Hi JB
How do you reckon this base gravy compared with Little India Base?
cheers

mop up, must be very yummy! great looking

If everyone agree the base must contain certain aroma related onion-garlic flavour, why would not you try ASAFETIDA powder with the final tarka instead of garlic cloves. Use tarka oil to dissolve it to get off the smell, not the watery base, please! no secret!

congratulation! u see this base is not just one person's success! what I see here is a long haul of this forum! I must admit to say my heart to chewytikka! without his 3hr base understanding I won't support for any paticular! Chewy is really my hero for everyone to salute! If u think for a moment, How do rest of us to believe to melt that milky base. It is chewytikka! Normal way of one hour base cooking is just not enough time for the base. Rest of stories we write! Thanks Chewytikka, JB. Please continue to post photos to support ur feeling.

Phil around the world 80 days; my dream. but I am nervus The Ebola.

Andy, What a life! Ur beer and curry makes me happy. cheers bloke.

Quote from: JerryM on July 31, 2014, 08:47 AM

Quote from: ckchao on July 30, 2014, 08:41 PM
Jerry_M once said the oil helps soften and sweeten the onions.

impressive memory or searching.

quite ironic for me too. still work in progress but the basic basic base work i'm on with "no water" is producing much stronger oil.

Hi JerryM
stronger oil is good for rest of cooking after base reclaiming. Don't you think sweet onion base gravy is not our goal here for most of curry fan? Stronger oil produces the aroma by emusifying with onion and water not what we want in the base? If oil is plain how can we later on utilize browning reaction to pan fry that onion sugar. Strongly flavoured oil is absolute essential for Chinese restaurent stir fry. I have never eaten a  naturally sweeten cuury by water but I have good restaurent experience by oily sweeten onion gravy. Cheer up for curry!
Kai

Where were those Jedi gone? left we little chilies here! JB base is really good! I want see everyone's garlic tarka photos. Where is h4ppy Chris? Phil? Cory? Haldi is here but silent! Not bad! JB is very open heart for your thought. Hey, We are the No.1 Bir curry club here on this planet. Hey I might be foreign to u but u are not foreign to me. Make your judgement call for this base!
Kai

looking good! little chille! where is the garlic tarka? till Friday?

Why I migrate the JB base topic in here is because c2g of which Julian did mention: please don't burn your garlic. For me as a Taiwanese Chinese, we eat lots of garlic. If in one hand u want that oil to fry the garlic to compound that garlic into the oil, the chance is quite little to maximize to achieving true Bir unami. Because I believe the part of secret is from oil that combine sugary taste from onions gravy and masala oil. I prefer you try pete's onion paste first, plus chewytikka's 3hr base for the clear shin by dumping onion paste to cook your gravy. Jerry_M once said the oil helps soften and sweeten the onions. If black garlic can be provided to that extra. Otherwise I really don't know everyone has different Bir taste in mind. If u don't like onion paste in gravy, why not just use lots of oil to cook out lots of onions. Claiming out the oil and put water to melt the onions and dilute the onion thickness. In this way, I believe the Indian masala flavor can be achieved with frying pan without long wasting time to caramelize onions. U know too much carbon from caramelize onions is no good for your body!   

Gee, u guys are new Bir revolution in here.
Thank you all educate me for Bir curry.
Kai

if check youtube, I say guys u ferment black garlic by using electronic rice cooker by urself making sure temperature from 55 - 60 C ( and humidity range 60-80, for home rice cooker it is secondary thing ) . try chicken soup with these garlic clove. garlic, you will get that sweet unami. eat raw no problem. if willing spend invent to ferment. U got that extreme flavor from garlic without bitterness. Of course it is not for Bir normal business running. But , I say this to u if this is that final 5% unami from garlic. Winner takes all!

Originally, black garlic from Korean and Japanese culture.

try and cheers,
Kai (ckchao)