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Messages - Martinwhynot

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41
British Indian Restaurant Recipe Requests / GLASGOW TAKEAWAY DISH REQUESTS
« on: January 15, 2013, 06:46 PM »
Bigboaby1 recently posted a base sauce and some main dishes that are receiving good early feedback.  I hope he will continue to offer them up and thought I would start a list on the off chance he can post the most popular requests first, if possible?

MADRAS - like to see any subtle differences when compared to others on here as its a new style of cooking to many here.

Punjabi Masala - would love to try some Glasgow 'red' curries - any really!

Veg Pakora - there are several on here but again there could be interesting differences

Any curries with wine/beer/whisky/etc added if that is done at all (my home restaurant features many with alcohol added and are quite good despite maybe being unusual.

Thank you!

Martin

42
Pictures of Your Curries / Re: Curries using Glasgow base
« on: January 15, 2013, 06:31 PM »
@ Mr mojorisin - well done, sir!

I'm glad people are trying this and those that do are consistenly liking the results. 

I posted earlier that I tried halfing the entire recipe and loved it - it made amout 10 portions worth of base if I remember correctly - hard to remember as I cooked up loads when I discovered how good it was - wanted to know what everything would taste like.

Lets get back to cooking, I also apologise if I wound anyone up - just anxious to see positive feedback on a quality product!   ;)

43
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: How to peel a whole head of garlic in less than 10 seconds
« on: January 15, 2013, 04:21 PM »
This is an older post but this may also help:

Throw a kids' rubber ball or something similar into the bowl at the start - it helps knock the skins off as they all crash into it.   ;)

Regards,

Martin


44
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Glasgow curry base sauce
« on: January 15, 2013, 04:16 PM »
  ;)

45
BIR Main Dishes Chat / Re: creamed cocount
« on: January 15, 2013, 04:12 PM »
Just as an aside, I took some dessicated coconut one day and threw it through my blender (in fairness it is a fairly powerful one).  A few minutes later I had turned it into coconut 'flour', which eventually hardened into a sort of coconut 'block'. I keep this in a bag and use as if it's the shop bought version.

Just in case you ever get stuck or get hold of cheap dessicated!

Regards to all,

Martin

46
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Glasgow curry base sauce
« on: January 15, 2013, 03:47 PM »
CA,

We'll have to respectfully agree to disagree :P.  I actually kinda believe we are on the same page as I obviously have to agree that you need to keep consistency high on the list of anything you do - but there is measuring and there's MEASURING!  I'm just not visualising a BIR chef sitting thinking, "no, that's not quite a level spoon, but it is more humped than heaped", or "etc.  I think that the level of questioning, not just on this recipe but plenty of others too, is sometimes a bit challenging for the OP.  I believe a chef looks at an amount on his spoon and through experience gets a margin for acceptable error (if this didn't work they'd all be seen using a knife to scrape off excesses, etc.  I'm just trying to get people to remember that if you want 1 TBS of X you can go into a tub and pull out your spoon, look at it and think "yeah, that's fine".  I know there is a passion to get things as the chef wants it to be but there is a line!

To keep the peace, I will post no more on the matter  :)  .....unless provoked  ;)

47
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Glasgow curry base sauce
« on: January 14, 2013, 09:22 PM »
Why is it so hard to work it out?

Sorry... Too much paralysis by analysis!!!

48
Pictures of Your Curries / Re: GLASGOW TAKEAWAY CURRIES
« on: January 14, 2013, 08:24 PM »
Stew,
As I had BB1s recipe for chicken curry, I basically ramped up the chilli paste and added a splash of lemon dressing.

My normal method would be:

Heat oil
1tbs garlic/ginger
1tbs chilli paste
1tsp Tom pur?e
1tsp methi
Splash lemon dressing
Fresh coriander

I typically used Shah base but added 3 cardamom pods to the full recipe

As BB1s recipe contained most of this anyway I felt just adding the chilli and lemon was the right way forward.

Hope that helps.

Martin

49
Pictures of Your Curries / Re: GLASGOW TAKEAWAY CURRIES
« on: January 14, 2013, 06:53 PM »
Stew,
As I had BB1s recipe for chicken curry, I basically ramped up the chilli paste and added a splash of lemon dressing.

My normal method would be:

Heat oil
1tbs garlic/ginger
1tbs chilli paste
1tsp Tom pur?e
1tsp methi
Splash lemon dressing
Fresh coriander

I typically used Shah base but added 3 cardamom pods to the full recipe

As BB1s recipe contained most of this anyway I felt just adding the chilli and lemon was the right way forward.

Hope that helps.

Martin

50
House Specialities / Re: CHICKEN ON THE BONE
« on: January 14, 2013, 06:15 PM »
This one looks interesting, BB1. I've only ever had chicken on the bone when I've ordered tandoori chicken. But that's me being lazy!

Martin

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