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Messages - Bing

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11
Pictures of Your Curries / Re: First curries of October
« on: October 06, 2018, 09:48 AM »
Super foods you have produced..

12
Traditional Indian Recipes / Re: Chicken Dahiwala by Ron Mazumdar
« on: October 06, 2018, 09:43 AM »
Himalayan pink Salt can be found in Poundland UK..

13
Grow Your Own Spices and Herbs / Re: Chilli grow 2018
« on: September 24, 2018, 01:55 PM »
My plants failed so respect to you and skills.

14
Lets Talk Curry / Re: Pre-cooking chickpeas for chana masala
« on: March 09, 2018, 11:19 AM »
Hi hi

Thanks Chewing Tikka  ::)

15
Accompaniments (Sauces, Chutneys, Dips, etc) / Re: Garlic Pickle
« on: March 08, 2018, 08:39 PM »
Yuckity yuck .   ;D

16
Hi hey

Nasty comment clutter up UF post so I reported and give more thanks to UF for delicious looking food. Want to try cooking for family this special dish.

17
Hi hi.

Yes yes Ss this is my meaning please forgive my grammar. I have tried to replicate from big base pot using oil to start hot curry perfect results. But freezes and flavoured oil is to be lost. You watch and see every ladle for mild curry come from deep scoops avoiding floating oil. Technically and methods. This why chef always say cant be copy at home cook.


18
The big pot of base gravy should be warmed and the same from top to bottom. Not much oil and it doesn't matter where you ladle from.

Thank you Sir but I differ opinions. See I watched many times and it matters lots. Hot curry always starts with ladle inclusiveness of oil top on top for bir flavour tastes.  This you can not achieve from frozen gravy.

19
Hello hey

Problem for me watching observing cooking of BIR is my problem bir chef cook big pot base. From pot starting ladle for curry like madras is oil ladle from top of pot. Mild curry is label from deep no oil. When freezing base thi can not really be actually done right.

What is views opinions on this please for helping me.

20
Hi

Jb you the Man the inspiration for me to start up my engine. Is an ebook available from You?

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