Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Garp on October 03, 2021, 06:08 PM
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Is there anybody out there?
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It is a bit, isn't it?
https://www.youtube.com/watch?v=fNLhxKpfCnA
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:like:
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Hola :cool:
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No :wink:
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Yes but I can see the tumbleweed blowing across the screen.
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Hey gang, I’m still cooking and coming here for recipes regularly. Taz base giving me the best results I’ve ever had. Hope everyone’s keeping well.
Robbo
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Someone helped themself to my PC during Lockdown part 1.
No idea how they hit a time when nobody was in except three of the household are essential workers, so just me. Took me a while to get up and running again.
So I decided to start back at the beginning, recipes from 2005, a little slow going... now, I wish I had done more when I had the time... not got to Syed's yet but I have been reading all your posts recently, thank you.
Regards
Bob
P.S. Admission of guilt, I had taken a screenshot of CurryHell's Eastern Tandoori Chicken Patala (including their mix for Tandoori Masala) and printed that before Covid but without any Base recipes and only a memory of what was in the various different recipes, I didn't get close to the original more than once or twice by accident.
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"Out there, looking in". I don't remember the last time I cooked a curry from scratch. I begin to wonder whether an interest in curry cookery, like an interest in motorcycling, horse-riding, etc., etc., is no more than a passing phase for me. I've owned motorcycles and horses for around 18 years, and the duration of my interest in cooking curries is probably of the same order of magnitude, so I may just have "moved on", as they say.
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Phil.
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Do you think there's an element of the 'thrill of the chase' to Phil? I mean, you spend ages perfecting your curries, get to the point, perhaps, where there's not much room for further improvement, so the interest fades?
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Also you buggers (if I may be so bold) have the option of popping out to a takeaway in the UK. I don’t have that luxury, so must persist. Will be cooking again this morning and letting it sit so we can have a nice dinner for Sunday night football tonight.
Taz based Dhansak with Syed’s Dahl from the freezer for added texture.
Phil, I also owned bikes a long time but these days, with idiots texting and driving, just not worth the risk. A pity, as the weather here means I could ride almost year-round.
Be well everyone.
Robbo
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Yes but I can see the tumbleweed blowing across the screen.
:smiling eyes: :smiling eyes: :smiling eyes: That may be SL but the content remains (well the vast majority anyway), so I regularly look in and enjoy reading some of what i consider defining post and classic BIR recipes from past (and in rare cases existing) members
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Yes, still here. Still pottering around with the Manchester dishes. Great fun. The Abdul's shami kebab is, I feel, off the chart superb. The tandoori chicken recipe/method is giving identical results to Rusholme back in the day. Not the best tandoori by far, but it never was. Great to try to reproduce things as you remember them though. On this topic I read today (on one of the Facebook curry sites) it looks like Chef Din will soon be lifting the lid on old school BIR methods and recipes.
Rob
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it looks like Chef Din will soon be lifting the lid on old school BIR methods and recipes.
Isn't that what he already claims to be doing? Or is this a new level of "old school BIR methods and recipes"
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He's about to admit that a chicken carcass was a standard ingredient in all bases, vegetarian and otherwise !
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He's about to admit that a chicken carcass was a standard ingredient in all bases, vegetarian and otherwise !
Ten years ago that might have been a revelation. Not so much now.
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Love the Floyd reference (obviously) :Clown:
I used to frequent this place MANY years ago and have only just logged back in recently. Have never stopped BIR cooking though. It's an obsession. It used to be a lot busier around here. Perhaps times have changed? I've noticed the same over in my homebrew forum (jimsbeerkit). I spend less time on forums these days and seem to gravitate towards Youtube. Some great BIR guys on there.
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"Out there, looking in". I don't remember the last time I cooked a curry from scratch. I begin to wonder whether an interest in curry cookery, like an interest in motorcycling, horse-riding, etc., etc., is no more than a passing phase for me.
Well, today I cooked a curry, almost* from scratch. A Thai green curry with chicken. And it was very good (I plan to order one from the hotel kitchen to see how it compares). What inspired me to cook ? It was lunchtime. As simple as that. Normally I eat in the evening, but by the time 18:00 arrives I am usually too tired to do more than grill a hamburger, toast some smoked cheese on toast, or whatever. Eventually (yesterday, probably) the reality of this began to dawn on me, so today I decided to cook at lunchtime, and I thoroughly enjoyed doing so (as well as eating the results). So finally I feel inspired to start cooking again. But from now on, at lunchtime, not in the evening. Tempus fugit.
* Cook fresh from scratch: Thai green curry & basmati rice with chicken, green peppers, bamboo shoots & lime. Remaindered at GBP 2-79 in Aldi or Lidl.
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** Phil.
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I believe that eating your main meal for the day at lunchtime is much healthier. I know I should do it more often. By chance, I had Thai green curry yesterday, using a kit from Blue Dragon, bought at Asda. A similar kit from Aldi is better value. I was going to try making a similar sauce from scratch but it may be costly to gather together all the herbs and spices which they include in one of the envelopes.
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Back to the main thread topic, the lack of any response to my post, or many others, seems really indicative of how participation in this forum has fallen to what may be an all time low. It's so sad. Does anyone have any ideas of how we could re-generate some interest? The group tests done a few years ago were not a bad idea. I am guilty of not posting about things I have done over the past year or two, like buying quite a few curry tree plants and having them all die, before buying some more recently, to try again with a different approach. Maybe someone here knows about how to grow curry tree plants, for example.
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Back to the main thread topic, the lack of any response to my post, or many others, seems really indicative of how participation in this forum has fallen to what may be an all time low. It's so sad. Does anyone have any ideas of how we could re-generate some interest?
IMHO, the problem lies less with interest than with medium. Imagine that CR0 had started life as a Usenet newsgroup. How many would still be interacting via NNTP today ? Very very few, I would suggest. Well, CR0 did not start life as a newsgroup but as a mailing list. How many people today interact with like-minded individuals through the medium of a mailing list. Once again, I would suggest "very very few". Like it or not (and I personally detest it), online conversation and discussion have moved from newsgroups and mailing lists to so-called "social media". If CR0 were to be re-born as a Farcebook "thing" (I have no idea what the parallel concept is called in the social media world), I suspect that we would have 100 times as much interest (or more). I wouldn't participate, and I very much suspect that you (George) would not, but many many others would. My EUR 0,02.
Oh, and a question, to those who primarily interact with others through the medium of social media and the use of a mobile 'phone (I use neither, whence my need to ask) — does it take significantly more effort (when using a mobile 'phone) to respond to a comment posted here than it does to respond to a comment posted on (for example) a Facebook page or a Whatsapp group ?
Maybe someone here knows about how to grow curry tree plants, for example.
Never tried, but Murraya koenigii and Bergera koenigii are sub-tropical to tropical. Are you trying to grown them in a heated greenhouse ?
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** Phil.
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Back to the main thread topic, the lack of any response to my post, or many others, seems really indicative of how participation in this forum has fallen to what may be an all time low. It's so sad. Does anyone have any ideas of how we could re-generate some interest? The group tests done a few years ago were not a bad idea. I am guilty of not posting about things I have done over the past year or two, like buying quite a few curry tree plants and having them all die, before buying some more recently, to try again with a different approach. Maybe someone here knows about how to grow curry tree plants, for example.
I am guilty of not posting also.
Phil's recent discovery that lunchtime is the best time to prep. didn't need any further comment, imo, as I assume 99% of commercial BIR is prepared during the lunchtime/afternoons before evening service begins as cleaning after could run into the early hours?
I have not been keeping up with growing chilli's the last few years as my wife took a liking to succulent's called 'Japanese Money Trees' (aka Jade Plant - Crassula ovata) and my front window is full of the darn things without any space to get seedlings started over the winter/spring months and even then, my old greenhouse is all but a frame and a certain Pandemic put pay to replacing it with the larger one I wanted (as well as other issues).
My photo contribution has similarly been lacking as I am unlikely to inspire. I know what I like, I try to cook what I like and that tends to be the same old recipes to be honest. By the time I get home and to cooking something, I usually just want something quick and that involves going to a very short list of dishes I think I can cook passably/good. The 'Josephine' thread was always inspiring for me.
As for 'real' BIR, I am not sure there is any left any more, particularly where I live. It all seems to be Pakistani or Bangladeshi, with hundreds (I jest not!) of Fried Chicken offerings, so no real way to compare my production against Traditional/expert offerings.
Regards,
BAJ
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Hi all
In terms of content, this forum is great. Recipe / technique / ingredient information is second to none in my opinion. It’s a pity that it seems to have died off a bit but always will be my go-to when I want to read up on Cory Ander’s madras from 2013 or whatever.
I’m sure you’d have more interest if it was a Facebook group, but I also wouldn’t go there as I don’t have an account and never will. This site is really not user friendly, particularly when it comes to uploading photos. Every pic I take with my phone I have to share with my iPad, load it into my excellent Affinity Photo app, resize, export to lower the file size, save it, then upload to this site’s special place to get a link code, then paste in this text box. What a palaver.
I could whip up a nice vindaloo, using the Taz base, which has become my default now and gets me as close to the real BIR deal as any I’ve tried, faster than I could get the pic of the dish in here. Well maybe not but you get my point.
Stick around guys. Keep cooking. Keep posting when you can. Some of us don’t have the luxury of being able to pop out to a takeaway / restaurant for that requisite BIR hit.
Cheers
Robbo
PS
Made this Sezchuan boiled fish dish recently that I had in Beijing many years ago. The numbing effect of the special peppercorns, combined with the heat of the chilies is really something.
(https://www.curry-recipes.co.uk/imagehost/pics/64d74cc87b6becc656cd3f9c96778e93.jpeg) (https://www.curry-recipes.co.uk/imagehost/#64d74cc87b6becc656cd3f9c96778e93.jpeg)
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All points noted. As I don't use a telephone for anything other than making and receiving telephone calls, I am not in a position to investigate how difficult it might be to upload an image therefrom. Using a desktop computer, and trying to insert an image (
[img][/img]), I see that I am offered BB-style markup with no clue as to how to indicate the image of interest. If I locate a suitable image on the web, I see that I can insert it between the opening and closing img tags as follows :(https://www.curry-recipes.co.uk/imagehost/pics/64d74cc87b6becc656cd3f9c96778e93.jpeg), and a guess allows me to insert " width=200" as an attribute:value pair to the opening "img" tag to get it to a convenient size. However, that pre-supposes that the image is already on the web. If the image is only on my local computer, I can add it as an attachment (see below)— might that be a more convenient option for you, Robbo ?
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This site is really not user friendly, particularly when it comes to uploading photos. Every pic I take with my phone I have to share with my iPad, load it into my excellent Affinity Photo app, resize, export to lower the file size, save it, then upload to this site’s special place to get a link code, then paste in this text box.
I'm fairly sure the most time consuming and irritating part of your criticism no longer applies. When I recently uploaded an image of a food pack I was pleased to see I could upload the image directly using the Attachments button at the bottom of the reply screeen (but not quick reply for some reason).
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I used to live for this site
I would upload cooking demos and read every contribution made
I went to London for a paid BIR cooking lesson. I was still dissatisfied with my results. I eventually spent £500 on a cooking lesson with Adey Payne. After that failed I just kind of gave up. I came to the conclusion BIR can't be cooked at home to the same standard. There's always a missing wonderful flavour which I believe comes from the old bhaji oil in the curry gravy. But CRO was always and still is the best site. I guess also the advent of curry house chefs showing recipes on YouTube has stopped interest on this site. When I first started posting noone knew anything .it was all groundbreaking . These days it seems like it's all common knowledge . Just look at how many BIR books there are now!
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Pete - Good to hear from you. I know you have high standards. Which dishes, in particular, do you feel you can't quite match? Haven't any of the youtube videos helped? I tend to mix and match ideas from multiple channels to form my own hybrid type recipes based on my hunch of what might work. For years, I have been able to make chicken biriani and chicken dhansak to a similar standard to some of my favourite BIRs but no other dishes are tried and tested to the same degree as those. So my approach has been to focus all my effort into replicating very few dishes - my favourites. I should make them more often now that BIRs are tending to price themselves out of the market, in my opinion.
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Hi George
It's not any particular dish that I'm dissatisfied with
It's more of a general lack of curry house flavour and aroma that bothers me
I can make curries as good as some takeaways , but just can't achieve the standard of the great places
I've come a long way
I think maybe some of it , is simply because I can't enjoy a curry after I've cooked it
We talked about it a long time ago
It's the exposure to the strong smells when making the curry
Every now and then I get a curry out from the freezer that I made
And occasionally I'm very impressed
I'm probably my worst judge
Nice to hear from you again too
This all started in 2004 didn't it?
Can't believe we're still talking curry now!
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90% of the time, I cook my curry in advance and reheat. BIR is so messy with all the spatter that I prefer to cook on my outdoor grill burner. We only have electric in the house so the grill burner is a godsend. Also doesn’t stink the house out.
If I could make a vindaloo to desired BIR standard, I’d be set. I’m moving from North Carolina to the Chicago area soon so maybe will have some curry house luck in my new location…
Robbo
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it looks like Chef Din will soon be lifting the lid on old school BIR methods and recipes.
Isn't that what he already claims to be doing? Or is this a new level of "old school BIR methods and recipes"
Latest update by chef Din on Facebook is that he is making a batch of the 60s/70s base (using the original recipe) today. Will post vids on his Youtube channel next week; including various curries.
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Well here it is. Dins 70s version of base gravy. https://youtu.be/gFk6oYWeH7Q.
Regards pap rika.
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Thanks for the link and heads-up. The base gravy looks well worth trying.
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Thank you, this will definitely be my next base batch, although my pressure cooker version of Taz is yielding excellent results for me.
Robbo
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I have a load of the first base he posted. It's in the freezer. The first base uses a boiled chicken carcass as stock. This new recipes makes the precooked chicken in the curry gravy. Then removes it. To be fair to Julian's books , he did write about this method and gave a similar recipe as a Pakistan Curry Gravy. I do like the Chef Dins videos though. They are the clearest instructions I have ever seen. I will be trying some of his new recipes
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Good to see you're still about Pete and still cooking.There is so much info on BIR cooking these days its unbelievable.When I think back to when this site first started-and even before that-think the site was called 'Into curry' or something....the whole BIR process was top secret, chefs were very reluctant to give any info out and some of the methods people were posting were plainly wrong.
I like the look of Chef Din's recipes, his gravy is next on my to do list.It does look similar to one of Julian's, actually when I originally had my home lessons my chef told me that they used to drop a whole chicken into the gravy so I know it's been done in the past.A lovely restaurant I used to go to had the option to have your main dish with either breast meat or dark meat...maybe this was the technique they were using with their base gravy.Does any remember Ghanna on here? If I remember correctly many years ago she found out here local curry house were putting some sort of chicken jelly/stock/bones in theier garvy...I think she was a vegetarian and so was most upset.
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Does any remember Ghanna on here? If I remember correctly many years ago she found out here local curry house were putting some sort of chicken jelly/stock/bones in theier garvy...I think she was a vegetarian and so was most upset.
Yes, I remember Ghanna, but she was definitely not a vegetarian — she wrote about cooking chicken, for example, and clearly wasn't cooking just for others. Here (https://www.curry-recipes.co.uk/curry/index.php?topic=208.msg1339#msg1339)is an early reference to chicken in the base on which she commented.
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** Phil.
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Chef Din's old school 1970's base gravy and pre-cooked chicken.
Would it be possible for a moderator to move the posts related to Chef Din's base and pre-cooked chicken to a new thread? Seems a bit lost in this one about lack of forum participation and it doesn't encourage comment. It may be difficult as some posts are sort of all mixed up concerning both participation and the recent videos.
Perhaps it's easier / better to just start a new thread for his stuff from here on and provide a link in this thread.
On topic, it's good to see JB and Pete pop up again. :like: :like: From memory JB's Base Gravy was one of the first, if not the first, I ever made from this site and I have a link to it in my shortcuts from way back when I first started BIR.
I'm loving all the recent youtube stuff of the last 12 months or so, but unfortunately it sort of rings poorly for a forum like this one.
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Does any remember Ghanna on here? If I remember correctly many years ago she found out here local curry house were putting some sort of chicken jelly/stock/bones in theier garvy...I think she was a vegetarian and so was most upset.
Yes, I remember Ghanna,
I recall ghanna, of course. Sadly missed as one of the most helpful members ever present on this forum. I just checked forum stats and was very surprised to see ghanna only appears to have been active for less than 3 months in 2005. I always thought of ghanna as female but how is anyone sure? ghanna could be short for something like Graham Hanna.
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I think her language was the give-away, George. English isn't as marked as Japanese in terms of words/phrases that only women use, but Ghanna's prose reads to me as definitely written by a woman. And she made frequent references to "my family", something that few males do.
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** Phil.