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Messages - prawnsalad

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1
Curry Videos / Sweet Centre Video
« on: December 15, 2019, 08:21 PM »
Mirror article from National Curry Week with a short video by Bradfords Sweet Centre.

Nothing obviously new but I know some here like to disect whats on display in the background of a real TA kitchen.

https://www.mirror.co.uk/lifestyle/youve-been-cooking-curry-wrong-20871907

2
Lets Talk Curry / Post Brexit TA closures.
« on: December 27, 2018, 02:00 AM »
Firstly opening a thread in which people shout insults at each other is not my aim here. I understand all media is to some degree prejudice but as someone who found the decision to vote remain a very easy one I wanted to post this link for anyone who was not aware of the coming problem.

https://www.independent.co.uk/news/uk/home-news/uk-curry-industry-brexit-staff-shortages-bangladesh-catering-association-a8677911.html

Just to reiterate the damage is pretty much done so we should probably all make the effort to ask those questions we were getting around to at our local TA's as there will be without a doubt far less of them in the near future.





3
Lets Talk Curry / Re: what is bassar curry masalla ?
« on: March 18, 2018, 01:57 AM »
I love the flavour of Bassar masala!
It is a Pakistani curry powder and a Lot hotter than madras curry powder and probably more authentic than its British invented counterpart.  ;)
I'm still on the lookout for the Mild version to try in my mixed powder.  ;) (the original being too hot for a lot of people)

If anyone is living in the midlands, then you're a lucky person.
Looks like they deliver to a 30 odd mile radius around Worcester.
The prices in this place are great!
And a good range of products too.

It was the mild bassar powder which led me to them. The intention was to replace the madras powder with mild bassar in my mixed powder.

Unfortunately i'm just a bit too far for delivery.  :'(

http://www.asianstoreuk.co.uk/shop/home.php

This place is 1.3 miles from my house, just off the asian dominated area called Wylds Lane. Will take a look and report back when I get the time.

Having looked on google maps I've realised this is the same asian grocer thats been there for years providing Halal meat to the residents from a pretty serious back room sporting an industrial conveyor and saw. I bought some spices there about 5 years ago. Looks like they decided it was time to expand.

4
Lets Talk Curry / Re: what is bassar curry masalla ?
« on: March 18, 2018, 01:40 AM »
I love the flavour of Bassar masala!
It is a Pakistani curry powder and a Lot hotter than madras curry powder and probably more authentic than its British invented counterpart.  ;)
I'm still on the lookout for the Mild version to try in my mixed powder.  ;) (the original being too hot for a lot of people)

If anyone is living in the midlands, then you're a lucky person.
Looks like they deliver to a 30 odd mile radius around Worcester.
The prices in this place are great!
And a good range of products too.

It was the mild bassar powder which led me to them. The intention was to replace the madras powder with mild bassar in my mixed powder.

Unfortunately i'm just a bit too far for delivery.  :'(

http://www.asianstoreuk.co.uk/shop/home.php

This place is 1.3 miles from my house, just off the asian dominated area called Wylds Lane. Will take a look and report back when I get the time.

5
Sorry for the top post without judicious snipping, but I'm on iPhone and trying to edit quotes becomes a trial.

Thank you for your mention of tofu. I picked some up today for my wife, who doesn't like the thought of eating animals but who isn't keen on veggies either (don't get me started!). So maybe tofu will go well in curries, but do you fry it like paneer, or just chop it up and throw in raw?

What else is this stuff good for? Marinated on a tikka kebab?

It was shit expensive, so needs to find its way into a few meals to get value from it.


Its interesting how we are in the middle of a "Vegan" trend. I stopped eating meat in 96 aged 25 as a new Vegetarian when Veganism was unattainable for all but the uber-hardcore few. These days I find it annoying how vegetarians are referred to as vegans when if fact most are really "selective eaters." (definition is somewhat different.) In 99 I went back to fish but not red meat or poultry and thats how it is today as although I absolutely loved meat I could not live with myself knowing how much cattle suffer on the way to the supermarket.

What spurred me to write this post however was something I can wholeheartedly recommend..... TOFU!

Having used supermarket brands as well as the well known "Cauldron" label I wrote it off until I received an education in Hong Kong, You have to look beyond domestic produce for this and go commercial or specialist in my opinion and then learn how to give it texture.

I've given food to friends using tofu and they have asked what kind of meat it is.

So I congratulate you on your choice and the many health benefits it brings, but be aware it is a trade off as athough you start to taste salad and veg properly for the first time (assuming you always ate meat) and will want like 99% less salt in your diet there are many flavours you will never replicate.

Not trying to preach here just trying to help

Good luck!

The reason I came back to it followed a meal at a Hong Kong Monastery. I was just so impressed with how well they textured and heavily flavoured it, the veggie Monks of course were expert in cooking with Tofu yet it still inspired me to get some in and give it another go.. The real trick with this stuff is how well it absorbs flavour so the more you extract fluid from it before use, the more it will absorb (like a sponge,) texture can be like cubed chicken to rolled kebab depending if you're good with kitchen tools etc.

6
Its interesting how we are in the middle of a "Vegan" trend. I stopped eating meat in 96 aged 25 as a new Vegetarian when Veganism was unattainable for all but the uber-hardcore few. These days I find it annoying how vegetarians are referred to as vegans when if fact most are really "selective eaters." (definition is somewhat different.) In 99 I went back to fish but not red meat or poultry and thats how it is today as although I absolutely loved meat I could not live with myself knowing how much cattle suffer on the way to the supermarket.

What spurred me to write this post however was something I can wholeheartedly recommend..... TOFU!

Having used supermarket brands as well as the well known "Cauldron" label I wrote it off until I received an education in Hong Kong, You have to look beyond domestic produce for this and go commercial or specialist in my opinion and then learn how to give it texture.

I've given food to friends using tofu and they have asked what kind of meat it is.

So I congratulate you on your choice and the many health benefits it brings, but be aware it is a trade off as athough you start to taste salad and veg properly for the first time (assuming you always ate meat) and will want like 99% less salt in your diet there are many flavours you will never replicate.

Not trying to preach here just trying to help

Good luck!



7
Lets Talk Curry / Prawn Deveining
« on: July 30, 2017, 10:29 PM »
I remember reading about this process on here some time ago but the penny didnt drop until very recently and I figured it would be helpful to those new to BIR cooking to understand that just about every TA does this with their prawns.

For years I put the shapes in my king prawn curry down to commercially sourced prawns being of a somewhat different variety, typically frying my supermarket raw pre-shelled king prawns straight out of the bag.

However I now defrost then slice them down the back to remove the thin vein that forms the intestine of the shellfish.

This does two things:

1. Improves the flavour of the prawn (perhaps in other dishes but I really can't tell with curry)

2.Changes the texture of the prawn making it softer and more evenly cooked (a massive improvement in my opinion)

Such a small effort yet it adds a lot of authenticity to your BIR prawn dishes.



 







8
My curry making only happens very occasionally now, usually when it's been so long that I've forgotten just how unlike a TA it actually tastes and that always brings me back to the point 3 years ago when I sat looking freeze frame at H4ppychris's base video where he promises we will all get to 100% satisfaction thanks to the contents of a small plate hes sliding in at around 25m 10s

https://www.youtube.com/watch?v=A91qv2O5eQw

Although I continue to read new posts here there hasn't been anything as exciting since and so at the risk of getting people worked up over what happened back then I think enough time has passed to re-examine that saucer of "magic" as he describes it and wonder if it really was the method that hides so well in plain sight.

Personally from what I saw and read I think it was the real deal mainly due to his friendship with Sam which fits with a theory I posted a while ago in that the only way to achieve identical results is to have a Chef literally hold your spoon arm all the way through. Secondly his passion for BIR was obvious in terms of the large amount of personal time spent making videos in the TA.

This of course doesnt make me feel any better that the ebook never materialised and that this site could maybe now be alive with people shouting about how their own currys are surpassing the local TA on a regular basis.

Not that I am making accusations but I never properly understood why he left here anyway, be it arrogance, academic lazyiness with the book or just too much beer? all of which I think were suggested by others around then.

Remembering the aftermath, at least one person claimed to have been present in his kitchen when he was making that stuff and were bound to secrecy, but now the episode is pretty much ancient history I wonder if thats still the case? Does anyone have any partial information on it? Did anyone else know Sam or speak with him about it?

I can't help feeling it was an important missed opportunity and deserves revisiting in an intellectual fashion as opposed to Chris bashing, if only to debunk probably the boldest claim ever made here once and for all.



 


9
Lets Talk Curry / Curry House CoCo Tokyo
« on: May 09, 2016, 12:11 AM »
Having been back two weeks following a fortnights holiday in Tokyo I realised it was time to make a curry.
The purpose of cooking this one was to be sure I was right about the food I?d had at Curry House CoCo an eatery which has a similar conveyor belt operational style to many traditional Japanese caf?/bar restaurants, something I had not been looking for or had expected to find in Japan.

One thing I realised while there is I?m not big on Sushi or Sashimi probably due to my indifference when it comes to rice (which makes up 90% of each mouthful of raw fish,) so I took the opportunity to try two eat-in dishes (Cuttlefish and a Mixed Seafood Curry) from this company which according to its English version website:

https://www.ichibanya.co.jp/english/info/profile.html

has been around since 1978 and has curry houses in 10 other countries.
This is the direct link to its menu:

https://www.ichibanya.co.jp/english/info/pdf/multilingual_1603.pdf

For me both meals tasted almost the same as what I have been making for years now (ie. Fresh tasting curry completely lacking a real BIR flavour.)

Not that I was expecting BIR at all as the Japanese aren?t familiar with it but what I did find interesting that all dishes use the same final curry (pre-made offsite according to their website) regardless of what meat/fish is added although unlike their few competitors CoCo allow you to choose the heat level (1-10) of any dish, only serving you a 5-10 after you?ve managed an entire level 5 previously. I found level 3 to be similar to a typical Madras back here.

So if you find yourself in Japan its worth a look if only for the seafood angle.

Here is a link to a few photos for those interested as in my view anything curry is interesting (The file host is Russian but quick so click the button on the left then the link that appears ignoring/closing any adverts, its just a zip file with JPG images.

http://sendfile.su/1232210


10
Leaving aside the food for a moment, I think one of the keys to success is the relationship you strike up with the customer. If people feel welcomed and looked after they will come back. Some of the most successful restaurant chains in the world hardly provide the best food but all pay close attention to the customer experience

This is a very sad but extremely true fact!

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