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Messages - vindapoo

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11
Talk About Anything Other Than Curry / Mole Sauce
« on: August 03, 2013, 07:21 PM »
No not the critters who dig up the lawn, a very popular spicy mexican dish.

I'ts quite a lot of ingrediants but let me say its AWESOME!

If you like curry with a a bit of heat you will like this.

https://www.youtube.com/watch?v=CcBhQWNtgyg


12
Pictures of Your Curries / Re: Garlic chicken special
« on: August 01, 2013, 06:32 PM »
looks wicked.

13
Lets Talk Curry / Re: Buying Lamb for BIR curries
« on: July 28, 2013, 03:31 PM »
your local butcher can get mutton no problem just may have to order it as they dont keep it on stock.

LOADS cheaper than lamb and arguably a better taste.

14
Lets Talk Curry / Re: Cost of chicken for your curries
« on: July 28, 2013, 03:29 PM »
i buy wholesale from the same place the butchers buy from, and last case was just over

15
Lets Talk Curry / Re: curry for two
« on: July 27, 2013, 11:30 AM »
Invest in a spatter guard.

http://www.amazon.co.uk/Cook-and-Eat-Splatter-guard/dp/B0024RR9FG

16
Trainee Chefs / Beginners Questions / Re: Water leaking from curry?
« on: July 07, 2013, 02:51 PM »
your base is too thin. Either make another batch and dont water it down so much or reduce what you have by a third.

17
British Indian Restaurant Recipes - Main Dishes / Re: Rgan Josh full recipe
« on: July 04, 2013, 05:40 PM »
try filming in landscape.

18
Lets Talk Curry / Re: Village Fair - Cooking for 100
« on: July 03, 2013, 02:37 PM »
I frequently cook for 20 or so people for family get togethers, what I do is use a aluminium frying pan double the size of a normal one and then cook a double batch in it. So in effect 1 cook is 5/6 meals. I do this 4-5 times (takes 30 mins) and its enough to fill a steel (catering) bucket which I then keep warm on a couple tea lights indoors. You may need more heat outdoors, a gas bbq or similar. Same deal for the rice albeit its a doddle using the pressure cooker.

19
Curry Base Chat / Re: How Base Gravy is made in a Indian Takeaway Video.
« on: July 03, 2013, 09:42 AM »
I don't think there is such a thing as 100% BIR as they are so many variations depending on where in the country you are. For example it seems the scots call a tomato ketchup based monstrosity a 'curry' where this wouldn't make it to the menu in England.

A lot of the bases here are 100% BIR but a lot of people seem to have to replicate their local toakeaway or for them its not real BIR.

20
Curry Base Chat / Re: How Base Gravy is made in a Indian Takeaway Video.
« on: July 03, 2013, 05:52 AM »
Quote from: Les on July 02, 2013, 09:48 PM
Quote from: vindapoo on July 02, 2013, 07:38 PM
I know what it is,

Yes, I'm sure you do

its:



 ;D ;D ;D ;D ;D

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