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Messages - Geoffbrick

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141
Trainee Chefs / Beginners Questions / Growing coriander
« on: February 23, 2015, 09:21 PM »
I have read that subject has been discussed before,I have the problem that once harvested the resultant stalks wilt,particularly on windowsills but also in boxes outside!Considering its supposed to be a weed,whats happening,could I use tomorite or some such feed.Have sandy soil here,but have used just compost. Any suggestions.

142
Trainee Chefs / Beginners Questions / Re: seasoned oil
« on: February 23, 2015, 08:42 PM »
Thanks to Jerry M and all,it seems can be varied,but always spiced.
Geoff

143
Trainee Chefs / Beginners Questions / Re: seasoned oil
« on: February 22, 2015, 08:50 PM »
Reading Mr Sings base sauce from Glasgow












Having read Glasgow Takeway Mr Singhs base sauce states just Vegetable oil!Comments you accomplished masters?









144
Trainee Chefs / Beginners Questions / seasoned oil
« on: February 19, 2015, 08:47 PM »
would you class oil used for roast spuds,veg etc in a pan as seasoned,suitable or not,do have pretty well of it to use,suggestions please.

145
Talk About Anything Other Than Curry / Re: Glasgow ITR
« on: February 19, 2015, 07:29 PM »
Thanks for info Gav,Ihavent had the chance to view Youtube videos ,will certainly give them a look..
Geoff

146
Talk About Anything Other Than Curry / Empty vessels
« on: February 17, 2015, 10:01 PM »
Coming from North Of the border,I feel it my duty to give Alex Wilkie a blast,the Ebook looks good,if I can do anything resembling the recipes that will take me back to my homeland for a wee while,thats ok with me.
Having said that,I,m pleased to be part of Curry Recipes and the welcome,now resident in the Midlands.

Geoff

147
Just Joined? Introduce Yourself / Re: Scot,educated in Midlands,looking to improve knowledge of BIR particularly bases
« on: February 14, 2015, 10:47 AM »
Hi ELW,
Thanks for the welcome,I,m based in Stourbridge West Mids,smack bang in middle curry/Balti belt,plenty to choose from.
Dishes weve been enjoying recently Chicken Rogan Josh plus a combination dish Balti Chicken Tikka masala and chicken Kurma with naans and poppadoms  ,from the Dilshad group.I would definitely be the hero if I could reproduce them.Have always cooked my curries the standard English way,ie with no base,just onions,chillies,peppers,sultanas,plus meat required and water,no oil.Must admit nobody has grumbled about them,politeness?

Suggestions? Thanks, Geoff

148
Just Joined? Introduce Yourself / Scot,educated in Midlands,looking to improve knowledge of BIR particularly bases
« on: February 13, 2015, 04:35 PM »
Hi,
  Have read books,very instructive,am cooking for threes and fives at home,so base sauce ideas would be good,plus recommendations for new blender.Cheers

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