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Messages - walleye

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1
Highly Recommended British Indian Restaurants / Re: Bukhara -Samlesbury, Preston
« on: March 05, 2015, 01:05 AM »
I have been past it a couple of times en-route to meet a couple of lady friends who live in the area but never dined there ended up going to the Blue Elephant near Croston next time I am on a visit I will give it a try

2
Trainee Chefs / Beginners Questions / What is the 8 Spice Mix
« on: August 13, 2013, 11:44 PM »
I have seen several postings mentioning a 8 spice mix just wondering what it is ?

3
Trainee Chefs / Beginners Questions / Re: They have accepted
« on: August 12, 2013, 08:26 PM »
Can I teach you how to paint  my ceilings and walls matcurry but you must first mow my lawn and clean the windows .  Good luck on your cookery course I hope you enjoy it

4
Trainee Chefs / Beginners Questions / Re: Indian/asian bay leaves
« on: August 12, 2013, 08:18 PM »
Thanks for the leaves goncalo . The wife thought it was a stash of wacky baccy

5
Trainee Chefs / Beginners Questions / Re: Indian/asian bay leaves
« on: August 06, 2013, 10:13 PM »
Quote from: goncalo on August 06, 2013, 10:02 AM
Quote from: walleye on August 06, 2013, 04:11 AM
I been searching online but no luck Spices of India have sold out I wanted to restock my other spices and I always use SOI theres one or two other places but silly postage

Oh, (moderated)! I completely forgot to send them to you. I'm very sorry! I will dispatch them tomorrow, I've just setup a reminder for when at home to put it in the bag.  :)

I forgot myself thanks again

6
Lets Talk Curry / I found a little gem
« on: August 06, 2013, 04:35 AM »
I found a little gem of a book at my local supermarket for only ?3 Indian made simple from Love Food I have made four of the recipes all delicious probably more veering to traditional rather than BIR styles most of the dishes start with frying  chopped onions so what I am thinking to save time is making a batch of base just using onions oil and water would this work when making the recipes and letting the water evaporate off   before adding the spices GG paste etc ?

7
Trainee Chefs / Beginners Questions / Re: Indian/asian bay leaves
« on: August 06, 2013, 04:11 AM »
I been searching online but no luck Spices of India have sold out I wanted to restock my other spices and I always use SOI theres one or two other places but silly postage

8
Curry Videos / Re: How to Make a Staff Curry
« on: July 23, 2013, 06:17 AM »
I have no Indian bay leaves any alternatives I could use?

9
Trainee Chefs / Beginners Questions / Indian/asian bay leaves
« on: July 05, 2013, 01:09 AM »
I have just watch the vid on making a staff curry the recipe starts with Indian bay leaves just wondering if anything could be used as a alternative ?

10
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CA's Curry Base (aka "gravy"/"sauce")
« on: March 10, 2013, 12:18 AM »
Made my second batch the other day I just cut the garlic down a little the trouble is every time I walk pass the pot I have a couple of spoonfuls so wont be much left for tomorrows Sunday lunch

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