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Messages - jalfreziT

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1
Lets Talk Curry / Re: The BIR secret....
« on: November 22, 2019, 05:41 PM »
/Pulls up a chair and sits on the edge of it.

I'm also ready and waiting to hear what unpublished secrets CT will share.

I've always (privately) thought it delusional to think that there is some "missing secret". Willing to be proved wrong though  :)


who would have thought my silly, tongue in cheek post would produce such a fascinating conversation!

Having spent a lot of time hanging around the restaurant business, the truth is there is *no* secret technique or spice mix.

Oh my.  :smile: The casual newcomer will be confused. Three have stepped up with their opinion that there is no secret to BIR. One has stated that “ There are loads of secrets in BIR cooking not published anywhere, quite delusional for members to think otherwise. “

If that’s drunken guff, then I don’t think anyone here will bat an eyelid. But if there’s some truth behind it, the question is why hasn’t the poster made a post detailing all those secrets?

At least then we can try to see if our excellent curries, which many have judged to be better than restaurants, can be further improved...

2
Lets Talk Curry / Re: The BIR secret....
« on: November 22, 2019, 05:45 AM »
/Pulls up a chair and sits on the edge of it.

I'm also ready and waiting to hear what unpublished secrets CT will share.

I've always (privately) thought it delusional to think that there is some "missing secret". Willing to be proved wrong though  :)

3
Lets Talk Curry / Re: The BIR secret....
« on: November 20, 2019, 05:12 AM »
I do not deny for one second that with this county's present hostile immigration policies, it is getting ever harder to find good BIR chefs and standards are falling nationwide.

It's a tricky one Phil.

When you're a member of the EU, the immigration policy pushes you towards recruiting from within the EU (and is supported as that with free movement of labour, no need for work permits, etc.).

If you're not in the EU, it means you (Britain) can decide it's own immigration policy, and take whoever you want, EU or non-EU.

But....if you're not in the EU, you (Britain) don't get such easy access to the large pool of cheap labour, on which many UK businesses have built themselves.

There are no easy answers.

4
Lets Talk Curry / Re: The BIR secret....
« on: November 19, 2019, 06:02 PM »
Agree with Phil.

It’s simply impossible to believe that all the chefs who have ever worked in one of the 8000 Indian restaurants in the UK, over the last few decades, have managed to keep “the secret of the spice mix”.


5
Lets Talk Curry / Re: The BIR secret....
« on: November 17, 2019, 04:26 PM »
Joo, I think you’re right, I did take it further than your description.
My failure was elsewhere, in the sauce consistency. Need to think more about exactly why...

6
Lets Talk Curry / Re: The BIR secret....
« on: November 17, 2019, 03:10 PM »
We just finished the reheated Chicken Jalfrezi (Richard Holme/MrCk) recipe that I made this morning. I paid special attention to scorching the onion and pepper. Edges were black on onion and blistered on the pepper.

It was good but not the best we have had. For some reason the sauce was thinner than usual and the flavour not quite there. And there sits the problem. There are so many variables when cooking BIR. The fault is of course mine.

7
Lets Talk Curry / Re: The BIR secret....
« on: November 17, 2019, 02:13 PM »
JalfreziT - glad you liked it! I do like Steve's recipes as well.

I was also very interested when reading your Jalfrezi recipe. The part about charring the green peppers being key. I sometimes pre-scorch the onions and peppers, sometimes not. My Jalfrezi dishes are usually pretty good, but sometimes “better”.... I often put it down to “atmosphere” or “ hunger level” but now I am wondering if this is the missing detail....

8
Lets Talk Curry / Re: The BIR secret....
« on: November 17, 2019, 04:30 AM »
Tried Romain’s Saag Paneer yesterday (from Glebe kitchen). Was surprised there was no cream in the recipe, however the result was superb. Slightly hotter and more spicy than my usual ( steveparadox’ s version from the “other” site).

9
Lets Talk Curry / Re: Supermarket curries v. BIRs
« on: November 15, 2019, 03:23 AM »
Not sure how that alleviates MickyP’s frustration with un-sauced chicken in his ping dinner  :smile:

10
Product Reviews / Re: Supermarket curries — then and now.
« on: November 14, 2019, 08:53 AM »
Not wanting to be left out, I asked Mrs JalfreziT to get me a supermarket curry.
I've just finished what was described as, "Kashmiri Style Chicken Rogan Josh". I am still enjoying some post-consumption burping :)

It was on special offer for 2,89€ (normally 3,15€). To save you doing the maths, I can tell you that this was a MASSIVE 26 euro cents saving. Should have bought two!

350g total weight.
150g cooked rice
150g sauce mixture
50g chicken

It was perfectly edible, maybe even "nice" tasting. Not quite the same as a home-cooked curry, but not a million miles away.

I did take a picture, but posting it seems to require farting around with 3rd party image hosting, so I have to leave it to your imagination.

PS  MickyP, the sauce/chicken mixture was deposited in the corner of the tray. It actually worked well because I could open the opposite corner of the top seal film to provide ventilation during microwaving, without risking any sauce spattering out  :)


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