Pages1 2

Author Topic: Glasgow base/ oil syndrome  (read 8,137 times)

AI Summary
The discussion centers around the use of oil in the Glasgow base curry recipes, with the original poster expressing frustration over the emphasis on oil-to-base ratios and calculations. Some participants argue that while understanding oil content is important for health considerations, it should not detract from following the recipe to achieve the desired taste. A consensus emerges that the Glasgow base may actually use less oil compared to other methods, but concerns about health risks from high oil consumption remain a significant point of contention among members.

0 Members and 1 Guest are viewing this topic

Offline stevejet66

  • Head Chef
  • ***
  • Posts: 225
  • Location: willenhall/wolverhampton west midlands
Glasgow base/ oil syndrome
« on: January 19, 2013, 10:35 AM »
Right most of you on here have got oil syndrome, right!, right! You are given a recipe, The ingredient's are listed, In the recipe of the glasgow base it say's 2 ltr's of oil, meaning 2 lts's of oil. thats what goes in the base, I just cant understand the hyperthetical calculation's of oil to base ratio, A question i ask.
Who actually goes to a takeaway and start's asking the chef the oil to base ratio before you order, answer! None of you! So all these silly calculation's mean nothing, Infact most probably sit there all day calculating all the figure's rather than doing some real cooking. I took this recipe and cooked it, No questions asked, Again i emphasise if your not prepared to follow the recipe dont expect the bir taste.
If the oil factor is to much i would give up takeaway's too!
Just my view on all the oil nonsense.
Logged

Offline George

  • Jedi Curry Master
  • *********
  • Posts: 3,397
  • Location: Herts
Re: Glasgow base/ oil syndrome
« Reply #1 on: January 19, 2013, 10:46 AM »
Quote from: stevejet66 on January 19, 2013, 10:35 AM
Just my view on all the oil nonsense.

I disagree. It's not nonsense at all. It's quite important, if only to understand the health risk one might be taking in consuming 2 or 3 curries a week, with a high oil content.

I've never asked a BIR how much oil is in dishes I want to order. I know it's some of the most unhealthy food on the planet when I walk through the door, so I'm prepared to take that 'hit' on relatively rare occasions when I eat at a BIR, or get a take-away. That's perhaps 6 times a year, in my case.

Now, if you are making BIR style curries with the same oil content at home and enjoy them 2-3 times a week, or more, 52 weeks a year, I see that as a big risk of obesity, stroke, heart attacks or simply an early grave. But if you cut back the oil (and salt) in order to make them more healthy for home cooking and consumption, then I fear it's less likely you'll get the BIR taste and appearance.
Logged

Offline Les

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1,509
  • Location: Somerset
Re: Glasgow base/ oil syndrome
« Reply #2 on: January 19, 2013, 11:03 AM »
Simple George, Just don't eat as many. ;)
I myself would soon get fed up with curry's 2 or 3 times a week, Try some proper food in between, Salad's, steak, fish etc. :) you know, the healthy stuff, exercise more ;D
Les
Logged

Offline Malc.

  • Jedi Curry Master
  • *********
  • Posts: 2,224
Re: Glasgow base/ oil syndrome
« Reply #3 on: January 19, 2013, 11:28 AM »
No one is saying the oil is too much Steve, after all if they were, then they probably wouldn't be on here.  ;)

But it is important to know if you wish to maintain a healthy lifestyle and still enjoy cooking these recipes at home. Knowing how much oil we are consuming in a curry lets us know just how much we have to cut back, on the days that we are not having curry.



If you look at the results you'll see that the analysis has shown the Glasgow recipes to be the healthier option, so that must sit well surely. :)
Logged

Offline George

  • Jedi Curry Master
  • *********
  • Posts: 3,397
  • Location: Herts
Re: Glasgow base/ oil syndrome
« Reply #4 on: January 19, 2013, 11:44 AM »
Quote from: Les on January 19, 2013, 11:03 AM
Simple George, Just don't eat as many. ;)

I think you may have misunderstood. I already eat so few BIR style curries, because of the health risk, that if I dont eat as many, I'll hardly be eating any!
Logged

Offline Les

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1,509
  • Location: Somerset
Re: Glasgow base/ oil syndrome
« Reply #5 on: January 19, 2013, 11:51 AM »
Quote from: George on January 19, 2013, 11:44 AM
Quote from: Les on January 19, 2013, 11:03 AM
Simple George, Just don't eat as many. ;)

I think you may have misunderstood. I already eat so few BIR style curries, because of the health risk, that if I dont eat as many, I'll hardly be eating any!

Apologies George,
Obviously I didn't read it properly, D'oh.

Les
Logged

Offline stevejet66

  • Head Chef
  • ***
  • Posts: 225
  • Location: willenhall/wolverhampton west midlands
Re: Glasgow base/ oil syndrome
« Reply #6 on: January 19, 2013, 11:55 AM »
Exactley les, we sometimes go 2 weeks without a curry then again if we fancy 2 in a week we do, we eat healthy, walk etc, I find that all the oil calculators on here are wasting there time here, if if matter's so much that it has to come down to the nearest thou ide pack up and take up baking cake's. If you feel its so unhealthy eat something else, Because if your not going to follow the exact recipes provided on here for you you will not achieve the bir taste, Simple!,,,,, It really does get annoying.
Logged

Offline h4ppy-chris

  • Spice Master Chef
  • *****
  • Posts: 783
  • Location: Burnley
Re: Glasgow base/ oil syndrome
« Reply #7 on: January 19, 2013, 12:25 PM »
The same could be said about reading posts on forums, if you don't like it, leave simple.
Logged

Offline Salvador Dhali

  • Spice Master Chef
  • *****
  • Posts: 539
  • Location: West Sussex
Re: Glasgow base/ oil syndrome
« Reply #8 on: January 19, 2013, 12:33 PM »
Stevejet, speaking as one of the contributors to the subject, for the record the only point I was trying to make was what I perceived as a positive one, namely that the amount of oil in a curry made using the Glasgow base methods is, in fact, LESS than in some other base methods.

It was a point I thought worth making, and I stand by that.





Logged

Offline Micky Tikka

  • Elite Curry Master
  • *******
  • Posts: 1,052
Re: Glasgow base/ oil syndrome
« Reply #9 on: January 19, 2013, 01:22 PM »
And a good point it was SD
By the way SD just trying out my New Fisssler stainless steel 28 inch Frying pan
It would sit nicely next to your pressure cooker  8)
Imaging all that polishing you could do  ;)
Logged
Pages1 2