Quote from: MushroomMike on October 27, 2015, 11:10 PM
Hi Paul

Yes this is what I was thinking. Have you tried adding old base to new base?

Unfortunately no, this needs doing on a commercial scale on a daily basis, its the cumulative effect over months of doing this that makes the difference.

It means your new batch of base will be an amalgum of parts of bases stretching back months if not years.

Simply adding at home some left over base from your last batch to your new batch will have no effect at all.

Quote from: MushroomMike on October 27, 2015, 12:29 AM
A question to those members fortunate enough to have been in BIR/TA kitchens.. What do they do with left over base at the end of a service. Do they bin it, reheat and use it as is, or add it to the new base the following day?

Thanks

they add fresh base to it, thats part of the reason we cannot at home achieve the elusive final 5% missing 'taste'  imagine this going on all year long, its like a 100 year old yeast 'starter' for bread making, google that so you understand where I am coming from.

I posted this topic 3 years ago but no one took it forward?

they add fresh base to it, thats part of the reason we cannot at home achieve the elusive final 5% missing 'taste'  imagine this going on all year long, its like a 100 year old yeast 'starter' for bread making, google that so you understand where I am coming from.

I posted this topic 3 years ago but no one took it forward?

hi all

boiling water over duck skin too if you want it crispy

Quote from: Curry addict bob on May 06, 2015, 10:26 PM
I've tried most of them I ended up buying the large jars a few years ago but this was a mistake I've
Had to bin them out of date! I do have a large of Kashmiri still in date and a recently bought the knorr
It a 1.1kg jar so I have a better chance of using it up.

I have been using the same large Kashmiri here for almost 8 YEARS unrefridgerated, when it starts to dry up a little add oil to it, no problems or issues whatsoever.

do not bin it, ignore the use by date stamp as must have it by law, natural spices are natural preservatives including the oil.

It will last forever!

Excellent, concise video.

Thanks and well done.

Paul

Quote from: Garp on April 14, 2015, 08:43 PM

Quote from: George on April 14, 2015, 08:31 PM
Me too, i.e. I hate the word 'garabi'

It's strange that if you search for garabi on any well-known search engines, nothing comes up relating to India/curries/gravy etc. So I'm with George - I hate it for the pretentious attempt to look clever that it is. I would ban the word from this forum and make a poll if I was allowed

Hi guys

The word garabi used by them, they are actually trying to say 'gravy' but Indians etc have a difficulty pronouncing the letter V as V does not exist in their language, so they pronounce it lazily as a B

hence garabi!

Quote from: Onions on February 16, 2015, 08:30 PM

Quote from: Garp on February 12, 2015, 08:14 PM

Might give Chewy's CTM a go too as haven't made a decent one......ever

Do you think a decent CTM could be done without coconut in it? Re: an allergy. I wouldn't have thought so, but

yes it can, substitute the recipe volume with a mixture of milk cream and almond powder instead, I do it when I run out of coconut milk, hardly notice the difference.

regards

Paul

Hi all

check this out, might be of use?

https://www.youtube.com/watch?v=6_sWkmayiHw

2 or 3 years later from the fridge it will be even better, it matures just like Balsamic dressing  ;D

trust me, Im living in the country that specialises in it, the best ones come from a provence here named Hatay in east of Turkey famous for growing 'NAR' - Turkish for Pomegranite

try it on ice cream!

add some chilli powder to a small portion of it and use it as a Poppadom dip!

Amazing and versatile stuff.