So glad I spotted this thread.
I was trying to educate my friend the other day on the slow cooking in the pot method of cooking a base gravy.
He then asked 'Well whats wrong with a slow cooker then' and apart from me explaining that i like to do 4kg of onions at a time I was a bit stumped on any other explanation to give? 
Ps...... Just looked at other threads re using a slow cooker and one of the things mentioned is it stews the onions which is not the object.
Some people it seems have no problem with this method.

Thank you Curryhell, I do recall watching your Zaal vid a few year back come to think of it. May have to rewatch to refresh my mind.
Thanks for your recommendations I'll go with what you've mentioned.
I'm just in the process of making Julians base. Ive tried a few over the years and still not settled on one in particular yet.
I like the pressure cooker ones but also like the magic of the low heat method.
Thanks once again 

This has probably been asked a thousand times but what would be the best ratio for GG paste, is it 60 ginger 40 garlic?
Also I have been diluting three Tbs water to one tom puree and then using One Tbs of that mixture to my currys.
I watched Misty Ricardos Vid and he uses the whole mixture which leads me to think I have been getting it wrong.
Could someone please clarify this for me please?
                                                                    TIA Tom 

Quote from: Jeera on February 16, 2012, 07:20 PM
Thought this simple spreadsheet might be useful for someone looking to make this with scaled down quantities... Just change the number in the yellow box to if you want to tweak. I used this to make a reasonable home dose of the stuff (tablespoons)

ps. Thanks a million to all who made the effort to get this hands on training. Superb!!

http://www.mediafire.com/?gaz29yy9n4hd99g

The link to your spreadsheet does not appear to be working anymore Jeera.
Is it still in existence pls as I would like to see how you made it?
Never been good at maths lol.

Thanks for the info Fried.
I wrote a reply the other day but must of overlooked pressing the send button.

Well it seems there's nothing too exciting in this box I've got.
I suppose I'm going to have to get round to trying out mint tea for the fist time in my life.

The price of the box is equivalent to

I mainly use Chewys mix in which he states 0.5 tsp of garam massala or KK.
I think he or someone also stated that now and again they use it as a garam massala for the finale sprinkle at the end of cooking, but don't quote me on it! 

I sometimes use the c2g method of tenderizing in yogurt and precook but I've always wondered whether I'm undoing the tenderizing once frozen and defrosted?

I have asked this elsewhere with not much success.......

My cousin has brought me back from Tunisia a box containing 10 various spices after I tormented him about how nice some spices that a friend got me from Goa were.
Although much more professionally packed the spices from Tunisia are a bit more confusing to work out.

The Harissa I have identified as a chilly powder but why has it got couscous printed underneath it. The cumin has fish printed underneath it. Are these just suggestions as to what they go with?

I have posted a pic and would like to know if anyone could throw some light on some of theses spices, the Rose with Marie written underneath it in small letters for example is obviously Rosemary (excuse my ignorance I didn't even know it was a spice).

Or the "the a la menthe" I have found translates to mint but it seems in seed or leaf form.
There is one called "Sarafan" which I take may be saffron but the colour does not appear the same as the google pics I can see, not that I would know saffron anyway or how to use it.
All and any advice welcome. Tommy

Thankfully I had too much to drink by the time I got back yesterday to even attempt stage two.lol
I really do believe your right Fried but it certainly is not clear on Julians instructions.
I'm considering another mix now with more sensible quantities, probably Chewys as it has been my standard for a while now.
Thanks for confirming my suspicions. :-)

I am making julians base again. The first one he put up on youtube.
He mentions putting a chefs spoon of curry, cumin, corianda, paprika and turmatic powder at the second stage.
I can't remember how I done it before but does he mean literally a chef spoon of each or a mix made up of a teaspoon of each?
I recall people saying it was over spiced but I just don't recall.
I have his first ebook but it doesn't seem to mention his first base as in the video. Has anybody any info on this please.
It's a close call as my onions are on at this very minute although it's on so low and I'm out at the min. Hopefully I'll be on the case in three or so hours.