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Topics - Derek Dansak

Pages: [1] 2 3 ... 8
1
Lets Talk Curry / what are the spice mixes of the moment?
« on: November 20, 2014, 10:39 AM »
Hi Curryholics !

I am going to make my first batch of base for over 6 months !   

6 month gap would have been unthinkable back in 2011 !  :)

 Will try JBs latest base looks good. thanks JB

What are the new spice mixes everyone is keen on at the mo?
cheers DD

2
Lets Talk Curry / Hello strangers ! long time no see. What have i missed?
« on: October 27, 2014, 01:15 PM »
Hello everyone !  good to know this site is still alive and kicking

Not sure how many of the old members are still about ?

Have fond memories of ranting endlessly on this forum. Great fun  :)

Are there any new bases or break throughs I have missed in last year ?

Cheers DD 

3
Lets Talk Curry / Been away for a while - have i missed anything interesting?
« on: October 17, 2013, 02:43 PM »
Hello spice devils ! glad to see everyone is still here and on the quest for the 100% curry

I have been on a quest to learn pizza and Italian food for a few months and had a lot of fun doing so!

However the old habits die hard and it wasn't long before the aroma of boiling onions filled the house as I made some base gravy ! 

Have I missed much this year?, such as good new curry books, or new recipies or techniques?
Cheers
 

4
Lets Talk Curry / rick steins curries look disappointing !
« on: August 06, 2013, 02:41 PM »
Having watched the series with mixed interest, and a niggling doubt that splashing a bit of bbc cash around wont lead to any amazing discoveries, I feel the posted recipies prove me right.

I could be wrong, but some of those recipies posted on the rick stein  bbc site look pretty disappointing.

any members tried any of the rick stein  recipies? 


5
Talk About Anything Other Than Curry / spicy pizza topping recipe for a spicy fellow
« on: June 26, 2013, 11:24 AM »
hi curry kings and queens,
having a break from curry and making pizza , but the old habits die hard !

hence the need for a spicy hit !  I am new to the art of making dough and pizza, and would like a decent
spicy pizza topping recipe if anyone knows one. 

cheers guys and gals , have a good one


6
Lets Talk Curry / decent prawn marinade advice please
« on: May 18, 2013, 05:16 PM »
started using prawns fresh from the local fishing fleet, but not much good at knowing how to marinade them. any advice welcome, cheers DD

7
Lets Talk Curry / one thing missing - that burnt smokey taste !
« on: May 18, 2013, 01:16 PM »
Hi all,
Been knocking out 5 or 6 new prawn jalfrezzi recipies this week, and settled on 1 as close to real bir ta.

The only thing that really separates this jalfrezzi from the one at my local ta is the missing smokey tangy taste.  I seem to remember some forum members achieved this smokey taste way back.

Anyone got any ideas on this?

Got a fridge full of base, but I am clean out of inspirational ideas !  darn  :)


8
Lets Talk Curry / whats the latest development with jhalfrezi 2012/2013
« on: April 17, 2013, 03:16 PM »
 Hi fellow curry queens!

whats the latest development in jhalfrezi , i.e. best recipe , spice mix etc.

have not made jalfrezi since admins jalfrezi recipe a few years back, which was tasty. I am sure things have moved along since then and hopefully improved a little. Or maybe not !  :)
Because this dish uses a lot of spice mix I would be interested to hear views on that too

any thoughts ?

cheers DD

 

9
Lets Talk Curry / the homemade chicken soup experiment (with base)
« on: March 14, 2013, 09:22 AM »
Thought my latest experiment should be posted as the results were promising.

initially made chicken soup as dad did when i was a nipper !

chicken carcus,   2 onion 2 celery  2 carrot   left whole

water to cover  salt  oil  knorr chicke stock cube

boil for an hour  then sieve  , so all that remains is soup

I then experimented adding 2 -3 tbs or more to a small portion of base  before making madras

the result was a very meaty savoury taste similar but not identical to illusive bir taste.
Next time i would make the soup more dilute and remove more fat from the soup.

my conclusion was that part of the missing 5%   has to be down to good chicken stock added to base.
Adding a little stock to the base during base prep would also seem the next step to try


10
Lets Talk Curry / how much has your signature sauce changed in last 2 years?
« on: March 12, 2013, 09:54 AM »
Hello all

I thought I would throw this question into the mix the get the latest updates

Personally I have finally got a taste which is my own and not just a blend of other peoples recipies.
2 years ago the taste was inconsistent, and lacked anything unique. I was essentially just copying
other peoples ideas with minor tweaks.
Now i am cooking more confidently, with a base sauce which is my own creation, that changes a step at a time.
It needs more work, but has come along way.
I guess its still at the level of a lower standard bir takeaway. But in
Another 5 years i think it could surpass many local TAs.

For me arriving at this position was down to:
1) Finding a base sauce which works for my own style.
2) Tweaking the base sauce 1 stage at a time. Then seeing how this effects the final dish
3) Trying as many spice mixes as possible from cr0. Finding 3 that work best for your base.
4) realisation that base sauce is everything.

By this i mean the base sauce colors the whole dish. This is why bir guard their base sauce so secretly.
The reason all the bir recipe books so far are crap , is the base sauce is no better than ours.
In fact usually worse.
 I expect many cro members have a better personal base sauce than any
base sauce from a bir book?  what do you think ?







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