Topic: Let's remember why we're here

[fried]

Long before I found this site I always used milk in Basmati rice. I have no idea where I got the idea but it certainly wasn't my creation! Is it mention in any of the PatC books or the like?

Lovely looking curry.

[Micky Tikka]

As you would say CH
Pure Curry Porn
This is no good for my diet 

Keep posting CH i know its hard 

[Ramirez]

Your curries consistently look absolutely spot on. Could devour that lot in minutes!

[pauly58]

Yes you're right fried, Pat Chapman in Curry Club Favourite Restaurant Curries of 1988 has it in his rice recipe.  He says the way the restaurants do it is 50/50 milk & water.

I've never added that much milk , but I do add a good dollop.

[Stephen Lindsay]

Great post as ever CH.

[Malc.]

Do you guys not think this is the reason we often have trouble moving on when you both unnecessarily continue to refer to the recent problems?

I must say, I agree. My reaction when I saw the thread title was disappointment. Why not call the thread something related to the excellent photos and evening's cooking?

I posted a recent thread about Patak's sauce. I could have called it something like 'an on-topic thread at last'. It would be no different.

Priceless! :

[Micky Tikka]

 ;D ;D

[Curryking32000]

Looks lovely CH.  I love hot curries too and cook a mean Phall.  Pretty much mastered it now and exactly like me local takeaway.  Will get around to posting a video soon and share my knowledge.

[Peripatetic Phil]

Looks lovely CH.  I love hot curries too and cook a mean Phall.  Pretty much mastered it now and exactly like me local takeaway.  Will get around to posting a video soon and share my knowledge.

Just a recipe and a textual description would be great in the meantime, CK :  vides are good for illustrating technique, but a nice simple verbal description can get 95% of the way there ...

** Phil.

[Curryking32000]

"My local BIR which i've eaten from for 25 plus years always manages to have a wonderful tomatoey taste to their vindaloo.  However, this isn't overpowering and there is no way it is achieved by tomato paste / blended tomatoes alone.  It has a unique flavour which i've never experienced in any other restaurant.  It can only come from one of two things I believe.  More on this when i have had time to experiment a little."


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I know that some restaurants and TA's use other more unusual 'condiments' in their cooking to obtain a more unique taste and to differ from other establishments.  These condiments have not been mentioned in any video I've seen although it might have been mentioned before in this forum.  For example, some places use Maggi liquid seasoning on their tandoori dishes and Maggi stock cubes in their curries.  I've used them bore myself and they have a very distinct flavour which I have detected in some places.