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a) I generally add a little sugar (sometimes a lot more than than the tsp I specified) because I like my curies a little sweet and I find it really brings out, rounds, and adds depth to the flavours. However, the addition of sugar is generally optional in my recipes (I'm aware some may frown upon it), so people should add as little or as much as suits their taste.
Quote from: Secret Santa on August 01, 2010, 04:57 PMHi MattWould you tell me what you think this book has taught you that you couldn't have found on this forum?I obviously can't speak for Matt but, from what little I've seen, I suggest the following are just some of the things, presented in the book, that have not been presented or discussed much (if at all) on this forum. As such, they offer intriguing alternative insights into what potentially goes on in BIRs. And, as Haldi says, the ideas are all neatly wrapped up in one book:cabbage, asafoetida (large amounts) and bhaji oil in the base (perhaps the latter has been discussed most of all)garlic/ginger puree in the ratio of 1/3rd to 2/3rd in favour of gingeronion, vindaloo and patia sauces (I find these the most intriguing of all)addition of tandoori marinade in non CTM dishesmaking your own yoghurtmodified tomato pureeAll may have been discussed here, but not in any great depth. I am not aware of anyone on the forum regularly using (or presenting) any of these ideas? And I presume there may be more, similar "novel" ideas, in the book?
Hi MattWould you tell me what you think this book has taught you that you couldn't have found on this forum?
Quote from: 976bar on July 16, 2010, 10:46 AMYou can't beat local knowledge!! one of the strengths of this forum methinksyou won't get that kind of knowledge exchange from any recipe book
You can't beat local knowledge!!