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Messages - diverdil

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1
Lets Talk Curry / Re: Frying pans used by restaurants
« on: January 12, 2014, 01:35 PM »
I recently found I needed a third pan for cooking so took a visit to the local Asian store and bought a nice new aluminium pan for ?11.99 and a tawa for ?7.99.

cheap as chips

oh and sir paul could you please give up, you've lost your voice

dyl

2
Just Joined? Introduce Yourself / Re: under attack
« on: January 12, 2014, 01:12 PM »
I have been a lurker on this site for a very long time. there is a massive amount of information here and you must look on the positive side and stay out of the gossip and mudslinging. there is a lot of personality's on here that struggle to get on, I just ignore them now.

I tried posting in the past and got a very negative reception to my questions so have learnt to work it out for myself now and stay lurking in the background

welcome and good luck

dyl

3
Lets Talk Curry / Re: Mick Crawford Mix
« on: January 12, 2014, 01:06 PM »
I have recently settled on the base mix from mick that is published in his eBook number 2. I find this an excellent base and ticks all the boxes I was looking for. I have tried many and this is the one I will use from now on. regarding the spice mix I have used a high turmeric mix for some time and it works well and gives a nice colour

I recently cooked for a curry night in a bar in France for 20 people using this mix base combination and I had great reception. no complaints and some people saying better than an Indian restaurant. with this reception who would change??

dyl

4
Lets Talk Curry / Re: local curry house recipes from brisbane australia
« on: January 09, 2014, 11:51 AM »
is it possible this guy is genuine and you've made a mistake? not a very nice treatment for a new member.

innocent till proven guilty


5
Lets Talk Curry / Re: Village Fair - Cooking for 100
« on: July 03, 2013, 10:41 PM »
to cater for so many will be near impossible. what curry caters for all?

maybe a couple of different curries? korma, madras and maybe a generic curry

good luck and would love to know what you cook


6
Lets Talk Curry / Re: For those of you with Ebooks.....
« on: June 24, 2013, 04:29 PM »
book 1 and book 2 are both excellent publications. I have learnt more from mick and his books than anyone else within the BIR world. worth every penny in my opinion.

book 2 has some excellent recipes and I highly recommend it to you

7
Lets Talk Curry / Re: what spice does what?
« on: May 08, 2013, 03:40 PM »
spiceyokooko you have a terrible attitude. I am a new member to the forum yet you write in a negative manner to me. in fact I would go so far as to say hostile. I am just trying to learn. I am trying to push what I am doing to another level yet people like you make me want to quit the site.

a complete waste of time posting

8
Lets Talk Curry / Re: what spice does what?
« on: May 08, 2013, 02:49 PM »
we all use completely different brands. I use natco as that's what is for sale in my Asian shop. many use rajah. I have tasted same product different brand and they have tasted completely different

try the difference between natco and rajah garam masala. completely different

it seems there are so many people willing to say no that's not it, your wrong but very few willing to try and expand and offer help. we are all striving for the same goal yet so many not wanting to offer help and work it out


9
Lets Talk Curry / Re: what spice does what?
« on: May 08, 2013, 02:31 PM »
each to our own opinions then spicey

I have over time collected over 100 videos. I have practiced many over and over again. my benchmark was a dhansak. I mirrored exactly everything being done on the mick Crawford Indian restaurant video. I even copied it to the times and the exact points I put the ingredients in. same pan, same spoon and cooking on a very good gas cooker. I have made this over 50 times and yes it is an amazing tasty curry but its missing something. the taste is not 100% of a BIR. something is lacking. I'm a very good cook and understand cooking very well so I will not except its the cook error this far into the experiment.

I am trying to work this out spicey so please expand on your reasoning and explain why its not the spices whether brand or amounts

thanks

10
Lets Talk Curry / Re: what spice does what?
« on: May 08, 2013, 09:52 AM »
thanks for your ideas chonk

what I actually was kind of trying to say was we don't really understand the tastes and what they bring to a dish. ok if its mild we know that if we add chilli it will become less mild. but what does each flavour bring?

ok so I sound completely nuts but last night I set about tasting the spices I have. I want to understand what is missing so my idea is if I know the taste I will know what else to add.

I use seasoned oil, a good base, a good spice mix, good pans and a good spoon. all authentic materials but still i'm not reaching perfection.

 I am convinced its down to the spices, either quantity or brands. I can make a tarka dhal and I can honestly say I have hit 100%. texture and taste perfect. I know this uses very little spice but proves cooking ability is right.

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