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Messages - Salvador Dhali

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521
Cooking Equipment / Re: Is this the Foker?
« on: February 20, 2012, 12:51 PM »
Hi Gary

The tripod style one in your link is the same as I have.

I am going to replace mine this spring with something like this: http://www.gasproducts.co.uk/acatalog/Large_Square_Gas_Boiling_Ring.html

This is because the supports on the tripod style version are such a large distance apart the only pan you can rest on top is a large wok style pan. Even my large 30cm cast iron frying pan will not rest on top of the supports without sliding off one of the supports and sending its contents flying :(

This means that you cannot easily cook in the same style as a BIR chef such as sliding and banging about your curry pans on the tripod version.

Hope that helps!

Thanks Solarsplace - that's told me all I need to know. In fact I have just ordered the one in the link you supplied - a veritable bargain at the price.

My last burner was a weedy 4kw job, and already the thought of commanding a mighty 8.8kw is causing me to break out in goosebumps of excitement. (I use the word "commanding" in its loosest possible sense...  ;) )

Word of warning.
The paint underneath where the pan sits will melt and create toxic fumes as well as marking the base of your pans.
I suggest that you burn or strip this off on the inner parts as shown in red.

Cheers, Frank.  ;)



Great tip, Frank. Many thanks indeed.


522
Cooking Equipment / Is this the Foker?
« on: February 20, 2012, 11:58 AM »
Now the weather is starting to warm up a little the prospect of returning to the delights of al fresco flambeing is starting to appeal, and inspired by pictures of Solarsplace's 'take no prisoners' approach I was thinking of replacing my knackered old burner with something similar:

http://www.gasproducts.co.uk/acatalog/Large_Tripod_Gas_Boiling_Ring.html

With an 8.8 kw output there are no concerns with its power. My only concern is its size. At 35cm wide it may be a little on the large size for a standard (24cm) curry pan.

Anyone here used one of these babies?

Or if it is indeed the same as yours, Solarsplace, maybe you could advise, kind sir?

Any thoughts gratefully appreciated.

Cheers

Gary


523
Hi Gary I've never tried the Shish onions, either from the book or the restaurant, but I have made gazman's - minus the fresh mint as I had none. The ketchup/mango chutney & mint gives them a great sweet & sour flavour.
 
Don't know if you've seen this 1980 shish menu before http://www.shishmahal.co.uk/photographs
Still great food coming out of there - prices have changed somewhat  ;D

Regards
ELW

Thanks for that, ELW - it brought the memories flooding back.

I still have my trusty old (battered and stained) copy of the Shish Mahal Cook Book from 1982, which, while not BIR, has some excellent recipes that I still return to. (The seekh kebab recipe is one in particular.)

Cheers

Gary

524
Just Joined? Introduce Yourself / Re: Checking in...
« on: February 15, 2012, 07:50 PM »
Brilliant literate self-introduction, SD : welcome to the forum !
** Phil.

At first I thought the eloquent use of lanaguage was Phil in disguise! Welcome to CRO from Bonnie Scotland, alas not Glasgow, but Dundee - however our claim to fame is that Dundee had the first BIR to get in the good food guide, an establishment no longer there but one of many good curry houses in our small city / large town. When did you last have a curry in Scotland SD?

regards

Steve

Thanks for the welcome, Steve. To my shame the last time I had a curry in Scotland was November 1982.

Although I did some exploration up there, the nearest I got to Dundee was Perth - and the only curry I had there was cooked by the mate I was staying with. (From memory he didn't make too bad a job of it.)

Most of my Scottish BIR experiences and all of my formative drinking experiences were had in Glasgow, Kilmarnock, Irvine and Ayr, and as said I've been chasing 'that' taste ever since.

Talking of formative drinking experiences, I'll never forget my first ever time in Scotland. I'd driven up to Glasgow to start a new job. I was 20 years-old and very wet behind the ears. After the drive from hell I found myself lost in Glasgow at around 8.00pm on a January night, running about 5 hours behind schedule (no sat-navs or mobile phones back then). I saw a bar, pulled up and popped in to ask directions.

You know those Western films where the protagonist walks through the saloon's swing doors, and the piano player stops and the whole place goes quiet? Well that was just what it was like, except there was no piano player, and no swing doors - just me and a bar full of extremely hard-looking locals fixing me with a steely gaze.

I remember thinking "F**k. I'm not going to make it out of here in one piece..."

Plucking up courage, I asked in my most polite and respectful voice if anyone knew the way to the Red Road flats.

I was answered by another period of lengthy silence and steely gazes.

Then, from the dim recesses of the back of the bar someone shouted "He's a f****ing Sassenach!". 

I remember thinking "F**k. I'm not going to make it out of here alive..."

Before I could make a run for it, a huge unshaven guy stepped towards me, and said in an accent I struggled to fully comprehend...

"A Sassenach, aye? Well then, ye'll have a wee drink wi us, son."

I got the impression that it wasn't an offer I was supposed to refuse, and before I knew it, three hours had passed and I stoatered (staggered) out of the bar completely and utterly 'steamin' (drunk), having been thoroughly introduced to the concept of the 'wee half', whereby each glass of whisky is accompanied by a half pint of beer.

I'd also had a brilliant time, and made about a dozen new friends.

When I met up with my new work colleagues the next morning (feeling bloody dreadful), I told them what had happened.

"Where did you say this bar was?" asked one of them.

I gave him all the details I could recall.

"For f**k's sake man. Were you out of your tiny English skull? That's bang in the middle of the Gorbals!

"Eh? What's a Gorbal when it's at home?" I replied.

"Ach, never mind, never mind. Let's just say you were lucky to make it out of there alive..."

I instantly knew that I was going to enjoy my stay in Scotland. And that was before I discovered how good the curries were!

I really must go back. Hope it's still the same...





525
Ingredients

80g onions, chopped
salt to taste
15g red chilli powder
80g tomato ketchup
15g ready-made mint sauce
30g ready-made mango chutney
a handful of fresh mint for garnishing
Method
Put the chopped onions in a large bowl, add the salt, chilli powder, tomato ketchup and mint sauce and mix well. Add the mango chutney and mix again thoroughly.

Put the bowl in the fridge for around 30 minutes to allow the flavours to develop.

Garnished with the chopped mint and serve chilled with popodams.

Many thanks for this, gazman. I've been using a different variation of this for yonks, but having tried this it's a winner.

Because I don't have a sweet tooth I cut down on the mango chutney and tom sauce a little (used a mix of tom puree and sauce).

As a comparison, the version I've been using since 1982 came from the Shish Mahal in Glasgow (though it may well have changed by now).

It's simply:

Onion - 8oz finely sliced
Tomato sauce - 2.5 tbsp
Tomato puree - 2 tsp
Chilli powder - 0.5 tsp
Salt - scant 0.5 tsp (to taste)

Blend the tomoato sauce, pureer, chilli powder and salt well. Add the onion and toss well into the sauce. Cover and leave for 30 mins before serving.

The addition of mango and mint definitely gives it a different dimension though.

Cheers

Gary



526
Just Joined? Introduce Yourself / Re: Checking in...
« on: February 15, 2012, 03:19 PM »

I was delighted to note that it's virtually identical to the one produced by Chef Az of the Zaal in Fleet (brilliant thread that, by the way) - i.e. garlic, onions, salt, and no spicing other than turmeric. Simple.......I think the only difference is that I use frozen spinach (briquettes). After defrosting, squeeze the hell out of them to get rid of excess water, then squeeze again. I found four or five briquettes more than enough.
Az normally uses frozen briquettes too but he had a bag of fresh at home and having had  a request for saag bhaji, the gentleman brought it in.  Damn tasty it was.

Quote
This is how it's served at the better establishments in my neck of the woods (south east) anyway. (I'm not keen on those that cook it with gravy and mix powder. (Too sloppy and destroys the integrity of the main ingredient, which is the spinach)
That unfortunately is how many prepare it.  I am fortuanate that round here two restaurants prepare in such a way it is almost dry.  It tastes absolutely fabulous.  Just trying to work out how the hell they do it. >:(
Quote
Next time I'll post a picture!
Oh, yes please.

Will do so on my return from Cornwall next week, Curryhell.

For me, getting it dry is all about squeezing as much excess moisture out of the defrosted spinach as possible, and, of course, using a high heat during the initial cooking stages. We're not talking incendiary levels of heat here, but the oil needs to be smoking.

I'm one of those (unfortunately) who lives in an all electric household, so with this dish I find I get the best results with my thinnest pan (quickest/easiest to heat), which is my carbon steel wok. It's also more non-stick than the alu pan, so you can get away with using less oil. I find this dish can be unpleasant if too oily.

Anyway, as said, pictures next week!


527
Lets Talk Curry / Re: Cooking Lessons with Az
« on: February 15, 2012, 03:10 PM »
Wow,what a great thread.
I really must repeat what's already been said,and that's a big thank you for sharing your invaluable information for 'Free!'
For me,that really reflects what this whole website's about,and  feel privileged to be a member.
Top work guys.

I can only echo those sentiments. As I just said in my first posts in the 'Just Joined' section, this is by far the best forum on the subject out there, and like all forums it's only as good as its contributors.

And as this thread demonstrates, you guys are good!


528
Just Joined? Introduce Yourself / Re: Checking in...
« on: February 15, 2012, 03:05 PM »
There's a fine line between f**ked and fantastic.
Aint that the truth, eh Russ? ;)  A very warm welcome to the site.  Hopefully, i'm not about to experience the former as i attempt to replicate my efforts on Sunday ;D :o :-\ ;)

You have to be careful here Gary.

One slightly singed Vindaloo and they never let you forget  :'(

The swines!  ;D ;D ;D

Having been there many times I must admit to having a good chuckle at that.

I also have to admit to being insanely jealous of you guys and the session you had with Chef Az. I've haunted many a BIR kitchen, but never had one-to-one tuition.

As it happens I couldn't have made that date anyway, but I'm only an hour or so away from Fleet so if there's room I'd love to make the next one (if there is one? I hope so).

Then you can watch me singe the hell out of my vindaloo!

 

529
Just Joined? Introduce Yourself / Re: Checking in...
« on: February 15, 2012, 02:43 PM »
Hi Gary

Great introduction post :)

As I always say - please don't forget to post some pictures of your curry efforts!

Welcome.

Will do my best, solarsplace.

If I hadn't been rushing about like the proverbial blue-arsed fly I'd have posted a pic of the saag bhaji I knocked up for lunch. (I'm off work today getting ready to hit Cornwall for a very long weekend break - hence the chance to make my first post.)

I was delighted to note that it's virtually identical to the one produced by Chef Az of the Zaal in Fleet (brilliant thread that, by the way) - i.e. garlic, onions, salt, and no spicing other than turmeric. Simple.

I think the only difference is that I use frozen spinach (briquettes). After defrosting, squeeze the hell out of them to get rid of excess water, then squeeze again. I found four or five briquettes more than enough.

Occasionally, if I'm feeling a little devilish, I'll throw in some cumin seeds to fry with the garlic/onions, but care needs to be taken not to burn the wee blighters. 

As suggested in that thread, an aluminium curry pan isn't the best for this job. I always use my trusty wok and full heat for this dish, as I'm looking for that gorgeous smokiness that comes from the slightly charred garlic/onion/spinach. 

This is how it's served at the better establishments in my neck of the woods (south east) anyway. (I'm not keen on those that cook it with gravy and mix powder. (Too sloppy and destroys the integrity of the main ingredient, which is the spinach)

Next time I'll post a picture!

530
Just Joined? Introduce Yourself / Checking in...
« on: February 15, 2012, 02:17 PM »
I've been trolling around here and soaking up the succulent juices of sage advice for a few months now, and while a crazy work schedule has kept me from posting I thought it was about time to say hello, but most importantly, thanks. This is without doubt the best forum known to humanity, and the dedication of its contributors is without parallel.

As with so many here, I've been at this game for a while (I don't like to think too much about it, but dammit it's been over 30 years. Where did they go?  :o).

Although my parents introduced me as a babe in arms to the early wave of BIRs that began to open in London in the late '50s / early 60s (they used to plonk me in a pushchair while they laid into their madras'), what really got me started was exposure to the stunning curries of Glasgow and surrounding areas in '81 - '82, when I moved up there to work for a few years.

There's an intensity and different dimension of depth to the curries from the better establishments in Scotland, and even the more ordinary restaurants still manage to trounce many of their more southern counterparts (in my experience). Or there was back then. Maybe it's changed?

I'd never had 'that taste' from a BIR down south, and I set about trying to recreate it in my kitchen like a thing demented. Most will recognise the story. A period of intensive research followed, hassling the owners and chefs of my regular haunts, and buying everything printed on the subject (which wasn't much back then). I learnt a lot, but while I've enjoyed success reproducing (mainly Bangladeshi style) BIR dishes more common to my home ground down south, I've never come close to treading the ghee-splashed boards of the 'Scottish play'.

It became an obsession that took me towards the edge of madness.

Most of the restaurateurs I spoke with in Scotland were Pakistani, and while they were happy to chat they had absolutely no idea what I was talking about when I kept asking how the hell they did it. "How do you get "that taste", I pleaded, time and time again. "Pleeeease..."

A sympathetic shrug of the shoulders and a look that's only used when in the presence of one who is unhinged was the best I could elicit from them. At the end of '82 my job took me back south, and I ceased my quest for the Scottish Holy Grail to concentrate on refining what I could do, which was a reasonable fist of a BIR madras, vindaloo and phall, tarka dhal and saag bahji (my favourite dishes), plus rice and various breads.

As we all have, I've had highs and lows (still do), and the learning process never stops. You wouldn't believe what I've tried (actually, you probably would), but I've learnt that simple is often best when it comes to bases and recipes, that technique is king, and that for us part timers who don't knock out hundreds of dishes a week at lightning speed, consistency is hard to achieve. There's a fine line between f**ked and fantastic.

Now I've calmed down a bit, I've also learnt that none of it really matters that much. I get so much enjoyment out of this madness I no longer worry when things don't turn out quite as expected. Gone are the tantrums and hair pulling (the latter helped immensely by anthropogenic male alopecia  ;) ); these days my curry cooking is my main form of relaxation.

And it's been greatly enhanced by the discovery of this fine portal. As said, I don't get much chance to post, but I'd like to thank those that do for an amazing job.

Keep up the great work, and if any of you know how they do it north of the border please let me know!

Cheers

Gary 
 




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