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Wanderers Ways - passion not fashion

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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 🙂

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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

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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

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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

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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.

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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!

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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.

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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.

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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.

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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?

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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.

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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.

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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 by Youri McAnespie
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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?

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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.

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