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Messages - chriswg

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1
Curry Recipe Group Tests / Re: Group testing.
« on: January 12, 2018, 05:14 PM »
Nice to see another fifth of 'The Fleet 5' back on the go, chriswg! :)

Maybe we should have a reunion :) :)

2
Curry Recipe Group Tests / Re: Group testing.
« on: January 12, 2018, 09:31 AM »
Don't tell me this means I might have to dust  off the old curry cooking pans from the back of the cupboard???

BTW - cleaned up the thread a little, let's keep it all friendly please!

3
Lets Talk Curry / Re: What metal pan do you cook with ?
« on: October 16, 2014, 12:39 PM »
BIR's generally use small cheap aluminium pans because they conduct the heat very quickly. The bigger the pan they worse the end result will taste. If you go out for a curry and 4 people order a CTM I guarantee they will all complain it doesn't taste as good as normal. The reason is because the chef is using his big pan and making all 4 potions in one.

I also have a small cast iron pan that is used solely for flambeeing the garlic tarka that I like to put in at the end of certain dishes.

4
Hey guys, nice to see this thread still going strong! I wish I could edit the OP as the Lemon Dressing shouldn't be in there (it causes the batter to break up) and I wouldn't add any salt if marinading the onions overnight. In fact I'd probably just add the aniseeds for overnight so the onions take on the flavour and soften a little but not too much. My guess from the last set of pics was that all the dry ingredients went in all night meaning a lot of water came out of the onions and made them very soft. This might explain why the batter looked cakey and a bit too dense.

Making flat ones seems like it should be easier but I find them harder. I think the trick is to cook them round for 10 - 12 minutes at 130 - 140 then squash them flat inside a metal chefs ring. This means they will spread out and flatten but shouldn't break apart. I used to prefer them flat but I probably prefer round ones now if they are cooked through.

5
Grow Your Own Spices and Herbs / Re: Chilli growing time!
« on: February 13, 2013, 03:37 PM »
Hey guys, great to see this thread still going strong! I should get this years seeds delivered today so will get them in the propagator soon.

I've opted for a basic cayenne chilli at about 50k SHU, it should go in most things and can be harvested red or green. Then I went for a Ring of Fire cayenne type chilli which is about 90k SHU and should be a good curry chilli when picked green.

Then to be a bit silly and keep the local Indians at the takeaway happy I'm going to try growing some Morouga Reds which I think are the current world record holders at 2,000,000 SHU. I grew some 1,500,000 Trinidad scorpions last season and they were uneatable even though when grown in non-ideal conditions the actual heat was probably half that. One lick of the inside and you'd think you had licked a halogen hob on full.

I also have some birds eye chillies from Sainsbury's. I might try drying out some of those seeds and growing them.

6
Grow Your Own Spices and Herbs / Re: Chilli growing time!
« on: September 17, 2012, 01:20 PM »
I think next year I'm going to exclusively grow Birds Eye chillies. They are a nice heat and versatile. Az uses them in his takeaway for green chillies, or you can ripen them for chilli con carne e.t.c.

I just took another 10 or 12 ripe Trinidad Scorpions to Az, along with around 100+ curry chillies. I have another big bag of them in the freezer for personal consumption. The Scorpions are fun to try a sliver of but are pretty useless for cooking with. We might try making a chicken scorpion curry at the takeaway tomorrow to see how it tastes.

7
Hmmm a tava would be a cheap way to test the theory since I already have one. I'm not sure if you would get the nice crispy base without the ceramic surface but I'll give it a go and see what happens.

8
If it does crack it's covered by a 3 year warranty so what's the risk?

9
Most will crack but not these bad boys. They are designed to be used with the Big Green Egg BBQ's directly on the flames. There are a few videos of people cooking pizza on them on the BBQ.

http://www.biggreenegg.com/eggcessories/plate-setters-baking-stones/baking-stone-medium/

?40 for the medium is pretty steep though but probably worth it if it works.

10
Grow Your Own Spices and Herbs / Re: Chilli growing time!
« on: August 08, 2012, 09:04 AM »
Thanks, it's a shame we aren't getting any sun as they aren't really ripening.

I also have about 6 "Curry Chilli" plants and at first I thought they were terrible as they didn't have any heat at all. I left some for an extra couple of weeks then tried them again and wow - what a difference. They are like perfect green chillies. A good heat (something like a birds eye) but still green, not too pungent and a good size. I think I'll be growing them every year from now on.

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