Author Topic: Glasgow new improved 4k base sauce  (Read 16766 times)

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Offline roadshredder

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Re: Glasgow new improved 4k base sauce
« Reply #10 on: October 13, 2013, 11:37 AM »
I still cant view this video, can someone help me please?

Offline Gav Iscon

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Re: Glasgow new improved 4k base sauce
« Reply #11 on: October 13, 2013, 12:43 PM »
I still cant view this video, can someone help me please?

Thats because its now private.


Online Peripatetic Phil

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Re: Glasgow new improved 4k base sauce
« Reply #12 on: October 13, 2013, 09:02 PM »
PM for alternative link.
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Offline Invisible Mike

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Re: Glasgow new improved 4k base sauce
« Reply #13 on: October 14, 2013, 06:19 AM »
What's 4k and 25k etc???  :D


Offline Les

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Re: Glasgow new improved 4k base sauce
« Reply #14 on: October 14, 2013, 09:01 AM »
What's 4k and 25k etc???  :D

4 kilos onions about 7 lbs. in old money,  "k" refers to weight.

Offline Gav Iscon

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Re: Glasgow new improved 4k base sauce
« Reply #15 on: October 14, 2013, 07:05 PM »
What's 4k and 25k etc???  :D

4 kilos onions about 7 lbs. in old money,  "k" refers to weight.

Dam, I though it meant 4 thousand onions.  :-\

Offline Stephen Lindsay

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Re: Glasgow new improved 4k base sauce
« Reply #16 on: October 14, 2013, 08:01 PM »
Dam, I though it meant 4 thousand onions.  :-\

No that was the recipe before it was revised.


Offline roadshredder

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Re: Glasgow new improved 4k base sauce
« Reply #17 on: October 14, 2013, 08:09 PM »
I still cant view this video, can someone help me please?

Thats because its now private.
I can see that gay iscon, just wandered why

Online Yousef

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Re: Glasgow new improved 4k base sauce
« Reply #18 on: October 14, 2013, 08:21 PM »
Can someone post up the recipe or this thread will be deleted.

Stew

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Re: Glasgow new improved 4k base sauce
« Reply #19 on: October 14, 2013, 09:23 PM »
4kg sliced onions
Approx 2 ? 2.25L water
Heaped tablespoon salt

Cook until reduced then add:

1TBSP cumin seeds
Handful of coriander leaf
1 tsp garam masala
4 heaped TBSP turmeric
50g creamed cocnut block
1 green chilli
? red pepper
1 litre veg oil
4 TBSP tomato puree

Cook on for 1 hour then blend
Cook on until oil rises to top (about an hour)

Note no garlic, ginger, methi as these are added at the curry making stage


 

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