Curry Recipes Online
Curry Recipe Group Tests => Curry Recipe Group Tests => Topic started by: littlechilie on January 09, 2018, 02:22 PM
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Hi all
Interested in a monthly curry review of a chosen recipe? For anyone who is interested there would be a chosen recipe each month. Recipe would be from the forum based bir recipes or a suggested bir recipe.
Required input would be rating the recipe out of 10 points and a description, also a photo of your complete dish.
Lc
I
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Have a feeling that this may have been tried before
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Have a feeling that this may have been tried before
Yer I think it has les, but I thought I would give it a crack and if there is no interest then I will try and review it myself... you fancy joining in les?
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Im up for resurrecting the group test recipes LC
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Hi all
Anybody interested in a monthly curry review of a chosen recipe? [...] I
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Ok great to have members onboard, so let
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Im up for resurrecting the group test recipes LC
That
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I like the idea guys in principle. Having read through many of the posts several times on the past group tests, it's obvious that it really is about having a bit of fun, trying something different and certainly not attempting to draw any irrefutable conclusions at the end of it. It certainly won't be an empirical exercise. Ideally we'd all have the identical ingredients but that in itself is a challenge. At least then the only variables will be our own level of cooking experience along with our own personal tastes and expectations. As for making comparisons, even more fraught with danger, in my opinion. It may be easier to begin with selecting a recipe that involves no curry gravy :o I'm sure we all have our preferences which will probably involve a little bit of chef's license. I for one really don't want a bucket full of gravy that i would not choose to use normally whereas a little bit of spice mix I can live with. Do you get where I am coming from?
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At the minute I can't commit due to a bit of turmoil in my life but I'd definitely be up for it later. i agree with curryhell on the base bit though as i have a freezer drawer full at the minute. ;D
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Hi CH yep totally agree with your input on the scoresheet front so let
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Happy to go with his mix powder, although that will mean the expense of purchasing a bag of paprika which I avoid using as is possibly one spice that seems to degrade quicker than most other >:( I will use JB's base. At least i'll be able to make a comparison between other madras curries I make and his, although strictly speaking of course it won't be Dips exact recipe because of the base swap :) And then we've got the variable of what garam masala do we use, as it does account for 8% of the mix powder overall, which ranks higher than many other recipes.
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Happy to go with his mix powder, although that will mean the expense of purchasing a bag of paprika which I avoid using as is possibly one spice that seems to degrade quicker than most other >:( I will use JB's base. At least i'll be able to make a comparison between other madras curries I make and his, although strictly speaking of course it won't be Dips exact recipe because of the base swap :)
Great I think I have Jbs base and some paprika still, although I always enjoy a trip to my Indian store, you could always pick some up at Aldi 49p if your able, it should do the job.
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Count me in!
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At the risk of starting to sound like George in one of his more antagonistic moods, I cannot see the point in the exercise if we are not all going to use the same base, "mix powder" and recipe. The base is presumably fundamental to the recipe, as is the "mix powder", and as CA (http://www.curry-recipes.co.uk/curry/index.php?topic=4372.0) thoughtfully included links to both Dip's base (http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0) and his "mix powder (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0)", should not all participants in the group test use both of these if any comparison is to be meaningful ?
** Phil.
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I agree with LC, use your own base if needed, and then try and replicate the rest, its about fun and stimulating the forum.
I'm in
Ed
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To be honest (and here I fear I may sound worryingly like George in one of his more depressive moods), I cannot see the point in the exercise if we are not all going to use the same base, "mix powder" and recipe. The base is presumably fundamental to the recipe, as is the "mix powder", and as CA (http://www.curry-recipes.co.uk/curry/index.php?topic=4372.0) thoughtfully included links to both Dip's base (http://www.curry-recipes.co.uk/curry/index.php?topic=4375.0) and his "mix powder (http://www.curry-recipes.co.uk/curry/index.php?topic=4354.0)", all participants in the group test should surely use both of these if any comparison is to be meaningful, should they not ?
** Phil.
Where as I would normally agree with you Phil, I think it's better to get the ball rolling and it is just a bit of fun.. Making it more complicated for a first go would probably put people off imo of course.
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Looking forward to seeing some curry action, I
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Count me in!
Awesome Naga that
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Well if there's actually some cooking going on, I'm in.
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Well if there's actually some cooking going on, I'm in.
I
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Not certain if I would be able to co-ordinate the February test as of today, but I would like to propose 976bar's Bhuna Chicken recipe as a candidate for the February test.
** Phil.
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Not certain if I would be able to co-ordinate the February test as of today, but I would like to propose 976bar's Bhuna Chicken recipe as a candidate for the February test.
** Phil.
Hi Phil, that
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Hi Phil, that
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I like the idea of resurrecting the group tests. I'm in ;D
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Count me in ,but like some other members my freezer is full at the moment so i will not be keen on making any more base,but i am more than happy to cook the final dishes.
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Any thoughts on the Garam Masala? I'd suggest using something generic, looks more in keeping with the recipe.
Also I can't help noticing in the video his measures look a little on the heavy handed side.
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Also I can't help noticing in the video his measures look a little on the heavy handed side.
Ain't that the truth ;D
Looking at all those up for this, we've all been trying to replicate BIR for a while and will have adapted our techniques over time. My first question is are we going to throw it all in the pan and see what comes out just as Dip does or are we to use our normal methods but stick to the "quantities" in his recipe?
Another thing, it may be an idea to agree the measurements of the ingredients before we all start cooking, as per Fried's comment. At least that way there will be some continuity in doing this whilst turning a very blind eye to the base used :)
And is lamb a must, or are we up for chicken, as lamb will influence the taste of the finished dish more so than chicken in my opinion?
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Seeing as we can cheat on the base I think it should be a throw it in the pan and see what its like lol .
As for the ingredient quantities just go of the amounts in the post CA put up.
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Definately have to copy Dips method and quantities, other wise its a pointless exercise, but we do need a quantity guide for the spices etc.
The base sauce is best left to personal preference as nobody wants to do a full base cook prior to making a recipe, and you all know what results you get with your preferred gravy.
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Lc
I just don
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Hi guys, welcome onboard everyone, it
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(http://www.curry-recipes.co.uk/imagehost/pics/a3acfb4cfdce0e0ce3bd360ee9704f6f.jpeg) (http://www.curry-recipes.co.uk/imagehost/#a3acfb4cfdce0e0ce3bd360ee9704f6f.jpeg)
Instructions taken from dipuraja
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Thanks for clarifying LC
I would like to propose 976bar's Bhuna Chicken recipe as a candidate for the February test.
Would this be the one where 976 "cracked it" by any chance?
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Would this be the one where 976 "cracked it" by any chance?
Yes, sorry, I intended to include a hyperlink (and thought that I had) but clearly I didn't; the message should have read (in part) :
I would like to propose 976bar's Bhuna Chicken recipe (http://www.curry-recipes.co.uk/curry/index.php?topic=6248.0)
** Phil.
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So lovely to see so many new members joining in this venture.
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Don't tell me this means I might have to dust off the old curry cooking pans from the back of the cupboard???
BTW - cleaned up the thread a little, let's keep it all friendly please!
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I'm in , I'll use JBs base and I use Dipurajas spice mix anyway
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Don't tell me this means I might have to dust off the old curry cooking pans from the back of the cupboard???
BTW - cleaned up the thread a little, let's keep it all friendly please!
Perfect 8) a big welcome to anyone involved.
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Nice to see another fifth of 'The Fleet 5' back on the go, chriswg! :)
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Nice to see another fifth of 'The Fleet 5' back on the go, chriswg! :)
Maybe we should have a reunion :) :)
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My review of Dipuraja 1 Madras has highlighted exactly why I should never dismiss a curry as old school or an early attempt at standard Bir cooking..
I followed dips techniques as exactly as I could, taking the pan off the gas adding the spice and the undiluted tomato pure..
I left the pan on a medium heat, only stirring at the first mix stage.. I then added 6 chef spoons of his base sauce, this as you can see was a perfect size portion... Also 5 pieces of pe cooked chicken. I used dips method..
The Madras is one of the best I have had I a long time, the heat was perfect madras strength with a nice bite and kick..
The flavour was outstanding, I was a little sceptical due to the undiluted tomato and large amount of fenugreek and spice used...
I
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Nice one, just finished the last mouthfull of mine too. I'll post my thoughts later.
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(http://www.curry-recipes.co.uk/imagehost/pics/87fa99693aa4d42e1ccb2777cbfbcf17.jpeg) (http://www.curry-recipes.co.uk/imagehost/#87fa99693aa4d42e1ccb2777cbfbcf17.jpeg)
Madras
Your first picture (above) epitomises my idea of Madras perfection.
** Phil.
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Nice looking Madras there LC
Results were as expected really, too much mix powder, maybe thats just my preference, but the curry was very nice, perfect heat, as it would be with using 1Tbs of chilli powder,
Overall a nice simple BIR curry that is easy to cook and tastes great.
Can I suggest the next group test to be a new curry rather than one we have all made before?
One of Chewy's will be good to do, and as Phil suggested a bhuna I choose Chewy's bhuna
https://www.youtube.com/watch?v=PcczfArs3lY (https://www.youtube.com/watch?v=PcczfArs3lY)
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My review of Dipuraja 1 Madras...
Good review, LC, and I could metaphorically dive headlong into those photos - your curry certainly looks the part and no mistake!
I won't be making my curry until next week, but your Madras has me champing at the bit now! :)
Edit: Just saw MA's Madras photo - looks perfect! I could murder a curry now! :)
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Can I suggest the next group test to be a new curry rather than one we have all made before?
One of Chewy's will be good to do, and as Phil suggested a bhuna I choose Chewy's bhuna
https://www.youtube.com/watch?v=PcczfArs3lY (https://www.youtube.com/watch?v=PcczfArs3lY)
Hi Andy I see your feeling was very similar to mine in the curry, I also fully enjoyed it but felt the same.
Unfortunately nextMonths curry has already been selected and chosen by Phil.. if you read up the thread you will see the section I asked for volunteers to take over and suggestions.. Phil has made an excellent choice with a (really top dish) so I
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Phil has made an excellent choice with a (really top dish) so I
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Phil has made an excellent choice with a (really top dish) so I
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Agreed LC but I have no interest in cooking that bhuna again so I will sit out till the next one.
Im sure many others will have cooked said curry too, so maybe having a test on a recipe that not many may have made would be more beneficial.
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Agreed LC but I have no interest in cooking that bhuna again so I will sit out till the next one.
Im sure many others will have cooked said curry too, so maybe having a test on a recipe that not many may have made would be more beneficial.
Thanks for your input and participation Andy, but unfortunately agreed it
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I Had the opportunity yesterday to remake dipuraja1
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The curry I cooked yesterday tops everything I have produced... I
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So I'm getting ready for this group test. It's been a long while since I spent the day in the kitchen but Saturday was mostly given over to prepping base ,chicken and mix powder.
(http://www.curry-recipes.co.uk/imagehost/pics/ce4c9053e6d85b4b8622a9495ec0e679.jpg) (http://www.curry-recipes.co.uk/imagehost/#ce4c9053e6d85b4b8622a9495ec0e679.jpg)
Pre-cooked chicken from the Viceroy, Abbots Langley, IMO it doesn't get much tastier and so simple
(http://www.curry-recipes.co.uk/imagehost/pics/ef5b9d225fac2e7e1680fcd0ec323c55.jpg) (http://www.curry-recipes.co.uk/imagehost/#ef5b9d225fac2e7e1680fcd0ec323c55.jpg)
A bucket of Jb's base, much respected and used by many
Tonight I read this which has got me chomping at the bit as I'm starving
I have be on the Madrss vindaloo trail for many years, cooking all the recipes available here. The curry I cooked yesterday tops everything I have produced...
I
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I made Dips base to spec as I haven't had any base on the go for a couple of months (staff curry extra hot is all anyone wants). Fine base, a little spicier than my usual CT base due to the green chillis. Immediately notice it's a bit oilier too.
(http://)
The mix powder is fine too, I don't use paprika, but pul biber ( turkish dried flaked chilli, hotter and much tastier, sourced locally). Used the usual Zaal GM.
Cooked exactly to spec, very nice, a bit too greasy (spooned loads of oil off before I served it).
I'm a bit surprised at LC's comments on this recipe; it was fine, but not as good as either his own recipe or my usual CT madras. I don't know whether this was down to cooking technique, mix powder or the paprika. If I was advising a beginner I'd give them this in a shot, but prefer the caramalisation and taste with a 2 or 3 stage reduction. Good 7/10
I also used extra hot chilli powder and didn't feel that this method brought out enough heat. Could be my induction hob.
I still have some base to play and mix powder to play around with though.
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Awesome looking food and great information coming through here... I think in an ideal situation we would be in a room blind taste testing, the only real way to see the massive difference that can occur from technique and heat. I
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Awesome looking food and great information coming through here... I think in an ideal situation we would be in a room blind taste testing, the only real way to see the massive difference that can occur from technique and heat. I
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So what is the common denominator which makes this 'group test' anything more than making different curries and comparing them?
I believe your question was answered by comments made earlier in the thread ::) But, in essence, (re-)engagement, discussion, activity and fun I think sums it up, for those who actually want to participate. We'll never have the laboratory conditions and absolute control measures to make a group test anything like a clinical trial. Don't feel the need to participate if you don't want to but the more the merrier.
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Well cooked my group test madras tonight. I couldn
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I'm grateful for such in-depth detail of your cooking method, CH. TBH, like Chewytikka, I was extremely sceptical of Dip's video cooking method. I couldn't imagine that his approach could come close to my current standard.
So tomorrow, I'm going to do Dip's base gravy, mix powder and a pre-cooked shoulder of lamb. Then, I'll cook the Madras as I would any other curry.
The great photos posted so far suggest that it's a decent-looking curry that tastes pretty good too.
Fingers crossed! :)
PS: I'll be trying to your Vindaloo method too!
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So, basically, nobody has followed the recipe and method?
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So, basically, nobody has followed the recipe and method?
Errr, No :) So what was the point of it all? :o
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Probably a reflection on the recipe chosen, maybe a more sensible choice would have elicited better compliance among those who participated.
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...Off to the kitchen again now perfect my Dhesi
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So, basically, nobody has followed the recipe and method?
Errr, No :) So what was the point of it all? :o
Simply to have some fun and a bit of a laugh, apparently. As Phil said, anyone who suggested even a hint of some basic rules and the need for consistency would no doubt be considered antagonistic and out of order, like happened to me in the past. No, it's more trendy to pour scorn on anything that sounds like science.
It's absurd for curryhell to suggest we're not capable of doing better in terms of the approach. I;m not suggesting a moderator is a leader but he's to some extent, leading by bad example and a complete lack of vision.
That said. there's still plenty to glean out of the various feedback posts and it must be the best thing to happen on this forum in a long while.
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[T]here's still plenty to glean out of the various feedback posts and it must be the best thing to happen on this forum in a long while.
Hear hear.
** Phil.
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Err...I followed the recipe exactly to spec. Reading back I mentioned pul biber, this is what I normally use, for this recipe I used paprika
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Garp there is something serious wrong with your posts as nothing appears under your screen name as above? Have you contacted Admin to see if he has blocked you providing negative feedback?
Awesome to see so much productive cooking on the forum. Really looking forward to trying Phil
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Lmao
The only thing I have contacted Admin about recently is Littlechild sending me abusive personal messages....
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So...
At long last, I got around to making this Madras. I made a half-quantity of Dip's base and a small amount of his mix powder according to the recipes, and I pre-cooked a half-leg of lamb following Dan Toombs 'Stewed Lamb' recipe.
My goto base is JB's nowadays, and I always dilute the finished base with the same amount of water to achieve a thin-soup consistency. It works for me. Given that Dips's base is cooked in much the same way as JB's, I should have doubled the quantity by adding water. For some unknown reason, I only added 25% water, which brought the full quantity up to 2.1 litres or 7x 300ml portions. This was to prove significant in the subsequent cooking of the curry.
Anyway, like Curryhell, I heated the oil in my pan, added the salt and G/G paste (Panpot's Ashoka recipe) closely followed by the tomato puree, mix powder, methi leaves, chilli powder and lemon juice together with a little base just to prevent the spices burning.
Then I added the pre-cooked lamb along with all of the base gravy which immediately began to erupt like lava and immediately caramelise on the sides of the pan. I didn't even have the flame up to full as I usually would, but of course, this was entirely due to my failure to sufficiently dilute the base in the first place. Had I been thinking straight, I would simply have added some water to the pan from the kettle - but I wasn't and didn't.
I put a splatter guard over the pan and let it erupt away for 3-4 minutes before turning the heat off and scraping the caramelisation from the sides of the pan back into the curry which, by this time had lost most of it's liquidity. It wasn't *quite* dry, but it was getting there!
So, what did it taste like? Well, I have to say that it was pretty decent! There was enough sauce left to stick to the rice and the lamb was beautifully moist and tender. The tablespoon of chilli powder was rather more heat than I would normally use in a single-portion recipe - suffice to say that the curry passed the 'bead-of-sweat-on-the-forehead' test! It certainly turned out a lot better than I expected and, without a doubt, I've paid good money for worse curries!
(http://www.curry-recipes.co.uk/imagehost/pics/458b57a1436e53405d1e456d17eadd43.jpg)
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Hi Naga, like you I I used hot oil and hot pan, not sure ??? How the confusion arose on that one as Dipuraja clearly tells up at the end of his videos that the oil must be hot beforehand.. he
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Err...I followed the recipe exactly to spec. Reading back I mentioned pul biber, this is what I normally use, for this recipe I used paprika
Myself included, again seems someone is stirring the forum up for there own entertainment.. on the second day I made a clear statement I made a vindaloo with adjustments.. only after following the task to spec, base, mix powder, chicken and methods..
Unfortunately we will see if members are willing to contribute ongoing, or only interested when there recipes pop up..
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Followed the recipe as close as poss with Dips mix but an unknown base I had left. It made a nice curry but I actually think the frying off of g and g, spices, pur
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...I enjoyed trying something I hadn't done before and had FUN
Nice-looking curry, EC. And enjoyment and fun? You got it in one! :)
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Good to see other reports coming in on the group test. Good looking curries there from Fried, Naga and EC. I revisted my post the next day having had the curry for lunch but have not had time to post. Maybe I was a bit harsh with a 6 rating. The flavours certainly had developed or I was more appreciative of them the day after cooking. To give this a fair crack I proceeded to cook this again for three people just to get their opinion and take on the finished dish. Using the recipe described, but varying the chili content as each had a heat preference, all were impressed with the end result. As good as the TA were the comments made. I am sure,they would have been even more impressed had I used blended plum tomatoes and less mixed spice :) Not scientific and with no firm conclusions but good fun nevertheless and it got people cooking and talking about cooking. And a few people even to got to eat ! I learnt from the experience and am looking forward to the next dish. Here's a pic of two of the dips madras cooked the other weekend.
(http://www.curry-recipes.co.uk/imagehost/pics/2d60a394b8807e9e1f092bf1d30b97c0.jpg) (http://www.curry-recipes.co.uk/imagehost/#2d60a394b8807e9e1f092bf1d30b97c0.jpg)
As Phil chose the next dish, maybe he'll be prepared to review the recipe and highlight any areas which are down to interpretation and suggest a standardised approach. We already know different bases will be used. And I will definitely struggle to acquire any Chalice flavoured oil. The nearest i'll get will be oil from my pre-cooked Viceroy chicken.
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I see your pan-rattling skills haven't left you, CH. Looks scrumptious!
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Get the chips on lads, I'm on my way over . ;D ;D :-* :-*
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Quality looking madras(s) there CH
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Just to conclude, thanks to all who contributed to the first group test. Looking forward to see what Phil has to offer us all..
CH your curry
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Just to conclude, thanks to all who contributed to the first group test. Looking forward to see what Phil has to offer us all..
Right, well, here we go. As proposed last month, and as agreed by LC as initiator of this revived interest in group tests, I would like us this month to group=test Bob's ("976bar's") Chicken Bhuna (http://www.curry-recipes.co.uk/curry/index.php?topic=6248.msg62352#msg62352) (Bob's recipe for individuals, not his bulk-catering version). Note that Bob's recipe requires Chalice Hot Curry Oil (http://www.curry-recipes.co.uk/curry/index.php?topic=6248.msg62368#msg62368), which was available from some branches of Aldi at the time Bob wrote and which may also be available from some branches of Asda, together with Taz's base (http://www.curry-recipes.co.uk/curry/index.php?topic=4163.0), modified by replacing 100ml of normal oil by "a spiced oil" (it is not entirely clear from Bob's write-up whether this "spiced oil" was the hot curry oil previously mentioned or something else. As far as I can see (at least, at first sight), the recipe does not call for anything else out of the ordinary, and the method of pre-cooking the chicken is left to the reader.
So, I would like to encourage all participants to follow Bob's instructions to the letter, at least on a first pass; if, on reflection, a group tester then decides to modify the recipe, and if the results appear even better, then by all means post the modified version as well. I will attempt to summarise the results on 1st March (D.v. and insha'Allah).
P.S. Volunteer now sought to lead the March group-test.
** Phil.
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Sorry Phil, no way I'm making another base, no room in the freezer.
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Sorry Phil, no way I'm making another base, no room in the freezer.
Well, there's nothing to stop you using whatever base you have to hand, Fried -- this is, after all, a forum, not a dictatorship ! Although I personally recommend sticking to Bob's recipe, others may well be interested to learn what results you achieve using a variant thereof.
** Phil.
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Ok thanks Phil, I will give this a bash but unfortunately won
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I get the group test thing,
I have no issues with using your own base/spice mix combo, but what I don't get is not sticking to the process and techniques of the recipe.
How you cook a curry is one of the most important parts in the curry jigsaw, and not following the process of the recipe will result in a greatly different curry, more so than using a different mix powder etc
Also shouldnt the next group test be in a new post, not a continuation of this Madras one?
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I get the group test thing, I have no issues with using your own base/spice mix combo, but what I don't get is not sticking to the process and techniques of the recipe. How you cook a curry is one of the most important parts in the curry jigsaw, and not following the process of the recipe will result in a greatly different curry, more so than using a different mix powder etc
IMVHO, all are equally important, but as important (in this context, at least) is to keep members engaged. We have, in the past, had the misfortune to have one or two members who were control freaks; in trying to co-ordinate the group test for this month, I am trying to steer a very fine line between dictating what must be done (a definite no-no, IMO) and abrogating all responsibility. What I have therefore done is to suggest that members follow the recipe to the letter, but if for any reason they feel unable to do so, then they are (of course) still more than welcome to participate and to submit their results and observations.
Also shouldnt the next group test be in a new post, not a continuation of this Madras one?
Well, no, because this isn't a "Madras" thread; it is a Group testing thread, as can be seen from the "Subject:" line.
** Phil.
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Also shouldnt the next group test be in a new post, not a continuation of this Madras one?
Well, no, because this isn't a "Madras" thread; it is a Group testing thread, as can be seen from the "Subject:" line.
** Phil.
But it was about Madras, now Bhuna, next onion bhaji or pathia or whatever, but as it gets bigger the harder it gets to locate any test info in the future., where as Group test Madras, Group test Bhuna etc in their own topic is easy and rapidily available and not lost on page 34 or whatever it gets up too
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Burying all the group tests together in one long rambling thread is <obscenity deleted> of the highest order.
When you are able to express yourself without recourse to obscenities, I may pay some attention to your views. Until then, please remind yourself of bullet point three of the Terms and Conditions (http://www.curry-recipes.co.uk/curry/index.php?topic=11511.msg88489#msg88489) which you accepted on applying to join the forum. Your post has been reported to the moderator and to Admin.
** Phil.
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But it was about Madras, now Bhuna, next onion bhaji or pathia or whatever, but as it gets bigger the harder it gets to locate any test info in the future., where as Group test Madras, Group test Bhuna etc in their own topic is easy and rapidily available and not lost on page 34 or whatever it gets up too
Fair point, Andy, but the fact remains that the title of the thread is "Group testing", not "Group testing (Dipuraja1 standard chicken Madras), and without moderator or Admin intervention, it is now too late to rectify that. And it's even too late to amend the title of the February test. As the re-awakening of this thread was Littlechillie's idea, I defer to his judgement as to how best to proceed.
** Phil.
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In the spirit of the past group testing, should Admins guidelines
not be followed, the way it was intended.
All,
For those not familiar with this, we choose recipes from the site then members cook all recipes and give them marks out of 10 in 4 different areas.
-Taste
-Texture
-Cheapness
-Ease to make.
In all cases the higher the score the better.
This will help rank the best recipes on the site.
Please ensure where possible you take photos and embedd in the posts.
In addition please provide a link back to the recipe you are testing
Stew :o
(Moderator: chriswg)
So will PPhil be the first cooking Bobs Bhuna?
I look forward to viewing the result or maybe not ;) ;D
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In the spirit of the past group testing, should Admins guidelines not be followed, the way it was intended.
I don't feel it vital that the guidelines be followed slavishly and am quite happy for participants to follow Littlechillie's less formal approach if they so wish; it is, after all, Littlechillie who had the initiative and good sense to revive this idea, which had previously lain fallow for about five years. If members choose to follow Admin's guidelines, all well and good; if they prefer LC's less formal approach, equally so. This is, as I wrote previously, a democracy, not a dictatorhip -- members should, and must, feel free to follow their own good sense.
So will Phil be the first cooking Bobs Bhuna?
What surely matters most is that members enjoy taking part, and that it be viewed as a friendly collaborative exercise, not as a competition or a race. I personally intend to spend today preparing Polish golonka (German schweinshaxe) rather than anything Indian, but I will undoubtedly have a go at Bob's bhuna before too long ...
** Phil.
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What surely matters most is that members enjoy taking part, and that it be viewed as a friendly collaborative exercise, not as a competition or a race
Agreed 100%. For those who are not interested in the thread, please don't feel obliged to comment. And for those who feel the need to comment simply in order to antagonise and provoke other forum members please refrain from doing so. If you disagree with the methodology, ingredients, results etc, then go and read one of the many other topics on this terrific site. If anybody feels inclined to join in the cooking, then you are most welcome.
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I note that none of the major supermarkets appear to be selling Chalice Indian-style hot curry oil at the moment; I have asked their parent company (AAK-UK) whether it is still in production and will report back. If not, I would suggest substituting one of the many supermarket own-brand chilli-infused oils (but not chilli-infused olive oil, for obvious reasons).
In the meantime, I have put a unified version of the recipe for this month (https://tinyurl.com/CR0-GT-Feb-2018) on the web so that it is not necessary to follow two or more hyperlinks in order to read everything.
** Phil.
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In the meantime, I have put a unified version of the recipe (https://tinyurl.com/CR0-GT-Feb-2018) for this month on the web so that it is not necessary to follow two or more hyperlinks in order to read everything.
** Phil.
Nice one, makes things easier, even though was my goto bhuna recipe for quite a while
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I note that none of the major supermarkets appear to be selling Chalice Indian-style hot curry oil at the moment ... I would suggest substituting one of the many supermarket own-brand chilli-infused oils
The Chalice Hot Curry Oil is "Deliciously flavoured with ginger, garlic, hot chilli, coriander, fenugreek and capsicum paprika ...", so I'd suggest that an extra glug or two of your usual oil added to any savoury curry and spooned off at the end of cooking might be a more accurate substitute. It's what we normally refer to as spiced or seasoned oil on the forum.
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The Chalice Hot Curry Oil is "Deliciously flavoured with ginger, garlic, hot chilli, coriander, fenugreek and capsicum paprika ...", so I'd suggest that an extra glug or two of your usual oil added to any savoury curry and spooned off at the end of cooking might be a more accurate substitute. It's what we normally refer to as spiced or seasoned oil on the forum.
Sounds good to me, Santa -- in the absence of a bottle of the Real Thing, I just guessed (wrongly, as it turned out) that it was just a standard chilli-infused oil with an impressive name ...
** Phil.
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Had a portion of base left over from Friday so thought I'd give the Bhuna a revisit.
Made to spec apart from no hot curry oil and jb base rather than the Taz base, but apart from that everything else was made as per recipe.
I like this recipe, always enjoyable to cook, always tastes great, well worth making especially if you havent made it before.
But there are better bhuna recipes out there, if I was asked to score it I would probably say around a 7/10
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But there are better bhuna recipes out there, if I was asked to score it I would probably say around a 7/10
Many thanks for your feedback, Andy. Can you say which bhuna recipes you would rate more favourably ?
** Phil.
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. Can you say which bhuna recipes you would rate more favourably ?
** Phil.
The one I have been really enjoying recently is a Chewytikka (https://www.youtube.com/watch?v=PcczfArs3lY&t=228s) creation from his youtube channel
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OK, so we're more than 3/4 of the way through February and it's therefore time for me to have a go. Below are the first four stages of Taz's base : raw ingredients, in the pan, after one hour, and after 1H15. The base is now cooling for me to liquidise/blend; further photographs to follow. It was interesting to see that Taz's base is very non-specific as to exactly what is meant to be done with the ingredients, so for the record here is what I did with mine :
- Onions: topped, tailed, peeled, cut into eight (one bisecting cut in each major axis)
- Ginger: peeled, cut into four longitudinally, then into 3/32" slices
- Garlic: topped, tailed, peeled, cut into 3/32" slices
- Green pepper: topped, cut into four longitudinally, then into random bite-sized pieces
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That's a shitload of oil, Phil ???
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That's a shitload of oil, Phil ???
It's the Taz base Garp, it's meant to be that way because no other oil is added when making the curry.
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Even so, that's a shitload of oil.
And the recipe for this so-called group test calls for a further two tablespoons of oil........
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And now, after blending/liquidising, and after cooking until the oil comes out. Taz's recipe calls for more water to be added after liquidising/blending, so I brough the total volume up to four litres (i.e., added maybe 750ml of hot water, then re-blended).
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Well, the end results were Very Good Indeed
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Thanks for a very, as always, in depth review of the process Phil.
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Thanks for a very, as always, in depth review of the process Phil.
You are very welcome. But please, all. don't forget that we need a volunteer to lead next month's group test.
** Phil.
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And finally, a picture of the finished dish after plating, this time washed down with a new addition to the low-alcohol stable : Brewdog Nanny State 0,5%. Not in quite the same league as Main Thaler or Clausthaler Extra Herb, but very very close -- Britain is definitely starting to catch up with Germany in the low-alcohol stakes ...
** Phil
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Just a gentle reminder that we have, as yet, no volunteer to lead the March group test. It would (IMHO) be a great shame if the recent re-awakening of the group test scheme were allowed to become moribund solely through apathy ...
** Phil.
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It would (IMHO) be a great shame if the recent re-awakening of the group test scheme were allowed to become moribund solely through apathy ...
I could not agree more. I was unable to complete Feb's group test which I planned to do last week due to contracting some virus which put cooking totally off the radar. I will however do this before anything else as soon as I can get back in the kitchen. It would be great if one of the other contributors or somebody new volunteered to lead the March test. I am more than happy to lead any successive month's test.
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Hello hi reading all test information is clear minority people had destruction of the test from starting. Now can have wat they want.
Pitty the few but not welcoming.
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Hello hi reading all test information is clear minority people had destruction of the test from starting. Now can have wat they want. Pitty the few but not welcoming.
Sorry that your early experience of the forum has been so negative, Bing, but I can assure you that there are plenty here who will be happy to offer genuine support and advice. Yes, there are a few whose primary pleasure comes from denigrating and depreciating the contributions of others, but they are very much in the minority and (IMHO) best just ignored.
** Phil.
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Totally agree with Phil. Best to ignore.
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No suggestions for this months group test so far, why not gather suggestions and then go with the majority
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All in favour, Andy, but we need someone (a volunteer) to co-ordinate this.
** Phil.
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Thanks for welcoming words of advice. Ignore the weak and on with the show. Look forward to your upcoming tests from a backseat and hope I learn something.
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Thanks for welcoming words of advice. Ignore the weak and on with the show. Look forward to your upcoming tests from a backseat and hope I learn something.
No need to stand on the side-line, Bing; newcomers such as yourself are more than welcome to participate in group testing, and their fresh unjaundiced feedback will be a very beneficial contribution to the whole idea.
** Phil.
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Just a gentle reminder that we have, as yet, no volunteer to lead the March group test. It would (IMHO) be a great shame if the recent re-awakening of the group test scheme were allowed to become moribund solely through apathy
So another good idea looks like going nowhere, in my opinion. Like my proposal several years ago to hold regional 'come dine' events so we might taste each other's BIR style dishes, Apathy rules, It's so sad. I'm nobody to talk, though, because I made neither of the two recent test dishes. Correct me if I'm wrong but was it only Phil and one other person who reported back on the chicken bhuna? Why bother moving on to a third test given there's been insignificant interest in the first two? I don't know the answer, other than persuade people to change their attitude to participate more, and work as a team, I very much doubt if it will ever happen,
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Well, the end results were Very Good Indeed
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Further attempt yesterday, this time using fresh (free-range) chicken breasts. A definite improvement, as the fresh chicken is far better able to take up the flavour of the dish than pre-cooked chicken.
** Phil.