Variations?

[Tommy Timebomb]

I can well imagine this question has been asked time and time again but can the various bases people post on here be interchanged substituted with another persons mix.

I can well understand that the BIRs would not dare consider this but I'm wondering if the people on this site experiment this way.

Also would the base with it's original mix be suitable for the main dish of someone Else's menu, if you see what I mean??

[Peripatetic Phil]

[C]an the various bases people post on here be interchanged substituted with another persons mix ?  I can well understand that the BIRs would not dare consider this but I'm wondering if the people on this site experiment this way.  Also would the base with it's original mix be suitable for the main dish of someone Else's menu, if you see what I mean??

My take on this :

If a base/mix/recipe combination has evolved over considerable time, there is a good chance that the combination is near-optimal, so while there is absolutely nothing to stop you from mixing-and-matching, it would be serendipitous if the variant you tried was better than the original.  But where a base, or a mix, or even a recipe, is presented in isolation, and there is no suggestion from its creator that it is intended to be used with other specific ingredients, then it is entirely up to you with which other ingredients you use it, and the results will be good, bad or indifferent depending both on luck and on your own skills as a chef (in other words, you are more likely to be successful if you are able to tell from its flavour, aroma, consistency, ingredients, etc., with which other ingredients and/or recipes it is most likely to work.

** Phil.

[Tommy Timebomb]

Thanks,
There are so many combinations out there and even the people who are well into this seem to be on the chase for the perfect curry.

Sorry for so many questions but I have over the years tried my hand here and there with varying amount of success.
I have CBMs book and C2go and finally come out with a few things I've been quite proud of.
The temptation after reading through the posts on here to try other variations is strong but I don't want to run before I can walk and get all disillusioned again coz I'm not getting the results.

For the time being I will concentrate on what little I know before getting too over enthusiastic.
Still a good few tips I can pick up on mind but a little at a time.
Thanks for your reply.

[Peripatetic Phil]

I don't want to run before I can walk and get all disillusioned again coz I'm not getting the results.

I think that is a very valid and important concern.  My own recent absence from this forum was caused by exactly that : whereas I had been achieving excellent results (better than the best local BIR) until a couple of months ago, all of a sudden things went belly-up, my curries were a considerable disappointment (even if my wife still thought they were OK), and I lost all interest both in cooking curries and in reading and writing about it.  Instead, I started frequenting my local BIR far more frequently than I used to.  But last weekend we took two friends there, and I was somewhat embarrassed to discover that the food that night was well below standard.  So, cheered by the thought that even very good BIRs can have an off-day, I re-discovered my own interest in cooking and discussing, so here I am back again :-)

** Phil.

[haldi]

I had been achieving excellent results (better than the best local BIR) until a couple of months ago, all of a sudden things went belly-up, my curries were a considerable disappointment
Instead, I started frequenting my local BIR far more frequently than I used to.  But last weekend we took two friends there, and I was somewhat embarrassed to discover that the food that night was well below standard. 
** Phil.

Not exactly the same, but so similar to how I've been
I was going out to BIR's more, until the other week, and I got served two really duff curries
Tonight was the first curry I really enjoyed cooking for a long time (mushroom bhajee)

[Stephen Lindsay]

TT I think a good approach is to work with one base and its associated recipes until you become familiar with it. Working on one or two favourite recipes provides a great foundation to internalising your awareness of the dish and is a great reference point for when you change to another base.

My own use of bases has gone like this - Bruce Edwards, then Ashoka, then Taz. I think, with hindsight I arrived at the Ashoka base too early as I didn't quite appreciate how it worked with the bunjarra and garlic ginger paste. Having been using only the Taz base for the past 18 months I have recently gone back to Ashoka and it makes so much more sense to me now.

Hope this helps.

Steve

[colin grigson]

Hi TT ,
I was in a similar situation to yourself a few months ago and having familiarised myself with this forum's content I opted to try Cory Ander's base , masala and recipes initially and because CA had put together his recipes using this base and masala I would say it's an almost guarantied result that you'll achieve.
You'll need some experience and understanding IMHO before you can start mixing different masalas and different bases with the myriad of recipes available here ... but best of luck if you choose to !!