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Messages - Martinwhynot

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31
House Specialities / Re: GLASGOW DIL COGNAC
« on: January 21, 2013, 06:54 PM »
People, I have a problem! Being stuck on a course this week and havent been able to get online as much as I wanted hence just found this. Thanks BB1, I hope my family are standing by for curry this weekend, lol.

32
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Glasgow curry base sauce
« on: January 20, 2013, 02:26 PM »
Well said, Steve, I agree it's the one I've been looking for and I hope others find their perfect base soon.

Good to see that some aren't trying to put others off trying it. 10 people probably would want 10 differing curries as their fav so let's keep it positive and on topic?

Ta!

33
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Glasgow curry base sauce
« on: January 20, 2013, 11:40 AM »
CA,

Thanks for posting. The finished curry looks really good. Interested to know if you felt it is similar to any BIR you've tasted before, even if not to your personal taste?

The residue oil is interesting also as my results were less oily than this? I'm trying your base at some point soon too as I do like the curries 'down south' too!

Regards

Martin

34
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Glasgow curry base sauce
« on: January 20, 2013, 09:31 AM »
Harley,

I wasn't going to dignify your comment with a response but, due to the language and undermining going on in this thread I feel duty bound to:

I 'came from nowhere' onto this forum in 2007...feel free to check.  I also checked: and you, you old veteran, joined 4 years afterwards in 2011.  Please feel free to be 'sorry!' This may come as a shock but just because I haven't posted much doesn't mean I'm clueless or have no experience, just no questions. That in turn infers that i know what im doing or am eased with rubbish results; either way im happy! Look at my posts - the ones I do make (apparat from a couple of 'defensive' ones recently) are congratulatory or complimentary.

Every time a finger gets pointed and then taken away when people back it up with compliments Nd even photos, the flippin' arguement gets changed! Can people stop throwing up ever-changing crud onto this post and either cook it and comment or ignore it.

I'm beginning to see why there are always more guests watching from a distance here than actually registered users online - they don't need body armour and have to put up with this nonsense!

I urge you all to stop embarrassing yourselves in public.

35
Pictures of Your Curries / Re: 40KG of Curry Paste!!
« on: January 19, 2013, 05:26 PM »
How far away are those chickpeas? lol!

36
Pictures of Your Curries / Re: GLASGOW TAKEAWAY CURRIES
« on: January 19, 2013, 05:24 PM »
Just a quickie, the first picture above, of the Chicken Curry, was the very first attempt at using BB1's base and his recipe for the main dish.  Anyone noting the excessive oil in the pan should be aware that was entirely my fault as I didn't stir the base before adding the base - my slip.  In mitigation I was jabbering away to my wife about how the base tasted so good/getting her to try it, etc.  Note the other results are not so oily....

Regards to all,

Martin

37
Pictures of Your Curries / Re: PART 2 BEHIND THE SCENES GLASGOW BB1 TAKEAWAY
« on: January 19, 2013, 05:16 PM »
Thanks BB1,

These piccies are letting me know that my attempt at your base was on the mark, compared to the result you guys get in the Takeaway.  Really helpful.

Martin 

38
Pictures of Your Curries / Re: Glasgow madras
« on: January 19, 2013, 05:12 PM »
That looks every inch what I would want a madras to look like - well done!  I can practically taste it!

The oil looks about right, certainly to the levels I experience.  'Healthy Curries' just don't taste the same so I'd rather have 1 cracker than a few compromise ones. 

Keep cooking!

Martin

39
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Glasgow curry base sauce
« on: January 17, 2013, 08:08 AM »
I was fairly quick to use this recipe and it was a dream...I did not use a lid. (If you use a pot as suggested by OP it wouldn't fit anyway - the onions have to sink down. I believe the final result was more important so you could always add water at the end if ou felt it was too thick. But not forgetting it should be as thick as thick lentil soup anyway.

40
Madras / Re: GLASGOW MADRAS
« on: January 16, 2013, 08:59 PM »
BB1,

Many thanks indeedy! I'm on the road at the mo but am back in the kitchen on Friday. This is first in the list - there's enough differences in the ingredients to make me really looking forward to it!

Martin

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