Thread for great British products - post them here.

GeneHunt_2

Ready Meals (think Associated British Foods)

GeneHunt_2

The World's favourite Airline

GeneHunt_2

Advertising (think WPP and Martin Sorell)

Bonia77

Lemon curd

StevieJ

fc123 wrote: »

But you can by my products .....see my avatar......all Made in Leicester, Designed on my sunlounge floor and exported to US and a tiny bit to Aus. and Europe...as well as sold in UK.
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Cheers FC and keep up the good work. :T:staradmin :staradmin :staradmin :staradmin :staradmin

StevieJ

Chicken Tikka Masala, first created by a Glasgow chef.

Conrad

HAMISH_MCTAVISH

jmoid wrote: »

Our video games industry is pretty good afaik, although not so good that it could save Sony Studio Liverpool (formerly Psygnosis), sadly.

Grand Theft Auto.

A product of Dundee, of all places.

Conrad

StevieJ wrote: »

Chicken Tikka Masala, first created by a Glasgow chef.

I much prefer 'anglosized' Indian food over the stuff people like Madhur Jaffrey peddle.

My brother and I have been trying to make curries for 20 years, and although were close we cannot get it quite like the restaurants do. Yes, yes, we've read all the books and know about roasting spice etc, but nothing inj any book gets the curry quite like the restaurants. Yes, yes I've been to those pubs where a white guy claims to make the perfect curry but again if your'e fussy like me you can spot the difference and they NEVER get it quite like the restaurants.

We've learned the restaurants whizz the onions and garilc in a blender (you dont see that in Madhur Jaffrey or other Indian cook books) but still we cant get it right. Tried ghee, use tomatoe puree (like the restaurants) but still were only about 85% there.

PS - don't you love those people who claim to know an Indian woman that knows how to make a curry (not a restaurant worker) - that's like being in Indai and assuming every white person can cook a roast :rotfl:

I've tried the food cooked by these Indian mums that others claim know how to cook a curry, but they in fact dont get it as close as my brother and I do and I suspect they dont eat oput of the local curry house so have'nt really got a clue what we mean by the RESTAURANT TASTE.


Now some people tell me that 'x' jar replicates a 'restaurant curry' but I've tried the lot and they absolutely do not. Some people have less sensitive taste buds I think and cant really tell the difference but I really can.

As an aside, all the books on cooking chinese get it wrong too. My brother was invited to a chinese restaurant kitchen recently and the way they do egg fried rice is utterly different to that described in any book or tv show. For one the chef deep fried the rice for 10 minutes really hard until all the grains came together. Ken Homm is totaly clueless and makes chinese like I do.

horsechestnut

Kenwood Kitchen mixers etc.