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Messages - livo

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1811
Lets Talk Curry / Pretty quiet on board.
« on: March 01, 2018, 07:40 AM »
Wow, this forum has dropped off since I last frequented.  Anyhow I have some photos to put up later once I've resized them. 2 days in the kitchen.
2-Way Tikka.  A CTM.
A Lamb Madras.
The new improved Mango Chicken.
My own spin on CT's Malai Mahkoni / green chili korma and a
Cumin Chicken.
Experimenting with the Base Gravy, etc .  A small dinner tonight but a banquet tomorrow.

1812
Traditional Indian Recipes / Re: Goat Dhansak
« on: February 26, 2018, 11:25 PM »
Some tasty cooking ahead for you.  What do you intend doing with the shin beef?  My Greek mate once did an Osso Bucco style stew with Greek influence. It was prepared in a camp oven / Dutch oven on an open fire.  It was amazing.  I often do shin beef in the slow cooker.  Really good food.

1813
British Indian Restaurant Recipe Requests / Re: Mango Chicken
« on: February 26, 2018, 09:38 PM »
The most recently prepared dish received the thumbs up from number 1 daughter so I know I'm on the right track.  I've sourced a bag of Almond Flour to try in place of the Almond Meal and I've made a new batch of very mild base gravy using coconut oil and ghee in place of vegetable oil  I'll go and buy some chicken breast and some double cream today and give it another try.  It is very close to the desired dish now.

Both Almond Meal and Almond Flour are considered as Almond Powder which is confusing.  Meal is whole almonds, skin and all ground to the meal while flour is  blanched almonds which are ground to a much finer powder as used for French macaroons.  I'll see if it makes the desired difference.

1814
In answer to your question George, I'm after a very neutral base for a very mild specific dish.

The lowest common denominator terminology here is not intended to reflect a down-grading or reduction in any way. It is more so used to describe the process of applying the rule of averages across the most commonly found ingredients expressed in terms of their proportional relationship to a lowest common denominator, being a constant fixed quantity of onions.

It is important to note that I'm not suggesting this list as a recipe.  It may or may not be suitable to prepare this ingredient list as a useful gravy, most particularly in relation to spicing.  It could end up over-spiced, unbalanced or both or it may actually work. I don't know.  The 8 recipes examined use differing combinations in relation to mixed or bought curry powders and single spice powders. Clearly the use of all of the averaged quantities as listed would not reflect any of the actual spice levels from the original recipes due to doubling up of single spices also present in the mixed powders.  The use of the main ingredients and other vegetables as listed would not cause the same level of distortion.

Last night I was sorting through pages and pages of old printed recipes from years ago and I found a few other Curry Base Gravy recipes. Abdul's Method, Curried Away Adey Payne, Dan Toombs, The Body Base, and a couple without accreditation, all of which I have used in the past  They are all very similar and I feel that their inclusion in the analysis wouldn't really change much. It's pouring rain again today so I might add them to my study and see.  It would appear that while Base Gravies are mostly quite subtly different, they are all inherently very similar.  Specialty gravies  like the "100 Best Baltis Rolls Royce" aside of course. 

The reason for my study is because I wish to create a Specialty Gravy which is noticeably neutral and mild and for specific use in a single dish.  I know this is completely opposite to the intended use of a universally central base gravy for use in multiple curries.

1815
Lets Talk Curry / Re: Best Curry Pan Yet!!!
« on: February 26, 2018, 10:42 AM »
Doesn't history tell us the original cooking pan of preference from the Balti triangle was thin pressed steel? This contradicts the theory of aluminium being an absolute necessity. My guess would be that aluminium pans are used for more mundane reasons due mainly to economics.

As a good thermal conductor it is faster to heat, Less gas and time spent waiting is more profit and therfore good business sense. Being lighter in weight saves energy, both human and heat, not that I'm suggesting the curry chef will tire more readily by using steel pans. Also as a relatively soft, and malleable material, easily formed into pan shape using the spinning process, aluminium pans are very cheap to manufacture. I think the shallow shape of the omelette pan is also a pertinent factor as well, hence, it's common use.

My pressed steel woks get plenty hot over the gas hob but I'm going to buy some aluminium curry pans anyway for all of the stated reasons which are just as valid in the home.

1816
The same as Note [6] for Chili in relation to the addition of heat. Chewytikka used a Hot curry powder where Julian Voight specifically says to use mild. Other recipes stipulate not to add Chili heat to the base.

1817
Just Joined? Introduce Yourself / Re: Hi
« on: February 26, 2018, 01:15 AM »
Hi Bing, I used to have a mate called Ding.  Lots of great info and some pretty helpful people here.

1818
Curry base gravies have been done to death. Nevertheless, they do invoke a lot of passion and as the fundamental principle of the BIR method they will always be the topic of discussion.  There are several reasons for performing my own personal analysis but mainly I was searching for a very neutral base.  I didn

1819
British Indian Restaurant Recipe Requests / Re: Mango Chicken
« on: February 23, 2018, 10:30 PM »
Thanks Garp, that does look good. It appears to be similar to the traditional Indian sub-continent Mango Curries that do look delicious and it is certainly on the list of dishes to try out. 

The Malai Makhoni that CT has just shown us, and then on to his Chicken Delight by the addition of mango puree, is as close as I've ever been.  I would be satisfied I'm there with some very minor modifications from the dish in my fridge right now. Perhaps the use of the Malai Tikka instead of base gravy pre-cooked chicken.  Some menu descriptions do mention Tikka, albeit not specifically Malai.  I need to further reduce the spicing or possibly use a very neutral, low spiced base and I need to examine the use of almond meal vs almond flour for the velvety smooth mouth feel.

The dish I've been looking for is really stretching the definition of the word curry. It has meat and sauce and that is about as far as it can be stretched.  This will sound very weird to people who love Chili Hot Curry but Korma people will get it.  You have to try to imagine a Mango Lassi , or creamy mango smoothy with extremely mild spicing and pre-cooked or tikka chicken.  I know it sounds odd but that is a description of the dish and why kids love it.

This is why it has been so hard to explain to people in the Curry circle what the dish is like.  It is like a desert curry.

1820
my wife, who doesn't like the thought of eating animals but who isn't keen on veggies either

Mate, there isn't much left to choose from. I read an article recently about a person who claimed to live on air.  Was that your wife?

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