leigh white Posted April 13, 2021 Share Posted April 13, 2021 Not tried one for ages but thought I would give the chicken jalfrezi a go, what a let down, the meat was drier than some hot place in an arid country. Quote Link to comment Share on other sites More sharing options...
Whitestar Posted April 14, 2021 Share Posted April 14, 2021 I think their pizzas are shat too. Quote Link to comment Share on other sites More sharing options...
Traf Posted April 14, 2021 Share Posted April 14, 2021 If they sold bondage stuff, it wouldn't be any old bondage stuff, it'd be M&S S&M. Quote Link to comment Share on other sites More sharing options...
Dimron Posted April 14, 2021 Share Posted April 14, 2021 1 hour ago, Traf said: If they sold bondage stuff, it wouldn't be any old bondage stuff, it'd be M&S S&M. This isn't any Ms Whiplash, this is MS Whiplash 🙂 Quote Link to comment Share on other sites More sharing options...
Sweep Posted April 14, 2021 Share Posted April 14, 2021 2 hours ago, Traf said: If they sold bondage stuff, it wouldn't be any old bondage stuff, it'd be M&S S&M. And if it was bondage stuff for people that have a disease that affects their central nervous system....it'd be M&S MS S&M Quote Link to comment Share on other sites More sharing options...
Site Supporter MickyD Posted April 14, 2021 Site Supporter Share Posted April 14, 2021 20 minutes ago, Sweep said: And if it was bondage stuff for people that have a disease that affects their central nervous system....it'd be M&S MS S&M And if she was named Emma, it’d be Emma’s M&S MS S&M Quote Link to comment Share on other sites More sharing options...
Boothy Posted April 14, 2021 Share Posted April 14, 2021 Holy Cow curry sauces are good, you can get them at Booths or Amazon Prime. Lots elfier than takeaway but plenty of flavour. Quote Link to comment Share on other sites More sharing options...
Escobarp Posted April 14, 2021 Share Posted April 14, 2021 I make all mine from scratch just use spices. Much better Quote Link to comment Share on other sites More sharing options...
jeep Posted April 14, 2021 Share Posted April 14, 2021 38 minutes ago, Escobarp said: I make all mine from scratch just use spices. Much better Is the correct answer Jocky.... 👍 Quote Link to comment Share on other sites More sharing options...
Moderators Zico Posted April 14, 2021 Moderators Share Posted April 14, 2021 45 minutes ago, Escobarp said: I make all mine from scratch just use spices. Much better Aye, that and Rick Stein's India cook book all the way Quote Link to comment Share on other sites More sharing options...
Youri McAnespie Posted April 14, 2021 Share Posted April 14, 2021 Spices should be used fairly quickly or chucked... White Brits also sometimes tend to chuck everything in there, but in too small quantities. Less variety, use bigger amounts, roast and grind seeds, use fresh - cook through gently - don't scorch or use raw and never 'top up' midway through. I've you've miscalculated you know for next time. And any Rick Stein recipe - add only half the salt or salty ingredient (ie anchovies, stock cube) that he recommends. Quote Link to comment Share on other sites More sharing options...
Site Supporter MickyD Posted April 14, 2021 Site Supporter Share Posted April 14, 2021 2 hours ago, Escobarp said: I make all mine from scratch just use spices. Much better You made a curry from scratch? You must’ve been hungry, you used to love that dog! Quote Link to comment Share on other sites More sharing options...
Whitestar Posted April 14, 2021 Share Posted April 14, 2021 Early 90s since i saw Nazirs curry sauces. Used to be really nice i thought, before pataks became popular they were widely available, then you would see them on n b&m occasionally but not seen anywhere for years now. Shame. Quote Link to comment Share on other sites More sharing options...
Site Supporter Good Knee Posted April 14, 2021 Site Supporter Share Posted April 14, 2021 Dried Vesta ones fucking hell , why ? Quote Link to comment Share on other sites More sharing options...
blackleywhite Posted April 14, 2021 Share Posted April 14, 2021 5 hours ago, Youri McAnespie said: Spices should be used fairly quickly or chucked... White Brits also sometimes tend to chuck everything in there, but in too small quantities. Less variety, use bigger amounts, roast and grind seeds, use fresh - cook through gently - don't scorch or use raw and never 'top up' midway through. I've you've miscalculated you know for next time. And any Rick Stein recipe - add only half the salt or salty ingredient (ie anchovies, stock cube) that he recommends. It depends on the curry you are trying to make. I'm into BIR (british Indian restaurant for the non initiated) curry and ill stand mine next to the best you can muster from any Indian restaurant. Cooking those involves lots of heat lots of spices cooked quickly and base gravy which although is a bit of a ballache to do you make it in massive batches and freeze it. Quote Link to comment Share on other sites More sharing options...
Traf Posted April 14, 2021 Share Posted April 14, 2021 8 minutes ago, blackleywhite said: It depends on the curry you are trying to make. I'm into BIR (british Indian restaurant for the non initiated) curry and ill stand mine next to the best you can muster from any Indian restaurant. Cooking those involves lots of heat lots of spices cooked quickly and base gravy which although is a bit of a ballache to do you make it in massive batches and freeze it. The Sri Lankans do a similar thing, belting. Quote Link to comment Share on other sites More sharing options...
DaisyHWanderer Posted April 14, 2021 Share Posted April 14, 2021 8 minutes ago, blackleywhite said: It depends on the curry you are trying to make. I'm into BIR (british Indian restaurant for the non initiated) curry and ill stand mine next to the best you can muster from any Indian restaurant. Cooking those involves lots of heat lots of spices cooked quickly and base gravy which although is a bit of a ballache to do you make it in massive batches and freeze it. Dan Toombs the curry guy? Quote Link to comment Share on other sites More sharing options...
blackleywhite Posted April 14, 2021 Share Posted April 14, 2021 He's good prefer misty ricardo personally but both do great youtube vids. Quote Link to comment Share on other sites More sharing options...
SatanGreavsie Posted April 14, 2021 Share Posted April 14, 2021 10 hours ago, Traf said: If they sold bondage stuff, it wouldn't be any old bondage stuff, it'd be M&S S&M. If they alerted you to it by text it'd be an M&S SMS S&M Quote Link to comment Share on other sites More sharing options...
DaisyHWanderer Posted April 14, 2021 Share Posted April 14, 2021 5 minutes ago, blackleywhite said: He's good prefer misty ricardo personally but both do great youtube vids. Will have a look at misty Just picked the curry guy book up in aldi a while ago, the few things I've made have been good tbf. Quote Link to comment Share on other sites More sharing options...
wanderer1984 Posted April 14, 2021 Share Posted April 14, 2021 50 minutes ago, DaisyHWanderer said: Dan Toombs the curry guy? I've got both his books. Fantastic base sauces that you can freeze and use in a variety of curries. Made a small fortune making and selling curries using some of his recipes. Quote Link to comment Share on other sites More sharing options...
Youri McAnespie Posted April 14, 2021 Share Posted April 14, 2021 (edited) 2 hours ago, blackleywhite said: It depends on the curry you are trying to make. I'm into BIR (british Indian restaurant for the non initiated) curry and ill stand mine next to the best you can muster from any Indian restaurant. Cooking those involves lots of heat lots of spices cooked quickly and base gravy which although is a bit of a ballache to do you make it in massive batches and freeze it. I think I know what you mean... I still like a good old fashioned Bangladeshis pretending to be Indian flock wallpaper restaurant or takeaway curry and all the extras. I'm no curry snob. I even made some belting curried chicken (not chicken curry) last week when I roasted a chicken for a roast dinner without checking there was all the other sundries. It'd have made cracking pie or pasty filling. Caramelising the onions properly is another must. Edited April 14, 2021 by Youri McAnespie Quote Link to comment Share on other sites More sharing options...
Site Supporter Alf Hartigan Posted April 14, 2021 Site Supporter Share Posted April 14, 2021 9 hours ago, Boothy said: Holy Cow curry sauces are good, you can get them at Booths or Amazon Prime. Lots elfier than takeaway but plenty of flavour. Where is it? Are you the owner? Quote Link to comment Share on other sites More sharing options...
Guest Posted April 16, 2021 Share Posted April 16, 2021 The best ever Chicken Kiev is ace Quote Link to comment Share on other sites More sharing options...
Traf Posted April 16, 2021 Share Posted April 16, 2021 2 hours ago, boltondiver said: The best ever Chicken Kiev is ace I had Chicken Kiev in Kiev in a restaurant called Chicken Kiev, July 2019. Quote Link to comment Share on other sites More sharing options...
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