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Messages - Unclefrank
I have a very good charcoal filter in my cooker hood but you can still smell those golden, crispy balls of delight, when i have the window open, the next door neighbours both sides and opposite all say the same thing, "smells lovely, starving now". The other half always has a big smile on her face when she pulls up on the drive, she knows she has a curry for tea.
If i am cooking for a few people, 6-8, i just add the chicken raw to each dish but if i am cooking for over 10 then i pre-cook just for ease of cooking and less time in between cooking each dish, when i am cooking for customers i try to get all orders in then i can decide if it warrants pre-cooking.. I do a Work Menu which is half the normal curry amount and 1/2 serving of rice, served in a two compartment container, if i have a few orders of those then i just add raw, so 10 orders i only need to cook 5 full curries.
« on: September 10, 2019, 09:41 PM »
mickyp there was a ring of chicken 65 around the edge.
« on: September 10, 2019, 11:35 AM »
« on: September 07, 2019, 11:10 PM »
« on: September 07, 2019, 10:48 PM »
Looked absolutely delicious pete just dug my copy of that book out and will be making Bindi Bhajee next week, cheers.
Trying to make this dish for a while now, BIR version, a version using the Taz base and getting very close to what i had from a local restaurant but still needs a little tweaking.
Chicken Chettinad from Fiery Holes, Bilston
This has a hint of tomato coming through with curry leaves, asked what was in it, server said garam masala, i couldn't taste any, i have the flavour but i just can't get that hint of tomato to come through. I have tried fresh, finely chopped and melted into the sauce, tinned, blended and straight out of the tin chopped tomatoes, passata, all toms tried adding at the start of cooking, in middle of cooking and also right at the end of cooking but i just can't get that hint to come through.
Thanks for the kind words, when i make curries for my customers i get peppers 4 for 1 GBP so i never use all of them, instead of them going to waste, i just roasted them and frozen just for convenience sake and it turned out really well.