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Messages - artistpaul

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281
Lets Talk Curry / Re: What do BIR chefs cook at home?
« on: March 31, 2010, 11:54 PM »
Im off for the sleep.

Its 25 degrees over here and a bit cool for spring. Will keep the socks on in bed I think  :-\

I hate restless hot nights

Keep the spade handy! But I DO miss many things  ::)

282
Lets Talk Curry / Re: What do BIR chefs cook at home?
« on: March 31, 2010, 11:50 PM »
Its to do with the pig and where it eats I think

283
Lets Talk Curry / Re: What do BIR chefs cook at home?
« on: March 31, 2010, 11:44 PM »
Razor

You got it mate.

Its so complicated

5 years later and havent cracked it. What the F?

284
Talk About Anything Other Than Curry / Re: snowwwww
« on: March 31, 2010, 11:40 PM »
Guys

All of you, VERY F****** funny, all of it!

An old friend once said to me about what hits the spot with folk - '  Its like a dog eatin S***E, its all a matter of taste.

Sorry to disappoint, but its 28 degrees here in Turkey and its still only spring, bummer that, aint it?

285
Lets Talk Curry / Re: What do BIR chefs cook at home?
« on: March 31, 2010, 11:27 PM »
Guys

Very F***** Funny, HAT OFF to all of ya!

But thats not the end!

 Next comes the covert Bangers and Mash Webcam, later acting like a customer, he asks the ' chef ' can I see my Bangers & Mash cooked please if its not too much of a problem? ( trying not to look too shifty )

Then a sneaky peek to see the brand of lard used and the exact Tesco sausage used.

Chef, spud used? Erm, just the usual one grown in the ground, nothing special.

We thinks Chef is holding back.

Possibly a special secret spud only the Brit Chefs know about and how to grow it too,

 Didnt we always suspect this?

Its a hard life  ;)



286
Lets Talk Curry / Hand Hammered Steel Wok
« on: March 10, 2010, 03:25 PM »
Hi Everyone.

Admin please dont think the following is the beginning of a sales business on the site as its purely a one off & might be of good use to one of our members.

Firstly hand hammered carbon steel woks are the best there is but are incredibly difficult to source.
However I  was lucky enough to source one in China.
So they shipped it to me, however 6 weeks later it hadnt arrived so it was assessed as missing / stolen, so a replacement was sent out.

And sods law the first one turned up later.

So now I have two 34cm round bottomed woks and 2 matching hand hammered spatulas.

The quality of these has to be seen to be believed, stunningly beautiful, these will easily last a person their lifetime.

It takes one skilled worker 6 hours to make a 34cm wok

So as I will only ever require one of these, I can offer the other at cost including spatula to any member interested?

Once seasoned well, these woks are superb for stir fries, fried rice and indeed curries as they have a large surface area for the food to come in contact with and as its round bottomed it really heats easily to the very high temps that we know BIR food requires.

However it is heavy so postage will be a bit expensive, as Im in Turkey.

Anyone interested PM me your email address and I can provide photos etc

Cheers

Paul

287
Madras / Re: Dipuraja's Lamb Madras
« on: March 05, 2010, 06:44 PM »
Hi Guys

Can someone help me out please?

My computer is not showing me the video link, what do I need to reset?  Im running Explorer 6 and XP

Cheers

Paul

288
Glossary / Re: Useful Translation Herbs/Spice index
« on: March 02, 2010, 11:40 PM »
Very nice and useful post Razor, if anyone needs a Turkish / English translation please ask me

Cheers mate

Paul

289
Trainee Chefs / Beginners Questions / Re: Coconut Powder
« on: March 02, 2010, 11:25 PM »
Quote from: Mikka on March 02, 2010, 10:12 PM
ArtistPaul.
You're ok man.  ;D This is what happens when you put scientists who don't have a Phd together  ;)

Court is out for me since I only use coconut milk from an ordinary 'no brand' tin from the Indian food store an in any case I haven't cooked a Khorma so far.

This to me is just like the brand of tom paste people buy. Totally irrelevant to the final product, since it is about spice, quantity and personal taste.
I do agree on what you said about helping people. I think the times we live in play a part in that too.

Best regards.

thanks mate

I am the same, if a recipe calls for coconut I use canned milk first off. Im in Turkey so coconut milk is sometimes a little difficult to find on a regular basis, if its not on the shelf the next best quality alternative is coconut milk powder as it dissolves in water and produces milk, NOT coconut flour, its a very different product, it does not dissolve.

290
Trainee Chefs / Beginners Questions / Re: Coconut Powder
« on: March 02, 2010, 12:21 AM »
Quote from: emin-j on March 01, 2010, 09:37 PM
Quote from: JerryM on March 01, 2010, 07:36 PM
emin-j,

i'll look out for the TRS stuff out of interest (to compare with the Heera brand which i have). i'm beginning to think that flour is powder though (comparing the TRS pic and my bag of the flour).

Thank's JerryM , when I got to the check out at the Indian Supermarket I had a bag of Coconut Flour and I asked the Indian Lady on the till if this was Coconut Powder as for making a Korma , the Lady replied ' No that is for Baking Cakes and stuff ' She then pointed to the Coconut Milk Powder which is what I bought but it was over twice the price of the Flour for half the weight !

Read my earlier posts on this for you. I have already tried to explain this, flour is for desserts / sweets, milk powder is for use in  curries for example.

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