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Messages - madstwatter

Pages: [1] 2 3 ... 6
1
Cooking Methods / Re: BIR cooking method
« on: September 11, 2014, 09:46 PM »
I think you are right as my curries seem to be ruined by an over powering flavour coming from the veg and onions rather than the lack of a particular ingredient. What am I not doing right? I have cooked the veg and onions for various different lengths and have used pressure cookers etc but the taste doesn't seem to change.

2
Curry Base Chat / Re: Looking for something I read on a Base Gravy
« on: September 11, 2014, 07:52 PM »
ELW, you have just described exactly what is wrong with my curries. What did you do to fix the problem? Do you have a base recipe?

3
Lets Talk Curry / Re: E-Books revolution Bir
« on: July 13, 2014, 02:06 PM »
What is the secret then Madrasandy?

4
Lets Talk Curry / Re: unlocking the taste to indian takeaway, ebook out soon.
« on: August 22, 2013, 09:28 PM »
Quote from: gazman1976 on August 22, 2013, 03:45 PM
Yes George that is a great suggestion, I suspect we wont be seeing anything like that though

What's your problem? If you think Chris is talking a load of rubbish and won't produce the ebook then that is your opinion, but stop winding the bloke up with comments designed to get a reaction out of him. It is becoming very childish.

5
Lets Talk Curry / Re: Buying Lamb for BIR curries
« on: July 23, 2013, 05:06 PM »
Good question. I cooked my first lamb dish (lamb dhansak) at the weekend and I loved it. The lamb though was very expensive and in tiny pieces. Was wondering uf Costco do diced lamb?

6
Lets Talk Curry / Re: Gurkha/Nepalese masterclass, Basingstoke area : any interest ?
« on: March 19, 2013, 12:33 PM »
Hi Phil,

I live in Basingstoke, I would definately be up for this.

Nick

7
Lets Talk Curry / Re: 5 hours cooking lessons FREE, The taste of Indian TakeAway - Unlocked
« on: March 18, 2013, 08:22 PM »
Thanks for the update Ken. Really looking forward to Chris's ebook.

8
Lets Talk Curry / Re: 5 hours cooking lessons FREE, The taste of Indian TakeAway - Unlocked
« on: March 18, 2013, 07:35 PM »
How was the lesson Ken?

9
Lets Talk Curry / Re: Viceroy Brasserie Abbots Langley: Chef Imram
« on: November 25, 2012, 08:46 AM »
Base gravy now added.

https://www.youtube.com/watch?feature=player_detailpage&v=IeUAU9bD04w

10
British Indian Restaurant Recipe Requests / Re: Chicken Chilli Masala
« on: September 13, 2012, 08:29 PM »
I use the one from Mick's book. Still uses Pataks pastes but is very simple to make.

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