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Messages - bamble1976

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Curry Base Chat / Re: Base Gravy,Oil v Without Oil.

« on: November 02, 2014, 08:58 PM »

Hi littlechillie

do you find you get a lot of water seeping out of the curry on to the plate? I Find it happens in a normal base if I do not cook the base until the oil rises to the top therefore I would expect it to be worse using a no oil base?

barry

Lets Talk Curry / Re: No more bitter onions for me

« on: October 31, 2014, 01:25 PM »

I do it regularly for my spiced onions but never for my base. I never get a bitterness coming through in the base that I can detect??

barry

Curry Videos / Re: THE 7K UPDATED VERSION OF THE GLASGOW BASE SAUCE

« on: October 17, 2014, 06:56 PM »

Cheers bb1!

regards

barry

Lets Talk Curry / Re: Friday Curry Club - Carolina Reaper night !!!!

« on: October 05, 2014, 08:34 PM »

Extremely jealous of those reapers!! been trying to get them online but to no avail!!

Where did they come from exactly??

I just got a batch of dorset naga's! would love to know how they compare. have u tasted the reapers before?

Regards

Barry

Pictures of Your Curries / Re: Today's dinner

« on: April 20, 2014, 09:26 PM »

Hi

The naan's look great. I have to say,I am jealous of the naan's as i am struggling to master the fillings and rolling out without the filling erupting

Barry

Starters and Side Dishes Chat / Re: Best potatoes for Bombay Aloo

« on: April 17, 2014, 06:15 PM »

Hi

You will find many a different answer for this. I personally use charlotte potatoes as the hold their shape when cooked. have tried with maris piper and similar varietes and they always seem to break up when cooking the final dish.

I think the secret is to not overcook at the pre cooking stage.

Regards

Barry

Curry Videos / Re: Tawa naan cooked on electric hob

« on: April 15, 2014, 10:07 AM »

Much more concise and to the point than happy chris's ramblings although the naan does look a bit stiff and i do like my naan with a bit more of a crispy bubble top (if that makes sense), which you get from the gas tawa method imho.

I do prefer the gas method over electric.

Barry

Pictures of Your Curries / Re: Chicken tikka dhansak courtesy of CBM

« on: November 08, 2013, 07:38 PM »

Hi All

I spent last week making CBM gravy and spice mix from ebook two. Also made various curries which I froze for future use including this curry. I defrosted and ate it tonight.

This recipe hits the spot with the right balance of hot, sweet and sour! I am also a fan of having the pineapple chunks in a dhansak. recommended

regards

barry

Lets Talk Curry / Re: Cost of chicken for your curries

« on: July 29, 2013, 06:56 PM »

I dont like the chicken from any of my local takeaways. also tried the plumped up stuff from asian supermarket and did not even like it in the tikka.

Buy chicken from local butcher but tend to stick to mutton for curries now.

Barry

Rice (Plain, Pilau, Special, etc) / Re: Rice how they make it in the Indian takeaway video.

« on: June 27, 2013, 12:11 PM »

I thought it was still not advisable to use water from the hot tap for cooking due to possible lead and other bacteria that can build up in boilers??

Barry

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