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Lets Talk Curry / Re: Base gravy caramelisation
« Last post by romain on Today at 04:01 AM »
Caramelisation is a small part of what is actually going on in your pan. Google the "Maillard reaction" and have a read if you have the inclination. Maybe stay away from the detailed scientific journals - unless you like that kind of stuff.
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Grow Your Own Spices and Herbs / Re: Chilli grow 2020
« Last post by Peripatetic Phil on July 05, 2020, 08:48 PM »
I don't (try to) grow chillies, as will be evidenced by the absence of any prior contributions to this thread, but I have been growing both parsley and coriander, both with some success.  Unfortunately my early success with the latter was completely negated by Ratty, who decided that baby coriander plants were the perfect appetiser and was seen sitting in the middle of the rather large planter in which they were growing munching away delicately at each one until all were razed to the ground ...
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Lets Talk Curry / Re: BIR Hits Mainstream Media.
« Last post by Peripatetic Phil on July 05, 2020, 08:40 PM »
Quote from: Robbo141 on July 05, 2020, 07:26 PM
Need some of the ‘oldies’ to answer that one...

Can't help, I'm afraid.  I did a search after Gav's comment, but could find no evidence.  However, the absence of evidence does not necessarily demonstrate the absence of guilt.
** Phil.
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Grow Your Own Spices and Herbs / Re: Chilli grow 2020
« Last post by Robbo141 on July 05, 2020, 07:46 PM »
Curry leaf plant flourishing in our baking hot weather.   Chilies starting to flower too and already got jalapeños picked.  No good in Indian dishes but great for Mexican.



Robbo
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Lets Talk Curry / Re: BIR Hits Mainstream Media.
« Last post by Robbo141 on July 05, 2020, 07:26 PM »
Need some of the ‘oldies’ to answer that one...
I’m cheating for dinner tonight.  Want to use my last portion of base to try a vindaloo or madras but too late to defrost naturally.   So going with some Costco coconut chicken curry which is pretty good and will accompany it with Phil’s microwave rice.
Holiday all week for me so will be making Syed’s base and re-stocking the freezer, although my Instant Pot pressure cooked base did the job well.
Syed’s chicken tikka went down so well with the family visitors this weekend, I put together the marinade (minus the Greek yoghurt) in a Ziplok bag for them to take back to Chicago.
Also printed them off a copy of Phil’s Microwave Rice (as it is now known in my household).

It’s 37 deg C in the shade here today.  Trying my best to stay cool with Margaritas and looking forward to dinner..

Robbo

Robbo
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Lets Talk Curry / Re: BIR Hits Mainstream Media.
« Last post by Gav Iscon on July 05, 2020, 04:52 PM »
Did he not spam this site a few years back posting his videos on numerous pages then took the hump when pulled up for it?
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Phall / Re: Garlic Chilli Chicken Phall Video HD.
« Last post by stinkydave on July 04, 2020, 06:50 PM »
Quote from: Unclefrank on June 22, 2020, 08:35 PM
Hopefully this is the one

Garlic Chilli Chicken Phall (LC)
Oil
1 Tbsp Ginger/Garlic Paste
6-8 Pre-Cooked Garlic Cloves Whole
1 Tsp Mix Powder
1 Tbsp Chilli Powder
1 Tbsp Tomato Puree
½ Chef’s Spoon Green Chillies Chopped
Salt
1 Tsp Methi
1 Ladle Base
6 Pieces Pre-Cooked Chicken
1 Ladle Base
50ml-100ml Base
2 Tinned Whole Plum Tomatoes Broken Up In Pan
1 Tbsp Lemon Juice Fresh
2 Pre-Cooked Garlic Cloves With Some Oil
Add Ingredients In Order Shown.

You absolute legend. Thank you for finding this for me. I'll have a crack at it when I get the chance.  :love eyes:
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Lets Talk Curry / Re: Base gravy caramelisation
« Last post by britishcurries on July 04, 2020, 05:59 PM »
Quote from: Secret Santa on July 04, 2020, 12:15 PM
It will caramelise in any pan if you don't stir it. You just won't necessarily see it sticking, which is how most people would interpret it as having caramelised. Aluminium pans definitely not essential. They are used in BIRs for the reasons you state but also because they are cheap and because they are light.

Hmmm. I've seen conflicting opinions about this. Some swear by it, others dismiss it as folklore. It's the same thing with stuff like seasoned oil. Some chefs swear by it, others say it's superfluous. I confess that I never see the same effects at home as I do watching aluminium pan frying. I have a non-stick pan. Given aluminium pans are safe, there may be no harm in trying, but I'll keep your input in mind.
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Just Joined? Introduce Yourself / Re: BRITISH-IAN FOOD IN THE MAKING
« Last post by Robbo141 on July 04, 2020, 03:07 PM »
Nope, don’t get a Save As option.  Goes into downloads section but renaming there doesn’t work on iPad.  I’m done with this.  I’ll just log on via work laptop where necessary.

Let’s get back to talking curry, not spreadsheets.   Syed’s chicken tikka is marinating in the fridge.  A little chilled Riesling later in the afternoon to accompany.  Going to hit 33 deg C here today.

Robbo
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Just Joined? Introduce Yourself / Re: BRITISH-IAN FOOD IN THE MAKING
« Last post by Peripatetic Phil on July 04, 2020, 02:40 PM »
I wonder whether, if I were to save and upload it as "Comparison.xlsx.txt", Ipad users could just strip off the last four characters when presented with a "Save as: " dialogue box. Assuming, of course, that Ipad users are presented with any such thing ... Trial attachment herewith.

** Phil.
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