'll be lost.
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As always, first class mouth watering porn jb, but with a Glasgow twist ;) Looking forward to hearing the feedback from other members. Just checking my pot capability for 7k of onions ;D
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when using the watered down version of base sauces used on this site you have to reduce it for it to thicken with my base sauce this doesn't happen..as soon as it hits the pan it immediately loosens and keeps it consistency the whole of the cooking time..no need for sieve lol.....
That's where I need more explanations: does this mean that instead of using 300ml of a runny garabi, I'd use only 100ml of your base sauce.
The problem is, for example with your recipe of Chasni, that you say to add more sauce without saying how much.
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That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.
Thanks JB. My blender gave up the ghost a few weeks ago (mind you, it was 15 years old), so I'll wing it with the Bamix and see how it copes.
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That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.
Thanks JB. My blender gave up the ghost a few weeks ago (mind you, it was 15 years old), so I'll wing it with the Bamix and see how it copes.
You have to use your discretion when adding the base sauce to any dish but that will come with experience so don't worry..for example if you add 100ml and you think that's enough for a potion size then so be it....If you think it needs more just add more..The same goes with chasni..The recipe says add 2 chef spoons of chasni paste..After that just add as much base as you want to bring it up to a portiion size..hope that helps..cheers Pal
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Very nice pictures indeed!
Which recipe did you use to produce your CTM?
Since the gravy is a lot thicker, do you use a smaller a quantity or the exactly the same quantity? Did you get this consistency with the base gravy or the cream?
I have to say that I can't wait that BB1 posts Chicken Tikka Masala and Chicken Korma recipes!
Hi I used Zaal massala paste and then added coconut,almond and sugar to taste.I actually used two ladles of base gravy,the same amount I use when using a regular ghrabi type gravy.The thing is this is much thicker but when it hits the pan it does thin down.
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Nice work, JB - those dishes look superb, and your feedback is much appreciated. I'm looking forward to trying this method out too (using the full 7kg of onions for the base).
On the subject of the base, did you find that the whole spices blended okay? Were there a few gritty bits left, or wasn't it an issue?
I ask becaue I use a Bamix stick blender, which is a good quality bit of kit but may not be up to the job of blitzing whole spices. But then they're going to be pretty soft after an hour or two of cooking.
Sod it. Only one way to find out!
That was one of my concerns but actually the whole spices blended perfectly,I think this may be due to the length of time the base is cooked.Mind you I used a proper blender,not a stick one and did give it a good blitz.
excellent results JB can you tell me if you used my Glasgow pre cooked chicken in the recipe's or your own...I have to say this to everyone who uses my base sauce is to use my Glasgow pre cooked chicken because of the extra spices and coating.. sediment.. sauce from the marinade spiced oil..etc loads of things going on.....I would never use one without the other to give the base sauce it's true flavour....the marinade is used in all of our chicken dishes..I can't stress enough again the wonderful flavours and aroma that comes from this cooked marinade..IT'S LIKE HAVING TEA WITHOUT SUGAR....Once again well done JB
Many thanks for the kind comments.I actually used some pre cooked chicken I had lurking in the freezer,I will try your recipe but it was really the gravy/sauce I was concentrating on.
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I had the dishes for my tea tonight,I simply put them in some takeaway dishes and stuck them in the oven....
(http://www.curry-recipes.co.uk/imagehost/pics/67335ba8ff154ae4f6be56f6d0c77914.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/1e97f1d2a33318d99e7082d424e770cc.JPG)
Amazing,if I don't know different I would swear they were from a BIR.Oodles of flavour,thanks Bigboaby1......keep posting those recipes!!!
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So you start from a cold pan add GG tom paste methi etc . Then the base is used instead of the oil
to cook them
Is that correct ?
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So you start from a cold pan add GG tom paste methi etc . Then the base is used instead of the oil
to cook them
Is that correct ?
Yes that's correct.
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cheers jb
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So you start from a cold pan add GG tom paste methi etc . Then the base is used instead of the oil
to cook them
Is that correct ?YES A DRY PAN..........If you think the sauce is not oily enough you can add some half way through cooking process or if you think it's too thick.. Adding oil will loosen the base even more..If your using oil try and make sure it is seasoned...The oil from my Glasgow pre cooked chicken is ideal..You'll probably find you won't need it as there is generally enough oil in the base.. It's only an option.. At this moment in time i would just stick with original recipe until you come familiar with it...BB1
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Thanks Mr Big
Loud and clear will do some seasoned chicken as well ;)
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Sorry Michael i just assumed most members new what amount a chef spoon could hold
1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON 4 TBLS
1 LEVEL CHEF SPOON 2 TBLS
My measures in my recipe are heaped
Hopefully now we can put this discussion to bed now before someone dies..I can see it's upsetting a lot of people..
I'm just in awe of the interest in my base sauce....It might be what your looking it might not, but have fun in making it.. That's what cooking's all about........enjoy
BB1
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Good Thread bigboaby1
I guess this is a Pakistani Take Away your working at in Glasgow?
Would be good if you could post some pics or video capture of this base in action.
I'm just curious, as its so thick, what is it like after sitting, keeping hot on the stove top for a few hours during service,
do they add more oil or water, because its still a Garabi and 100% Onion, it will still tend to settle.
All very interesting, as I'd like to know how the Pakistani/Punjabi do it, as my knowledge is mainly Bangladeshi
cheers Chewy
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Sorry Michael i just assumed most members new what amount a chef spoon could hold
1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON 4 TBLS
1 LEVEL CHEF SPOON 2 TBLS
My measures in my recipe are heaped
That's all we needed BB1. There are different sizes of chef's spoon so hopefully you can understand why it's important.
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Sorry lads, not for me. It looks like you need a knife & fork to eat the sauce, I prefer my sauce more liquid than that.
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1 ROUNDED CHEF SPOON 3 TBLS
1 HEAPED CHEF SPOON 4 TBLS
1 LEVEL CHEF SPOON 2 TBLS
Thanks for that. I now understand that when you said 1 chef spon full in your base recipe, you meant 1 heaped chef's spoon. And when you said half a chef's spoon you meant half a heaped chef's spoon, which probably equals just over 1 level chef's spoon. Is that right? For anyone who's getting fed up with this subject, I'm sorry, but I consider the difference in quantities to be significant and I want to get it right.
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Sorry lads, not for me. It looks like you need a knife & fork to eat the sauce, I prefer my sauce more liquid than that.
I like both thick (or 'bhuna' style) and runnier sauces, but the latter seems to be a bit of a 'Brit' thing (if such a term still exists). But whatever part of the country you come from, most if us are gravy heads, yet if you've been lucky enough to travel throughout India, it's interesting that the concept of runny, gravy-like sauces are alien to many.
North to south, in my travels I found that many dishes tended towards the 'dry' end of the scale. (Though in such a huge country, it's impossible to be definitive.)
Anyway, whatever your preference, as Bigboaby points out, it's easy to tailor the dish to your personal requirements. Too thick? Add more liquid or oil, etc...
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Just another note guys...When i said 7 killo of onions What i did was bought a 5 killo bag from LIDL'S at ?1.99..great price and the other 2 killo from Morrisons..All i did was cut the tops and tails of them so don't weigh 7 killo's if you understand what i mean
and your right Salvador thanks for pointing that out to pauly58 it can be tailor made to suit your needs..more oil..water,,more massala..its endless
Thanks again guys for all your help with a bit of luck we can get this of the ground...at the moment it's hard work.....you just have to trust me on this one...If your happen to be up in Glasgow at anytime pop into my takeaway i'll make you one free of charge and if you like it then you'll know what to do
BB1
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Right this is my last time guys..your right the base sauce is thick but it immediately loosen when it hits the pan....It's not a gahrabi or any other kind of base it's just one big pot of curry sauce ready made..thats how it's made in glasgow...it saves time and energy....If people prefer their big pot of bland yellow water then move on don't bother me with mine... I'm going out my way to try and help member's i don't have to do this..When i first put the base on i didn't realise the fuss it would cause.. Think i've started world war 3
BB1
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If your happen to be up in Glasgow at anytime pop into my takeaway i'll make you one free of charge and if you like it then you'll know what to do
I might take you up on that Boaby. :D
Whats the address of the takeaway?
Cheers, Frank.
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Think i've started world war 3
I absolutely don't see it that way! You've simply offered us a new cooking technique and we're glad to learn and want to be sure to proceed correctly with the greatest accuracy.
Thank you so much for your sharing and KEEP POSTING!
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quote from JB
Was it better than my usual curries using my prefered Little India Base sauce? No I don't think so.That's not a criticism,it's just that I'm more than happy with the curries I produce,this gives me more or less the same result albeit in a slightly different method.
I think that says it all!
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Right this is my last time guys.. I'm going out my way to try and help member's i don't have to do this..When i first put the base on i didn't realise the fuss it would cause.. Think i've started world war 3
You've neither caused a fuss nor started a war : what you have done (which is in itself quite a remarkable achievement) is inspired almost all regular posters, and many occasional ones, to read your recipes with interest and then comment on them. This should not be something that causes you grief : rather, it should bring you joy, because many members post recipes and get not a single comment. Of course you will get the odd one or two who will write "don't like it : too thick" or "that's not fried rice : it's pulao", but they are few and far between. The vast majority are very enthusiastic, and you must surely have seen that your recipes have attracted rave reviews. Stick with it, Bigboaby, and don't let the occasional whinger get under your skin --- I don't say you need a thick skin to survive here, but it's certainly no place for shrinking violets : I've never met a Glaswegian who is one of the latter, so I think you can handle all this forum can throw at you with ease.
** Phil.
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Of course you will get the odd one or two who will write "don't like it : too thick" or "that's not fried rice : it's pulao", but they are few and far between.
What a complete arse you are Phil. My raising the point that what is undisputedly a pilau was being called a fried rice was and is completely valid and I'm still waiting for the Jocks to tell me what proper fried rice is called in Glasgow.
Equally the point of giving actual measurements rather than airy-fairy chef's measures was totally valid but because it doesn't fit in with your ancient-headed methodology you rail against the notion.
If BB1 had been more forthcoming with answers neither issue would have festered as it has. You're all too bloody scared you'll frighten off the newcomer, whereas I would say he needs to develop a thicker skin and integrate into the forum ethos a little more where debate is entered into.
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And a Happy New Year to you too, Santa.
** Phil.
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Secret santer i couldnt agree more! Ive also noticed BB1 seems to be getting his arse in his hands,
As he said "If people prefer their big pot of bland yellow water then move on don't bother me with mine... "
So what!
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Could either of you (Secret Santa, Steve Jet) tell the rest of us what you hope to achieve by trying to drive out an interesting and thought-provoking newcomer to the forum ? One who actually /works/ in a British Indian Restaurant, to boot ?
** Phil.
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I have absolutely no desire to drive BB1 off. That doesn't mean I will shrink from asking perfectly reasonable questions and expect a reasonable answer. Or is that not the way forums work any more Phil?
I genuinely don't think BB1 understands how forums work. He has kindly replied to two of my questions in PMs, whereas they should have been answered in the forum. Similarly he has PM'd George answering his query, again it should have been answered in the forum.
He has to accept that a few comments will not agree with his world view and he can choose to ignore them or answer them, rather than acting like a little schoolgirl and threatening to leave.
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Phil, Lots on here are supposed to have worked in bir's, Again! where are the result's? theres one youtube bir vid thats shows a base sauce being made, how BB1 is telling us, and if i find it i'll post it! its really not much different to anything ive seen. and ive seen them all.
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Could either of you (Secret Santa, Steve Jet) tell the rest of us what you hope to achieve by trying to drive out an interesting and thought-provoking newcomer to the forum ? One who actually /works/ in a British Indian Restaurant, to boot ?
Phil, folk are asking genuine questions, unfortunaltly BB1 is getting ruffled up, cant find his post's, want's his own page! well the sites easy enough to search, someones question is easy to answer,
whats wrong with that? No ones asking him to sling his hook,
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Phil, folk are asking genuine questions, . . . whats wrong with that? No ones asking him to sling his hook,
There's nothing wrong with questions, and it is important that newcomers to the forum are encouraged to accept that; that is why I wrote as I did, at length, above (http://www.curry-recipes.co.uk/curry/index.php/topic,11401.msg86894.html#msg86894). But it is also clear that Bigboab feels that (a) his ideas are not universally welcome, and that (b) if we are so ungracious as to challenge his ideas, then he may as well leave. Now if, like some members who shall remain nameless, he had contributed nothing worthwhile to the forum whatsoever, then his leaving would not be a matter of regret. But he has posted some new and very different recipes, some of which have attracted rave reviews (http://www.curry-recipes.co.uk/curry/index.php/topic,11401.msg86799.html#msg86799). So while I am not suggesting for one second that we should practice metaphorical @rs@-licking, I do think it is in all our interests to try to keep Bigboab on side and encourage him to publish more, at the same time trying to show him that criticism can have a positive role as well as a negative one.
** Phil.
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Perhaps if BB1 is not used to forums then members should help him rather than slag him off all the time. I for one just wish someone would do something constructive like cook the base, comment on it as they see fit and generally do something that will benefit and interest the rest of us. The only reasons I have not done it myself is that I am 'freezer full' with base at the moment and I do not have will or desire to try and do this at one tenth strength using letter scales to work out the weights to the nano gram. :)
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Well if your so besotted with his glasgow recipe i take it youve cooked it, tested it and posted a conclusion as to how it turned out! Phil your like a big kid with a new toy!
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Well if your so besotted with his glasgow recipe i take it youve cooked it, tested it and posted a conclusion as to how it turned out! Phil your like a big kid with a new toy!
I assume that was directed at Phil and not to the post that it follows? ;) if the latter, may I suggest Specsavers? ;D
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Yes mate its for phil, thursday is my curry night ruby so i'll make the glasgow base and see how it pans out, i'll post the results, Not like phil full of waffle,
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When i first put the base on i didn't realise the fuss it would cause.. Think i've started world war 3
If you'd read some of the arguments at this forum in previous months/years, I think most people would see the response to your flurry of recipes and posts as overwhelmingly positive. I can't see how it could be seen as a conflict. As already said, your recipes have been tried and tested by at least two long standing members, and have received 'rave' reviews. Most people who post recipes can only dream of that level of response. 'Glasgow' has almost taken over the forum, so how can you be disappointed? The way I see it, there's a huge level of interest and at least a few questions. I don't see how that could be described as 'fuss'. The reason for my question about spoon measures, for example, was because I want to give your recipes my best shot; not because I want to start World War 3.
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While this is going on
I'm going to peel some onions
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While this is going on
I'm going to peel some onions
I am going to make intricate miniature carvings of naked ladies out of fresh ginger root. ;). Where is Glasgow any way? :)
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[size=78%]I am going to make intricate miniature carvings of naked ladies out of fresh ginger root. [/size] ;)
Don't forget to post the pics ;) :P
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[size=78%]I am going to make intricate miniature carvings of naked ladies out of fresh ginger root. [/size] ;)
Don't forget to post the pics ;) :P
Happy to but they may be too small to see. :) ;)
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I do not have will or desire to try and do this at one tenth strength using letter scales to work out the weights to the nano gram. :)
Your comments are starting to really irritate me. You've now insulted me as well as BB1 perhaps, within a few hours. It's not good for the forum. As for spoon measures, are you too thick to understand that we're not talking about nano gram differences here, but possibly as much as a 300% difference? Perhaps you lack the intelligence to grasp the significance or likely impact on the flavour of the finished dish.
The vast majority of cooking books state that they use level spoon measures. Let's call that 100%. It follows that 'rounded' might be about 200% and heaped' could be about 300%.
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I do not have will or desire to try and do this at one tenth strength using letter scales to work out the weights to the nano gram. :)
Your comments are starting to really irritate me. You've now insulted both me and Phil, as well as BB1 perhaps, within a few hours. It's not good for the forum. As for spoon measures, are you too thick to understand that we're not talking about nano gram differences here, but possibly as much as a 300% difference? Perhaps you lack the intelligence to grasp the significance or likely impact on the flavour of the finished dish.
The vast majority of cooking books state that they use level spoon measures. Let's call that 100%. It follows that 'rounded' might be about 200% and heaped' could be about 300%.
For the attention of Phil and BB 1. , I would dearly love to know if / how I have insulted you. The rest of this diatribe does not demand a similarly demeaning response.
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For the attention of Phil and BB 1. , I would dearly love to know if / how I have insulted you. The rest of this diatribe does not demand a similarly demeaning response.
I am very happy to confirm that never (as far as I know) have I been insulted by you, intentionally or otherwise. I fear that George may have inadvertently associated you with one or more of the messages that preceded yours in the thread -- easily done, given the insults that /have/ been thrown around on here today (and in the past).
Incidentally, as I have an analytical balance that resolves down to 0,1mg, I will publish my recipes in two formats in future : one that uses teaspoons, tablespoons, pints and so on (no mention will be made as to how full the spoons were), and one that specifies quantities in grammes with three places of decimals (e.g., 5,237gm), thereby avoiding any possible accusations of my living in the past, failing to fully espouse the metric system (bless
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For the attention of Phil and BB 1. , I would dearly love to know if / how I have insulted you. The rest of this diatribe does not demand a similarly demeaning response.
I am very happy to confirm that never (as far as I know) have I been insulted by you, intentionally or otherwise. I fear that George may have inadvertently associated you with one or more of the messages that preceded yours in the thread -- easily done, given the insults that /have/ been thrown around on here today (and in the past).
** Phil.
Thank you Phil. I will also assume that he didn't understand my winking smilie face after the ' where is Glasgow' comment.
If you have a problem with me in future George then please PM instead of washing your dirties in open forum. People are not interested especially when you get things wrong.
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Stop talking and get whittling. ;)
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I normally stay out of this but.....
Any chance of getting back on topic?? I wish I hadn't posted my pictures now... If you want to trade insults why not PM each other? A few more threads like this and Bigboaby1 will probably go elsewhere,I sincerely hope not but I wouldn't blame him.We've already lost CBM(who incidentally has just got himself into another BIR kitchen which we won't be seeing).
cheers JB
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just made this base and it's exactly what i'm looking for after years of searching
many thanks Bigboaby :)
yer a legend
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just made this base and it's exactly what i'm looking for after years of searching
many thanks Bigboaby :)
yer a legend
Well done. Any pictures? What dish did you make with it?
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Well done. Any pictures? What dish did you make with it?
And (dare I ask this ?), did you make the full 7kg version, or did you scale it down ?
** Phil (who has no cooking vessel that could conceivably hold 7kg of onions).
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Any chance of getting back on topic?? I wish I hadn't posted my pictures now... If you want to trade insults why not PM each other? A few more threads like this and Bigboaby1 will probably go elsewhere,I sincerely hope not but I wouldn't blame him.We've already lost CBM(who incidentally has just got himself into another BIR kitchen which we won't be seeing).
cheers JB
Now ain't that the truth? I'm all for asking questions where clarity is needed. Granted, what is "sufficiently" clear to some doesn't always meet the exacting demands of others. But have a good look through this post and asses how much is actually on topic before you even start to analyse what is double edged, baiting, well off topic and down right insulting. Of late this forum or should i say, some of its members can be unneccesarily a little "full on" in their approach. The same could be said for quite a few recent threads. Is politeness and common courtesy a thing of the past? Given that many of us are nearer retirement or are already there, this is quite a damning indictment, don't you think? This incessant in fighting and constant arguing and exchange of insults really does need to stop. And i really wouldn't blame BB if he tipped us all b******s and left. It wouldn't be his loss but it would be ours >:(.
I apologise for adding to the off topic discussion but i really think that at times out and out hostility exists to any suggestion of something that doesn't quite fit into "our" idea of BIR cooking. Unfortunately, wer'e not the experts, hence why we are here (other than those who are so hacked off and have left) and are unlikely to increase our knowledge further given the prevailing demenour.
Rant over. Now, is there the slightest chance we can get back on topic?
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@ Mr mojorisin - well done, sir!
I'm glad people are trying this and those that do are consistenly liking the results.
I posted earlier that I tried halfing the entire recipe and loved it - it made amout 10 portions worth of base if I remember correctly - hard to remember as I cooked up loads when I discovered how good it was - wanted to know what everything would taste like.
Lets get back to cooking, I also apologise if I wound anyone up - just anxious to see positive feedback on a quality product! ;)
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Just peeled my 7kg of onions and not one tear
until I looked on this thread :'( ;)
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just made this base and it's exactly what i'm looking for after years of searching
many thanks Bigboaby :)
yer a legend
Good to see an on topic post :o. I'm delighted to hear that this is right up your street Mr M. You are not alone in giving very positive feedback on BB's post. Hopefully BB will take heart from this and continue to post for those who have actually realised what they have been searching for. BB's efforts are at the end of the day for our benefit ::) Any chance of pics and porn Mr M?
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I fear that George may have inadvertently associated you with one or more of the messages that preceded yours in the thread -- easily done, given the insults that /have/ been thrown around on here today (and in the past).
My apologies - I don't know how I misread the insults flying from SS and SteveJet as coming from Ruby, but I'm still puzzled as to how anyone could think it unreasonable to try and clarify spice measures which could vary by as much as 300%. I'm not blaming BB1 either - almost everyone fails to confirm how their spoon measures should be interpreted.
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At a guess, i would say this gravy is hitting the mark for a few that have tried it because of the amount of oil. And we all know that the oil is the messenger and the spice is the message. Right? :P ;D
Half the fat, half the flavour and all that.
To date, the best tasting curries i've made were with the Taz base. Again, a base with double the amount of oil compared to most.
I'd like to see someone add 1ltr of oil to say, Chewys base? and see what they get. ;)
Frank. :)
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Back on track again guys nice to see that everyone is happy...loving the posts..Once again thanks guys
BB1.... AKA Mr Big
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While this is going on
I'm going to peel some onions
NO PROBS GEORGE LOL
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At a guess, i would say this gravy is hitting the mark for a few that have tried it because of the amount of oil. And we all know that the oil is the messenger and the spice is the message. Right? :P ;D
Half the fat, half the flavour and all that.
To date, the best tasting curries i've made were with the Taz base. Again, a base with double the amount of oil compared to most.
I'd like to see someone add 1ltr of oil to say, Chewys base? and see what they get. ;)
Frank. :)
I'm now entering my 4th decade of this curry cookery lark, and there is much mileage in what you say, DP.
And using plenty of oil needn't necessarily be as unhealthy as it sounds. For me, the ultimate spiced oil comes from that skimmed from the curry you've just cooked. (Beats the hell out of onion bhaji oil, IMO).
Okay, you can't recover all the oil from a curry, but I'd say you can reclaim a good two-thirds (maybe a little more). I like to store it in a jar in the fridge and open it from time to time in between cooking sessions. The smell is pure BIR...
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While this is going on
I'm going to peel some onions
NO PROBS GEORGE LOL
At a guess, i would say this gravy is hitting the mark for a few that have tried it because of the amount of oil. And we all know that the oil is the messenger and the spice is the message. Right? :P ;D
Half the fat, half the flavour and all that.
To date, the best tasting curries i've made were with the Taz base. Again, a base with double the amount of oil compared to most.
I'd like to see someone add 1ltr of oil to say, Chewys base? and see what they get. ;)
Frank. :)
I'm now entering my 4th decade of this curry cookery lark, and there is much mileage in what you say, DP.
And using plenty of oil needn't necessarily be as unhealthy as it sounds. For me, the ultimate spiced oil comes from that skimmed from the curry you've just cooked. (Beats the hell out of onion bhaji oil, IMO).
Okay, you can't recover all the oil from a curry, but I'd say you can reclaim a good two-thirds (maybe a little more). I like to store it in a jar in the fridge and open it from time to time in between cooking sessions. The smell is pure BIR...
Hi if you cook my Glasgow pre cooked chicken you will have all the seasoned oil you need.. It comes with loads and you addsome of it to your curry at any time plus all the flavours that are in the chicken aswell...drool
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Hi if you cook my Glasgow pre cooked chicken you will have all the seasoned oil you need.. It comes with loads and you addsome of it to your curry at any time plus all the flavours that are in the chicken aswell...drool
[/quote]
I fully intend to!
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Hi if you cook my Glasgow pre cooked chicken you will have all the seasoned oil you need.. It comes with loads and you addsome of it to your curry at any time plus all the flavours that are in the chicken aswell...drool
Is that what they do in the restaurant BB1, even with the veggie curries?
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Made the base and the marinated chicken
Then made a basic curry and yes it was good as jb said you would happily pay for this in a restaurant
Its hard to say why its good considering whats in the base
less is more sometimes apart from the oil may be ?
Just to make sure it was no fluke today I knocked up a Jalfrezi and a Korma and they made me smile
So thanks Mr Big ;)
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Made the base and the marinated chicken
Then made a basic curry and yes it was good as jb said you would happily pay for this in a restaurant
Its hard to say why its good considering whats in the base
less is more sometimes apart from the oil may be ?
Just to make sure it was no fluke today I knocked up a Jalfrezi and a Korma and they made me smile
So thanks Mr Big ;)
Definitely the amount of oil Michael.
I revisted the Taz base yesterday after a year out. So much flavour and i hadn't done anything different to usual.
Double the oil, double the flavour. ;)
It's probably what happened to BIR's in the 80's. They cut down the oil to be healthier and lost the taste.
Frank. :)
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Hi BB1 can I ask approximately how many portions you would expect to get from the base recipe please.
My apologies if this has been covered already but keeping track of all things Glasgow is becoming increasingly difficult!
Sorry JB , I should have asked on the base recipe topic.
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I revisted the Taz base yesterday after a year out. So much flavour and i hadn't done anything different to usual.
Double the oil, double the flavour. ;)
It's quite interesting to compare the ingredients for the Taz base and the Glasgow base - they are very similar. And the cooking method is the same too! I assume the Taz base and method must have originated in Scotland.
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SS, ive tried taz's base on a few occasion's, it is good, but comparing the two there's no comparison.
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I revisted the Taz base yesterday after a year out. So much flavour and i hadn't done anything different to usual.
Double the oil, double the flavour. ;)
It's quite interesting to compare the ingredients for the Taz base and the Glasgow base - they are very similar. And the cooking method is the same too! I assume the Taz base and method must have originated in Scotland.
I'm pretty sure that Taz is Pakistani, and certainly, there's a higher percentage of Pakistani owned/run establishments in Scotland, so the method could be something to do with that...
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I'm pretty sure that Taz is Pakistani, and certainly, there's a higher percentage of Pakistani owned/run establishments in Scotland, so the method could be something to do with that...
I must admit I was thinking a similar thing.
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Nothing makes me happier than walking into a takeaway and seeing large warming dishes in the cabinet with meat curries covered in a
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on the subject of chewytikkas base with more oil, prior to trying bigboabies base ,which I rate very highly, I was making my base as a hybrid of ashoka and chewys method. I used the 5kg bag of onions from lidl, I used 1.5 tblsp of cumin seeds, 2 tbspn garlic paste, 1tbspn methi,3 tbspn ginger paste and 1l of oil, spicing after blending was 2 tbspn tomato puree, 1 tblsp of abduls 8spice and half a block of coconut. Having tried boabies base I reckon my method was giving me an almost identical base. I think I prefer the texture of my chewy/ashoka seived base but that may be because my little cheapo stick blender was unable to get rid of all the bits of coriander husk. Having made both I prefer boabies base and will stick with it from now on but then I only live 10 miles or so from boabies takaway and his base gives me the taste of my local takeaway.
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on the subject of chewytikkas base with more oil, prior to trying bigboabies base ,which I rate very highly, I was making my base as a hybrid of ashoka and chewys method. I used the 5kg bag of onions from lidl, I used 1.5 tblsp of cumin seeds, 2 tbspn garlic paste, 1tbspn methi,3 tbspn ginger paste and 1l of oil, spicing after blending was 2 tbspn tomato puree, 1 tblsp of abduls 8spice and half a block of coconut. Having tried boabies base I reckon my method was giving me an almost identical base. I think I prefer the texture of my chewy/ashoka seived base but that may be because my little cheapo stick blender was unable to get rid of all the bits of coriander husk. Having made both I prefer boabies base and will stick with it from now on but then I only live 10 miles or so from boabies takaway and his base gives me the taste of my local takeaway.
Spicing looks a bit light for 5kg onions?
Maybe if you had added the other two of the trinity spices (cumin, coriander and turmeric) in volume along with the cumin, you might've found the taste to be as good or better than Boabys?
Cheers, Frank. :)
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Digging up this thread as it seems to be the most recent. I made a heap of Glasgow Base 2 and I find it's not really spicy enough to be a "stand alone" curry, but I've found an excellent use for it. Local butcher has lamb forequarter chops for AUD 10 a kilo at the moment (around GBP 6 ) so I bought two kilos and did a dead simple slow cook.
First I removed any fat edges and any obvious lumps of fat and hacked the chops into "curry pieces" using my Chinese cleaver.
Took a takeaway container about 450ml of Glasgow, thawed it and mixed it in big bowl with about half a cup of tomato puree (triple), two tablespoons of my roast Sri Lankan Curry powder, TBS of garlic ginger paste, TBS heaped of Kashmiri Chilli and some extra whole aromatic spices - 2 sticks crumbled Cinnamon, some cloves, a couple of Star Anise, 2 sprigs curry leaves.
Then stirred through a 75g sachet of coconut milk powder. I ended up with a semi runny paste.
I soused the curry pieces in it for an hour then layered them in my Antique 2.5L slow cooker, poured any excess paste on top, sealed it up and slow cooked for six hours. Magic flavour and aroma and the meat is perfect. Note no extra oil, water or onions added at all.
I scooped off most of the oil on the surface and it's gone into my "tempered oil" jar to use in Tarkas etc.
The Glasgow sauce really seems to be "Indian onions on tap". ;D
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I bet that tasted as good as it looks, beachbum. I just love slow-cooked dishes (especially lamb), as it really allows all the flavours to develop, and, as you say, it allows all the oil to be released.
I'm interested in your use of Sri Lankan roast curry powder, which is something I used to buy from Asian stores when it was called Ceylon curry powder. These days it's hard to get hold of in commercial form - even in Sri Lanka! My daughter has just returned from a holiday there, and couldn't find it anywhere. Whenever she asked for Sri Lankan or Ceylon or roast curry powder, the locals just shrugged their shoulders and said they didn't know what she was talking about. Most strange...
Anyway, these days I roast and grind my own, but I'd love to give your recipe a go if you don't mind. (Apologies if you've already posted it.)