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11
Curry Base Chat / Re: h4ppyleader secret base and spiced oil revealed
« on: February 15, 2020, 11:54 AM »
Yeah, didn't someone post a picture of a 70s menu here at some point?

I remember phall had an odd name; what was it now. Banglaphall or something?

12
Curry Base Chat / Re: h4ppyleader secret base and spiced oil revealed
« on: February 13, 2020, 08:08 PM »
I do believe we actually had one SS.  Maybe even more than one over the years.
Some tough rubbery marinated chicken pieces, off the bone, done in the tandoor (or under the grill on skewers) anybody?

Mmmm bombay duck   :smile2: :cute:

And chicken off the bone? You must pay 25p extra  :)

13
Blast from the past!  :like:

14
Trainee Chefs / Beginners Questions / Re: Smaller portion for home?
« on: January 24, 2020, 01:43 PM »
I agree. Basically the rule of thumb is (very roughly) the stronger the flavour (i.e. the more impact on the finished dish the ingredient has) the less well it will scale (up or down).

15
Talk About Anything Other Than Curry / Re: On writing style ...
« on: January 23, 2020, 12:50 PM »

Excellent blog Romaine. Just FYI, you have permission to use more than an average of five words per sentence And there is more punctuation available than just a full-stop.  :smile2: ~~~~

In Romain's (note no e  :angel:) defence he is running a blog that could be read by people who get short of breath so he is probably keeping them in mind, also you can have far to much Grammarmasala in a recipe you know :smile:

Yeah!  :cool: good one  :owsome:  FWITW, I meant what I said about the blog, the recipes are awesome. Just that the prose is a little...Gatling gun   :lol:  But we wouldn't have it any other way.

E.g., Turkish cuisine often calls for onion juice, which is a complete bark (pissing about wringing out raw onions etc), but that nuking technique might be just what I'm looking for (as a paste rather than juice, but hoping there's little difference in the end product).

(And apologies for the Romain+e, I must've been thinking of lettuce!)

16
Talk About Anything Other Than Curry / On writing style ...
« on: January 23, 2020, 11:21 AM »
If you don't have the freezer space or just don't want to make a big batch of base there's a way that comes close to restaurant style. IMO it will get you 80 percent of the way there and you can make it one curry at a time.

You can check it out here.

Swap the chicken for paneer in  this recipe and you'll have a pretty good saag paneer.

Hope you find something that works for you. Ultimately, if you get into BIR you'll wind up finding a way to make a big batch of curry base. It's a rabbit hole I've fallen down certainly.

Excellent blog Romaine. Just FYI, you have permission to use more than an average of five words per sentence And there is more punctuation available than just a full-stop.  :smile2: ~~~~

17
Curry Base Chat / Re: h4ppyleader secret base and spiced oil revealed
« on: January 23, 2020, 12:39 AM »
Birmingham in the late 70s. Or to quote Alan Partridge, "men in platform shoes getting arrested for bombings"   :smile2:

18
Just Joined? Introduce Yourself / Re: New member
« on: December 31, 2019, 03:00 PM »
Quote
I have been to Goa three times and just got back from Candolim, Goa yesterday.  I was able to get 3 recipes from the restaurants who were only to happy to help.  I will try them out over the next week.

Sam

WOW nice one Sam, this sounds really great! looking forward to this.

19
Lets Talk Curry / Re: Supermarket curries v. BIRs
« on: December 31, 2019, 02:57 PM »
and others to talk about them  ;)

After all, every artist needs their audience!

20
Lets Talk Curry / Re: The BIR secret....
« on: December 07, 2019, 04:49 PM »
I never thought I'd say this, but




You're absolutely right, George  :cool:

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