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Messages - livo

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1
Lets Talk Curry / Re: Japanese BIR?
« on: March 16, 2024, 09:26 PM »
Golden Curry is my go to when I cook Curried Prawns and Rice.  I love it. It is the nearest I can get to my favoured dish from the 1970s at our local Chinese Restaurant.  I have also, quite successfully, made and used the copycat roux and curry powder.

2
Talk About Anything Other Than Curry / Re: blade mace
« on: March 14, 2024, 10:40 PM »
I view the existence of such wealth as an obscenity.

3
Lets Talk Curry / Re: BIR supplies
« on: March 14, 2024, 09:59 PM »
It was only half quantity, but still a waste as it was inedible.  I like salt but this was awful.

4
Lets Talk Curry / Re: BIR supplies
« on: March 07, 2024, 08:41 PM »
I like the Laziza products usually, but just the other day I decided to use a packet mix from my pantry. It was terrible. Quorma.  After following the instruction on the box the dish was awful to the point of going in the bin. A quick look at the ingredients list told the story. Number 1 Salt, number 2 chilli.  Nothing else had any input.  It was salt chicken with way too much chilli. Terrible stuff and I had bought 2 boxes, so 4 packets.

5
Lets Talk Curry / Re: Lamb Biryani
« on: February 29, 2024, 07:41 PM »
Looks the goods.  I may need to do this with chicken though as I've just set my next curry to be T63's korma with lamb. Not to worry though. I have quite a bit of lamb at the moment so I can do it again.

6
Traditional Indian Recipes / Re: North Indian mutton/lamb/goat korma
« on: February 29, 2024, 07:36 PM »
This recipe appears to have the potential of a nice dish T63, and based upon your recommendations, it has just made my next curry position.  I've made loads of various korma dishes and this one appears to tick the box.  I have quite a bit of lamb rump in the freezer so, I now know where some is going.

7
Lets Talk Curry / Re: Cheat's bhuna
« on: January 14, 2024, 09:03 PM »
I've always preferred "dryer" curry's, or moreso ones with higher meat to gravy ratio.  I do prefer thicker sauce. Nothing irks me more in a restaurant/ TA then receiving a huge portion of runny, thin sauce and hardly any chicken or lamb.  I have cooked actual dry curry dishes before and enjoyed them.  There seems to be a bit of doubt about the modern version of the bhuna dish.  I don't really have an historical benchmark, so it's difficult for me to compare.

8
Good luck Syed.  I won't be travelling to your restaurant any time soon from the other end of the planet, but I wish you well and hope you succeed.  I still regularly cook your Chicken Tikka and a few other dishes when the curry mood takes me.  You shook things up here for a little while with your roasted Mix Powder.

9
Is this you Bob?  Aphrodisiac Balti.  Might have to bash one of these out.

https://youtu.be/6tpF2aDv9Uc?si=2yy9ylBFip7qyO0c

He also does Shababs Baltis.  Not many views and I'd never seen this channel before.

10
Balti King visited this forum and made videos for Balti Gravy and Balti dish based 100% on MDB's Al Frash clone recipe.  Unless he is MDB, it is pure plagiarism.  The ingredient list and instructions are a direct clip and paste from the OP of this thread. Only bit missing is MDB's note about using 1" pieces of cassia.

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