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Messages - scalexkid

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11
Product Reviews / Re: Chef & Brewer - Chicken Makhani (Tiffin style)
« on: October 20, 2016, 09:37 PM »
Snap, the chicken dish, poppadum (freshly fried) and even Naan were fine for pub-grub, but the black dahl it came with was not so good, if I did not know better the kidney beans in there indicate it may double up as 'meat-free' chilli con carne... not one I'll bother with again.

And no Citar being strangled in the background.

12
Pictures of Your Curries / Re: Chicken Tikka Biryani with veg curry
« on: October 06, 2016, 09:33 PM »
Mick Crawfords, from an eBook I got on recommendation from somewhere on this forum.

His other recipes seem to work though.... any suggestions?, as I only have three trays of it the freezer, so not a big loss to 'dump'

13
Pictures of Your Curries / Re: Chicken Tikka Biryani with veg curry
« on: October 05, 2016, 06:16 PM »
Oh man, oh man, in my vivid imagination I am sitting down to that right now.

(actually I am gonna have sausage casserole with champ and yorkshire pud - equally lovingly prepared - by Mrs Scalexkid -  I am sure)

I just can't seem to get my base sauce quite right when trying these out (not the biryani obviously)

14
Lets Talk Curry / Re: Biggest Curry Influences
« on: September 14, 2016, 05:29 PM »
back in about 1988 taken to what was called the "Corner Cafe" somewhere in Leeds, maybe Chapeltown?, now being from a predomininently anglo-saxon city (Naaaaridge), seeing alot of chaps in white robes and caps was still a novelty,
As was seeing copious amounts of mainly meat-free dishes being shoved through a serving hatch from a kitchen area.

Nothing like a BIR, Not at all. You had to visit the off-licence next door for anything other than tap-water.

Never been anywhere like it since.

I do hope I have said nothing here that is to be considered improper, but this event , with a mix of cultures, tastes, sights and aromas was an eye-opener.

15
would a pressure cooker be an alternative to 'steaming'?

16
Talk About Anything Other Than Curry / Working in a Takeaway
« on: August 25, 2016, 11:04 PM »
Working as the plumber not as 'staff', anyway I hope this part of the forum is the appropriate place.

So, this place is/was a failed TA, with very bad press coverage when it transpired that internet ordering (through those 'middle-men'sites) was originating somewhere/anywhere else that the guy on the Honda Cub could get back to..... another takeaway?, domestic kitchen? Dunno.

Re-opening soon, with, dare I say it 'absolute beginners'. Gluten - free is going to be the Unique selling point, I did venture that cookery classes might be another way forward.

SO, around lunchtime, the new head-chef appeared and there was a lot of what I took to be authentic Bengali being spoken, but with menu planning so, so many of the key words you read on this forum came through making my ears prick-up, Chefs special spice sauce, Pilao rice, special rice, you name it was interspersed with the other language.

Quite a change for me to be working behind the scenes so to speak.

Now, as with priests and solicitors I have to be discreet about where all this is happening ( the plumbers code ?  ;) )

That's about all folks, no ovens in place yet, a brand new Tandoor only so far, though getting the water and sinks sorted eased the situation somewhat. No offers of  the first TA free (it is very very local to me) :(

17
Korma / Re: Korma sauce
« on: August 21, 2016, 09:51 PM »
Milbona Sweetened Condensed milk from Lidl is I have found the route to a BIR style Korma, as the boiled spices in a base sauce (even if fried off first) can be a little 'raw'. I use Mick Crawfords base sauce, but with no tomato at all.

Well hay it works for me, I have no idea of the nutritional values on the side of the cans I used last week in a 12 portion saucepanful i made for my Petanque after-match buffet. No complaints, but then I supplied it FOC, with thigh meat instead of breast, Tandoor style - or as close as I could get with a 250degree max oven.

18
Just Joined? Introduce Yourself / Re: Just joined.
« on: August 17, 2016, 09:39 PM »

19
Pictures of Your Curries / Re: Last night in the takeaway
« on: July 12, 2016, 09:36 PM »
Looking at the rice dish shown, how do you get such 'long' grains?

for my sins I use Saint Delia's 'perfect rice method' (lightly coated in hot oil, 1.75 times the rice volume for the boiling water, 13 minutes lowest possible simmer, lid on and leave....) with supermarket Basmati.

I did try a microwavable pouch of Tilda coconut basmati last week (hangs head in shame emoticon) and was astounded by the length of each grain seemingly twice as long as I get with the above method. SO.... is there a particular variety or brand I should be using instead?

20
Lets Talk Curry / Re: New cash & carry in Norwich
« on: June 11, 2016, 04:10 PM »
Tried a generic "chicken Curry' and plain rice in their cafe.

frankly disappointed... ?6 for the curry, ?1.50 for the rice. Curry seemed to have been sitting cold for a long time (chilled, and clingfilmed on the chiller counter), heated and more like a tinned one.

Would not be in hurry to try that again. But a fine range of dried/tinned products otherwise.

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