Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: DARTHPHALL on April 20, 2005, 08:55 PM
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OK i`ll be going in again soon so i`d like all of you to give lists of questions for me to ask ,depending on how many ,i`ll ask them all or go in again the following week so at least i`ll get to eat more vindaloo if nothing else !
Here are some of mine.
How do you get it so hot without using so much chill powder witch ruins the taste ?
Do you use chilli's & puree them ?
Will the chef give me cooking lessons as I'm struggling with my curries & would like to be shown by a professional (creep ! creep ! ).
How many carrots & green peppers in a 8 onion batch ?
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If you can just find out how to make the base with "the taste" then everything else would follow.
See if you can get a taste of the base.
Does it have "the taste" at this point?
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This is what I'd like to know,? if you don't think the questions will antagonize the chef :o
Do you use chicken broth (jelly)?
Do you skim oil off the curries & add back to the base sauce?
Is MSG added?
Do you want the oil in the pan to catch on fire -- does that add that special flavor?
Is the base sauce left out to ferment??
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Id ask whats in the base and for a Vindaloo recipe. Although im more than happy with my current version I would like to know as many variations as possible, each chef\restaurant is a little different so the recipes will vary slightly as well.
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Hi Darthphall, Answer to your question regarding hotness and chilli powder. I always use some chilli powder, but, to get the heat without the horrid taste of chilli powder use loads of fresh chillies. I usually chop them fine and some depending on the curry put them whole or cut them through middle (longwise) into two.
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Just put 3 scotch bonnets in (only the inner seed cluster & flesh they are attached to) & it gave me loads of heeeeeet :o :o with 3 teaspoons of xtra hot chilli powder the Phall was not as harsh as with using all chilli powder . Nice !!
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DARTHPHALL,
How did you get on with your questions, anything to report yet?
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No sorry, went in on a sat night it was heaving !! (busy) it would have been a bit rude to trouble them being that busy, but next time i will go on a Friday about 6pm witch is very quiet sorry guys !.
One thing though, i defrosted some of last weeks take-away (kept some gravy for experimental reasons heheheh !!)
And it smelled like my own the smell & the "taste" had gone !! Another thing there was small soft pale cream colored bits in it
very much like the water the chicken had been boiled in, a sort of stock ??
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I find exactly the same thing happens to me. Sometimes I order an extra vindaloo (to bring the price up to the 'free delivery' minimum). I keep it to microwave the next day but when I do, the smoky toffee taste seems to almost disappear. But it's still there if I taste the dish cold before microwaving it...