New resolution = stray from the safe and tried and experiment with a few different things. 

Although it has been on the side for a Good while I have never delved into Mick Crawford's E book.

The gravy seems fairly standard and simple but he has two suggested mix powders that on first glance seem very similar but are actually very different but with no explanation.

Have any of you guys tried both and what is your opinion

Thank you. Regards and Happy New Year.

RD


Perhaps I should add that I am not comfortable with the % of turmeric in mix 2 in addition to the fact that he does not mention which one he uses in each of his recipes.

Curry ordered for 12 family Saturday. Arggghhhhhhhhh. Not looking for an 'ultimate' curry  just looking to survive.   ;D. Sheeks, bhajis etc in freezer already. Need to do a batch of pilau so will do that Friday night and reheat thus obviating the freezing stage from which I still have problems. Just leaves me a pan fest Saturday morning. Mutton chicken and king prawn awaiting my attention from thereon.

Is this relevant to anybody? Prhaps not but the site seems a bit dull at the moment     Only posted incase there are any tips regarding a 12 handed jobby. ( ooops that sounds bad.  )

Site seems pretty quiet at the moment ( good and bad thing? ). So had a search about after today's curry fest. Got a tad tempted to try a simple and straight forward Bruce Edwards base and curry straight from the original recipe. Now I am no expert but I think I have come on leaps and bounds in no small measure due to some of the peeps on here but I found the simplicity of BE's recipe more interesting when comparing it with what I generally do now. Going to do it next week but has anybody actually tried this recently? If so I would appreciate your thoughts in advance.

I am going to stick my neck out here and have a well betted bhuna on the fact that this is going to be one tasty 'mother'. Prompted a tad here from the basic ingredients from CT's RJ that I recently did in pan no 1 which brought me down to earth a bit with regard to bu**ering around too much with additional ingredients and measures.

Time will tell. Will report back late. Off now to reheat today's efforts.

Asafoetida etc etc.

Trying to get my head around this one. The only times a recipe ( or base recipe ) asks for this it only needs a pinch. I had a small jar that had been sitting in the back of the cupboard for around 6 years. So I did the sensible thing and replaced it but could only get Top op 500g tub. Not expensive but even if I use in base I can see this tub being around for 16 not 6 years.

The thing is I am struggling to appreciate what contribution this stuff makes to any recipe. In or out I am not noticing any appreciable difference.

Thoughts?

Just occurred to me - do we have any lady BIR enthusiasts on the forum? Not that it particularly matters but it just seems that the search for the ultimate taste is left to us trouser wearers ( yeah - ok she does try and borrow my trousers from time to time and - yes - they do sometimes fit! ).