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Messages - JerryM

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11
Lets Talk Curry / Re: Achieving BIR Quality Curry.
« on: April 16, 2015, 07:41 PM »
Littlechilli,

Penalty for living in such nice place.

It's really good to take stock every now and then as per your post.

Got to get back on the spice tasting trials I started.

Whilst I know a sort of single proven track ive been amazed recently when I've made significant changes to what I know and which has not been picked up in the eating by the family (used different mix, left carrot out of base). Even more stark has been in the balti base work which family have eaten without comment for last 7 weeks - despite significant changes. I would get immediate feedback if no good. As yet can't put my finger on why. I can only guess some aspects are more important or a threshold applies throughout.

More than anything I want to cook naan in the oven. The inverting tarva is just too much effort.

I do have interest in paste. The no 3 madras and vindaloo I have on hold has paste as the basis for the taste in those dishes. Curryhells work is all fingers crossed.

12
Lets Talk Curry / Re: Three baltis
« on: April 16, 2015, 07:11 PM »
Rev 7 made and eaten crockpot.

Focus now on getting the cooking right (cardamon husk, split lentil, whole spice)

Bengali bob has put me onto an ingredient known to the site which I'd never used and whilst sounding wacky might just be the least piece. Will need to get to know it a bit more. Don't want to cause unnecessary laughing.

I also feel the crockpot whilst I will still keep for tea just won't cut it for street food. In short need to try the base out for real on single portion cooking.

I feel im at say 8 against 10 for adil when its on form.

Need a sanity check from bob if we can get him north over the summer.

13
Lets Talk Curry / Re: In The Kitchen
« on: April 16, 2015, 07:02 PM »
Lovely post and a bit enjoyment for once.

I went to school with Asians and they really are very nice. Its interesting for me how the next generations have changed so much - still just as nice but now western.

I got talking to a 20 something last summer whilst working - the thing that amazed him was how interested I was in Indian cooking. Its a complete 180.

14
Phil,

Many thanks for shortening.

No 3 is certainly tricky to gain - you can be so close yet so far

15
Curry Base Chat / Re: Is it possible to over cook your base ?
« on: April 12, 2015, 08:11 PM »
It's certainly not turmeric. I use loads in BIR.

I have never got a taste like you suggest. I have tasted base by others which i can only describe as stewed onion.

Suggestions would be:
1) follow chewytikka 3 hr base
2) use more oil min 100 ml per 800g onion
3) cook very slowly

I currently cook stage 1a (onion, oil, salt, ghee) 1 hr, add spice  and flavours (stage 1b) 30 min, blend then add water (stage 2) bring to simmer 20 mins.  In past have cooked stage 1 6 hrs and stage 2 7 hrs with no bad effect.

16
Just Joined? Introduce Yourself / Re: Hello from Staffordshire
« on: April 04, 2015, 04:53 PM »
Garpy,

new and exciting - no.

it put me off so much that i preferred to sit in car than go in BIR. how foolish was that. i'm sure you will know.

17
1. Is it worth to buy Tikka, Tandori, Masala and other Patak's Paste - YES (if not use Lasan http://curry-recipes.co.uk/curry/index.php?topic=4182.0)
2. I was thinking about Mustard oil is it safe to use it in the kitchen ? Cause i read that this oil is for external use only - YES (just had 4% prospect of dying and use it all the time)
3. Is it optional to use coconut flour instead of coconut block - YES (block is not good except in base)
4. I was broswering through forum and i couldnt find easy/good chicken Tikka Masala Recipe (I will start from something thats easy) would you be so kind to give me any link ? - Use Chewytikka (not got link do search - you need carrot paste "Red Masala Paste" and yogurt paste "Red Masala sauce")

18
Just Joined? Introduce Yourself / Re: Hello
« on: April 04, 2015, 04:35 PM »
Edwina,

Bournemouth is quite a nice place. had a few hols there and loved them.

the idea of style is something we all need to loose. we need to aim for the real thing - style gives an imitation of cop out. im not getting at yourself - far from. dont aim low - aim to produce the real mccoy.

the site is brill. you wont find better.

tell more on what you make that is good - its sharing and helping that matters.

19
Phil,

id prefer to have simple words yet the post on mix powder i must admit has got me thinking about this once more - CA (who im big fan) always said the gap was in the base.

SoberRat's post on mix pwdr re started my thoughts.

what does making a different a base do was my 1st thought. i can only describe as going to a different BIR. it's still BIR but tates slightly different.

2nd was using a different mix - what does this do. this is now pushing my ability to describe. i would say it gives or not gives BIR. whether added as 1 (ie mix) or many makes no difference if accurately done. as example the IFFU staff curry has 8:1 coriander:cumin. this is long way from BIR taste.

which is more important is the question. i dont think you can say. both are equally important.

the experience does count in making base. both real McCoy BIR bases ive tasted are better than what i produce today despite significant effort. putting the finger on why is very underestimated.

20
Lets Talk Curry / Re: All purpose seasoning
« on: April 04, 2015, 04:07 PM »
its a pretty good packet to have on hand (small 100g). yes much salt. not convinced it works in base. i use in some recipe (butter chicken and patia)

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