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Just followed the instructions on the (Waitrose) packaging, Garp.  They quoted only two options, one for birds < 1,25kg and one for 1,25 kg <= bird <= 1,6 kg; both of mine were in the upper range, so those were the times I used.  But 160oC is quite cool as oven temperatures go, so I don't think the time is excessive, and both birds were cooked to perfection.
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** Phil.
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I've never tried guinea fowl, Phil, but I quite fancy it.

May I just ask about the cooking time, because that seems quite long.
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Curry Base Chat / Re: Syed base gravy
« Last post by livo on January 14, 2022, 10:28 PM »
Syed’s service onions and also his tomato purée recipe are nailed on staples for me now. I remember when he first came online and have made a lot of his recipes. His chicken tikka marinade is also my default.

Robbo

 :like:  I agree completely.  His tikka recipe is no fuss, great result.
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I recently moved 800 miles or so from North Carolina to Illinois and priority had to be given to finding Indian restaurants.  First on the list is Taste of Himalayas. A Nepalese restaurant that does serve all the usual dishes along with some Nepali dishes we will try out.  I’ve been here a week, so last night was the first takeout order.

https://tasteofhimalayas.com/

Veg samosa: very tasty, nothing out of the ordinary, just lovely deep fried goodness

Keema samosa : same.  Delicious

Chicken momo: a Nepali dumpling, much like Chinese pot stickers, served with Achar and the missis loved them

Khasi ko Bhutuwa: another Nepali appetizer, fried goat meat with peppers. Spicy and delicious

Chicken Biryani: flavorful, lots of whole spices.  Not up to the dishes I’ve had in Hyderabad, but then nothing could be

And finally, the inevitable chicken vindaloo.  This dish was a lot darker in colour than the dish I’ve lived for the past 30 years or so. Looked a bit evil, intimidating even.  But was hot enough, tasty enough, and put me more in mind of a Chettinad rather than vindaloo.

Good quality food, no that cheap, but will definitely be exploring their menu and trying dine in options when some form of normality returns.  Their thali dishes look very inviting.

Robbo



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Curry Base Chat / Re: Syed base gravy
« Last post by Robbo141 on January 13, 2022, 11:49 PM »
Syed’s service onions and also his tomato purée recipe are nailed on staples for me now. I remember when he first came online and have made a lot of his recipes. His chicken tikka marinade is also my default.

Robbo
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Curry Base Chat / Re: Syed base gravy
« Last post by George on January 13, 2022, 07:26 AM »
the result was excellent, by a margin the best I have ever produced and closest to what I'm looking for, appreciating we're all looking for something different....I would never boil onions without having fried them first in any other cooking)...'service onions' from the Jalfrezi recipe is also a revelation.

Interesting, thanks. Did you roast the spice? I agree with you about frying onions before adding water. Do you mean you used Syed's service onion recipe for adding to the the Jalfrezi? Your feedback means I will probably try the Jalfrezi recipe, too.
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Curry Base Chat / Re: Syed base gravy
« Last post by seekingcurry on January 12, 2022, 01:31 PM »
I've not posted here in years, although I  do still grab recipes from here. Looking for a different base I stumbled across this thread and gave it a try. Not sure how accurately I followed it as I flicked through the video and basically followed the rough method in the description. Didn't cook it for very long after adding spices, perhaps 10 minutes. Still, making (again, roughly) his Jalfrezi recipe and the result was excellent, by a margin the best I have ever produced and closest to what I'm looking for, appreciating we're all looking for something different.

Whilst I have made some great curries from bases posted here, as often as not I find there is a bit of an acrid taste, which I have always put down to boiling onions (I would never boil onions without having fried them first in any other cooking). This method removes that and will definitely be how I approach things in future.

'service onions' from the Jalfrezi recipe is also a revelation.
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I buy the cheapest possible chickens and portions from Lidl and Aldi.

So would it fair to conclude that you are not particularly concerned with hens' welfare, regarding them purely as food rather than as (once) sentient living creatures ?  And would you therefore also eat veal, and poussins, and suckling pig, and lobsters or crabs boiled alive ?
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** Phil.
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Well, let me be honest, I wouldn't buy a "cheap chicken"...they lack flavour.

I know we are past the point of needing to agree to disagree. I buy the cheapest possible chickens and portions from Lidl and Aldi. They have more than enough flavour for me. As I found, the guinea fowl from Tesco was almost identical to the chicken, which means it had more than enough flavour, too. So why pay 4x more for a guinea fowl at Tesco or 5x more at Waitrose? Most reviews at Waitrose are along the lines of your findings. I wonder if they believe too strongly in the saying that you get what you pay for. As I also said, our taste discrepancies are hard to reconcile.
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I am not worried but mystified at how 4 people can have such different opinions on how guinea fowl tastes. It's like Phil and his wife seem to love guinea fowl and feel it's worth a price something like 4x more expensive than a cheap chicken. 

Well, let me be honest, I wouldn't buy a "cheap chicken" on principle.  Cheap chickens are rarely if ever free-range, and that is something that I insist on, primarily because I believe that battery hens are an abomination (the avian/galliform equivalent of WW II concentration camps), but also because they lack flavour.  The best chicken broth I have ever experienced was in a farmhouse on an island somewhere near Shanghai, and when I asked how they achieved such an incredible depth of flavour, I was told that their birds are rarely if ever slaughtered at younger than three years of age.
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** Phil.
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