Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Curry Barking Mad

Pages: 1 ... 47 48 [49]
481
Trainee Chefs / Beginners Questions / Re: Starter Base Help!
« on: January 29, 2009, 11:18 AM »
Quote from: leodido on January 29, 2009, 10:40 AM
Yes! I demand an answer :p

...then an answer you shall have Leodido :)
As Kahmiri Mirch is basically a medium heat chilli powder that gives a nice reddish colour to your curry, if you can't get it then I would substitute for any decent chilli powder and maybe add a little less to your curry, the curry may not have a reddish tinge to it but does that really matter?  :-\
Bob

482
Trainee Chefs / Beginners Questions / Re: Starter Base Help!
« on: January 29, 2009, 10:07 AM »
Quote from: Roti on January 29, 2009, 09:39 AM
Quote from: AchMal on January 29, 2009, 09:32 AM
Not sure about that one.......

What is it that youre unsure of?  Kashmiri mirch is a mild bright red chilli powder.  Paprika is a mild bright red capsicum/pepper powder?  http://www.uni-graz.at/~katzer/engl/Caps_ann.html

So if you cant get kashmiri mirch or kashmiri chilli powder or a mild bright red chilli powder, use bright red hungarian or sweet paprika.  I think its there mostly for the colour anyway.

Hi Roti,
Not wishing to be arguementative for the sake of it,
I understand fully what you say about the colour but the taste and heat levels are worlds apart in my opinion,
Bob

483
Trainee Chefs / Beginners Questions / Re: Starter Base Help!
« on: January 29, 2009, 09:32 AM »

kashmiri mirch is just mild brightly red coloured chilli powder.  Paprika is a suitable substitute
[/quote]

Not sure about that one.......

484
Pictures of Your Curries / Re: Chinois' Chicken Jaipuri
« on: January 17, 2009, 10:37 PM »
Quote from: Bobby Bhuna on January 17, 2009, 10:16 PM
That looks nothing like the Jaipuri with which I'm familiar. For me, it should be red, tomatoey, have chunks of onion and pepper, and be made with chicken tikka. Just shows the variation across the country!

I'm with you on this BB, the best Jaipuri I have ever tasted was as you describe but with the green pepper chunks allowed to fry off first at a high temperature until they were blackened in small areas, this produced a lovely smoked flavour to the oil which was clearly there in the final dish,I have done this myself and it gets me closer to the BIR taste I want.
Bob

485
BIR Main Dishes Chat / Re: Ashoka Recipes
« on: January 09, 2009, 07:43 PM »
Good looking curry, mate, but I think your oil wasn't hot enough for your poppadoms,
Bob

486
Lets Talk Curry / Re: Tomato Puri
« on: December 24, 2008, 04:26 PM »

[/quote]

 
A small tin from sainsburys makes about 10 curries and costs 24p.
[/quote]

Really, 10 curries from one of those small tins, I must be using way too much...

487
BIR Main Dishes Chat / Re: When is a Bhuna not a Bhuna?
« on: November 23, 2008, 11:48 AM »
Quote from: Panpot on November 23, 2008, 11:39 AM
I was also positioned in one of the metal tubs that fit into the rack above the gas rings exactly the same as the one in the Malik video?

Interesting post little mate ;)

488
Curry Web Links / Re: Bibijis.com - Low fat fresh curry sauces! New online shop
« on: November 20, 2008, 05:02 PM »
SnS is right, you should have cleared this with Admin first, I don't think anybody is allowed to advertise on cr0, well maybe only one or two ;)
Bob

489
Lets Talk Curry / Re: Bruce Edwards Comments and Advice - from the man himself
« on: November 16, 2008, 08:16 PM »
Hi Chinois,
Not wishing to cause any bother by mentioning the other site but you make a valid observation, the technique used on most of the videos is a long way from the chef in the fatima restaurant.
 The only videos that come close are by someone using a friends restaurant cooker, they look close to the fatima videos. He has even laid out trays of spices and takes the pan to the spices to add off heat.
 As I have said I am not trying to upset anyone here but all information is good information towards achieving the desired result.
Bob

490
Curry Web Links / Re: How To Cook Curry
« on: October 24, 2008, 07:59 AM »
Quote from: parker21 on October 23, 2008, 10:40 PM
hi guys sorry to burst your bubble but it is a link to site no2 (rcr) so you are probably better off here imho
regards
gary

Interesting... Rajver1

Pages: 1 ... 47 48 [49]

  ©2024 Curry Recipes