Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: romain on February 19, 2020, 01:14 AM
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Last week I had a reader tell me that Patak's has discontinued its tandoori paste in the UK and I have a friend in Australia who reports the same there. I thought I'd give doing a copycat recipe a go as a public service :angel:.
I think I got very close. Slightly better to my palate but close. It's still available here and still listed on the Patak's Canada website curiously. Took me a few days as tasting tandoori paste straight from the jar is a palate blowing experience...
If anyone is interested the recipe for the copycat tandoori paste (https://glebekitchen.com/tandoori-paste-pataks-copycat/) is available now.
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Last week I had a reader tell me that Patak's has discontinued it's tandoori paste in the UK and I have a friend in Australia who reports the same there. I thought I'd give doing a copycat recipe a go as a public service :angel:.
I think I got very close. Slightly better to my palate but close. It's still available here and still listed on the Patak's Canada website curiously. Took me a few days as tasting tandoori paste straight from the jar is a palate blowing experience...
If anyone is interested the recipe for the copycat tandoori paste (https://glebekitchen.com/tandoori-paste-pataks-copycat/) is available now.
As far as I
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Is there really no oil in your take on Patak's tandoori paste, Romain ? Although I have none in the cupboard at the moment, I seem to recall that when I had some in the past, it did have a fairly obvious oil content (mustard oil, if I remember correctly), so I was surprised to find none in your recipe. I do have a catering size Patak's kebab paste in the cupboard, and the oil in that is very obvious, which is why/how I can (and do) store it at room temperature for years after its "best by" date ...
** Phil.
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Is there really no oil in your take on Patak's tandoori paste, Romain ? Although I have none in the cupboard at the moment, I seem to recall that when I had some in the past, it did have a fairly obvious oil content (mustard oil, if I remember correctly), so I was surprised to find none in your recipe. I do have a catering size Patak's kebab paste in the cupboard, and the oil in that is very obvious, which is why/how I can (and do) store it at room temperature for years after its "best by" date ...
:like: I have even topped up the oil, and yep keep it for ages to mature :)
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Is there really no oil in your take on Patak's tandoori paste, Romain ? Although I have none in the cupboard at the moment, I seem to recall that when I had some in the past, it did have a fairly obvious oil content (mustard oil, if I remember correctly), so I was surprised to find none in your recipe. I do have a catering size Patak's kebab paste in the cupboard, and the oil in that is very obvious, which is why/how I can (and do) store it at room temperature for years after its "best by" date ...
** Phil.
None listed in the ingredients on what is sold here. It does look like it could have some oil but given that any paste is meant to be mixed by oil I didn't much see the point in guessing on that one. I suspect there's some in the ginger paste though and your point about it having preservative properties is taken. I think I'll add a bit to the recipe.
MickyP - https://www.pataks.ca/products/tandoori-curry-paste
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Fascinating! Patak's ?new? Tandoori Spice Marinade (https://d34fwv6oip74zt.cloudfront.net/uploads/1471863064tandoori-spice-marinade-312g.png) clearly says "captured in oil", but when you look at the retail and catering packs of the original "Tandoori Curry Paste (https://www.spicesofindia.co.uk/acatalog/Pataks-Tandoori-Curry-Paste-600px.jpg)", the consumer version is badged "mild" while the catering one is "medium". I have a 2,5kg catering pack on order, so I shall report back ...
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That's a marinade - not a paste. I'm told it's a completely different beast. We don't have that here so I can't check it myself.
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Well, what else would you do with a tandoori paste apart from marinade with it ? The accompanying blurb from the link that you posted reads (in part) "[t]andoori is the traditional marinade in Northern India ...", so it seems clear (to me at least) that Patak's Tandoori Curry Paste (https://www.pataks.ca/products/tandoori-curry-paste) is in fact, regardless of its name, a marinade ...
** Phil.
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This is the one I use
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That's also the one (inc. size) that I have on order.
** Phil.
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I got mine from Bookers, and my local store does it for about
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Total coincidence but I was casting my eye over the Pataks jars in Morrisons today and they had loads of tandoori paste jars so it seems it's still available in the UK. By the way you're not supposed to eat the pastes raw. I emailed Pataks to find out why and got a response but it was a long time ago and I can't remember what the reason they gave was. Of course, like most fools, I ignore such advice and just tuck in.
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Of course, like most fools, I ignore such advice and just tuck in.
Now that I find surprising, because although I cannot open a packet of Richmond pork sausages without eating at least one or two raw, and despite the fact that I have eaten pure raw pork (shredded) in Vietnam, I have never considered (and probably would never consider) eating raw Patak's pastes. Why do you do it, Santa ?
** Phil.
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Total coincidence but I was casting my eye over the Pataks jars in Morrisons today and they had loads of tandoori paste jars so it seems it's still available in the UK. By the way you're not supposed to eat the pastes raw. I emailed Pataks to find out why and got a response but it was a long time ago and I can't remember what the reason they gave was. Of course, like most fools, I ignore such advice and just tuck in.
Haha. I'm in trouble then. I ate a lot developing the recipe :clown2:
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Romain, I don't understand how tasting it raw would be of any benefit whatsoever. You might as well get a handful of different spices like coriander seeds, cumin seeds, a couple of cloves and a green cardamom, a tej patta and a bit of cinnamon and start to munch on it. It will give you no indication at all about what would happen when you cook them. SS, the simple question is WHY?
Curry pastes, (and dry masalas) are made as a short cut to achieve a desired outcome "once you know what goes into it in the finished cooked dish that you want to replicate easily". I have a recipe for a Balti Paste that I've made several times. It is a combination of typical Balti spices blended together in a ratio that is known to work and set into some vinegar and oil to act as preservatives and enable convenient storage. There is no way that munching on some of it will tell me what the dish will taste like once I've cooked it. However. add some to a bit of oil and fry it, add some base gravy and whack in some pre-cooked chicken or lamb and you have a nice dish. Quick and easy.
I've also used it to save a few failed curries. Would I taste it raw? No way. I'm not afraid of poisoning myself but it is the same as eating some flour, salt, and baking powder and trying to predict the flavour of a cake.
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You might as well get a handful of different spices like coriander seeds, cumin seeds, a couple of cloves and a green cardamom, a tej patta and a bit of cinnamon and start to munch on it.
How could that work Livo, .....?
You missed out the oil :)
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Why do you do it, Santa ?
** Phil.
Purely in the interests of science!
No, what I meant was that I taste anything, not just pastes, even if only in tiny amounts to get a sense of what I'm using in my dishes. And also just for the hell of it too. I'm not eating spoonfuls of the stuff.
Although I must say that knowing that it's not supposed to be eaten raw does add a certain zest to life. I wish I could find that email response though to remind me what the big no-no was about eating it raw. I bet I've posted it on the forum somewhere in the murky past.
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It was probably just to do with possible microbial hazards. Preserved foods can contain bacteria that may be harmful, but they are easily killed in the cooking process. A bit like boiling water to kill off cryptosporidium and giardia.
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If I were trying to recreate the taste of a cake I would not eat flour. But if I were to try to recreate the taste of flour I wouldn't eat cake either.
I set out to recreate Patak's tandoori paste so I tasted Patak's tandoori paste. Not really understanding why that doesn't make sense...
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Why do you do it, Santa ?
** Phil.
No, what I meant was that I taste anything, not just pastes, even if only in tiny amounts to get a sense of what I'm using in my dishes. And also just for the hell of it too. I'm not eating spoonfuls of the stuff.
We are alike in this regard. I can't get a new jar of anything into the fridge without tasting it...
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You can't delete a post. All you can do is modify to remove content if you're quick enough. At least that's better than email. Once you hit send, it's too late.
The point is Romain, that tasting raw Pataks, and your own concoction by comparison, will not assure any similarity in the cooked dish. It simply can't and just won't. You might have fluked something similar but that would be the extent of tasting raw pastes.
Since when did eating raw spices predict the flavour of cooked?
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Well, I see merits to both sides. If Romain's tasted entirely different to Patak's (raw), then the chances of them producing the same flavours in the final dish would be vanishingly small. But if they taste very similar, then I would be willing to believe that the probability of them producing the same flavours in the final dish would be somewhat improved. Would you not agree, Livo ? Nonetheless, eating raw marinades or curry pastes is not something I would normally consider doing.
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Livo, you speak in absolutes without a) tasting Patak's tandoori paste and b) tasting my "concoction". I do not see any point in continuing this discussion so let's just agree to disagree.
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You can't delete a post.
Your friendly local moderator can always be asked to delete a post if it has inadvertently been made in the wrong thread (or whatever).
** Phil.
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You can't delete a post.
Your friendly local moderator can always be asked to delete a post if it has inadvertently been made in the wrong thread (or whatever).
** Phil.
Hi friendly local moderator,
Please delete the two posts flagged below. I didn't really want to show off the fact that I am incapable of correctly quoting a snippet. :clown2:
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I got mine from Bookers, and my local store does it for about
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Please delete the two posts flagged below. I didn't really want to show off the fact that I am incapable of correctly quoting a snippet. :clown2:
"audire est obedire" ...
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I got mine from Bookers, and my local store does it for about
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I do agree that if the raw pastes don't taste the same, there is no chance of dishes cooked with them being even similar. I still maintain that the tasting of the raw pastes is no guarantee of successful reproduction. Of course if the original propriety product paste has a complete ingredient list with percentages, then the chance of reproduction is significantly inceased. I'm not saying that you havn't landed a copycat version. You probably have. I'm simply questioning the reliability of using raw taste tests as an indicator.
The concentration of the paste and nature of it would blast the taste buds, along with fact that raw spices, in most cases, taste nothing like cooked.
I'm sure you've also cooked the pastes as well for comparison.
Past experience in trying to replicate products has shown me that even when most ingredients are known, the home made item is rarely exactly the same. Food product manufacturers have access to additives and preservatives that aren't found in kitchens or on supermarket shelves.
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Total coincidence but I was casting my eye over the Pataks jars in Morrisons today and they had loads of tandoori paste jars so it seems it's still available in the UK. By the way you're not supposed to eat the pastes raw. I emailed Pataks to find out why and got a response but it was a long time ago and I can't remember what the reason they gave was. Of course, like most fools, I ignore such advice and just tuck in.
Botulism toxins risk, from the canning process probably. I think cooking or bringing to the boil has a chance of killing any C. difficile which might have appeared after the lid went on.
ELW
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Last week I had a reader tell me that Patak's has discontinued its tandoori paste in the UK and I have a friend in Australia who reports the same there. I thought I'd give doing a copycat recipe a go as a public service :angel:.
I think I got very close. Slightly better to my palate but close. It's still available here and still listed on the Patak's Canada website curiously. Took me a few days as tasting tandoori paste straight from the jar is a palate blowing experience...
If anyone is interested the recipe for the copycat tandoori paste (https://glebekitchen.com/tandoori-paste-pataks-copycat/) is available now.
Pataks are in partnership with Knorr, which produce trade / catering versions of their retail pastes and sauces. I
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The ingredients. Empirical observations.
Ginger (23%), Water, Ground Spices (13%) [Coriander, Cumin, Paprika, Spices], Vegetable Oil, Lemon Juice, Ground Red Lentils, Tamarind (4%), Garlic (4%), Acidity Regulators (260, 330), Garlic Powder (3.5%), Salt, Colour (Paprika Oleoresin), Sugar.
The ratio of ginger to tamarind here is 5.75 : 1. The same ratio for ginger to garlic, plus there is garlic powder.
Copycat ratio of ginger to tamarind is (roughly) 1.5 : 1 or nearly 4 times the amount of tamarind, and no garlic at all.
The use of the tandoori masala is probably as close as necessary for the spices and the ratio to the ginger is close.
Other differences: Additive 260 is acetic acid (vinegar) and lemon juice for pH control. Ground Red Lentils (thickener) Sugar (sweet for the sour).
These are not the same thing. The Pataks product is a preserved paste. I'm sure the copycat makes a good and tasty dish, but it won't be the same.
Please understand Romain, this is not intended as a criticism of your work. Your food on the site looks delicious, you methods are sound and your photography is amazing. It is simply my unfortunate inability to overlook things. It is a behaviour trait that has spared me no grief in the past and possibly stems from my years as a school teacher, correcting work. I have an analytical mind and I need to know how things work. (By the way there is a spelling mistake. You left an "e" of the word "one" and wrote "on" instead.
"The number on ingredient listed is ginger."
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Livo, you have a list of ingredients taken from the Australian Pataks site that does not correspond to the list of ingredients in Canada.
In Canada, by law, ingredients must be listed in descending order. From the Canadian Patak's website the list of ingredients is water, ginger pur
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Interesting that the Canadian version is so different. The Australian product is marked Product of United Kingdom. It wouldn't be too strange to think that they make different versions for different markets but I would like to know the reasoning behind it. It is known that the smaller household Pataks jars are different to the commercial bulk pastes branded Knorr Pataks.
Our ingredients must also be listed in descending order and it has made my product reproductions easier on occasion but there are always some elements not specified and anything less than 1% does not need to be listed, (other than the possibility of known allergens). The Australian version has this information;
Allergen may be present
Mustard, Peanuts, Tree Nuts but mustard is not a listed ingredient as is noted on the Canadian version.
Does the Canadian version list percentages as does the Australian?
The Australian version has Acidity regulators (260 and 330). You are correct that 330 is Citric Acid. 260 is Glacial Acetic Acid, glacial meaning pure organic acid in crystalline form. The Canadian version uses Lactic Acid instead.
There is no oil in the Canadian product. The colouring agent in the Australian version is Paprika Oleoresin which is oil soluble but not soluble in water, which leads to the question what food colour is used in the Canadian? They really are quite different products.
Incidentally, Pataks Kashmiri paste is unavailable in Australia.
The Balti Paste I make uses white vinegar and oil and I have some in the fridge that is approaching 2 years old. Still as good as the day I made it.
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OK, so I've found this information. UK V Canada V Australia.
It would appear that the product in UK packaged as "Tandoori Spice Marinade" is similar to the Canadian product packaged as "Tandoori Curry Paste (Pate de cari)", but not exactly the same. The ingredient listing on the UK product gives percentages where the Canadian doesn't but the ingredient list is essentially the same with one main difference. The UK Ground Spices (11%) and Tamarind (8%) are reversed in order when compared to the Canadian Tamarind / spices (contains mustard). The UK lists the colours as; Colours (E163, E122, E129). It can possibly be assumed the Canadian product uses the same.
The Australian product packaged as just "Tandoori Paste", is clearly a different product.
https://www.pataks.co.uk/products/spice-pastes/tandoori-paste (https://www.pataks.co.uk/products/spice-pastes/tandoori-paste)
https://www.pataks.ca/products/tandoori-curry-paste (https://www.pataks.ca/products/tandoori-curry-paste)
https://www.pataks.com.au/products/pataks-tandoori-paste-295g/ (https://www.pataks.com.au/products/pataks-tandoori-paste-295g/)
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Ladies and gentlemen, I bring you Patak (Canada)'s own images of :
- Butter Chicken Curry Paste
- Hot Curry Paste
- Madras Curry Paste
- Mild Curry Paste
- Tandoori Curry Paste
- Vindaloo Curry Paste
Now who of you can tell me which is which (without looking at the source code) ?
(http://the.westberryhotel.com/photographs/pataks/Butter-Chicken_Curry-Paste_281103_OL.png)(http://the.westberryhotel.com/photographs/pataks/Hot-Curry-Paste_280569_OL.png)(http://the.westberryhotel.com/photographs/pataks/Madras-Curry-Paste_280710_OL.png)(http://the.westberryhotel.com/photographs/pataks/Mild-Curry-Paste_-80572_OL.png)(http://the.westberryhotel.com/photographs/pataks/Tandoori_Curry-Paste_280591_OL.png)(http://the.westberryhotel.com/photographs/pataks/Vindaloo_Curry-Paste_280573_OL.png)
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It appears to be the same image but 2 versions. The dark marks at the bottom right are identical in all 6 but the reflections are different on 2 and 4 respectively. I haven't looked at source code so I'll wait for you to tell Phil.
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Exactly right. They used only two images (the same jar, contents unknown) taken at slightly different times, then Photoshopped a different label onto each. Which means that the "photographs" give no indication whatsoever as to the likely oil content, granularity and so on of the products. What I can say is that the two images bear no resemblance whatsoever to any of the UK paste images, all of which appear genuine. My suspicion is that it is an image of a mixed pickle jar (see below) or similar. Complaint registered with the Canadian Advertising Standards Authority (Reference #147941).
(http://the.westberryhotel.com/photographs/pataks/1471862847mixed-pickle-283g.png)
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I got mine from Bookers, and my local store does it for about
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Turns out to be a blessing in disguise then Phil, speak to the desk at Bookers, they should be able to order you a tub in, I have done that also
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Thank you Micky
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It looks like they're shut Phil. :wink: You can always get a tattoo next door while you're there and don't forget some coins for the gumball machine next door on the other side.
You should have a bit of fun in there and I look forward to reading about your shopping trip. The range of East End spices looks interesting and I envy you for access to those. I see they have the Shan packet Masalas. We can get them over here along with several other brands. I prefer the Laziza brand to others but I have made some nice dishes with most, although the packet instructions often leave a bit to be desired. It usually involves a bit of common sense and some trial and error.
I deliberately avoided Udaya and Patel Bros on my recent trip to the city as my Indian Cupboard is full and I need nothing. Still, it wasn't easy to be so close and not go for a little look.
Maybe some fresh halal meat will be the order of the day.
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Tis the type of shop i could spend ages in and very similar to my local "HALLAN" in Crawley, if you visit the website you will see they have an online partner shop where the prices are the same.
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Update (especially for Romain)
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Update (especially for Romain)
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I honestly don't know, Micky, and it is a fascinating question. I have tried to find a large (>2kg) tub of Patak's Tandoori <whatever> online which contains rapeseed oil and failed to find any, only in the smaller (312gm) sizes. Can you send photographs of all of your labels, and I will do the same with mine.
** Phil.
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Update (especially for Romain)
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Phil is the 2.2kg tub i have a consumer one,? it lists rabeseed oil as an ingredient.
Are you seriously asking if a 2.2 kg (5 lb) tub is a consumer one? Of course it isn't. It is a commercial quantity and as it has oil listed as an ingredient, it is obviously not the same product that Phil has obtained. His doesn't have oil. Sending some pictures to the forum so we can see what we're looking at and talking about would be helpful.
(I'd like the image to be here.)
These are 1 kg containers of paste and sold as commercial. Not available to consumers in supermarkets. If your buying 2.2 kg it is commercial. Each one of these 1.0 kg containers has the capacity to make 50 serves, or 100 when I do it with Base Gravy. So your 2.2 kg tubs should make 100 to 200 serves or more. That isn't consumer level product.
It's a shame I can't put the images inline within the post. Oh well.
Perhaps a friendly global moderator can fix it for me.
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Phil is the 2.2kg tub i have a consumer one,? it lists rabeseed oil as an ingredient.
Are you seriously asking if a 2.2 kg (5 lb) tub is a consumer one? Of course it isn't. It is a commercial quantity and as it has oil listed as an ingredient, it is obviously not the same product that Phil has obtained. His doesn't have oil. Sending some pictures to the forum so we can see what we're looking at and talking about would be helpful.
(I'd like the image to be here.)
These are 1 kg containers of paste and sold as commercial. Not available to consumers in supermarkets. If your buying 2.2 kg it is commercial. Each one of these 1.0 kg containers has the capacity to make 50 serves, or 100 when I do it with Base Gravy. So your 2.2 kg tubs should make 100 to 200 serves or more. That isn't consumer level product.
It's a shame I can't put the images inline within the post. Oh well.
Perhaps a friendly global moderator can fix it for me.
My Mistake Livo its 2.5kg 2.2Ltrs, and it has no oil, its the Kashmiri Paste (2.5)kg that has the oil, re pics i sent them on page 1
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It's a shame I can't put the images inline within the post. Oh well.
Perhaps a friendly global moderator can fix it for me.
More a task for a retired teacher of Computer Studies, Computer Science, Computer Applications, Software Design and Development and CAD etc, from way back in the DOS days and Windows / early Apple Macintosh / Microbee, Commodore C64 etc, before networking and Workgroups, and who has done quite a bit of programming in BASIC / Fortran IV on mainframes at Uni, LOGO, Turbo Pascal and Visual Basic
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My Mistake Livo its 2.5kg 2.2Ltrs, and it has no oil, its the Kashmiri Paste (2.5)kg that has the oil, re pics i sent them on page 1
Thanks for the clarification, Micky. I still want to source the consumer version (of tandoori marinade), though, to see how obvious the difference is in the final product.
** Phil.
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Try amazon. 2.2 kg
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Try amazon. 2.2 kg
Thanks, Em Aloo. As in 6 x 312gm (https://www.amazon.co.uk/gp/product/B006MW11XA), or do you know of a single 2,2kg jar of the consumer version ? As it's only for comparison purposes, I am inclined to wait until I go to Plymouth and then try to source a single 312gm jar.
** Phil.
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Why on earth anyone would want to replicate that crap is beyond me!
Just my unbiased view anyway hahaha
Regards
Mick
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Ah, so mickyp, what you have there in that photo is another variety of "Tandoori" product from Patak's. There are the 3 products I posted links to from UK, Canada and Australia and the one you have in the UK. All 4 are "Patak's Tandoori" but they use different combinations of other words in the product name. Curry, Marinade, Spice and Paste, etc.
The one Phil has seems to be a 5th version, "Original" and it is thought the UK consumer jar is yet another different version.
Edit: Apparently not.
It appears that they are actually each a slightly different product. The ingredient list on your product contains the same basic elements as the others but in a different order and ratio. It doesn't have oil listed on your photographed label, as you've corrected, so it could be the same as Phil's but yours doesn't say Original. (Edit: yes it does. Sorry, so probably the same as Phil's and only 4 variations.)
In the USA a Patak's product is labelled Tandoori Paste Marinade and Grill Sauce, with Grill being American terminology for an outdoor barbecue.
https://www.vedicpro.com/groceries/condiments-sauces/curry-sauces/pataks-tandoori-paste-marinade-and-grill-sauce-11-oz-312-grams/ (https://www.vedicpro.com/groceries/condiments-sauces/curry-sauces/pataks-tandoori-paste-marinade-and-grill-sauce-11-oz-312-grams/)
I didn't check to see if it's a different ingredient version again.
There is another differently labelled product available online from Amazon Australia. Patak's Marinade Tandoori. Different ingredient ratios again, no oil and Carmine (Color). Carmine is E120 (cochineal) and this is the only product I've found to list the use of it. This is definitely a 5th variety of a Patak's branded "Tandoori" paste product.
https://www.amazon.com.au/Pataks-Tandoori-Paste-11ounces-312gram/dp/B000JMDGYG (https://www.amazon.com.au/Pataks-Tandoori-Paste-11ounces-312gram/dp/B000JMDGYG)
British Corner Shop sells Tandoori Spice Marinade 312 g that appears to be the same as your UK catering size Tandoori Paste.
https://www.britishcornershop.co.uk/pataks-tandoori-paste (https://www.britishcornershop.co.uk/pataks-tandoori-paste)
So, seemingly there are several variations (at least 5) available in different parts of the world, with slightly different ingredients and ratios, labelled and manufactured for various markets. Some with or without oil, different ratios of the main common ingredients, different food colouring agents and certainly different labels. Either that or the ingredient listings on the different labels are made up (unlikely). There has to be at least 2 variations, either with or without oil as this is visible.
I'll wager Romain didn't expect to attract this much attention with his OP regarding a simple "Copycat" version of a paste product that is actually not just a single product and may or may not be about to disappear. :Clown:
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I most definitely did not think this would result in this level of activity. I did not foresee Patak's to be so fragmented in their products. But most of all I am surprised that anyone actually cares :smile2:
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British Corner Shop sells Tandoori Spice Marinade 312 g that appears to be the same as your UK catering size Tandoori Paste.
https://www.britishcornershop.co.uk/pataks-tandoori-paste (https://www.britishcornershop.co.uk/pataks-tandoori-paste)
No, they are two different products. The one to which you link (https://www.britishcornershop.co.uk/pataks-tandoori-paste) contains oil (see label), the one that I purchased (https://www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwjX64LdvfbnAhW0QUEAHU4FDA4QFjAAegQIAxAB&url=https%3A%2F%2Fwww.britishfoodwholesalers.com%2Fbfw_uk%2Fpataks-original-tandoori-marinade-paste-2-5kg.html&usg=AOvVaw2vvWdoScN79hYAfh_oCcqZ) does not (first-hand evidence).
** Phil.
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I most definitely did not think this would result in this level of activity. I did not foresee Patak's to be so fragmented in their products. But most of all I am surprised that anyone actually cares :smile2:
All good exercise for ze leetle grey cells, mon ami ...
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And a bit of fun and a way to pass time. Unfortunately of late, I have been waking at 3.00 am. Not much to do outside in the dark.
Who would have thought that a company like Pataks would produce multiple variations of a single "flavour"? I wonder if their other pastes follow the same pattern? Hmmm?
Nah. Not going there. :sleepy:
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Who would have thought that a company like Pataks would produce multiple variations of a single "flavour"? I wonder if their other pastes follow the same pattern? Hmmm? Nah. Not going there. :sleepy:
It has certainly been reported that if one seeks to replicate BIR flavours, then access to the trade-sized packs is essential (assuming, that is, that both BIR and home-replicant use Patak's products in the first place
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Interestingly Phil, the link you provide shows the same product with 2 different labels, with one clearly intended for non-English language countries, ie: French, Dutch and German.
If you examine the ingredients of the Madras Kebab Paste and then compare it to the consumer sized Madras Spice Paste you will see that they are very similar, if not one and the same. I'm beginning to wonder if the listed ingredients on these labels is actually what's in the containers. If the order of listed ingredients is by mass then the consumer product is watered down.
Also available in 2 X 70 g Paste Pots.
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Can't answer your points, Livo, but while seaching I came across this site, (https://store.approvedfood.co.uk/sauces_pickles_oils?page=1) which looks to offer very good value ...
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I have learned two things from all this.
1 Pataks products are clearly designed to be unhelpful and confusing with Knorr and Pataks both produced by AB foods.
2nd Romain started all this by trying to replicate something that nobody knows what it is anyway.
3 yes I can
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Romain started all this by trying to replicate something that nobody knows what it is anyway.
We're all guilty of "trying to replicate something that nobody knows what it is anyway"