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Messages - Ian J

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1
I'm not sure whether either of Ian J's or Sverige's posts are serious or a wind-up.

It is, of course, exactly the same forum - just with a different domain name.

Certainly not a wind up, the old forum used different software, had a different URL and a a different name so why would I link the 2 after 7 years away?

OK, so if it wasn't a wind-up then the next question must be to ask how smart you think you are. Have you ever taken an IQ test, for example? They pose questions related to associations and patterns, similar to a comparison of the site as it was a few years ago, and now. I'm surprised you didn't realise.

Thanks for the nice welcome George.

Maybe now I remember why I didn't visit for 7 years.

2
I'm not sure whether either of Ian J's or Sverige's posts are serious or a wind-up.

It is, of course, exactly the same forum - just with a different domain name.

Certainly not a wind up, the old forum used different software, had a different URL and a a different name so why would I link the 2 after 7 years away?

3
Just Joined? Introduce Yourself / Hello from The East Midlands
« on: July 04, 2016, 05:45 PM »
Many years ago I used to frequent a curry forum cr0.co.uk, I had a look round but it had disappeared so browsed this forum

Have been lurking for a few days and tried out blade1212's Chicken Tikka - better than the BIRs recipe, we were so impressed I had to join and say thank you for the recipe.

For some reason tried my old login for cr0.co.uk, lo and behold my login worked  :)

I even had an unread message from the admin at cr0.co.uk dated 26.10.2009

Now to try and find a recipe for chicken shashlik we get from our local takeaway, it?s unusual as it comes in a deep red sauce which has gritty bits in it, next time we order I shall post a photograph.

Ian

4
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
« on: July 04, 2016, 02:22 PM »
I've not posted much recently, but I've been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.

This recipe is actually better than anything I've eaten in a BIR.. honestly.

Tried this today after letting the chicken marinade overnight.

It was delicious, definitely going in our rotation of recipes to make again.

5
British Indian Restaurant Recipe Requests / Re: Chilli Sauce?
« on: December 12, 2005, 12:18 PM »
I was in my favourite kebab outlet and saw them filling up the squeeze bottle from a large plastic container, I tried to snap the front but the picture didn't come out legible.

All I can say is that the label was oval, then next time I'm in I'll try again.

6
If by the curry sauce you mean the dark yellow/green variety there is one available at Farm Foods which tastes exactly the same as the one from most Chinese takeaways.

It?s in a box and is a powder that you simply add to water and heat.

The variety used in English chip shops I have found is available at most scoop shops.

I've tried the Bisto variety too and agree it tastes nothing like chip shop curry.

7
I did reduce it quite a bit as I heated it for much longer (3 hours on and off) to skim off all the oil, it had the same thick consistency as the 1st batch of base but nowhere near the flavour.
I can only presume that the flavours were diluted by the oil and by skimming it off I was also taking out the flavour.

I read your other post about using a little of the base in a frying pan to season oil and think that?s the way to go.

8
Lets Talk Curry / Re: Re-Claimed Oil, is it worth it?
« on: December 04, 2005, 01:35 AM »
I think you may have something here Ray.

I've just made a 2nd batch of the Balti Kitcken Base and used reclaimed oil; I think that even though a lot is skimmed off the flavour goes with the oil.

And what is left dilutes the flavour of the spices.

My findings are here:

http://www.curry-recipes.co.uk/curry/index.php?topic=635.msg5957#msg5957

9
We?ve just finished our 1st round of curries from the 2nd batch of this recipe.

The 1st base was very nice and the closest I've come to a restaurant dish.

This time around it was a total disappointment.
The only things I changed were:

I used the skimmed oil from the 1st base, I made it up to 500ml with fresh oil.
I didn?t peel the ginger
Using heaped measures where applicable (gained from multiple viewings of the DVD)

The base had absolutely no depth of flavour, whereas the 1st could have easily been eaten as a mild curry with very little added to it.

I?m going to try and reduce the base down to try and regain some flavour.

I?m wondering if I diluted the flavours by adding too much oil.  I skimmed back nearly all of it this time by longer slower cooking and shaking the pot (worked a treat)

Next time I?m going to add only 100ml of the skimmed oil and see if that?s better.

10
Just made up my 2nd batch of this base, used the left over skimmed oil from the 1st batch.

The boiled onions with the skimmed gravy came out yellow when blended & looked just like a korma.  The onions had a really sweet smell about them while boiling, which made a nice change.

Have just started the slow heating process to skim off the oil and the redness is coming back now.

I will be making the usual Chicken Tikka Balti & Chicken Tikka Masala tomorrow.

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