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Messages - RubyDoo

Pages: 1 2 [3] 4 5 ... 78
21
Traditional Indian Recipes / Re: Bengali Chicken Roast
« on: May 27, 2013, 07:20 PM »
Final dish looks just like mine did after the 2nd tasting test thing we did. Not a great fan of the process, deep frying etc, but it was tasty. Probably won't do it again but it is one ticked off the ' to do ' list.

22
Lets Talk Curry / Re: bay leaf
« on: May 26, 2013, 06:14 PM »
Quote from: chrisbr on May 25, 2013, 10:27 PM
I get mine from here

http://www.spicesofindia.co.uk/acatalog/Indian-Bay-Leaves.html#aISW129_2dp

Me too. Wait until I need a large bag of rice then add a few bits. Postage free.

23
Lets Talk Curry / Re: Thursday is Crazy curry day!
« on: May 23, 2013, 08:49 PM »
Well. Appreciating that this is work in progress and notwithstanding the effort that goes into videoing this. -  Have we learnt anything? No. Do we care? No.
Why not?
This guy is a genuine curry loving forum member, willing to share his efforts with the rest of us 'pretenders'.

Well done.

24
Lets Talk Curry / Re: Thursday is Crazy curry day!
« on: May 23, 2013, 07:50 PM »
Quote from: The Alchemist on May 23, 2013, 07:22 PM
Kitchen a bomb site...suggested to the missis that is would be quicker to burn the kitchen down and rebuild, rather than attempt to clean up!

16 portions of various curries made, as well as videoing and taken some pics...hopefully get some uploaded tonight.

It's been emotional!
Excellent

25
Curry Videos / Re: biggest biryani
« on: May 23, 2013, 01:49 PM »
I could do with a pan like that for when the kids descend on me with their curry heads on!!!  Don't fancy the washing up though!

26
Lets Talk Curry / Re: Thursday is Crazy curry day!
« on: May 23, 2013, 11:24 AM »
Yeah, very well done indeed. looking forward to the next episodes.  ;)  Doesn't look like I am going to get any splatter to laugh at though as you have taken the show outside. Oh - don't forget your apron!!  ;D

27
Lets Talk Curry / Re: Chicken Tenderloins
« on: May 22, 2013, 04:25 PM »
Quote from: goncalo on May 22, 2013, 03:03 PM
Quote from: RubyDoo on May 22, 2013, 12:13 PM
Quote from: vindapoo on May 22, 2013, 11:10 AM
i always buy a case of un-frozen skinless breasts from the wholesaler, last one was ?35 for the case which was around 45+ large breasts. No added water either. a LOT cheaper and better quality than the supermarket.

Ask your local butcher where he buys them from and go direct. I use the same for a whole lamb or pig.

Current rate at Smithfield is

28
Lets Talk Curry / Re: Why do TA's add sauce to pre-cooked meats?
« on: May 22, 2013, 04:24 PM »
Quote from: uclown2002 on May 22, 2013, 04:19 PM
This e-book has been a marketing train wreck!!!

It could have been so different.

That is bordering on being offensive to 'train wrecks'  ;)

29
Lets Talk Curry / Re: Thursday is Crazy curry day!
« on: May 22, 2013, 12:14 PM »
Good luck. Looking forward to some pictures of the 'spatter'.   ;)

30
Lets Talk Curry / Re: Chicken Tenderloins
« on: May 22, 2013, 12:13 PM »
Quote from: vindapoo on May 22, 2013, 11:10 AM
i always buy a case of un-frozen skinless breasts from the wholesaler, last one was ?35 for the case which was around 45+ large breasts. No added water either. a LOT cheaper and better quality than the supermarket.

Ask your local butcher where he buys them from and go direct. I use the same for a whole lamb or pig.

Current rate at Smithfield is

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