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Messages - CurryOnRegardless

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Lets Talk Curry / Re: Undercover Curry - Anyone heard of it?

« on: July 17, 2010, 02:24 PM »

Got a pan full of the Undercover 2 litre base on the go right now, it's on the second simmer and the whole house is beginning to smell of very BIR aromas, yummy.

Must be the hing, doin' its thing!

Cheers
CoR

Lets Talk Curry / Re: Undercover Curry - Anyone heard of it?

« on: July 13, 2010, 05:41 PM »

Undercover Dave mentions the tomato paste as being something special on his website, anyone who has the book care to comment.

I've ordered a copy but no idea how long it'll take to get here, can't contain my curiosity any longer!

Cheers
CoR.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: found this on net

« on: July 13, 2010, 05:25 PM »

If you want it peeled what's wrong with using a potato peeler?

Cheers
CoR

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Onion to water ratio

« on: July 12, 2010, 09:55 AM »

Hi Mikka

Not sure what you mean by 'drier' but you will almost certainly need more oil than you use now.

You should see and hear when the onion 'pulp' starts frying, at that point add your tom paste and carry on as usual.

Hope this helps
CoR

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Onion to water ratio

« on: July 11, 2010, 11:59 AM »

Try blending the onions then squeezing the liquid out of them in a clean tea towel then frying them.

They soak up the oil like a sponge so keep stirring them or they will catch but they do cook out soon enough.

Cheers
CoR

Just Joined? Introduce Yourself / Re: Hi from Andy

« on: July 08, 2010, 11:27 AM »

Hello Andy

Great site you have there, a wealth of info and some nice looking recipes. Just got a bag of Bassar Massala (Star Brand) and have been doing a lot of traditional style dishes lately so your site is just the thing for me at the moment.

Anyway, welcome to CRO, look forward to seeing what you make of the place.

Cheers
CoR.

Lets Talk Curry / Re: Undercover Curry - Anyone heard of it?

« on: July 08, 2010, 10:28 AM »

Quote from: Secret Santa on July 07, 2010, 10:15 PM

Quote from: Mikka1 on July 07, 2010, 04:59 PM
The person purportedly worked for 3 years in Indian restaurants and doesn't have a set base sauce recipe? $:-\$

My memory is a bit vague because it was a while ago but didn't Andy, who went off to form the other curry website, also claim to have worked in a BIR for three years?

Thought 'Andy' used to claim 10 years experience, or was that another Andy with a book to flog?

Cheers
CoR

Trainee Chefs / Beginners Questions / Re: What is the differences between tomato "paste", "puree" and "passata"?

« on: June 19, 2010, 03:38 PM »

FWIW, I find all tomato puree-in-a-tube stuff tastes pretty nasty, dunno why maybe it collects round the nozzle and goes rancid or something, better to use the tinned puree (not Tesco cheapo though!).

Cheers
CoR

Trainee Chefs / Beginners Questions / Re: What is the differences between tomato "paste", "puree" and "passata"?

« on: June 17, 2010, 12:24 PM »

Quote from: Razor on June 16, 2010, 05:10 PM

Hi Solarspace,

Quote
Trattoria Verdi'

Is this the brand name or the description?

Verdi being Italian for green,

Ray

Hold on, the Italian for green is actually VERDE (with an 'e'), VERDI (with an 'I') was the opera composer who composed, amongst others, the opera 'La Traviata' which means the Fallen Woman, I wasn't aware he had written any operas about cheap cafes (Trattoria). Tesco obviously know better!

LOFL
CoR

Lets Talk Curry / Re: Its all in the oil

« on: May 31, 2010, 02:48 PM »

They all seem to use that KTC 'long life' veg oil round here in those big (20litre?) drums, I assumed they used that stuff so they didn't have to change the oil in the deep fryers so often.

Cheers
CoR

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