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Lets Talk Curry / Re: Chef Din: 1970's BIR

« on: February 14, 2022, 10:05 AM »

Quote from: George on February 01, 2022, 12:14 PM

Misty Ricardo should receive zero credit. The onion paste idea was around for at least 10 years before he appeared, to make money from other peoples' recipes.

Agree 100%

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Lets Talk Curry / Re: Chef Din: 1970's BIR

« on: February 14, 2022, 10:02 AM »

Livo,

I firmly believe that one of the reasons why self cooked curry's don't taste 100% great just after cooking at home is down to our nasal passage being absolutely overwhelmed by all the spices during cooking. Standard kitchen extractors are nothing like a commercial system to suck up the smells from the cookers. I have often found cooking currys outside in the fresh air where I'm not breathing in all the aromas that my curry tastes good straight out of the pan. I also believe that it might also add a little to the reason that the curry may taste better the day after because the nose has had so much time to reset.

Our sense of aroma has so much to do with how we taste things.

I'm betting that some spice fumes from cooking are doing what my mum used to do...pinching my nose shut so I couldn't taste that darn tablespoon of cod liver oil every morning before school!

Ok that stopped when I turned 12. I'm now nearly 42, perhaps I should start taking that stuff again?
Does anyone still do that?

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Tandoori and Tikka / Re: Lee

« on: September 19, 2012, 12:14 PM »

thank you very much for trying this and the pictures.

I'm interested in trying more recipes of tikka and Ifindforu's.

Which tikka recipe at the moment is your top one?

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Tandoori and Tikka / Re: Lee

« on: September 17, 2012, 01:01 AM »

Nice one chaps, looking forward to your taste comments., JereyM; I surprised that it was not easy to cover your chicken, did you go ahead with the lemon juice and salt?

976bar, I wounder what it will be like without the mint? Perhaps I should try it too.

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Tandoori and Tikka / Lee

« on: September 12, 2012, 10:35 PM »

Hi guy's,

please give this a try, I'm a tikka and tandoori lover, it seems to work for me and I hope it works for you too.

if you can follow as it is in the recipe on your first go and then if you feel it can be adjusted better let me know to try it.

Recipe is for around 4-5 breasts of chicken

2 tsp. Mustard oil
15g Patak

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Lets Talk Curry / Re: What do we know about oil in BIR's

« on: September 12, 2012, 11:27 AM »

JerryM,

talking about coconut reminds me that I should have you try my recipe for chicken tikka/shashlik marrinade.

I'll post it tonight in the tikka section. I know you like your tikka and it has coconut in it!, so I want you to try mate and see where you rate it.

Lee

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Lets Talk Curry / Re: Cooking Lessons with Az

« on: January 11, 2012, 03:47 PM »

haha, also from Scotland (Borders). 800 mile round trip is not fun to drive, I have done it enough times shooting at Bisley.

what a shame, a good price and I would have definitely attended.

hmmmm burns night, can't wait, a large plate of haggis, yes please and a good slosh of single malt to wash her down.

Lee

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Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: BIR Style King Prawns How to get them curly

« on: October 31, 2011, 01:03 PM »

yes, the best way is I cut from the outside of the prawn and almost right through, say 3/4 through the body of the prawn then slice this slit down the length until half way to the tail, leave the end tail/shell on aswell.

In some indian resturants I have seen them cut all the way through but only 1/4 way down the body, it's funny like that and reminds me of scorpians!!!,,but tasty ones!!

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