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Messages - RubyDoo

Pages: 1 2 3 [4] 5 6 ... 78
31
Lets Talk Curry / Re: Why do TA's add sauce to pre-cooked meats?
« on: May 22, 2013, 12:11 PM »
Quote from: h4ppy-chris on May 22, 2013, 11:28 AM
Edited the 1st post, hope i makes more sense.

Not really. I hope you have somebody that can write English to edit this supposed e-book, otherwise you are in big trouble. Might even be worth buying just for the laugh!!

I cannot understand why you keep posting rubbish like this. You are 'fishing' again. If you have something to say about the pre-cooking of chicken then just say it so that other members of the forum may benefit from your implied 'knowledge'.

32
Pictures of Your Curries / Re: BIR Regional curry variations
« on: May 21, 2013, 07:44 PM »
Quote from: chewytikka on May 11, 2013, 12:17 PM
Good Idea Whandsy
I think you should, refine it a bit more and people should say what type of BIR or TA
their dish comes from i.e. Bengali or Pakistani/Punjabi, South Indan etc

33
Trainee Chefs / Beginners Questions / Re: beef / lamb cuts and precooking
« on: May 21, 2013, 09:03 AM »
Had some success recently with proper Mutton ( leg in this case ). having boned it all out I pre cooked in all the usual stuff for 3 hours. I think this was a mistake as it was probably too tender if there is such a thing and a good third fell apart too much when prepared in the final dish. VERY tasty though.

34
Lets Talk Curry / Re: What do you make of this?
« on: May 18, 2013, 03:06 PM »
Sorry Malc - looks dreadful to me but if it tastes ok .........................

35
Tandoori and Tikka / Re: mickdabass' Ultimate Tikka Marinade
« on: May 16, 2013, 06:39 PM »
Quote from: mickdabass on May 16, 2013, 03:29 PM
Hi Goncalo

Just wondered how you got on with my recipe?

Best Regards

Mick

Well.  If.. He did not do it, then I did last weekeend again and jt was spot on.  Added a touch of mint jelly for me too but not sure it added toooooo much.

36
Lets Talk Curry / Re: Coriander stalk
« on: May 13, 2013, 02:46 PM »
Quote from: sandpiper on May 13, 2013, 12:38 PM
Can anyone help me with this one please.

My local BIR puts some finely chopped stalks in the finished curry,they taste the same
as coriander but on closer inspection the stalk is ridged like celery.I can't find any
fresh coriander that looks like it and wasn't sure if it's actually another fresh herb they
are using or is just a different type of coriander.

Probably best just to ask them,   ;)  but if it tastes like coriander then it most likely is.

37
Pictures of Your Curries / Re: Yeast less naan bread nailed.
« on: May 08, 2013, 07:30 PM »
At least Spicey..... has had the decency to share his version and does not merely use this forum solely for his own selfish ends. 

38
Curry Recipe Group Tests / Re: The 3rd Secret Recipe Group Test
« on: May 08, 2013, 06:47 PM »
Did you seed the chillies?

39
Curry Recipe Group Tests / Re: The 3rd Secret Recipe Group Test
« on: May 08, 2013, 06:06 PM »
Quote from: DalPuri on May 08, 2013, 05:51 PM
Quote from: RubyDoo on May 08, 2013, 05:50 PM
Quote from: DalPuri on May 08, 2013, 05:46 PM
So the question for the purists is, Is this BIR?   :P

No gravy, No powdered spices, but cooked by a BIR chef in a British Indian Restaurant.  ;D ;)

Many BI restaurants will do a plain fried chicken and chips. Same question?  :)


Not quite Indian though.  ;)


Turn the question around. Is this traditional indian cuisine? If not then it must be something created for the British market and therefore would qualify as BIR curry?

40
Curry Recipe Group Tests / Re: The 3rd Secret Recipe Group Test
« on: May 08, 2013, 05:50 PM »
Quote from: DalPuri on May 08, 2013, 05:46 PM
So the question for the purists is, Is this BIR?   :P

No gravy, No powdered spices, but cooked by a BIR chef in a British Indian Restaurant.  ;D ;)

Many BI restaurants will do a plain fried chicken and chips. Same question?  :)

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