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Quote from: martinvic on February 21, 2012, 12:55 PMHi again CHSo can you now confirm that the High ginger paste was only used in the base, and a high/just garlic was used in the actual curries?If so, that makes more sense to me now, just like Ifindforu had stated for his.CheersMartinHi Martin. Yes, ginger/garlic into the base (and precooked chicken and mutton,not sure if it got into the tikka), garlic only in the phall and roshney. None in the vindaloo and would need to see the bhuna vid once it's been posted.
Hi again CHSo can you now confirm that the High ginger paste was only used in the base, and a high/just garlic was used in the actual curries?If so, that makes more sense to me now, just like Ifindforu had stated for his.CheersMartin
Quote from: Stephen Lindsay on March 21, 2012, 09:37 PMQuote from: George on March 21, 2012, 08:55 AMQuote from: Unclebuck on March 20, 2012, 05:36 PMA Northerner who watches Eastenders! I read an article about so-called trolls recently. They gave the posting of daft images as one example, and you certainly have form on that front. It's part of what I think of as the dumbing-down of this once great forum.You just can't help yourself can you?I'm happy to justify everything I write, including my criticism here in response to your latest personal attack. If you like 'daft images' a bit like a teenager might enjoy comics, then fair enough. Say something useful for once, rather than a post that's a 100% personal attack, without anything useful to say. Also, when I 'lash out' it's generally because some plonker like you has attacked me first.
Quote from: George on March 21, 2012, 08:55 AMQuote from: Unclebuck on March 20, 2012, 05:36 PMA Northerner who watches Eastenders! I read an article about so-called trolls recently. They gave the posting of daft images as one example, and you certainly have form on that front. It's part of what I think of as the dumbing-down of this once great forum.You just can't help yourself can you?
Quote from: Unclebuck on March 20, 2012, 05:36 PMA Northerner who watches Eastenders! I read an article about so-called trolls recently. They gave the posting of daft images as one example, and you certainly have form on that front. It's part of what I think of as the dumbing-down of this once great forum.
A Northerner who watches Eastenders!
Stephen,sounds potty to me. whilst i do love people and appreciate that helping each other is what makes us.have you seen how much grief BIR's get. the yorkshire proverb sticks large for me: nowt as queer as folk.the principle is spot on - perhaps through some form of charity to remove yourself and the "guests" from your own abode.
Quote from: Stephen Lindsay on March 19, 2012, 11:49 PMI've just been watching a recording of a new TV programme called The Little Paris Kitchen. An English girl (Rachel Khoo) runs a French restaurant from her flat, i.e. she cooks in her tiny little kitchen and serves customers in her lounge which is also tiny. So this got me thinking - what about if I did a similar thing to Rachel Khoo by serving a small number of locals my own curries in my front room? My domestic circumstances are somewhat similar - I live on my own in a small cottage and could probably accommodate a max. of 6-8 people in one sitting. However it could satisfy my lust for sharing my passion for curries without being out of pocket or perhaps even making a modest profit. I'm thinking a Friday or Saturday or both would be more than enough and in order to "work round" licensing/retail laws etc. I would ask diners simply to make a donation for the food they have eaten so that it would be built on a relationship of trust rather than being based on a menu which has set prices.Any thoughts?I'd be interested in the thoughts of forum members in terms of things I should think about and/or pros and cons. Is this a good idea or is it wishful thinking?Great minds must think alike, Stephen, as I had exactly the same thought. Limited menu agreed with the diners beforehand, get set up, bosh it out, await adulating comments and gushing praise, pocket a fistful of cash, laugh on route to bank.Then I woke up... ;DSeriously though, if you're up for the graft and a bit of stress on the night and confident that your food is good enough then there's no reason why it wouldn't work. 'Pop-up restaurants have been in vogue of late, and seem to do really well.The other thing I thought about was a mobile service, whereby you cook in other people;s homes. That would present its own unique challenges, but still...
I've just been watching a recording of a new TV programme called The Little Paris Kitchen. An English girl (Rachel Khoo) runs a French restaurant from her flat, i.e. she cooks in her tiny little kitchen and serves customers in her lounge which is also tiny. So this got me thinking - what about if I did a similar thing to Rachel Khoo by serving a small number of locals my own curries in my front room? My domestic circumstances are somewhat similar - I live on my own in a small cottage and could probably accommodate a max. of 6-8 people in one sitting. However it could satisfy my lust for sharing my passion for curries without being out of pocket or perhaps even making a modest profit. I'm thinking a Friday or Saturday or both would be more than enough and in order to "work round" licensing/retail laws etc. I would ask diners simply to make a donation for the food they have eaten so that it would be built on a relationship of trust rather than being based on a menu which has set prices.Any thoughts?I'd be interested in the thoughts of forum members in terms of things I should think about and/or pros and cons. Is this a good idea or is it wishful thinking?
Just wondered if any of you have ever considered going into business in a restaurant or takeaway?There are some very knowledgable and helpful people on this form, and just like Julian at Curry2go, I'm sure some of you would have a great chance at making a success of things.So, anyone got any aspirations of hitting the big time in curry land? [/quoite] I work in a take away just 1 night a week and if you see all the work behind the scene I would say unless that is what one is looking for virtually living in a takeaway 24/7its a 100% NO for me its work 5.30 home 11pm no worries
The title refers to the secret. But is it still a secret or are you all chasing your own tales? Good luck to Julian with his book but if any of the previous books had truly delivered, why should there be so much interest in Julian's book, like it really is the breakthrough everyone has been waiting for. I don't understand. Is the consensus that previous books didn't really deliver what you are looking for? And, despite the excitement at the time, neither did the Fleet cooking lessons? Everyone must have their idea of the best-tasting dishes you've ever had in, or from, a BIR. Are you saying that NONE of the previous books, or recipes on this forum or tips picked up from the Fleet lessons have quite got you there but you hope that Julian's book will finally deliver or get you closer? Or that you simply enjoy buying a new book, even if it's no great breakthrough? Fair enough, I guess.
Hi all,just bought CurryBarkingMad's BIR book and made his gravy (from the book not the same as the videos)Wow! The flavour is great and although still mild, same as all the others I've made, it has a distinctive one.I watered it down to the correct, I believe, consistency and it produce a beautiful silky, golden coloured gravy with a loverly aroma.I used a 450ml portion, in the vindaloo from the same book, although it calls for only 300ml.This is my problem.Recently I've noticed that all my curries seem to use up all the gravy I pour in, usually 350ml.So I decided that the gravy portions were not large enough to produce a finished saucy curry.I made the vindaloo and had to keep adding water after the gravy (450ml not 300ml) because the sauce was so thick.If left over night then virtually all the sauce dried up. Maybe this is to be expected. Although my usual take away always has remaining sauce the next day.I wonder whether I should check the measurements I'm using for the spice mix and other spices.I could just be adding too much.Any comments welcome.Regards JamesPS: CBM PDF book loaded on to the iPad (pictured)
Quote from: ifindforu on March 27, 2012, 11:29 PMQuote from: natterjak on February 14, 2012, 03:02 PMQuote from: jb on February 13, 2012, 08:02 PMThis is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.(continued...)My video of the first part of this recipe is here:Indian Restaurant Base Sauce LessonNo video of the final stages sorry.why no video of the final stageBecause I was videoing using my phone and the memory filled up.
Quote from: natterjak on February 14, 2012, 03:02 PMQuote from: jb on February 13, 2012, 08:02 PMThis is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.(continued...)My video of the first part of this recipe is here:Indian Restaurant Base Sauce LessonNo video of the final stages sorry.why no video of the final stage
Quote from: jb on February 13, 2012, 08:02 PMThis is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.(continued...)My video of the first part of this recipe is here:Indian Restaurant Base Sauce LessonNo video of the final stages sorry.
This is the base gravy Az(chef/owner) kindly showed us on our recent lesson.I've re-checked all of my notes and I'm pretty confident they are accurate but there was a lot of information being given,if anyone spots any glaring errors please feel free to point them out.We tried to ensure we got the correct measurements in everything we prepared,Az is not used to a desert spoon of this or that and usually relies on his experience in judging things by eye.The gravy is essentially the same as Az uses in his restaurant.Same ingredients and technique albeit on a smaller scale(I spotted one of his pans and it was huge).He pointed out the outcome is the same no matter how big the pot is.After two days the gravy should be discarded.Interestingly he said it's better fresh than leaving it to stand overnight.First you need a pot roughly about eight litres in capacity.Fill it just over three quarters full of English/Dutch onions which have been chopped.Az said he would not use milder Spanish onions.Also he would not leave the onions whole in the pot.Chopped onions cook more quickly if he's busy and it makes no difference to their sweetness when cooking.Then add one chopped carrot,one chopped green pepper and one sliced potato.Add one desert spoon of salt and also one desert spoon of ginger/garlic paste.Az actually blends this with more ginger than garlic in a 60/40 ratio.Then add about two litres of water and two chef spoons of vegetable oil.Put the lid on and bring to the boil.Boil it for at least an hour,making sure the bottom doesn't catch.If it does add a little more water.Az explained it's not an exact time as to when it's ready.Like most things he does it by eye and when the onions begin to 'melt'.When it is ready take it off the heat and blend.(continued...)
Quote from: Cory Ander on October 24, 2011, 01:34 PMQuote from: ifindforu on October 24, 2011, 01:06 PMNow slowly start adding water to bhuna it tjat means cook slowly for about 2 hoursI thought "bhoona", as a process, is to fry powdered spices (or a paste of powdered spices) in oil; not slow cooking them, with lots of other stuff, in water?bhuna means slow cook water must be added not to burn the spices too much,by the way water is added slowly bit at a time but as you seem to know everything you have nothing to learn off me
Quote from: ifindforu on October 24, 2011, 01:06 PMNow slowly start adding water to bhuna it tjat means cook slowly for about 2 hoursI thought "bhoona", as a process, is to fry powdered spices (or a paste of powdered spices) in oil; not slow cooking them, with lots of other stuff, in water?
Now slowly start adding water to bhuna it tjat means cook slowly for about 2 hours
