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Messages - joe2

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11
Vindaloo / Re: chicken vindaloo form Rajver
« on: May 17, 2005, 08:47 PM »
I like the term 'restaurant masala'. This is the firtst time i've noticed it being used.  It really summs up the 'spice mix' we add at final cooking time - it's neither garam masala nor curry powder. I tend to use Bruce's, so from now on I'll refer to that as 'restaurant masala".

12
Spices / Re: Do spices have a flavour?
« on: May 15, 2005, 09:55 PM »
This is a great point to bring up Pete.

I'm of the opinion too that the role of spices in the TASTE is minimal. Giving the spices such a great deal of importance is probably the biggest mistake that a newbie(and we were all one) can make.
As far as i'm concerned, they just give the curry that finishing touch.  I also agree with the opinions on garam masala - we can forget it, we don't need it.

13
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Recipe for onion gravy (curry base sauce) from Rajver in Biddenden
« on: May 11, 2005, 09:48 PM »
Five chillies plus 1 tsp chilly powder per four onions??
What if we are making korma or one of the other mild curries.
This can't be right surely.

14
Lets Talk Curry / Re: oil colour
« on: May 11, 2005, 09:43 PM »
This thread has got out of hand.  Nobody's  saying don't use oil or even don't fry spices - that's ridiculous.

What Darthy's trying to say is 'could we leave the oil out of the base(only).  Then the spices will still be fried in plenty of oil at the cooking time.  This may enable him to get a better colour to his curry. And for me, for instance, it may allow me to use a bit LESS oil.

15
Lets Talk Curry / Re: oil colour
« on: May 08, 2005, 07:25 PM »
Leaving the oil out of the base seems like a good idea. As long as we are satisfied that it dosn't affect the taste.
Now that we can make curry to taste the way we want(well almost), it would be wise to make it a bit more healthy, then we can eat it every day if we wish.

16
Lets Talk Curry / Re: floyd on india
« on: May 07, 2005, 08:54 AM »
Tried them a few times but, curry leaves, fresh or dried, did nothing to the flavour of my curry.

Mustard oil - make your curry with this and you prolly wont eat it.

Mace, tried it, added nothing to the flavour of my curries, it went into the bin eventually like dozens of other things I've tried.

17
Lets Talk Curry / Re: Describe "The Taste"
« on: May 04, 2005, 08:24 PM »
Sugar has not taste whatsoever.  Sweetness from sugar is a sensation, not a taste.

Sorry, I have to give my honest opinion.

18
Lets Talk Curry / Re: Just had a thought!
« on: May 04, 2005, 08:21 PM »
I've tried mollases more than once, it made no difference, if anything it made it more unlike a BIR curry.
Sorry, I have to give my honest opinion.

19
Lets Talk Curry / Re: Describe "The Taste"
« on: May 02, 2005, 03:46 PM »
Re: My post above.
Just asked my veggie curry loving sister about the chicken stock. and she said that she loves BIR curry so much it wont bother her and wont make any difference to her buying in restaurants and take-aways.

Good news..........

20
Lets Talk Curry / Re: Describe "The Taste"
« on: May 02, 2005, 01:35 PM »
I'm going to call my sister who has been veggie for most of her life but loves BIR curry(always prawn, or veg). I will report back to the site on her reaction when I tell her that the curries she eats almost certainly contains stock made from boiled chicken carcasses.
Maybe a few others could do the same, as I think it would be quite interesting.

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