Show Posts

Profile Info

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.

Topics - JerryM

Pages: 1 ... 3 4 [5] 6 7 ... 13

Lets Talk Curry / Curry2go Onion Sauce

« on: September 09, 2012, 10:58 AM »

finally got to making Julian's onion sauce.

don't seem to have a link for it on this site and used his site to get to youtube (http://www.curry2go-online.com/index.html).

i left out the cloves as they aren't BIR for me. rest was 2 spec.

i used black cumin to give it an edge on the taste front. i think getting the cinnamon qty is quite critical - you don't want too much.

the taste is quite different to what i expected and sits well with me. you would not eat it on it's own but that's not what it's intended for. it's a doddle to make. i removed the whole spice after it had cooled as i transferred to a storage container.

i'm so far well impressed with the sauce and feel it's something i will use a lot. has anyone else used it or got any further tips on it's use.

aiming to make a balti this week to try it out.

Half Batch

i also got a jar of pasco balti paste. it tastes really good. i've had the pataks version in the past and not been impressed. the pasco i would certainly buy again.

Lets Talk Curry / Recipe Refinement

« on: July 29, 2012, 03:31 PM »

for myself i don't feel there's much to be gained in looking into my outstanding "areas" of uncertainty or call it gap.

i feel time is better spent thinking about how over the winter to carryout what i call "recipe refinement".

i see this as fine tuning recipes that we already have but making them as close as possible to BIR.

to be able to do this i feel i need to get a better understanding of how the various ingredients affect the dish outcome - the amount of mix powder used is a glowing example.

i've set out a few of my initial thoughts along with a starting point for ingredient list. any thoughts appreciated for pondering over the summer months.

1st stab at ingredient list which needs some work on:
1.      almond powder
2.      butter (marg, ghee)
3.      coconut (flour, milk, block)
4.      coriander (fresh chopped)
5.      cream (UHT single)
6.      fruit (banana, mango)
7.      garlic (chopped/sliced & pre fried)
8.      green chilli (paste and sliced)
9.      honey
10. lemon juice (lemon dressing)
11. mango chutney
12. garden mint (colemans)
13. methi (dried)
14. mixed pickle
15. oil (mustard)
16. green pepper (finely chopped,sliced)
17. rose water
18. sugar
19. tomato (fresh)
20. yogurt
21. vegetable

ps the dish stages being: oil, spice, base, finish

Lets Talk Curry / What do we know about oil in BIR's

« on: May 07, 2012, 10:05 AM »

George got me thinking in his post about how to analyse oil. Haldi then added to my thoughts and felt it would be good to get others observations on what BIR's do with their oil (George/Haldi org post http://www.curry-recipes.co.uk/curry/index.php?topic=8269.msg73701#msg73701):

Quote from: haldi on May 07, 2012, 09:19 AM

I find the fact that the missing taste/smell, can't be nailed down, extremely upsetting

I too am reluctantly starting to think this may be difficult to nail down.

I am now sure it is to do with the oil (and delivered through the base).

I'm also referring to best BIR curries not the norm.

i've pretty much come to Haldi's conclusion. i'm 100% confident that improvement does not sit with the following:

1) recipe fresh ingredients
2) frying the spices

I think we need to know more about how oil is treated in a BIR. from when it enters the shop to when it leaves in the container. how it gets into the base and when it comes out. we can fill in from our learning what most of the journey is but i'm sure we don't know the full story.

we individually must know a few of the pieces that collectively we can put some better understanding on.

i know many say fresh oil. ok.

curry2go says bhaji oil. zaal says veg ghee.

my local TA take it off the top of the base. nagging at the back of my mind is what they do as the base lowers in the stock pot - not as easy to scoop or if the dreaded happened - no more oil on the top to chef spoon off.

this picture below by Mark J wraps the whole problem up for me (http://www.curry-recipes.co.uk/curry/index.php?topic=782.msg7237#msg7237)

then to add insight artistpaul puts lian into the frame as the starting point for Chinese (http://www.curry-recipes.co.uk/curry/index.php?topic=3295.msg44462#msg44462)

what i do know is my reclaimed oil tastes pretty good. it's not as good as i tasted in the sample of BIR base.

ps the way i feel is best to taste compare the oil is to freeze and then wet finger taste the surface.

all thoughts appreciated.

Lets Talk Curry / Singe and Quench - Anyone got it perfected

« on: May 02, 2012, 07:18 PM »

the Zaal visit gave rise to the adept description for spice frying, "singe and quench".

has anyone bottomed the technique - specifically what to look for or the end points.

i've used a set technique for some time now and gut feeling don't think there's improvement to be had (http://www.curry-recipes.co.uk/curry/index.php?topic=1283.0). it's the stage 2 part that i'm referring to ie spice frying. i'm just not sure what the definition of singe is in terms of doing the frying. i certainly have the quench in bucket loads.

nevertheless since Zaal i've occasionally tried to push my envelope further to the "burn" boundary. no glimmer of hope so far hence the post.

i've tried adding the spice direct into the oil but that burns straight away - in the blink of an eye no chance of stopping or control without reducing the heat significantly which feels wrong.

have also tried pushing the emulsification in stages of a) oil starting to separate, b) dried out ie water gone (my norm) and full oil separation.

i sense there may be more to be gained in terms of opening up the spice taste but the line at which this happens is very fine with actual burning a near certainty. i always end up with a stronger spice but a complimentary burnt taste.

any guidance or thoughts appreciated. i am pretty sure i'm currently doing it right as the curries are very good. i just want to make sure i've not missed a trick or the blinkers are too far shut.

Highly Recommended British Indian Restaurants / North Street Restaurant Rawtenstall BB4 7LX

« on: March 26, 2012, 07:58 PM »

been yonks since i used to frequent BIR's on sunday afternoon's

this place does a really good buffet (9?) - loads of dishes and plenty to eat. friendly staff, real good ambiance.

the chef knows his stuff - clear from just the menu.

the only thing i'd change would be to ask for the naan to be garlic naan.

BIR Main Dishes Chat / Recipe Weedout - Which are the Specials

« on: March 19, 2012, 06:26 PM »

decided i had too many yellow stick recipe sheets and picked out the ones i make often.

would appreciate heads up on what others are making - what are your own personal specials.

for info my list being (no order)(can post links if needed):

North Indian Garlic
Vindaloo
Kashmiri
Plain Curry Sauce
Jaipuri
Bengali Delight
Biryani
Bahar
CTM
Butter Chicken
Jalfrezi
Roshney

Pathia / Curry2go Pathia

« on: March 10, 2012, 03:57 PM »

link to curry2go video: http://www.curry-recipes.co.uk/curry/index.php?topic=6318.msg68632#msg68632

have made start on prep for this dish.

the red masala is not what i normally make but has the advantage that it's quick and easy to make. it tastes good enough (i have a feeling for this type of dish it don't need to be what i would call a deluxe masala which i think technically is the white and red masala combined).

the interesting part of the dish for me is in the pathia sauce. i make the ashoka (the ashoka patia mix and my own interpreted recipe as i don't think an as spec ashoka exists) but the curry2go version adds in pinapple juice and the red masala. the resulting sauce is very good and am well impressed.

aiming to cook the dish tomorrow.

ashoka mix link: http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg34351#msg34351
other link: http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg34558#msg34558

Highly Recommended British Indian Restaurants / Saffron Ellesmere Port

« on: February 11, 2012, 11:42 AM »

very rare for a restaurant to exceed expectations. as yet only been once but well impressed.

the early bird offering was just perfect for a weekday meal out.

the place is really posh decorated but staff are exactly what you want - friendly/helpful and nothing too much trouble.

the curry itself is difficult to explain (that extract smell was not quite right and showed in the curry)- it's something like an 8 in my book but overall the place is a 10.

a top up of coffee would have been perfect. the use of a trolley was a very happy surprise being something i thought was loosing in the change battle.

certainly going again.

http://www.saffronellesmereport.co.uk/

Lets Talk Curry / New Year Resolutions 2012

« on: December 23, 2011, 10:03 AM »

2011 has been pizza year for me - essentially outdoor wood burning oven. have had real good time.

the food at my local TA went downhill and prices went up. the local restaurant though has been a saviour doing a midweek meal deal that is too god to miss resulting in many happy curry nights out.

consequently my curry journey has not progressed too much this year.

the highlight has been ifindforu's staff curry which although not BIR is delivered with a fraction of BIR effort and sorts that midweek curry urge.

for 2012 i think i have 2 off needs jumping out:

1) to understand how infindforu's mix powder works
2) to really do justice to the Ashoka recipes - whilst i've done quite a lot there is still lots to go at in terms of trying out main dish recipes

the 2011 No1 "recipe refinement" - i've now realised is not practical as a specific task - it can only be delivered over time. i've now realised that you need to make a recipe quite a lot and understand the tastes before it can be refined.

anyhow would love to know what others are planning for next year in terms of that elusive BIR.

ps for anyone with outdoor pizza oven interest - www.woodovenukforum.forumup.co.uk

Lets Talk Curry / Tandoori Chicken

« on: September 11, 2011, 11:25 AM »

is anyone regularly using a pukka recipe.

a mid week offer too good to pass has got me frequenting my local restaurant in preference to my fav TA.

it's surprising the variations.

one thing that has really caught my eye is tandoori chicken. i've always been disappointed in the past when it's served on the bone. this restaurant for main dishes: marinates bone meat, bbq cook then hand strips the meat (much akin to the kebab chicken post).

my starting point will be KD1 but adding in what i know from tikka.

any pointer to fast track the search much appreciated. for info for me tikka and tandoori marinades are different.

Pages: 1 ... 3 4 [5] 6 7 ... 13