I edited it out yesterday George.

Once again, many apologies

Phil

I have to agree with George. To reproduce an existing commercial brand is futile. Spend a couple of years doing it by all means, but what is the point - just buy it! (or have many hours of fun trying... depends what stage of life you are at  . Have fun with it I say)

If every BIR chef in this country has  spent many years (minutes ordering Jalpur online!) concocting a similar GM, then sending it back to Jalpur,(then ordering back from Jalpur!)  then the secrets out.........
If the GM on it's own, or Eastern star chinese curry powder  : is not the big SECRET!  (Quelle surprise!),  then, lets stop arguing all the time,  like my Children did all over Christmas!!!!!

Monkey see, monkey do! (It's the way MALE humans work).....

Watch it being made, make 1 yourself..... spread the word.( All from scratch!!) .......Hijack a Chef if ya can.........it's the only way.

It might be the end of the world this year, but ...lets just make one good BIR curry at home before we go!!!!!!!


Cheers

Phil

PS ..... I do not care about the chemistry of a curry, If I can make it at home .....Happy Days :-)


Edited...

Must remember which forum I'm on......others are much more ......liberal.

I sincerly apologise for the bad language.....won't happen again.

And this is why I rarely post - let the 2 pages of rants begin!!

Is there any chance of a new forum section for flame wars - at least then those that get p****d off with each other can go at it away from the main boards !

Cheers and Happy New Year

Phil

Quote from: chewytikka on December 29, 2011, 12:27 PM


In my search for Old Tandoori flavours, pre Pataks, the most important addition
to flavour of my Garam Masala was freshly ground Tej Patta powder.

Tej Patta is a fundamental ingredient in BIR and Traditional Indian flavours.

Cheers Chewy

The Tej Patta powder interests me. 

I'm about to make up your 3 hr base and was thinking about dropping in some cassia bark (I've found bits of this in curries over the years and can't stop myself using it  ) Would this impart similar cinamon flavours as the Tej Patta.

Off topic and clutching at straws but hey ho - seems like common practice these days  .

Cheers Phil

PS - Found green cardamom and star anise in curries before as well! I'm sure they came from the base.

Kind offer - many thanks.

I'll let you know (tried locally today - Gloucester tomorrow so we'll see!)

Cheers

Phil

Has anyone used the GM yet?

Can't get it in Cheltenham - and I'm not going to pay ?8 carriage (but if it's really good I might  )

Phil

As Paul said - It'll be the battery.

Your CMOS settings defaulting because the battery is dead.

Easy job - couple of quid.

Phil

Quote from: chewytikka on December 08, 2011, 09:45 PM

Just a point about oil recycling.
Many chef's, whilst cooking the individual curries will spoon off excess oil from any particular dish, straight back into the curry base pot.
This is deliberate and just a normal cooking reflex. But quite a bit added flavour, when you think about it.

Not seen myself but good point.

Got me thinking . When the pot of base gravy is almost finished, what happens to the last bit in the bottom....Is this poured into the next batch?? If that happens the cumulative effect would be hard to reproduce at home.....

Phil

Well done Whandsy - great post.

What strikes me is that, as so many have found, there really doesn't seem to be a real secret to this game.

You say that the chef secretly mixes his spices. I'm sure every BIR chef does the same. Maybe there are minor adjusments that each one makes, but I very much doubt they are all adding the secret fairy dust brought directly from Bangladesh 

The base sauce doesn't seem to have anything remarkable in it. You've not mentioned the actual recipe, but given what you said isn't in there, I would guess most bases are similar (ish)!

We have all seen our curries being made - I saw no Harry Potter style hocus pocus going on

My best bet is as many say - it's sensory overload after cooking, that takes away that last percentage of what we are looking for. If we can't quite describe what it is that's missing - how can we expect to taste it after the full frontal spice blast of a frantically prepared curry?

Has anyone got their wife (excuse me, partner  :-X) to cook a curry for them, using pre prepared ingredients?

My Mrs hates curry with a passion  , so I've got no chance (plus me screaming instructions at her may cause my rapid demise!). Anyone else got someone special to let loose on their equipment

Thanks again Whandsy - made me think.....and waffle!

Phil

Yep