Hi Sverige

Thank you for your welcoming comments.

However, for the time being I'm just visiting and seeing how the forum has developed and what's new in the world of BIR.

Not sure yet whether I'll be contributing as I'm old school BIR and it looks like things have moved on a tad - but time will tell.

Cheers. 

SnS (smokenspices)

Quote from: romain on January 21, 2020, 11:06 PM
I'm genuinely curious. I don't really see the point of this technique. This is just adding a tadka (some say baghar) to your curry base. I'm of the mind that I like to keep my base simple and tailor flavour to a specific profile when I make a curry. If I think a curry needs a finishing tadka I add it to the curry. I always bloom my spices in oil so maybe this is skewing my perspective?

Other than speed in a production kitchen what advantage does this have? Seems to me all this does is push all your curries to taste similar in the end by using a stronger flavoured base.

I agree with you. Certainly doesn't sound like something that a typical BIR (especially a TA) would dedicate either the time or material to when more traditional 70's/80's/90's methods produced a very decent enough curry. I believed the whole idea behind the base gravy was that it was 'mildly spiced' so that a few spices could be added to allow a whole range of flavours. If the gravy is over-spiced then that would limit the flexibility of the gravy - something I'm sure they wouldn't do. Certainly appears to be a lot of additional time and effort to produce for what is essentially (as you say) a tadka.  However i am genuinely interested to see the outcome of this 'modern' gravy method.

Quote from: Cory Ander on January 19, 2013, 02:14 PM
What a total load of old tosh!

I have seen this several times before:

• someone coming here claiming to work in a BIR and/or knowing the "secret" to reproducing BIR curries
• that someone posting all over the place
• that someone being seemingly quite literate (when it suits them) and being seemingly quite illiterate (when it suits them)
• that person having (seemingly) absolutely no regard for the forum, it's members or the structure, or the etiquette of the forum
• that person becoming most indignant when the SIMPLEST questions are asked in order to clarify their recipes in order to give others the best chance of replicating them
• that person threatening to stop posting because of the perfectly sensible questions regarding clarity of information

I am personally very curious about the other glowing reports that have been quickly submitted by "other members"  :-X

My assumption is that anyone legitimately posting recipes on this forum are doing so for the benefit of the members.

I also presume that they wish members to fully replicate their recipes.

I also presume that legitimate posters would like their recipes to be able to be followed as precisely as possible.

I conclude that anyone that is reluctant to do this is not genuine or sincere in that endeavour.

Anyone who disputes that clarity is good in order to reproduce a recipe is seriously misguided, in my opinion.

Anyone who claims that cooking is an art and not science (regarding reproducing posted recipes) is also seriously misguided, in my opinion.

Anyone who claims that batch size is critically important and that a "chef's spoon" size is not important, or that whether the "chef's spoon" is "level", "rounded" or heaped" is not important is also seriously misguided, in my opinion (in terms of replicating recipes)

I think that anyone who argues the toss otherwise is either seriously misguided or just here to argue the toss  :

I have cooked BB1's curry base (7kg version which, it materialises, is a SCALED DOWN version anyway - though scaling it down is a definite no no - apparently!) and will post my findings shortly.

I think BB1 has, so far, been extended the utmost courtesy, which many others here would never have been afforded...yet he is STILL offended!  Go figure! 

Posters of recipes owe it to themselves to make their recipes as easy to follow as possible.  Otherwise, they should not (cannot) be dismayed when others fail to replicate their results.

Agree totally with CA. Precisely the reasons I won't post anymore (well except this one :-)

Worth watching before trying it yourself 
Trinidad Scorpion Morouga Blend - New World's Hottest Chilli.

Anyone growing the Trinidad Scorpion Moruga (Morouga) Blend this year?

Good stuff ...

Rhys Ifans vs. The Voodoo Mama

Some useful points here about watering ...

http://www.southdevonchillifarm.co.uk/forum/9-growing-chillies/486-over-watering

If the soil in the pot becomes too wet or water logged they will die (they will quickly start to rot at the roots). The first sign of this is the leaves start to wilt (looks same as underwatering). Chili plants like little but often watering approach.

Aphids and whitefly attacks are another problem that you're likely to get more of if plants are left outside.

Can't access the video either.

I believe this is a different version than the one I'm looking for.

The recipe I'm looking for produces a sweet & sour taste, creamy, fairly hot and uses evaporated milk in the recipe - sounds 'orrible but it's actually very nice.

I've been asked by a friend for a Rezalla recipe (BIR method).

Does anyone have one or point me to one already on the forum please.

Thanks.