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Messages - matt3333

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141

Pictures of Your Curries / Re: Tamala's Chicken Tikka Masala Phal

« on: May 30, 2008, 11:45 AM »

Hi
The sauce on that looks lovely- but way beyond my limits

142

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Lightboy's Base Sauce

« on: May 28, 2008, 06:20 PM »

Thanks for that I tend to buy the bunches of ready cut from Tesco which is about 30 -40 stems so that is helpful.
Matt

143

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Lightboy's Base Sauce

« on: May 28, 2008, 05:37 PM »

Hi
What does a whole corriander plant equate to in terms of stalks, sorry to be thick but I've never seen one.
Matt

144

Really Bad British Indian Restaurants / Re: The Chambeli Restaurant London WC1B Southampton Row

« on: May 28, 2008, 06:14 AM »

Quote from: Chris303 on May 27, 2008, 10:17 PM

sorry to hear what you ordered was not upto much, but I am a believer that it is not up to the customer to decide what is on the menu. :p

I'd like to see someone try that one on with Mr G Ramsay

Matt

145

Lets Talk Curry / Re: creamed coconut

« on: May 26, 2008, 06:47 PM »

Hi Scott
Maybe you could use some in a CTM.
Matt

146

Cooking Equipment / Re: Garden Tandoor?

« on: May 26, 2008, 10:24 AM »

Great post guys, I checked out the Tandoori ?285 incl postage- All I've got to do now is convince the boss- two hopes comes to mind, but I'm up for a challenge.
Matt

147

Cooking Equipment / Re: Garden Tandoor?

« on: May 25, 2008, 05:05 PM »

Hi
Very impressive, when you leave it to cool down is it ok if it rains.
Thanks
Matt

148

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

« on: May 25, 2008, 11:16 AM »

Hi mickdabass
I use red desiree potatoes in my veggie side dishes for the reasons you mention.
I suspect the preference for the variety is for side dishes rather than in a base sauce.
Matt

149

Trainee Chefs / Beginners Questions / Re: How do i reclaim oil

« on: May 24, 2008, 12:29 PM »

Thanks for that, Madras is about the top of my heat limit.
Matt

150

Trainee Chefs / Beginners Questions / Re: How do i reclaim oil

« on: May 24, 2008, 11:51 AM »

Hi SnS
Thanks for that there's certainly more to this curry cooking than I imagined.
I'm trying to decide which base to try think I will have a go at the saffron as it seems the most popular at the mo.
Matt

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