Author Topic: Let's Cook with chef Din  (Read 6118 times)

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Offline Peripatetic Phil

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Re: Let's Cook with chef Din
« Reply #10 on: April 09, 2021, 06:38 PM »
Excellent news
« Last Edit: April 10, 2021, 12:25 AM by Peripatetic Phil »

Offline livo

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Re: Let's Cook with chef Din
« Reply #11 on: April 09, 2021, 11:02 PM »
 Garp, I'm old enough but geographically unqualified to answer.

Phil, I've used chicken frames in an "old school" base gravy before, following information from CT. From memory it produced good curry. 

I'm about to watch the video.

This looks good to me.  The main thing is the chicken stock. Vegetarians / vegans won't want it but I'm neither.  The spiced oil thing is interesting.  I'll be looking forward to his follow up recipes.
« Last Edit: April 09, 2021, 11:21 PM by livo »


Offline Secret Santa

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Re: Let's Cook with chef Din
« Reply #12 on: April 19, 2021, 10:44 PM »
looks like another bog standard base gravy. Had hoped for something more. 

Well it uses a home made chicken stock and that's far from normal in the vast majority of bases. I actually like his methods, like the bhuna and dopiaza onion prep. Not exactly new but along with the chicken-stock base I'm willing to give this one a go as potentially offering something different and hopefully more "old school".

Offline Secret Santa

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Re: Let's Cook with chef Din
« Reply #13 on: April 19, 2021, 10:49 PM »
Phil, I've used chicken frames in an "old school" base gravy before ...

Chicken frames. Say what now? Is that a typo or a real antipodean alternative to carcase (carcass)?


Offline livo

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Re: Let's Cook with chef Din
« Reply #14 on: April 19, 2021, 11:47 PM »
Real antipodean packaging and sales description for the skeleton and remaining soft tissue after the limbs and saleable muscle tissue has been removed.

Offline pap rika

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Re: Let's Cook with chef Din
« Reply #15 on: April 20, 2021, 10:34 AM »
looks like another bog standard base gravy. Had hoped for something more. 

Well it uses a home made chicken stock and that's far from normal in the vast majority of bases. I actually like his methods, like the bhuna and dopiaza onion prep. Not exactly new but along with the chicken-stock base I'm willing to give this one a go as potentially offering something different and hopefully more "old school".

Still don't find it reveals that elusive link (if their is one ) to the old school base,
  I'm sure many members add additional  vegetable, beef or chicken, stocks to enhance their bases, yet still claim to be missing that old school taste.
   Certainly won't please any vegans. But definitely one to watch.

Regards pap prika



 

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