Login with username, password and session length
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
I'm genuinely curious. I don't really see the point of this technique. This is just adding a tadka (some say baghar) to your curry base. I'm of the mind that I like to keep my base simple and tailor flavour to a specific profile when I make a curry. If I think a curry needs a finishing tadka I add it to the curry. I always bloom my spices in oil so maybe this is skewing my perspective?Other than speed in a production kitchen what advantage does this have? Seems to me all this does is push all your curries to taste similar in the end by using a stronger flavoured base.
What a total load of old tosh!I have seen this several times before:someone coming here claiming to work in a BIR and/or knowing the "secret" to reproducing BIR curriesthat someone posting all over the placethat someone being seemingly quite literate (when it suits them) and being seemingly quite illiterate (when it suits them)that person having (seemingly) absolutely no regard for the forum, it's members or the structure, or the etiquette of the forumthat person becoming most indignant when the SIMPLEST questions are asked in order to clarify their recipes in order to give others the best chance of replicating themthat person threatening to stop posting because of the perfectly sensible questions regarding clarity of informationI am personally very curious about the other glowing reports that have been quickly submitted by "other members" :-XMy assumption is that anyone legitimately posting recipes on this forum are doing so for the benefit of the members.I also presume that they wish members to fully replicate their recipes.I also presume that legitimate posters would like their recipes to be able to be followed as precisely as possible.I conclude that anyone that is reluctant to do this is not genuine or sincere in that endeavour.Anyone who disputes that clarity is good in order to reproduce a recipe is seriously misguided, in my opinion.Anyone who claims that cooking is an art and not science (regarding reproducing posted recipes) is also seriously misguided, in my opinion.Anyone who claims that batch size is critically important and that a "chef's spoon" size is not important, or that whether the "chef's spoon" is "level", "rounded" or heaped" is not important is also seriously misguided, in my opinion (in terms of replicating recipes)I think that anyone who argues the toss otherwise is either seriously misguided or just here to argue the toss :I have cooked BB1's curry base (7kg version which, it materialises, is a SCALED DOWN version anyway - though scaling it down is a definite no no - apparently!) and will post my findings shortly.I think BB1 has, so far, been extended the utmost courtesy, which many others here would never have been afforded...yet he is STILL offended! Go figure! Posters of recipes owe it to themselves to make their recipes as easy to follow as possible. Otherwise, they should not (cannot) be dismayed when others fail to replicate their results.