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Messages - mickdabass

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from visit to Saffron

« on: May 25, 2008, 12:17 PM »

yeah desiree are ok too.Obviously if they are going to be liquidised, then the disintergration bit is probably irrelevent. I just thought I would give you all the benefit of my knowledge of wholesaling potatoes around Brum!

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from visit to Saffron

« on: May 25, 2008, 08:51 AM »

Just to let you know guys Id like to think I am a bit of an authority on potatoes - I grow sell about 3000 Tonnes per year!!! I also supply many Asians around Birmingham, and I can tell you that the potato of choice is a red potato called Romano - especially the small ones or mids as we call them.The reason they prefer them is because they don't start disintergrating when they are boiled for a long time. I personally cant see that the variety is critical, but they all seem to insist on red potatoes!

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Just Joined? Introduce Yourself / Greetings

« on: May 17, 2008, 01:07 PM »

Hi Guys
I've been a member for a few months now; and I thought It was about time I introduced myself
I have been enjoying Curries for the past 30 or so years around the Birmingham area and I am now having a lot of fun trying to re create that authentic BIR taste.I know its a bit sad but I started off cooking the old Vesta Curries in the early 70s, then progressed to Sharwoods recipes in the 80s,Patak recipees in the 90s. Finally I tried a Jamie Oliver recipe a year or two ago and it was very bitter. This prompted me to do some research on the net and so I found your Site!!!
I have tried a couple of recipes with varying succuess. Currymaking appears to be as much an Art as well as a Science (if that makes sense...)
This site is incredible! The depth of knowledge is unbelievable! I will try to be more proactive in the future with postings. Anyway I will stop waffling now and get back to the kitchen!
Cheers Mick ;D

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