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Messages - macferret

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1
Lets Talk Curry / Re: Suppliers Using Nuts to Bulk Out Cumin Powder
« on: February 15, 2015, 07:48 PM »
None of this makes sense. How are nuts in any way a substitute for cumin in a supermarket ready meal recipe? Spot market prices of cumin seed have been volatile, but as a proportion of cost in your average curry portion, it's not even a cent of difference.  The article has a big picture of peanuts, but goes on to claim that almonds are being used to replace cumin. Even if this made any sense, almond allergy is very rare compared with peanut allergy, so the public health threat would be small.
And if someone is really trying to pass off ground nuts as whole cumin seed, they must be an idiot: they don't look, smell or taste remotely similar.
This Independent article carries the name of Tom Bawden, who is either a complete idiot or a cynical hack who reckons he can get away with publishing a load of random drivel in the confident knowledge that his readers will swallow it up and come back for more.

2
Lets Talk Curry / Re: Cumin What Do We Know
« on: January 11, 2015, 09:36 PM »
Thanks Garp for the kind words. Tough week here in France with emotions running high and I am probably being too touchy.
Tim

3
Lets Talk Curry / Re: Cumin What Do We Know
« on: January 11, 2015, 08:11 PM »
I have never known qsoori methi to be overpowering. Surely it has quite a subtle, earthy flavour. 
And I didn't mean that ground methi is a key ingredient in BIR. In fact I don't think I have seen a chef use it, except perhaps in their mix powder.  All I mean is that if you smell the stuff it has an incredible aroma which just shouts curry. I buy about 200g of it a year and add 2 tsp of it per 15 litres of gravy. I would use more, but despite the fact that it smells amazing, it carries a bitter flavour and I haven't found a way around that.
As I keep getting pulled up on the detailed wording of my posts I need to a) stop posting or b) run it past a proof-reading team first.  Think I'll go for a), all things considered.  I prefer the company of enthusiasts to pedants.

4
Lets Talk Curry / Re: What Ingredients Binned
« on: January 11, 2015, 08:02 PM »
I'm with Garp. My eyes are on stalks if you are serious, JerryM. Do you not think you might have thrown out the baby with the bathwater?

5
Lets Talk Curry / Re: Anyone sieve their curry base?
« on: January 09, 2015, 06:48 PM »
Can't say I have tried it, but I have never seen the point of passing the gravy as I then just add lots of lumpy stuff in the process of cooking the finished curry.  As long as your blender does a decent job, it should be OK, surely?

6
Lets Talk Curry / Re: Cumin What Do We Know
« on: January 08, 2015, 09:38 PM »
Phil,
I agree that ground methi is the essence of curry. Hard to explain unless you have smelled it. But while we only use freshly-toasted and ground cumin, we rely on shop-bought ground methi because it is too tough and resistant to toast and grind in the electric coffee mills that we use. How do you prepare it in your kitchen?
Regards,
Tim

7
Talk About Anything Other Than Curry / Re: shawarma recipe to do yourself at home
« on: January 05, 2015, 06:39 PM »
Just a bump to this thread to say thanks for the tip-off about black lime powder, Ghoulie. I haven't tried the shwarma yet for reasons of Christmas / in-laws staying, but I plan to have a go this weekend.
I did order some black lime powder though and it has transformed several things that I have cooked. Just one example: on Xmas Eve we were invited out and asked to bring a "salad with no lettuce or tomato". I finely sliced fresh fennel with very thinly-sliced lime and lemon juice and good olive oil; tossed in some pomegranate seeds and diced walnut; seasoned with salt.  Hmmm...good but not quite....so I tried a sprinkle of black lime powder and it went into orbit.  Three people have asked me for the recipe. I have warned them not to try it without the black lime.
Cheers,
Tim

8
Lets Talk Curry / Re: Hi all - help!
« on: January 05, 2015, 02:12 PM »
That was pretty good Phil!
I have always been a bit baffled by Balti, as I have often compared "balti" and "not balti" dishes at the same table when eating with a group, and I swear that in a blind tasting there'd be no difference. There are however quite a few recipes around for balti gravies and they tend to have more diary products and possibly tomato than you might find in a more traditional BIR Bangladeshi gravy, which indicates more of a Pakistani origin. So it's possible that the whole Balti thing represents an increasing influence of Punjabi cooking on BIR, starting in the Birmingham area and radiating across the UK. (And it is probably fair to say that the further it radiated the more it became just a normal curry served in a different dish and listed under the BALTI section of the menu.)  A lot of speculation there I admit - maybe someone who has studied Balti cooking could give a better view.
Cheers,
Tim

9
Lets Talk Curry / Re: Hi all - help!
« on: January 04, 2015, 06:29 PM »
Good luck with your question Rob. Might as well ask a bunch of Italians whose mother makes the best spag bol :)
Cheers,
Tim

10
Lets Talk Curry / Re: Xmas lunch - Indian anyone?
« on: December 22, 2014, 06:28 PM »
Good friends who are sheep farmers and run a butchery have ordered a full-on curry for their Christmas lunch.  They don't want to be faffing around preparing a meal on their one day off.  So it's not unknown here.... but how about a curry for your wedding? We have catered several wedding receptions, and while I'm grateful for the business etc. etc., I really don't get that.

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