Author Topic: Curry Farewell Feast  (Read 10084 times)

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Offline Micky Tikka

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Re: Curry Farewell Feast
« Reply #20 on: September 29, 2014, 04:47 PM »
What can I say that hasn't been said already  ;)
Curry Pictures at there best  Well done  You must be all curried out
Garp    we must be well down on the list for best naan pictures  ;D

Online Garp

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Re: Curry Farewell Feast
« Reply #21 on: September 29, 2014, 04:53 PM »
Garp    we must be well down on the list for best naan pictures  ;D

Speak for yourself, Michael :P

Though Andy's might be the best yet :)


Offline RobinB

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Re: Curry Farewell Feast
« Reply #22 on: September 30, 2014, 10:17 PM »
Awesome pics, they'll be hard pushed to find a curry that lives up to that down under!

Offline chrisnw

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Re: Curry Farewell Feast
« Reply #23 on: October 02, 2014, 10:14 AM »
And what a feast it looks, Naga Massala - Yes Please  :P

I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum  ::)  ;D  Can't you lot afford some proper seving dishes  :(

Great work MA  :) :) :)

Chrisnw
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Online Garp

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Re: Curry Farewell Feast
« Reply #24 on: October 02, 2014, 11:29 AM »
Are you still using your original madras recipe, Andy?. I haven't made one for ages, but the last one was yours with chilli paste.

Offline Bengali Bob

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Re: Curry Farewell Feast
« Reply #25 on: October 03, 2014, 08:26 PM »
I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum  ::)  ;D  Can't you lot afford some proper seving dishes  :(
Chrisnw

Authenticity, excellent heat retention, depth of flavour can increase over time, hot cardboard, practicality;  TA vs restaurant portion size (restaurants serve smaller portions), nice pics.  :)  Could also just be a preference of peeps who actually cook a curry, and post pics; very few I might add, given the size of the forum, very few.

Rob  :)   
No bagar, no taste.

Offline Madrasandy

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Re: Curry Farewell Feast
« Reply #26 on: October 03, 2014, 09:17 PM »
Cheers Rob, we could certainly do with a lot more curry porn on here!
The foil containers are used because of their heat retention and when cooked they sit nicely in a warm oven until all curries are cooked and ready to serve together.  :)
You cant beat the heat


Offline Madrasandy

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Re: Curry Farewell Feast
« Reply #27 on: October 03, 2014, 09:53 PM »
Are you still using your original madras recipe, Andy?. I haven't made one for ages, but the last one was yours with chilli paste.

Garp, I have been using CT's , but only because of laziness in making onion/chilli first, I really need to do a comparison now that I always use Jb base. My madras was made using admin (stew) new  base from a few years ago, top base it is too, may well have to revisit that one . Need to make my madras tomorrow night
You cant beat the heat

Offline chrisnw

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Re: Curry Farewell Feast
« Reply #28 on: October 03, 2014, 09:54 PM »
I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum  ::)  ;D  Can't you lot afford some proper seving dishes  :(
Chrisnw

Authenticity, excellent heat retention, depth of flavour can increase over time, hot cardboard, practicality;  TA vs restaurant portion size (restaurants serve smaller portions), nice pics.  :)  Could also just be a preference of peeps who actually cook a curry, and post pics; very few I might add, given the size of the forum, very few.

Rob  :)   

Yeh (moderated)



Kiss my link - http://www.curry-recipes.co.uk/curry/index.php/topic,13200.0.html

Chrisnw

« Last Edit: October 05, 2014, 08:25 PM by George »
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Offline Madrasandy

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Re: Curry Farewell Feast
« Reply #29 on: October 03, 2014, 09:57 PM »
Hence the global coriander shortage  ;)
You cant beat the heat



 

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