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Messages - StoneCut

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331
Lets Talk Curry / Bassar / Basaar mix powder replacement
« on: June 12, 2012, 03:14 PM »
Being located in Germany I have a bit of a problem getting some of the needed ingredients.

Mostly I'm having issues getting these:
  • Bassar / Basaar Curry Masala mix powder
  • Rajah Mild Madras (I can get tons of other Mild Madras blends, though)
  • All Spice (what is this ?!?!)
  • Chaat Masala
  • Mango Powder (Amchoor)
  • Panch Phoran (might be able to get this if I drive far enough)
  • Rajah All-Purpose Seasoning (huh ?)
All those ingredient apart from the Mango Powder and Bassar/Basaar are not used very often, but I'm having a real issue getting this Bassar stuff. I can't even find an online store which ships to Germany that stocks it.

While reading around this forum I noticed that Bassar is also referred to as Kashmiri Curry Masala. Now, I do have a glass of Patak's Kashmiri Masala - is this an exact replacement or am I mixing things up ?

Also, can anyone explain what "All Spice" and "Rajah All-Purpose Seasoning" are and how I might substitute them ? Rajah brand is not popular over here. One asian store owner told me that Rajah was a "cheap" brand, he only buys TRS ... I don't believe any of it but that's what he said :/

Lastly - what is "Chaat Masala" and how would I be able to substitute it ?

332
Cooking Equipment / Re: Dont Ya Just Love Fathers Day......
« on: June 11, 2012, 02:26 PM »
976bar: Hahaha, your son must either really love you or want your inheritance :)

Cory: Luckily for me you'd probably have issues getting those knives out of the Country to bring them to Germany, hehe. Just having a bit of fun for a change, I guess you didn't mean me anyway. BTW: I'm about to cook either your base or the C2G one this weekend. I haven't yet decided but will let everyone know about my results, of course.

333
Lets Talk Curry / Re: BIR documents I compiled
« on: June 11, 2012, 12:49 PM »
Seriously, people, please leave CA alone. He is absolutely right with most of the things he says and it's (in retrospective) no wonder he got so worked up about it. He has all the right to be upset.

Please do mind the following:
  • Cory Ander is a much more valuable member of this forum than I am - if anyone needs to leave then it's me. Please stop asking for trouble by telling him to go ahead and delete his content.
  • All problemativ documents are now offline - noone that didn't grab them in their 24 hour availability window will be able to get them now. The saga is over, so to say ...
  • CA certainly retains the copyright on his words and images; no matter what the rules to this forum say - at least here in Germany and I would suspect the same for the UK (the forum rules are written from a US standpoint, which doesn't apply to Europe for the most part). However, you cannot copyright a recipe. Simply not possible. But that's an entirely different subject and not one that I'm to discuss.
  • I'd appreciate if those members who asked me breach copyrights by enquiring I send them stuff which I already said I wouldn't, would not participate in this discussion. That's a really fake thing to do ... I believe in Japan they call that Two-Faced.

334
Lets Talk Curry / Food Lab: Chicken Tikka (and Masala sauce)
« on: June 11, 2012, 09:11 AM »
Hey everyone,

I've become a fan of "The Food Lab" on www.seriouseats.com over the past year. Many of their experiments yield at least some new knowledge and most deliver stunning results (the analysis on how to make proper chips/french fries yourself is pure gold, for example, and really elaborate).

As you can imagine, I was quite surprised but also happy to see the food lab take a look at Chicken Tikka (and Tikka Masala sauce).

Here are the respective articles and recipes:
Tandoori Chicken Food Lab: http://www.seriouseats.com/2011/08/the-food-lab-how-to-make-tandoori-chicken-without-tandoor-grill.html
Tandoori recipe: http://www.seriouseats.com/recipes/2011/08/tandoor-style-grilled-chickens-tandoori-cornish-hens-recipe.html
Tikka Masala Food Lab: http://www.seriouseats.com/2012/06/the-food-lab-how-to-make-chicken-tikka-masala-at-home.html
Tikka Masala recipe: http://www.seriouseats.com/recipes/2012/06/chicken-tikka-masala-for-the-grill-recipe.html

Beware, though: this is a US website - they obviously know little about proper british curries - and the article is not actually based on the BIR method either. However, there's still lots of new info to get from it (and the occasional error, too).

Namely:
  • The chicken preparation method is not very "Tikka" since the chicken remains whole ("butterflied") and not in pieces, but the way it's actually done makes a whole lot of sense. Definitely worth checking out for the novel approach.
  • The point to which the chicken should be cooked in order to keep succulent is also interesting (not very BIR, of course, since you usually get dried out chicken due to the pre-cooked approach)
  • The most interesting aspect is the analysis of the marinating process. According to the article it could be detrimental to marinade chicken for more than 6 hours. The reason gives is that the citric acid in the marinade actually "cooks" the meat and marinating it too long inevitably produces over-cooked meat before actually cooking/frying/grilling it. This is probably an area with lots of room for discussion, however I found the point very interesting.
  • It also talks about the importance of the surface area (and how to extend it) when marinating. This was also a very important point when wanting to get crispy chips, as Food Lab's experiments previously showed (and I verified at home). Heston Blumenthal came to similar conclusions in his TV show months later.
  • There's even a bit about Naan thrown in for good measure ;)

I didn't test any of this, and I'm sure these recipes don't taste like any BIR. I still think the articles contain valuable info, though.

What do you think ?

335
Lets Talk Curry / Re: BIR documents I compiled
« on: June 11, 2012, 06:55 AM »
Please, Admin, close this thread. Cory is right with most things and I regret ever posting the docs (I'm sure tons of other members made similar stuff anyway). For what it's worth I failed to follow rule #7 ... We'll just forget about rule #14 ;)

336
Lets Talk Curry / Re: BIR documents I compiled
« on: June 09, 2012, 10:01 AM »
Cory, I edited my post above. I'd rather not discuss this further.

Edit
All content now offline in order to prevent more issues with other people who I also respect.

337
Lets Talk Curry / Re: BIR documents I compiled
« on: June 09, 2012, 09:35 AM »
ALL content is ONLY posted to this forum (feel free to search the web). I would upload it directly to this forum instead of using MY OWN hosting, however this forum doesn't allow anymore uploads (check my Bruce Edwards post). It is not and will not be available elsewhere.

Regardless, I continue to respect your wishes (whatever bad intentions you imply) and will therefore remove the doc with your recipes and any other removal requests. I'm not very happy about it (mostly due to to you implying I post the content elsewhere which really makes me mad) but it'll be done as soon as I get on my laptop.

Edit
The CA document is now removed and won't be made available again, so please no PMs about it.

@Cory: As an (audio) content publisher (read: failed musician) I certainly understand your copyright concerns regarding intellectual property and piracy. However, there is such a thing as fair use. In my 15 years on the web I learned one thing: what content is here today may very well be gone tomorrow. I moderated a software forum for a couple of years and wrote about 800 extensive HOW-TOs with screenshots and whatnot. Then the provider - from one day to the next - simply folded. Website and forum gone - gone. Backups ? gone. We tried to salvage stuff off www.archive.org but we were so concerned with people stealing our content that our robots.txt had explicitly disabled spidering the website :/

Anyway, just take my best intentions as granted but I think I'll rather refrain from posting any more of this type of content in the future and woud rather not discuss it further either.

Any other link may break soon, so get it while it's hot ;)

338
Lets Talk Curry / Re: BIR documents I compiled
« on: June 08, 2012, 06:39 PM »
Abdul Mohed - BIR Chef Curry recipes (from this site): http://db.tt/le1yuJKu
Ashoka At The Quay - Recipe Collection (from this site): http://db.tt/BqWMx3VM
Bruce Edwards - Curry House Cookery (Complete incl. Updates): http://db.tt/1E6d43gu
Cory Ander's recipes on cr0.co.uk: http://db.tt/ev67a7x2
Curry Frenzy - Secrets of the Indian Restaurant Chefs Revealed: http://db.tt/fbWAiyOn
Curry Recipes Online (cr0.co.uk) Master Collection 2012: http://db.tt/X211aCWS
Dipuraja's recipes from YouTube - PDF (the more detailed recipes are from this site): http://db.tt/NHpf6yIe

Do you also want the Dipuraja video downloads ?

Please note:
None of this content is mine. I lifted most if it from this forum word-for-word. It got a bit tiresome to include sources everytime, so if you might find YOUR words in the docs without credit then please forgive me. I did these docs for myself and figured that other members of this forum might benefit from them so be easy ;)

339
Lets Talk Curry / Re: BIR documents I compiled
« on: June 08, 2012, 06:22 PM »
Which are you looking for ? I'll post the link(s). I didn't put the links in the first post as I don't know how long the links will last, might be only days might be months before I start reorganizing my Dropbox and the links will die then.

340
Lets Talk Curry / Re: BIR documents I compiled
« on: June 08, 2012, 03:33 PM »
What I was trying to say is that anyone can grab the videos by themselves Using the Keepvid site but if people really can't figure out how to use KeepVid then, yes, I could supply them with links. ONLY to content which is publically available, however.

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