Login with username, password and session length
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Hi GaryThe 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.htmlThis 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!
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.
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/photographsStill great food coming out of there - prices have changed somewhat ;DRegardsELW
Quote from: Phil (Chaa006) on February 15, 2012, 04:15 PMBrilliant 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?regardsSteve
Brilliant literate self-introduction, SD : welcome to the forum !** Phil.
Ingredients80g onions, choppedsalt to taste15g red chilli powder80g tomato ketchup15g ready-made mint sauce30g ready-made mango chutneya handful of fresh mint for garnishingMethodPut 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.
Quote from: Salvador Dhali on February 15, 2012, 02:43 PMI 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.QuoteThis 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. QuoteNext time I'll post a picture!Oh, yes please.
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.
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!
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.
Quote from: curryhell on February 15, 2012, 02:35 PMQuote from: Salvador Dhali on February 15, 2012, 02:17 PMThere'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 You have to be careful here Gary.One slightly singed Vindaloo and they never let you forget
Quote from: Salvador Dhali on February 15, 2012, 02:17 PMThere'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
There's a fine line between f**ked and fantastic.
Hi GaryGreat introduction post As I always say - please don't forget to post some pictures of your curry efforts!Welcome.