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Quote from: chewytikka on November 21, 2019, 03:28 PMThere are loads of secrets in BIR cooking not published anywhere, quite delusional for members to think otherwise.Still waiting too, but not holding my breath
There are loads of secrets in BIR cooking not published anywhere, quite delusional for members to think otherwise.
Quote from: mickyp on November 02, 2019, 05:07 PMI get KTC [mango sauce] in a five Ltr Pot ...Can't find this online anywhere, Micky — could you possibly post a link ?** Phil.
I get KTC [mango sauce] in a five Ltr Pot ...
Recently The Curry Guy mentioned in a video that he added the dried fenugreek leaves towards the end of the cooking process, which is opposite to what I have seen in many BIR videos, where the leaves are fried with the other spices. He thinks it helps the flavour to come through better. I notice the traditional recipes I follow seem to add the leaves later once there is more liquid in the pan, rather than frying. Interested to know others thoughts on this one?Also, made me think about my use of fenugreek leaves, I tend to add to just about every BIR curry I make and perhaps I am overusing it?
When you signed up to the site there no doubt was a clause giving total ownership of all posts to the site owner. You either failed to read it or ignored it and thus paid the price. Life lesson. Move on. And also be glad that this forum is so accommodating to those who have [moderated: "chosen to return here after becoming disillusioned with the other place"].
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