I'm sort of along the same lines as Phil, and  I try to stick to the recipe as much as I can. For example I have adapted lots of recipes for the Taz base/method and I stick to them pretty much to the letter. I've done so many of them over the years I can do them without thinking now and without the recipe in front of me.

As far as going back to basics is concerned I think this always helps, especially when you stick to as simple a recipe as possible. If you try a basic medium curry, then there isn't a lot of strong flavours such as coconut or chilli to hide behind. A simple curry pretty much stands or falls on consistency of technique in my opinion.

Ingenious! That's the best post on here for years UF.

Quote from: michealspencer on June 16, 2021, 04:38 AM

Hi, I would like to ask if the juicer and juicer consumes power. Plus, I plan to use the pressure cooker to make food. Does it cost a lot? Thanks!

No, Michael, you will be pleased to know that although the juicer, if used alone, does consume considerable power, when used as "juicer and juicer" the power consumptions cancel out, as the second operates 180^o out of phase with the first.  As to the pressure cooker, how much it costs depends entirely on where you buy it.  I bought mine from Fortnum & Mason, so there was little change from £12000, but if you were to source a similar model from (say) Lidl or Aldi, you might be able to get one for around 99p.

Hope this helps, and welcome aboard !
--
** Phil.

Lidl and Aldi are great stores to buy horse blankets too 

Damn those look good curries.  I?ve not made a BIR in a while as was using up my batch of Romain?s ?restaurant base?, which was OK but not really what I?m after.
I was going to try the Taz base which is if I remember right has a ton of oil in it and requires a different cook technique.  Have you tried that one livo?

Taz or Rik?  Decisions, decisions.

Robbo

I have been using the Taz base for years. If you have any questions I'll do my best to respond.

I like to try a curry wherever I go on holiday (remember those?). I went to an Indian restaurant in Paris many years ago and it was OK but nothing special. Good experience though. Glace cherries pushed into the top of the naan in Bulgaria was a first, and last, though.