Curry Recipes Online
Curry Recipe Group Tests => Curry Recipe Group Tests => Topic started by: chriswg on September 09, 2010, 03:58 PM
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Next month will be Onion Bhaji's in the group test. So far we will definitely include Axe's and Dipuraja's, plus I have a recipe that I haven't published yet.
We are open to other nominations to include. If you have a favourite recipe on here, or if you have your own recipe that you haven't published yet let me know and I'll try to get it included.
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Hi Chris and everyone, i would like to put forward the Bhaji recipe that i put up a while back, basically because its simple and really does taste good, if nothing else it would do as a basis around which to judge the other recipes.
Heres the link:-
http://www.curry-recipes.co.uk/curry/index.php?topic=4399.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4399.0)
Sorry i wont be taking part in any more testing, but will be looking forward to the results :)
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I've had consistently good results with gazman's recipe and here is the link:
http://www.curry-recipes.co.uk/curry/index.php?topic=3898.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3898.0)
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looking forward to the test lads, thanks for making the effort to do this
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your welcome to try my recipe, used to make em all the time
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UB's Cobra Onion Bhaji's
Ingredients:
Veg oil for deep frying
1 large onion chopped into strips
90g gram flour
0.5 Tsp dried mint
0.5 Tsp salt
0.5 Tsp garlic powder
0.5 Tsp ground coriander
0.5 Tsp turmeric
0.25 Tsp chili powder
1 Tbsp fresh coriander
Cobra beer
Method:
Heat oil in large pan until hot - to test if oil is hot enough drop a little mixture into oil - your looking it for to rise quickly.
Mix sieved flour, salt, turmeric, garlic powder, ground coriander, chili powder together into a mixing bowl add onions, mint and coriander mix together then add beer until you have sticky batter.
Separate into equal Bhaji's and carefully lower into hot oil cook until brown.. Best served with fresh lemon and Raita.
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I'll throw my easy bhaji into the mix....
http://www.curry-recipes.co.uk/curry/index.php?topic=4924.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4924.0)
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Sounds like a good excuse to buy some Cobra beer. Is this your own invention or did you pick it up somewhere? I always use beer for battering fish but I've never even contemplated using it in a Bhaji. Great idea!
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Sounds like a good excuse to buy some Cobra beer. Is this your own invention or did you pick it up somewhere? I always use beer for battering fish but I've never even contemplated using it in a Bhaji. Great idea!
yep its my invention if you like, i haven't made bhaji for ages Ive been on the lamb tikka and naan quest.
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Surely the Onion/potato bhajis should be excluded on the basis that they include potato and therefore are not onion bhajis? ::)
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no they shouldnt be excluded as onion bhajis in Glasgow have potatoe in them so everyone to their own :P
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Surely the Onion/potato bhajis should be excluded on the basis that they include potato and therefore are not onion bhajis? ::)
Does that mean we will have to exclude any chicken vindaloo recipes that include a lump of potato? Or a Madras recipe that includes a wedge of tomato?
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I definitely think the IG Bhajis should be part of this group test.
http://www.curry-recipes.co.uk/curry/index.php?topic=4443.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4443.0)
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Yep, IG's will be there along with Dipurajas and mine. I think the Cobra beer ones should be included as well as the ones with plain flour. The other two don't really add anything different to the ones on test. If anyone else has any recipes that are radically different in ingredients or methods (i.e. shallow fried, oven cooked e.t.c.) that they think are as good as the takeaway then let me know. Otherwise I suggest we go with those 5. I'll post my recipe soon but it is a combination of Dips and IG's bringing in the best of both recipes.
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I have been giving some thought to the IG recipe on the basis that I always add fresh green chilli to the mix and was wondering whether I should suggest that for the test, this should be so.
For me, when I worked out the IG breakdown recipe originally, it was done based on estimated amounts and quantities of ingredients. As a novice of Bhaji making I had no real understanding of what is right or wrong. Since then I have perfected the art of making a Bhaji with the help of the IG methodology. As Chris says, once you know what to look for and how to make a Bhaji properly, it really is quite easy.
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I've shallow fried mine before, you need to make them burger shaped though..
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Here are the final 6 recipes we will be group testing. I'm really looking forward to this one. I suggest we quarter each recipe which should give at least two of each bhaji.
The testers will be me, Fi5H, Solarsplace, Razor, Chinois and Axe if possible. If anyone else wants to give it a go, the more the merrier. I guarantee you will be a bhaji expert by the end of it! Just drop me a PM and I'll message you the details.
Mine: http://www.curry-recipes.co.uk/curry/index.php?topic=5057.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5057.0)
IG's: http://www.curry-recipes.co.uk/curry/index.php?topic=4443.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4443.0) (use small version at end of main post)
Dip's: http://www.curry-recipes.co.uk/curry/index.php?topic=4429.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4429.0)
VC: http://www.curry-recipes.co.uk/curry/index.php?topic=4924.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4924.0)
UB's: Post 6 on this thread - http://www.curry-recipes.co.uk/curry/index.php?topic=4978.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4978.0)
CA's: http://www.curry-recipes.co.uk/curry/index.php?topic=1820.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1820.0)
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Let the games begin ;D
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Another test I am looking forward to. :)
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Hi Guy's,
Just before we get stuck into these bhaji's, we need to confirm that we are going to stick to the spec recipe.
I was reading through Dip's bhaji's before and noticed a few comments on the size of them, the length of cooking, the temp used to cook them. If anybody has tweaked these to suit their own individual taste, then they are no longer Dip's bhaji's.
Also, I think it will be very tempting to apply the IG technique to most of these bhaji's as we all know how well that method works. Again, this would be a mistake because it may improve (or not) a recipe and therefor muddy the waters as such, when it comes to scoring them.
The recipes need to be tested as per the recipe providers specified ingredients AND method, even if that goes against what we know will work or not work.
Ray :)
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I agree we should do them to spec. It will be hard knowing they could be cooked better but as you said that isn't the point of the test.
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I had a look at the recipes yesterday and decided the only way to do the test properly is to follow the recipes to the letter.
Can I assume that when we do CA's bhaji that we are to include the optional items as well? I am sure the answer is yes, but it doesn't hurt to confirm this.
As for DIP's, I intend to follow his recipe as demonstrated on the video, only in fairness, I will prepare the veg properly and cook as per the IG bhaji. I am sure he only cuts corners for the video demo.
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Yes to the letter, and yes to the optional ingredients.
I know what you mean about dips, he was clearly in a hurry but we should try to make them the same size as he suggests.
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They do look rather big in the video, perhaps it is deceiving. I usually make my version of the IG Bhaji (with added fresh green chilli) to a handful. But looking at the video I wouldn't say they are as big.
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Hi Guys
Are all of you going to use a deep fat fryer to cook your bhaji's?
I don't have one myself and was thinking to get one as I think cooking with a boiling pan of oil on the hob is really dangerous not to mention inconsistent with regard to the heat.
Don't suppose anyone could recommend a modestly priced one please?
Thanks
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A wok that doesn't rock is useful for deep-oil frying, because it gets ever wider going from bottom to top. So long as you don't overfill it (say, no more than 1/3 of its depth, but you can increase this with experience to maybe 1/2), the displacement of oil as you add the bhajis will be absorbed by the additional volume available at the top of the wok into which the oil is displaced. And if it does overflow and catch fire, don't panic : just turn off the heat, cover it with a wok lid, and the flames will eventually go out. In no circumstances try to carry a flaming wok (or any other flaming cooking utensil) outside : horrible horrible accidents can occur if you try.
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Hi SP
By all means, use a good deep pan or a wok as Chaa suggests (some good safety tips in there too) But as oil temp is crucial in these test, you would need to invest in a thermometer of some sort.
I believe a deep fat fryer would be your best and safest option though. I think you can pick them up really cheap these days. As long as they have a thermostat on them, your ok.
Ray
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Hi Guys
Are all of you going to use a deep fat fryer to cook your bhaji's?
I don't have one myself and was thinking to get one as I think cooking with a boiling pan of oil on the hob is really dangerous not to mention inconsistent with regard to the heat.
Don't suppose anyone could recommend a modestly priced one please?
Thanks
For cheapest and nothing fancy that will do the job...
Sainsburys, Tesco or Argos, all about the 15 quid area,
Mick
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Tesco, Asda and the like sell really cheap deep fat fryers for very little cost. I paid
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I use a saucepan and a sugar thermometer. You are only cooking at low oil temperatures so there is no danger of it igniting. Just make sure your hob has nice big sturdy stands on it (assuming it is gas). You wouldn't want it to tip over mid cook. What a waste of good onion!
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Cheers for all the tips guys!
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I use a saucepan and a sugar thermometer. You are only cooking at low oil temperatures so there is no danger of it igniting. Just make sure your hob has nice big sturdy stands on it (assuming it is gas).
Hmm, it's terribly disrespectful to disagree with a moderator, but (IMVHO) hot oil and lit gas don't mix, so even if you are cooking at low oil temperatures, if the oil overflows and reaches the gas flame, I would not be surprised if it were to catch fire. Play safe, never let it overflow !
(I speak from bitter experience : I was cooking crispy and aromatic duck in Canada, in front of guests; on lowering the duck into a saucepan containing hot oil, the oil overflowed and the flames nearly reached the ceiling. Never since then have I used a saucepan in which to heat more than a very small amount of oil, far less than 1/3 of its capacity).
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It's a good point but I was working on the assumption you would only have the pan a quarter to a third full. The bhajis only just need to be covered with oil and they float anyway so any more oil would be a waste.
I should have mentioned that on my post above - sorry if there was any confusion.
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I take it this has to be done before the end of the month?
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Ideally, but it doesn't matter if it runs over a bit. I might try and get mine done this weekend as we are away the week after.
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As onions are the crucial element in this test I assume you'll all be using exactly the same variety?
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As onions are the crucial element in this test I assume you'll all be using exactly the same variety?
It's a good point!
I will be using bog standard, off the shelve brown onions. I don't think that any of the recipes call for Red, white, or green, and I don't think that they specify country of origin either? Si I assume that everyone will be doing the same?
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Probably the best thing to do is to agree on a supermarket that you all have access to and buy a particular brand from there. That will almost certainly ensure you are all using the same type.
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I buy mine from the Indian supermarket.
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I wouldn't say that only one source of onions can be used across the board. However, I would say that it's important for the individual to use the same onions for all the recipes.
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hi all,
if you were all going to the supermarket to buy onions of the same ilk, it would cost considerably more than buying a 10kg sack of JWK onions from any asian store around the country for approx ?4-?4.50 (you will be suprised at the quality and how quick you will use them up).
hope it helps
Alan ;D
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I use a saucepan and a sugar thermometer. Y
I use this simple method, too, and get better results (in general, not bhaji-specific) than with an electric fat fryer. I was surprised but ended up ditching the electric fryer.
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Yay - Finished my personal Bhaji tests :)
It was with the exception of 1 recipe a very very enjoyable experience :)
Here are the pics:
CA (Missing pre-cook mix image :( )
(http://www.curry-recipes.co.uk/imagehost/pics/dc08c4323af45227d3445ae2a8ddc01b.jpg) (http://www.curry-recipes.co.uk/imagehost/#dc08c4323af45227d3445ae2a8ddc01b.jpg)
CWG
(http://www.curry-recipes.co.uk/imagehost/pics/9352377a24720d669dea0d346ef9bc87.jpg) (http://www.curry-recipes.co.uk/imagehost/#9352377a24720d669dea0d346ef9bc87.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/fa661600d5913f09ab27b7a9f17d23f4.jpg) (http://www.curry-recipes.co.uk/imagehost/#fa661600d5913f09ab27b7a9f17d23f4.jpg)
DIP
(http://www.curry-recipes.co.uk/imagehost/pics/8f6aad2e72ebb6f297b6d7256d835f09.jpg) (http://www.curry-recipes.co.uk/imagehost/#8f6aad2e72ebb6f297b6d7256d835f09.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/47b0d59a696c27ce30e8e234b937b555.jpg) (http://www.curry-recipes.co.uk/imagehost/#47b0d59a696c27ce30e8e234b937b555.jpg)
IG
(http://www.curry-recipes.co.uk/imagehost/pics/8fceac79da6e8baf07c6dba8b051adf4.jpg) (http://www.curry-recipes.co.uk/imagehost/#8fceac79da6e8baf07c6dba8b051adf4.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/2e2e0f2a8510589bbb99c06fc2911398.jpg) (http://www.curry-recipes.co.uk/imagehost/#2e2e0f2a8510589bbb99c06fc2911398.jpg)
UB
(http://www.curry-recipes.co.uk/imagehost/pics/8ea1ab85497e8e1266ba7df6db452793.jpg) (http://www.curry-recipes.co.uk/imagehost/#8ea1ab85497e8e1266ba7df6db452793.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c44e72a7efd2959f772c836740b3d213.jpg) (http://www.curry-recipes.co.uk/imagehost/#c44e72a7efd2959f772c836740b3d213.jpg)
VC
(http://www.curry-recipes.co.uk/imagehost/pics/ee610c8bcd570c834bf0544715018ed6.jpg) (http://www.curry-recipes.co.uk/imagehost/#ee610c8bcd570c834bf0544715018ed6.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/4ce300c252653d33a79fada5dc79bcf5.jpg) (http://www.curry-recipes.co.uk/imagehost/#4ce300c252653d33a79fada5dc79bcf5.jpg)
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Hi Solar,
They certainly look the part mate. looking forward to see whos come out on top. I think it will be tight in the end but i have an idea who might edge it.
regards,
Alan ;D
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Hi Solar
The pics look really good, I'm glad you enjoyed the test and hopefully you now consider yourself a bhaji expert. Some of those look perfect.
Chris
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Great stuff SP,
Love the way you have presented the pics to. Very clear for all to see, excellent work.
As Chris say's, yo will be the bhaji expert now.
Without answering at the moment, have you got a clear winner, and one that won't see the light of day ever again?
Gonna get mine done over the weekend I think.
Ray :)
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Hi Guys
Glad you liked the pictures :)
It was a really fun and enjoyable test to do :)
I don't want to say to much before everyone has done their tests in case in some way I influence anyone else's opinions.
All I will say, is that I hope one particular poster is not offended by the atrocious score that their bhaji's got. Sorry in advance - no offence meant, but those bhaji's .... they were pretty nasty sorry.
Good luck with all your tests guys, can't wait to see the final scores :)
Regards
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I'm aiming to get mine done on Friday - work permitting. I have some family to stay so I'd rather they gave the scores as I have a vested interest in them.
If anyone else is interested in having a go PM me, the more the merrier and as Solar says, by the end of it you will be a bhaji expert.
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Jeez Solarspace, you must've used pickling onions with mine, there should be loads more onion than that... :o
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Jeez Solarspace, you must've used pickling onions with mine, there should be loads more onion than that... :o
That's what you get for not giving your onion quantity by weight! ::) :P
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Jeez Solarspace, you must've used pickling onions with mine, there should be loads more onion than that... :o
Hi VC
I was using spanish onions for the testing, and like SS just said, where weight was not specified I had to make a reasonable guess about what your & my opinion of a medium onion may be. Quite possibly my idea of a medium onion may be your idea of a small onion?
Anyway, although there appears to be rather a lot of batter on the pictures of your recipe (only 3 shown, whole recipe produced around 8 ) I can assure you that they were not all batter by a long way and had onion where it counts!
Thank you for posting you recipe BTW and allowing us to include it in the group tests.
Regards
Russell
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Good work solarspace, they look really good!
I shall try to make mine this weekend - i'll be eating bhajis all week by the looks of It!
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Good effort Lads one of the best threads Ive read in ages :)
looking forward to the results
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Good work solarspace, they look really good!
I shall try to make mine this weekend - i'll be eating bhajis all week by the looks of It!
Good luck with your tests.
I think you will find it very enjoyable eating bhaji's all week :)
... and drinking the left over Cobra from UB's recipe :)
I would encourage anyone on the forum to participate - it was much less effort than it seems and very enjoyable, not to mention tasty.
Cheers
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It smells nice in here tonight! My kitchen that is, not this website!
Got 3 of the offerings on the go today and the first one's nearly ready. I'm hungry!
I've made up some dipuraja mint sauce to go with them and it's seems he's on the money there. Worry not, i am not letting that influence my opinion, it is a separate recipe.
I am testing them how i would normally eat bhajis and they will all be eaten with the same accompaniments each other.
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Guys!
Where are the bhaji pictures & progress?
:'(
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Hi SP,
Thanks for the memory jog :-\
I promise, I will get mine done this weekend.
Ray :)
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Get in that kitchen Razor and do them bhajis mate ;D
really looking forward to the feedback on this one
Alan ;D
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Hi Alan,
I'm trying to mate, I really am but something or someone always crops up, and I just end up doing a load off curries instead ;D
I'm trying to get my holidays in at work, once confirmed, I should be able to get this done without the usual distractions.
Ray :)
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lol Ray ;D
I know how you feel mate. :)
on a seperate note
i am really loving your base ray to the point that i am not even going to explore an alternative. (i do add 2 chicken stock pots at the final water stage though) whether this has made a difference to my finished dishes i dont honestly know.
whether its down to the chicken stock, my wok burner or increased understanding and technique i dont know, or it could be a combination of all three but i do know i am now achieving the best results i have ever done ;D
like you mate i love Jalfrezi and done yours again last night but added precooked beef instead of the chicken tikka.
for me its the best jalfrezi recipe bar none.
i am doing it again tonight ;D i am addicted to it :P
Thanks
Alan ;D
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Hi Alan,
Really glad my base is working for you, and I'm sure that the addition of the stock pots are adding an extra twist to it.
For me, it's what it's all about, finding a recipe that is close, then making the odd change here and there to get you that bit closer.
As for the onion bhaji test, I'm devoed that I've not managed to get it done quicker, it really was the one that I was looking forward to. I have of late been making CWG's bhajis and I think that they are fantastic! Like you with my base, he has taken elements from what he believes are the best bhaji's on the forum and added his own twist, which has produced a very flavoursome bhaji IMO.
Ray :)
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I've got 2 sets of results (mine and 1 other), I can publish the results once I have 4 sets. Hopefully Axe will be able to give this one a go too as he is also a bhaji connoisseur.
The hardest thing I found was following each recipe to the letter knowing that the results could be better if done a different way. It's a fun test though and anyone that has a go will come out a master bhaji chef. This is one of the few things I think the forum has got 100% right.
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Hi Ray,
I have just shown mrs moony(also my nemesis and my biggest critic :'() your post
she has just made a comment even though i was undecided if it made any difference at all adding the stock pots.
She does think that you are right about it adding the extra twist and she believes it has had an impact and made a difference in the overall taste of the overall dish. how significant we both dont know.
I acknolwedge you have recently knocked up a big batch of your own base a couple of weeks ago but if you dont mind and i know its a big ask the next time you make up some base could you add the chicken stock pots and see if you feel it makes a difference to your overall dish. I do know though that it has no diverse affects on your base so it would not go to waste.
Personally i value your feedback on this forum very highly as i assume other members do and would be very interested in your thoughts on this.
at the very least ,it would reach a conclusion for me on my own chicken bone theory.
pressures on Ray ;D
bhajis, base whatevers next ;D
thanks
Alan ;D
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Hi Alan,
Sure, I will defo give the chicken stock pots a go. Again, it's what it's all about, trying to improve on what we already have.
I am ready for another batch of base next weekend, so that's when Ill add the stock.
Can you just confirm, exactly which stock pot's that they are? A picture would be good too, just to make absolute sure that I'm getting the correct ones.
Just one question Al, do you think it makes a difference to the taste of the base or the taste of the end dish? I think you did explain it in your last post but I just want to be sure.
Thanks,
Ray :)
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Hi Ray,
knorrs stock pots i use rather than boiling a full chicken carcass ;D
i now add two pots to one litre of water at the final stage of your base.
it does alter the taste of your base for definate.
i just dont know if that is responsible for my improved results lately.
i really appreciate you trying this out ray :)
Thanks
Alan ;D
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Hi Alan,
Found them, there the Marco Peirre White ones aren't they?
Ray :)
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Found them, there the Marco Peirre White ones aren't they?
Just happened to walk past one of our Knorr Stock Pot packs, and there's no mention of MPW on them : they just read "8 x Knorr STOCK POT CHICKEN", plus the usual small print.
** Phil.
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It's a real shame that this excellent series of tests seems to have run aground.
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It's a real shame that this excellent series of tests seems to have run aground.
Hi George
Would you be prepared (or anyone else for that matter) to take part? - as Chris said, we only need 2 more sets of results in order to publish!
Come on members! - it really is a surprisingly quick and enjoyable test to take part in :)
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I was going to offer but I can't get Kashmiri Masala over here :(
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Hi
Will this company not deliver to you? - http://www.spicesofindia.co.uk/acatalog/Indian-Food-Pataks-Kashmiri-Masala-Curry-Paste.html#aCPS006_2dp (http://www.spicesofindia.co.uk/acatalog/Indian-Food-Pataks-Kashmiri-Masala-Curry-Paste.html#aCPS006_2dp)
Delivery is a fixed price so it will be better value to order > ?30 for free delivery or choose some other pastes, rice, spices etc.
cheers
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What? Free postage to Tasmania????
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What? Free postage to Tasmania????
Tasmania? - I see the problem :o - that would be some seriously expensive Kashmiri Masala :'(
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Yup, I just can't get it here (and finding Kashmiri masala is being a real pain too).
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Yup, I just can't get it here.
'Struth, cobber : all those gorgeous sheilas on Hobart beach soaking up the Antipodean summer sun ? You must be able to get it somewhere ... !
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Been married for 20 years...
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Been married for 20 years...
ROTFL ;D
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;D
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Just happened to walk past one of our Knorr Stock Pot packs, and there's no mention of MPW on them : they just read "8 x Knorr STOCK POT CHICKEN", plus the usual small print.
And today, new batch of Knorr Stock Pots, and himself (MPW) is indeed on them. Sorry if I misled anyone.
** Phil.
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Hi VC
If you cant get the Kashmiri Masala can you sub it for something else? Can you get other jars over there, tandoori masala e.t.c. It would be a shame to miss the whole group test for the sake of one ingredient.
Razor - we could do with your results too if possible. Do you think you will have the chance to get them done soon?
Anyone else is welcome to give them a go. How about you Phil?
Chris
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Hi VC
... can you sub it for something else? ...
OMG! you used the substitute word :o - I predict certain members will 'do one' about that ;)
Maybe VC could do the ones that don't need Kashmiri masala paste? - I think it was only 2 of 6?
cheers
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How about you Phil?
I confess, with some shame, that I find the idea of these group tests somewhat onerous and daunting. Just preparing one version of a recipe can be hard work : preparing multiple versions is, I am sorry to say, more than I feel able to take on.
I know that these group tests are a well-established feature of CR0, and I am sure that they have real value, but speaking purely personally I would prefer a simpler approach whereby we had (say) just a "recipe of the week" which everyone was invited to prepare and then the results collated in a spreadsheet or table. Has this been discussed before, and if so, what was the general opinion ?
** Phil.
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Vindaloo-crazy have you tried this site......
http://www.indiacurry.com (http://www.indiacurry.com)
If you have a dig through it you'll find the recipes for most spice mixes and pastes.
I use it for making pastes, that way i can leave out any vinegar or better still citrus which Jen's allergic to.
Better still....
http://www.indiacurry.com/spice/kashmirigarammasala.htm (http://www.indiacurry.com/spice/kashmirigarammasala.htm)
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Phil - These ones were the easiest so far. You just chop up all the onions as usual, split them into 6 piles, then add the ingredients as per the recipes. As they all take a minimum of 5 mins to cook you can get the next batch ready while the current ones cook. You can get through all of these in under an hour. I kept mine warm in the oven so I could taste them all side by side. If you did 2 different recipes at a time you'd be done in 3 batches which should only take half an hour.
You'll be pleased you gave it a go!
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You'll be pleased you gave it a go!
You are very persuasive, Chris :) No promises, but I will try to give it a go as and when time (and poorly pussy cat) permit ...
** Phil.
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Some of you might have noticed when I introduced myself in the new members section I specifically mentioned cooking Onion Bhaji. I have struggled when deep frying them. Either they fall apart or do not cook properly in the centre. Clearly I am doing something wrong. I can now try the recipies and tips on this site and try again and hope to have better luck next time.
However I did come across a recipe on line which uses pre fried onions and the bhajis cook in the oven.
Recipe goes something like this:
Fry about 5/6 chopped onions 10 minutes.
Add half teaspoons of ground turmeric, corriander, cumin, ginger, chilli.
Fry a little longer.
Add to a bowl containing 3oz chickpea flour, half TSP salt, ground cumin & coriander.
Mix in 1 tablespoon full tomato puree & a little water.
Divide into Bhaji size pieces and put in a hot oven about 10 mins.
This worked for me. It may stand a bit of tweaking before it would win any prizes.
I post this for discussion.
Has anyone tried this method before?
Is it just not the "done thing" to cook your Bajis in the oven?
Mike
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Hi Mike
Nothing wrong in cooking your bhajis in the oven if you want a more healthy option but if its 100% BIR then its the oil method for me and in particular partially cooking and then finishing off when needed.
Cheers
Matt
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Hi Mike
Work your way through the group test -
Mine: http://www.curry-recipes.co.uk/curry/index.php?topic=5057.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5057.0)
IG's: http://www.curry-recipes.co.uk/curry/index.php?topic=4443.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4443.0) (use small version at end of main post)
Dip's: http://www.curry-recipes.co.uk/curry/index.php?topic=4429.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4429.0)
VC: http://www.curry-recipes.co.uk/curry/index.php?topic=4924.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4924.0)
UB's: Post 6 on this thread - http://www.curry-recipes.co.uk/curry/index.php?topic=4978.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4978.0)
CA's: http://www.curry-recipes.co.uk/curry/index.php?topic=1820.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1820.0)
By the end of it you will be a Bhaji expert. I'm not talking quite good, I'm talking perfection. Once you know the key ingredients and the effect that the optional ones you'll be able to form your own perfect recipe.
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Thanks matt3333, Good point well put.
Thanks chriswg, I intend to.
Mike
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is the oil used to cook bhajis in worth adding to curry? i have always felt a good balti curry should have some bhaji oil in it. do members use the bhaji oil for cooking curry with?
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is the oil used to cook bhajis in worth adding to curry?
Personally I don't think so.
There's no doubting that a good bhaji oil has immense depth of flavour and a beautiful aroma but, in my experience at least, when added at the cury cooking stage it just loses its potency.
I suppose it adds something, no actually I know it adds something, but not the last few percent that I thought it would when I first tried it (many years ago now).
Having said that I'm left wondering if it's similar to MSG in that some people swear by it but for me, no matter how much I use, it makes bugger all difference to the flavour of Chinese cooking.
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I am being encouraged to take part in the Bhaji group test and so have been looking at the ingredients in the recipies. I do not have any Kashmiri Masala and have found a recipe for it as follows:
2 Cinnamon sticks
2 TSP Black Cumin
1 TSP Green Cardamom Pods
2 TSP Black Peppercorns
5 Cloves
1 TSP Mace
1 Pinch Grated Nutmeg
Roast & grind.
Does this sound OK?
I am thinking in order for the tests to be valid I suppose we should all try to use the same ingredients, curry powders, oil for frying etc
Mike
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Hi Mike56
No that's more like a Kashmiri garam masala which is quite different to the pastes.
You might like to look at my recent post about Kashmiri masala here: http://www.curry-recipes.co.uk/curry/index.php?topic=5219.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5219.0)
I thought this would be a good thing for a group effort but it would appear that the forum has transformed into one which now focuses on Jen's singing and the correctness or otherwise of British spelling and grammar. ::)
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I thought this would be a good thing for a group effort but it would appear that the forum has transformed into one which now focuses on Jen's singing and the correctness or otherwise of British spelling and grammar. ::)
Shouldn't that read either "has been transformed" or "has transformed itself", SS ? You appear to be conflating the passive and active, and the intransitive and transitive, forms ;D ;D ;D
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I thought this would be a good thing for a group effort but it would appear that the forum has transformed into one which now focuses on Jen's singing and the correctness or otherwise of British spelling and grammar. ::)
Shouldn't that read either "has been transformed" or "has transformed itself", SS ? You appear to be conflating the passive and active, and the intransitive and transitive, forms ;D ;D ;D
Never claimed to be an expert Phil but you know what they say...'those who live in glass houses shouldn't throw stones'.
I hope we're not going to start picking each other up on our errors. ;D
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I hope we're not going to start picking each other up on our errors. ;D
Wouldn't dream of it, Sir ; just wanted to confirm your suspicions that this forum had now become obsessed with Jen's singing and the finer points of English grammar :)
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Back to Kashmiri Masala.
I see one of the recipies requires Kashmiri Masala and another Kashmiri Masala Paste. I guess the paste is just the powder with a little oil added.
I googled the recipe I posted and it is the eighth one down. WWW.food.sulekha.com (http://WWW.food.sulekha.com).
Having printed all the recipies in the test I was all fired up to make one of them this afternoon with a view to re frying them tomorrow. Sadly I discovered I did not have all the ingredients to hand to realistically attempt any of them. Will see if I can find any of them on the next shopping trip.
Mike
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Hi Mike
They both use the Kashmiri Masala paste. You can buy it on the spices of India website and it's a very handy jar to have in the cupboard.
Chris
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is the oil used to cook bhajis in worth adding to curry? i have always felt a good balti curry should have some bhaji oil in it. do members use the bhaji oil for cooking curry with?
Hi
Sorry to slightly OT the Bhaji thread, but I do have to agree with SS and say that Bhaji oil used for the base or even as the main cooking oil for main dishes has been for me personally, an experiment that I am unlikely to repeat. Just seems to turn a fresh curry into an 'old chip shop sock'tm of a curry for me. If my time were yours I would be looking at specially made spiced oils.
As always just an opinion.
Regards
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Thanks Chris,
It only becomes clear that one of the recipies uses the paste upon watching the video. It does not make it clear in the written instructions. I have found the paste on the web site you mention, I guess this will be available at my local Co Op. However I have a problem buying what I see as commercially made artificial products presumably loaded with tons of chemicals. I have always made my pastes at home using spices & oil.
More than likely I will have all the ingredients in my cupboard to make the Kashmiri Masala paste but for the purposes of a test I do need a recipe.
Mike
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What these tests and indeed CR0 really needs is a unified spice collection ie, a standard set of spice mixes and or pastes that we can make from a set of universally available dry ingredients.
This way anybody from anywhere can come here, pick a menu, pick the universal masala mix from the site, proceed to make meal.
We already make all our own spice mixes, garamasala, tandoori pastes etc so it wouldn't be too far removed from what we already do, each recipe would then be very similar no matter who made it.
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each recipe would then be very similar no matter who made it.
I doubt that very much. With most people, it seems human nature is to modify or change a recipe, no matter what it is.
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So, with a new year upon us and all curry fans bright and chirpy - hows about getting this Bhaji group test finished then?
At least 1 or 2 members have half finished the test - any chance of completing the remainder and some new members joining in?
cheers
-
So, with a new year upon us and all curry fans bright and chirpy - hows about getting this Bhaji group test finished then?
At least 1 or 2 members have half finished the test - any chance of completing the remainder and some new members joining in?
cheers
I'll have to remind myself of the "rules", but with herself off to Las Vegas for an allegedly MBA-related trip ??? ! shortly, I shall have the run of the kitchen and no complaints about smells, so this is a definite opportunity.
** Phil.
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So, with a new year upon us and all curry fans bright and chirpy - hows about getting this Bhaji group test finished then?
At least 1 or 2 members have half finished the test - any chance of completing the remainder and some new members joining in?
cheers
I'll have to remind myself of the "rules", but with herself off to Las Vegas for an allegedly MBA-related trip ??? ! shortly, I shall have the run of the kitchen and no complaints about smells, so this is a definite opportunity.
** Phil.
Jolly good show :) - well played Phil!
Regards
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Smashing. I have 2 sets of results. Another 2 would be great. Anyone else up for it?
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Sorry Chris,
I've been such a lazy arse on this one. I will try my best to crack on with it, hopefully, over the weekend.
Ray :)
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Would be happy to join in and make some!!!!!!!!!!!
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Would be happy to join in and make some!!!!!!!!!!!
Excellent :) - Well played for volunteering!
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So how are people getting on with this test then??? Any updates???
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Hi Luke
Thanks for volunteering. Can you PM me youe email address so I can email you the scoring template. I have 2 full sets of results, Razors will hopefully make 3 later on today, and your's will be 4. That will be plenty to publish the results.
I can always add on more later if anyone else gives it a go.
Chris
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PM sent Chris
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Hi all,
Today I decided to take part the group test. I have emailed my results to Chris who will post them when ready. I took photos along the way and posting a couple for you to see. Very interesting seeing how the different recipes really do alter the final taste. ;D
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Hi all,
Today I decided to take part the group test. I have emailed my results to Chris who will post them when ready. I took photos along the way and posting a couple for you to see. Very interesting seeing how the different recipes really do alter the final taste. ;D
Hi Luke
Excellent work completing the test!
Am I the only one who cannot see your image? - even if I download it every image viewer installed claims the file format is invalid?
Cheers
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Hi all,
Today I decided to take part the group test. I have emailed my results to Chris who will post them when ready. I took photos along the way and posting a couple for you to see. Very interesting seeing how the different recipes really do alter the final taste. ;D
Hi Luke
Excellent work completing the test!
Am I the only one who cannot see your image? - even if I download it every image viewer installed claims the file format is invalid?
Cheers
Likewise for me.
Mick
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File is 0kb, it ain't there.
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Sorry about the photos, I think I have now sorted it.......
(http://www.curry-recipes.co.uk/imagehost/pics/9d5771e4b5f8f000090f2a477e4a2c0d.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/4ddd0a463c16593c4a7ea06c911ad5da.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/59eea01f37d59b40ec7536d66d22ab0a.JPG)
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Great efforts :)
Hopefully you enjoyed the judging part too :)
cheers
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The pics look very good. I hope you not only had fun, but learn a lot along the way.
I made my recipes last Sunday and totally messed them up. I cur tho onion as fine as the knife would allow but I ended up with a sloppy mess. The onions need to retain their structural integrity (stay stiff) otherwise the middle wont cook properly.
Razor - we just need your results and we are good to go.
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Hi Chris,
Gonna knock up a batch of base tonight mate, then tomorrow should be good for a bhaji day. Just been mad busy over the last few months, and had to put the bhaji test on the back burner.
Ray :)
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Sorry lads, i've let the team down somewhat :(
I did half the tests (3 recipes) and took photos but didnt get round to finishing it. Now i think i need to start again as my comments wont be so accurate any more as i didnt write notes.
Sorry, i had quite a lot of bad news going on at home all at that point and i havent been in the kitchen much. I will endeavour to sort this out and get my results in!
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Sorry to learn of your bad news at home, Chinois; hope things improve.
** Phil.
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Sorry to learn of your bad news at home, Chinois; hope things improve.
** Phil.
Same goes from me mate.
Just sent Chris my results, the house smells amazing, although Mrs Razor doesn't agree ;D
Ray
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[T]he house smells amazing, although Mrs Razor doesn't agree ;D
Oh, you have that problem too, Ray : isn't it odd how women don't like the most pleasant smells (curries cooking, a really ripe fart), yet insist in filling the house with absolutely disgusting dispensers of so-called "air freshener" that smells more like stale tom-cats pee ??? !
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Thanks for the results Razor, there are some definite patterns.
I have 4 sets of results now, I'm happy to publish as they are, but if Chinois is able to get his done this weekend I'd prefer to have 5 sets of results.
Thanks to everyone who has taken part. We'll have to start thinking about the next group test soon. I think Naans were a popular choice.
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I've collated the results so far and sent them to the people who took part in the test. I won't publish them as I'd like to get another set in first. If no one can do them quickly I'll publish them sooner.
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I've collated the results so far and sent them to the people who took part in the test. I won't publish them as I'd like to get another set in first. If no one can do them quickly I'll publish them sooner.
Still planning to participate while herself is away on an supposedly MBA-related trip to Las Vegas. She leaves on Tuesday, and returns about ten days later, so I would hope to have my results posted within a fortnight.
** Phil.
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Nice one Phil you will have good fun making these :P
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Nice one Phil you will have good fun making these :P
I'm looking forward to it :)
In preparation, I have put all the recipes on a single web page (http://bir-recipes.org.uk/CR0/Onion-bhaji-GT.html) (makes printing so much easier) and added the odd note or query where this seems appropriate. Do please feel free to check the web page and comment on any errors in transcription, and/or clarify any of the points I noted in it.
** Phil.
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The only comment with regards to my recipe is where I say finely chop the onions, don't go too fine or they will go soggy. A few mm thick is about right so the cook well but repain sturdy.
Have fun.
Chris
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Thanks, Chris : noted in web page.
** Phil.
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Message for Vindaloo Crazy (or anyone else who knows the answer) : in your (VC's) recipe for onion bhaji, you specify (amongst other ingredients) "1 tsp onion powder". None of the Ghurka shops in Ashford have onion powder, nor does my friendly local Asian grocer in Marden. Do you happen to remember in what sort of shop you found yours, and do you think that blitzing accelerated freeze-dried onions in a spice grinder would produce an acceptable substitute ? (This page (http://frugalliving.about.com/od/condimentsandspices/r/Onion_Powder.htm) seems to suggest "yes"). The only other thing I can find is onion salt.
** Phil.
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Hi Phil,
I got my onion powder from Asda, no problem!
Ray :)
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I got my onion powder from Asda, no problem!
D@mn : I think there is an Asda in Ashford, and it would also be the closest to home, but I've never been there so I don't know where it is; if only I'd asked in advance of my trip, I would now have the final missing ingredient !
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Hi Phil,
Yeah, asda stock onion powder but it was their own brand! Didn't see any other brand offering it. Just a word of warning, onion powder appears to be quite hydroscopic, so if you do manage to get hold of it in larger quantities, store it well, or you'll end up with a solid lump in no time!
Ray :)
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Hi Phil,
Yeah, asda stock onion powder but it was their own brand! Didn't see any other brand offering it. Just a word of warning, onion powder appears to be quite hydroscopic, so if you do manage to get hold of it in larger quantities, store it well, or you'll end up with a solid lump in no time!
Ray :)
You couldn't put a couple of teaspoons in the post, could you (in exchange for the Tandoori Red !) -- that would save a great amount of hassle.
** Phil.
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Another query on ingredients : ChrisWG has "Kasmiri Masala Paste", whilst Dipuraja has only "Kashmiri Masala" -- is it safe to assume that these are one and the same thing ? I was able to buy Kashmiri Masala Paste, but not Kashmiri Masala (powder); the latter definitely exists, as is attested by the Encyclopaedia of Spices (http://www.theepicentre.com/Spices/kashmirimasala.html).
** Phil.
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Yes both recipes use Kashmiri Masala Paste.
Chris
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Yes both recipes use Kashmiri Masala Paste.
Chris
Thanks, Chris : in that case, modulo the onion powder, we're clear for takeoff ;D
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Sorry phil, time lag.
You can find onion powder in any supermarket. It's great for onion gravy too; handy stuff.
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OK, many thanks VC : unfortunately supermarkets are not exactly thick on the ground in deepest Kent, but there is a Waitrose in Paddock Wood and a Tesco in Tovil, so I will have a go.
** Phil.
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Well, my first attempt at taking part in a group test has not proved very successful; as I feared, preparing even one batch of onion bhaji took a couple of hours (excluding washing up !), and the end results were well below BIR standard, which I blame entirely on my poor technique and not on the originator of the recipe.
I think that I made two mistakes : one was to use a wooden spoon to mix the ingredients (I notice that Dipuraja uses only his hands in his video [1], emphasising the importance of not causing the cut onions to release their moisture), and the other was to aim to produce a good firm "goo", whereas I noticed that Dip just coats the onion/spice mixture with the besan, then presses it gently in with his hands once he has formed the bhaji into a ball.
I shall have another go later this week with a different recipe (out tomorrow, so no chance then), but I don't think that my technique is sufficiently good for my results to be used in the group test. I should have stuck to curries : I understand those :-)
** Phil.
--------
[1] How to make onion bhaji (http://www.youtube.com/watch?v=hFeRuAT_gJI#)
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Don't give up Phil. Remember to wear rubber gloves when you're doing it or you'll have yellow fingers and bhaji batter under yur fingernails for days.
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What you have to understand about DIPs video is that it's not a true representation of what the batter looks like when mixed properly. He has prepared these vidoes to give the viewer an idea of the processes involved so they can be perfected at home.
Also, the differing recipes have differing consistency. When I make the IG bhaji, the batter is very sticky and I do mean sticky. When I form the final bhaji I have a bowl of water next to me and drop my hands into the water before forming the bhaji, which is then dropped directly into the hot oil.
If it's any reassurance Phil, the IG demo took well over 2 hours and they had already prepared the onions before I got there!
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Hi Axe,
Yeah I agree. It's a shame really that Dip kind of rushed this for the video, as Phil's efforts prove.
If he'd have just spent a little bit of time, to show us what he really does, I'm sure our efforts would be pretty good. Unfortunately, when doing the group tests, we had to stick with what he shown us, which in my case, caused a detrimental effect on my rating for his bhaji.
Ray :)
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Well, I am going to continue with the bhajis, but I don't think it's sensible for me to contribute to the group test simply because I do not yet have the expertise/technique to ensure that they are a success. When I feel I've mastered the basic techniques, and can produce a bhaji that is fried all the way through and is sufficiently close to a T/A bhaji that only a regular BIR fan could tell the difference, I'll do my own comparison of the recipes, but for now I think it's best if Chris WG summarises the results he already has.
Incidentally, although DIP clearly says in his video [below] that "you can see that the bhaji is properly cooked all the way through", when he breaks it open to demonstrate that, there seem to be some pieces of remarkably white onion visible to my eye ...
** Phil.
---------
[Just testing if I can get a single instance of a YouTube video to show up]
http://www.youtube.com/v/hFeRuAT_gJI (http://www.youtube.com/v/hFeRuAT_gJI)
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Hi Phil,
Just watched this again, and I must say, he really lets himself down with this one. He puts the first bhaji in a 3:40, the whole video only lasts 6:40, so 3 minutes to cook a bhaji of that size is impossible.
Such a shame, because it all looked so promising up to the point of his first cook. However, I've used his recipe and combined it with the IG method and wow, what a difference.
Goes to show, that, for bhajis anyway, method as well as ingredients are crucial to success.
Ray :)
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Goes to show, that, for bhajis anyway, method as well as ingredients are crucial to success.
I think, that for OBs at least, technique may be even more vital than recipe !
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Phil, with all my experiences in my quest to perfect the bhaji, I would have to agree with your statement.
If you get the technique right, you'll end up with a perfectly edible bhaji. Get it wrong and no matter how good the recipe ingredients, it will be sub standard.
PS. How did you get the single instance to show?
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PS. How did you get the single instance to show?
Well, I started by experimenting with Vimeo, and found that that also produced two videos of different sizes when linked from this forum, so then I looked deeper and saw that for a Vimeo file there is not only the base URL but also a separate URL used only when embedding. Using the latter produced only a single Vimeo video (http://www.curry-recipes.co.uk/curry/index.php?topic=5364.msg53290#msg53290) on this forum. I then went back to You Tube, looked for the embedding URL, tried linking to that, and found that it too produces only one video on this forum. I have a feeling that rather than being an artifact of the fact that videos are often offered in more than one resolution, it is rather an artifact of the fact that the embedding code uses both <object> and <embed>, with <embed> being the fallback content for <object>.
(This whole digression really warrants a separate thread in a different topic !)
** Phil.
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Just watched this again, and I must say, he really lets himself down with this one.
I fear it's not looking good for the credibility of any of Dip's videos. I had such high hopes. You're saying the onion bhaji recipe doesn't work and I certainly found....
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Hi George,
You're saying the onion bhaji recipe doesn't work and I certainly found that his naan bread recipe doesn't work.
I guess what I'm saying is that, the way he shows us how to do it on the video, certainly doesn't work. I do on the other hand, I know that his bhaji recipe does produce perfect results, if you apply the IG method.
He's rushed the demos as far as I can see, and let himself down a little. As for his naan bread, I've not tried it, but again, judging from his video, it looks very undercooked to me, hense the reason why he wraps it up so quickly.
George, are you on a naan quest at the moment, only I noticed the other evening, that you were viewing a few different naan recipes?
Ray :)
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Phil, yes another subject is a must I think. ;D
George, I think DIP had the best intensions in mind, I just don't think he really watched Blue Peter as a child...... 'here's one I did earlier' ;)
As for his naan bread, I agree with you and Ray. I tried it and it wasn't very good. Though i'm sure it works in his Tandoor, a mildly heated pizza oven and an impatient rush to finish the video due to a lack of material to fill the cooking time with, was always going to end up with a poor result.
I have yet to try DIP's recipe but all this talk of bhaji is getting me salivating, so I might just have to do this test afterall and be damned with this diet i'm on! ;)
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Phil, yes another subject is a must I think. ;D
Done (http://www.curry-recipes.co.uk/curry/index.php?topic=5394.msg53325#msg53325) :)
But I'm not convinced the technique is robust; I have a nasty feeling that if the author then uses the "Modify" option, reduplication will once again occur unless he/she is very careful to undo whatever havoc SMF has wrought in the process ...
** Phil.
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George, are you on a naan quest at the moment, only I noticed the other evening, that you were viewing a few different naan recipes?
Yes, I've been trying various naan bread recipes almost every day for about a week now...details and revelations removed.
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George,
I've used a granite slab
Really? How did that work? Was it glazed or polished?
Cheers,
Ray :)
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I've used a granite slab
Really? How did that work? Was it glazed or polished?
You use of the word " really" makes it sound like you think I'm making it up!
Further details and findings removed.
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George,
You use of the word " really" makes it sound like you think I'm making it up!
No it doesn't George, you know full well it doesn't. Stop being so bloody confrontational!
When I used the word "Really" it was my way, and I guess many others way too, to express my joy that someone has actually tried and tested, what I'm thinking of doing, that's all!
Ok, as for any lead, it's not contained in the granite but in the glaze, if indeed it has been glazed
Ray
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Ok, as for any lead, it's not contained in the granite but in the glaze, if indeed it has been glazed
Where did you learn this, Ray ? I have been searching for info. on granite glazes for the last half-hour or so, and still have not come up with any conclusive evidence that they necessarily contain lead.
** Phil.
P.S. George did put a shriek-marker at the end of his first sentence, so I think he was just gently winding you up rather then being confrontational ...
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George,
You use of the word " really" makes it sound like you think I'm making it up!
No it doesn't George, you know full well it doesn't. Stop being so bloody confrontational!
OK, to avoid any future confrontation, I'm out of it. I hope to find the perfect naan bread - for me anyway - but, if I do, I'll be writing it up here.
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George,
You use of the word " really" makes it sound like you think I'm making it up!
No it doesn't George, you know full well it doesn't. Stop being so bloody confrontational!
OK, to avoid any future confrontation, I'm out of it. I hope to find the perfect naan bread - for me anyway - but, if I do, i won't be writing it up here.
Oh Come on George, don't be like that....
if you do find the perfect naan, I bet it doesn't come from a Chinese chef. ;)
Mick
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P.S. George did put a shriek-marker at the end of his first sentence, so I think he was just gently winding you up rather then being confrontational ...
Well if he did Phil, it's not there now but he has edited it, so I don't know. If it was said in a humorous way, than I apologise for my reply. Unfortunately, so many of Georges replies have a spiteful note to them, that it's hard to distinguish a friendly post from a non friendly post.
OK, to avoid any future confrontation, I'm out of it. I hope to find the perfect naan bread - for me anyway - but, if I do, i won't be writing it up here.
Strange indeed. You would think someone as abrasive as George, would be a little less sensitive!
Anyway, here's the link on glazing. It's not the material that is glazed, it is in the glaze itself where the lead is. http://forums.techguy.org/do-yourself-projects/522882-economical-baking-pizza-stone-alternative.html (http://forums.techguy.org/do-yourself-projects/522882-economical-baking-pizza-stone-alternative.html)
Ray :-\
P.S Phil,
There was no emoticon attached with Georges reply, as is shown in my retort. The quote was taken from his original post, no shriek-marker!
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George's message : by "shriek-marker", I meant the exclamation mark at the end of his sentence, here taken from your own "Quote" copy :
You use of the word " really" makes it sound like you think I'm making it up!
Glaze : OK, looking at your reference, I can see "The key thing is NEVER to use any glazed tiles as they contain LEAD" but that specifically refers to quarry tiles, which one can imagine being glazed since they could then be baked in a kiln. But as I understood it, you were worried about a granite chopping block being glazed : is there any evidence that the same glaze would be used for quarry tiles and for granite chopping blocks, and are granite chopping blocks ever glazed at all ? I can see the need for a glaze on quarry tiles, but not on a granite chopping block, to be honest.
My two penn'orth (just less than 1p, in today's debased currency !)
** Phil (trying to pour oil on troubled waters).
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Phill,
The exclamation mark was used appropriately for the way I took his reply. If a humorous reply was intended, I would have thought a ;D or a :P or even a ;), would have been more appropriate!
That is why we have the emoticons, because the written word can so often be devoid of emotion.
On the glaze, the article does seem to come from an American site, so it may be the case that, their glazes do contain lead, however, I'm more inclined to think that my piece of granite, is actually polished and not glazed, as it is a chopping block, with food prep in mind.
Ray :)
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Phil,
The exclamation mark was used appropriately for the way I took his reply. If a humorous reply was intended, I would have thought a ;D or a :P or even a ;), would have been more appropriate!
That is why we have the emoticons, because the written word can so often be devoid of emotion.
Well, I suppose each of us interpret what we read as if we had written it ourselves. For myself, I can certainly imagine writing what George wrote with tongue very firmly in cheek, and ending it with a shriek marker (exclamation mark) because I am more used to communicating in ASCII than I am in BB-speak (which is why you will sometimes see me /emphasise things/ with slashes, forgetting that there is an "I" button in the toolbar. Anyhow, let's put this one to bed : I'm sure you and George will kiss and make up before long ;D
** Phil.
P.S. I did a search for "Glazed granite" (there are no hits for "Glazed granite chopping") and the only positives were for resin and porcelain granite simulations -- no real glazed granite at all, as far as I can tell.
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Hi Phil,
I am more used to communicating in ASCII than I am in BB-speak
???
Perhaps it would be simpler if we all communicated in "laymans" speak, then we all stand a chance ;D.
Sod it, I'm gonna give the granite a try this weekend 8)
Ray :)
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Sod it, I'm gonna give the granite a try this weekend 8)
Good man : after all, the worst you can get (http://en.wikipedia.org/wiki/Lead_poisoning) is insomnia, delirium, cognitive deficits, tremor, hallucinations, and convulsions, headache, abdominal pain, memory loss, kidney failure, male reproductive problems, and weakness, pain, or tingling in the extremities, depression, loss of appetite, intermittent abdominal pain, nausea, diarrhoea, constipation, and muscle pain, malaise, fatigue, decreased libido, and problems with sleep, an unusual taste in the mouth and personality changes, delayed reaction times, irritability, and difficulty concentrating, as well as slowed motor nerve conduction and headache, anaemia, abdominal colic, involving paroxysms of pain, wrist drop and foot drop, and signs of encephalopathy, muscle weakness, paraesthesia, and, rarely, symptoms associated with encephalitis, abdominal pain, nausea, vomiting, diarrhoea, and constipation, astringency and a metallic taste, constipation, diarrhoea, poor appetite, or weight loss, shock (insufficient fluid in the circulatory system) due to loss of water from the gastrointestinal tract, haemolysis (the rupture of red blood cells) due to acute poisoning, anaemia and haemoglobin in the urine, damage to kidneys, decreased urine output, short-term memory or concentration, depression, nausea, abdominal pain, loss of coordination, and numbness and tingling in the extremities, fatigue, problems with sleep, headaches, stupor, slurred speech, a "lead hue" of the skin with pallor, and a blue line along the gum.
Nothing to worry about there ;D ;D ;D
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Phil,
That sounds exactly like a Saturday night, after the match, Sunday morning hangover, so nothing new there then,lol
Ray ;D
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I'm more inclined to think that my piece of granite, is actually polished and not glazed, as it is a chopping block, with food prep in mind.
I hope you're right. I always assumed the surface of my granite block is polished rather than glazed but you can never be too sure and that's why I'm grateful to you for your warning about lead. I hope it's only ceramics which are glazed.
I'm sorry I normally see the word 'Really?', when used as a prefix, as sceptical, doubting, even patronizing. I accept that others may not read it that way, let alone react. I admit I'm guilty of making a drama out of a minor difference. Part of the reason, I deleted much of my text on naan breads was because all this stuff is off-topic.
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Hi George,
I'm sorry I normally see the word 'Really?', when used as a prefix, as sceptical, doubting, even patronizing. I accept that others may not read it that way, let alone react. I admit I'm guilty of making a drama out of a minor difference. Part of the reason, I deleted much of my text on naan breads was because all this stuff is off-topic.
Very gracious of you to say so. In return, please accept my apology for reacting the way I did, it was uncalled for.
Here in Manchester, it's very common to prefix a sentence with "Really" It's mostly used as an expression of slight shock or surprise but is rarely used to doubt somebody's account of things.
And your quite right, all of it is way off topic anyway.
Good man George,
Ray :)
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If I knew how to move these last dozen messages to a new "talk about anything other than curry" location I would as it has kind of distracted from the Bhajis.
Axe - do you think you might give these a go? I'm planning on publishing the results on Saturday. I don't work from home any more so I don't have access to the spreadsheets and programmes I need, otherwise I would have published them already.
If you want to give them a go on Saturday let me know and I'll hold off until I have your results.
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Chris,
I've a few things on this weekend but i'll see if I can squeeze this in, I know the wife was asking me to make my Tandoori Chicken this weekend so that'll fit in well. I'm sure my diet can afford a little reward. ;)
I'll let you know Sunday hopefully.
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AXE,
Any joy in giving these a go yet????
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Ok, I managed to do the test yesterday. Chris i'll email the results either later tonight or tomorrow from work, it's been a manic weekend and knocking up all these bhajis, was time consuming to say the least!
For fairness, I cooked all the bhaji the same i.e size, temp, time, etc. It was an interesting test especially for me.
(http://i173.photobucket.com/albums/w56/_Axe_/bhaji_test.jpg)
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Hi Axe,
For fairness, I cooked all the bhaji the same i.e size, temp, time, etc.
I can understand your reasons for doing that but won't that affect the "spec" outcome? For instance, and I know this sounds picky but Dip's bhaji will come out very well using the IG method, whereas using his spec method, it won't be as good!
Not to worry, it's only a small concern and great to hear that it was an interesting experience for you, as it was for me.
Ray :)
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looking good axe
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Hi Axe,
For fairness, I cooked all the bhaji the same i.e size, temp, time, etc.
I can understand your reasons for doing that but won't that affect the "spec" outcome? For instance, and I know this sounds picky but Dip's bhaji will come out very well using the IG method, whereas using his spec method, it won't be as good!
Not to worry, it's only a small concern and great to hear that it was an interesting experience for you, as it was for me.
Ray :)
I couldn't bring myself to cook something I knew was not going to be cooked properly and I really wanted to give every recipe a fair crack of the whip.
Chris i'm emailing the results in a mo.
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Axe,
I know what you mean mate. It was very hard making something that you just knew was going to be wrong.
Ray :)
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Received, thanks mate. I'll publish them when I get a chance to add them to the spreadsheet and upload them. It's tough getting a .xls file into a .gif or .jpeg to upload to the site. I usually convert it to .pdf then open in photoshop and save as a .jpeg.
If anyone has a better way I'd love to know.
Also, I know what you mean about cooking them wrongly. I had a nice bite of raw batter and onion when I tried Dips.
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Chris the best way to convert the .xls to an image is to take a screen shot:
Open the spreadsheet so that all the data is visible on the screen. Press the "Prt Scr" (Print Screen) button. Then open an image editor like Paint or Photoshop and use the paste function to load the image. Then simply save this as a .jpg etc as you would do normally. If you would prefer, I can do this for you. Email me at work, i'll pm my work addy in the mo.
I really was in two minds about the test. Should I "control" the method to ensure a properly cooked bhaji or not. I think most of us would agree that the IG Demo certainly sheds light on method. So not applying this is a very hard thing to do.
Another thing that i'd also say is that alot of the recipes call for your own interpretation of how a batter should be. What is a thick batter? Comparing my image results of my attempt of CA's to his for instance, you can clearly see that there must have been a difference in consistency.
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Surely the Onion/potato bhajis should be excluded on the basis that they include potato and therefore are not onion bhajis? ::)
potatoes are part of an onion bhajie just the same as lentils ,so you mite as well leave out all the ingredients and just fry oniond doh