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Messages - gary

Pages: [1] 2 3 ... 12
1
Pictures of Your Curries / Re: Curry Colour
« on: October 18, 2013, 02:58 PM »
Looks great to me :)

One of my favourite traditional currys is Sarson ka Saag, - Mustard leaves and Spinach curry, which looks like goose plop, but tastes great!

Gary

2
Lets Talk Curry / Re: Chef Sam's Live Interview
« on: October 03, 2013, 09:04 PM »
Interesting that Sam mentions places in Nelson Lancs.

Nelson is a place where ideas and modern notions arrive late. No offence meant, but I know - places like Lancashire Tandoori on Scotland Rd. and The Sub Continent on Leeds Rd is where I cut my teeth on curry - quite a while a go :)

Proper Old school stuff

So I reckon Sam has some heritage to go on

Gary


3
Lets Talk Curry / Re: I've Been Shopping
« on: October 03, 2013, 05:27 PM »
Quote from: DalPuri on September 27, 2013, 05:14 PM
unfortunately, couldn't find any shatkora anywhere in Blackburn.  ::)

NH Foods LTD on Brown Street, Accrington do bags of frozen shatkora.

Well worth a trip there :)

Gary

4
Pictures of Your Curries / Re: Tonight's meal - Chicken Baguni
« on: March 21, 2013, 08:00 PM »
I think it looks great :)

Pat Chapman had a recipe in Favourite Restaurant Curries for his version of Achar Gosht; it used brinjal pickle, he claimed it was a Nepalese version of the dish.

It was really just a basic lamb curry with about a tablespoon of brinjal pickle added per individual portion.

I recall it being quite nice, though a bit heavy and sweet/sticky.

N.B. As far as I know, most restaurants/takeaways just use a spoon of the sauce oil from a tub of mixed pickle for Achar Gosht while home cooks use dried pickling masala - but not brinjal pickle.

Gary

5
Curry Videos / Ajoy Joshi vid
« on: October 03, 2012, 04:20 PM »
food safari Indian part 1

Gary

6
Lets Talk Curry / Re: Any new results to share?
« on: March 10, 2012, 11:53 PM »
Quote from: ELW on March 09, 2012, 11:10 PM
I can't get the flambe on my cooker, but full blast gets me results of a sort
I don't think the flambe has any real importance, it only happens when I chuck in the G&G - must be the water and the oil.

Looks good though :)

Old story really: I've had many good dishes from open kitchens where there's been no flames at all.

Heat is key though, in those first moments of assembling the dish

Gary

7
Lets Talk Curry / Re: Any new results to share?
« on: March 09, 2012, 10:25 PM »
Result again:

Dopiaza for Mrs:

Small Alu pan, gas on full, one and a bit chefs' spoons of oil in, let it heat - 30 secs at least on my hob, then in with G&G paste, quick shake and scrape - pan sets alight with flame a yard high :) Quickly off heat while pan still flaming! mix powder in, chilli powder in, back on heat; scrape and shake; things starting to brown/borderline burn - then in with dilute Tom puree, shake and scrape, in with methi leaves, then in with raw finely chopped onion, shake and scrape, in with a ladle of base gravy (Chewytikka's but with a small potato added). On with splatter guard and let cook on high for a minute, then in with pre-cooked chicken, quick stir, more gravy then in with a bit of pre-cooked peppers, then in with a good amount of pre-fried/caramelized onion, cut into rings.

Splatter guard back on, then cook on for 7-8 mins on med high, stirring occasionally.

Garnish then serve :)

I feel I'm really getting into the swing of this now; Like I know the pan is gonna flame, I know just when borderline burnt is gonna actually become burnt, and also just how far 'burnt' I can get away with

Resultant curries are becoming very consistent.

Savoury with a sweetness that isn't sugary at all, and a deep spicyness with out any powdery texture.

It's depth of flavour belying its short time in the fry pan.

Proper BIR really.

If you don't get these brief moments in the fry pan right I think all the rest of the stuff is wasted,

Gary :)

8
Lets Talk Curry / Re: Inferior 'gravy' based curries...
« on: March 08, 2012, 07:38 PM »
Quote from: chilli chopper on March 08, 2012, 02:02 PM
the whole concept of the curry gravy was developed purely to be able to dish out curries one after the other at a rapid rate as opposed to for taste reasons.

I'm not sure we need to look at curry gravies as a matter of pure expediency as opposed to 'taste'.

Gary

9
Cooking Equipment / Re: What spoon
« on: March 08, 2012, 06:32 PM »
Quote from: DalPuri on December 14, 2011, 01:55 PM
the chefs spoons are used because they fit the curvature of an ally omlette pan making it easy to scrape down the sides.

I'm sure I've seen some chefs using bent chefs' spoons, like they've bent the spoon bit in from the handle, maybe to make the scraping action even easier...

Gary

10
Cooking Equipment / Re: What spoon
« on: March 08, 2012, 06:29 PM »
Quote from: colin grigson on March 08, 2012, 02:56 PM
I imagine myself in one of those youtube vids of great chefs preparing mouth watering curries ...

... not just me then? :)

Gary

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