Topic: Curry Pastes ( Pataks style )

[George]

I've spent time in Indian restaurants kitchens and I've seen large 2.5kg jars of the pataks madras and balti pastes up on the shelfs and many wholesalers stock these larger 2.5kg jars! but generally they don't like to admit to using it!
I've adapted alot of my curries around then with the addition of fresh curry leaves and certain whole spices can produce a excellent full flavoured curry my favourite one is the Kashmiri paste.

I'm sure you are right and it makes perfect sense to me, even if some people are in denial.

[Onions]

For the good of the board, please name these individuals IMMEDIATELY.


Or forever hold your peace.

[Curry addict bob]

Wel, I've never been in a BIR kitchen, but some who have say that commercial paste is standard in small quantities- if that's the case then in order to emulate the BIRs, we would have to use the paste too.

I agree. There are too many people too ready to dismiss certain ingredients and methods.

Blade's excellent tikka recipe uses some Pataks paste, for a start.

Hi George
Different method can raise a few eyebrows and meet with disapproval and people do like to knock your ideas without actually trying them for their selfs!
I like to use the pataks with fresh curry leaves  crispy fried onions certain whole spices lamb or mutton slow cooked for 5 hours left to cool then leave in the fridge over night to let the flavours develop! When eaten the next day the taste is amazing

[mickdabass]

Pataks products may contain Genetically Engineered additives - not that Im bothered; Im one of the people in denial? and never, ever use Pataks products.

Regards
Mick

[Peripatetic Phil]

Pataks products may contain Genetically Engineered additives

I can understand why having genetically-modified ingredients (such as GM soya beans) could effect a cost-saving, and thereby be beneficial to the manufacturer, but genetically-modified /additives/ ?  That makes no sense to me.  Can you give an example, please Mick ?

** Phil.

[mickdabass]

Hi Phil.
In a word No but Pataks has brands that are rated 'red' in Greenpeace True Foods Guide 2010, signifying that brands may include GE-derived ingredients in their products.
This includes brands that either: contain GE derived ingredients, and/or, have no clear policy on GE-derived ingredients, and/or: have ignored or refused Greenpeace's request for information regarding their policies on GE-derived ingredients.
Make of that what you will  :-X

[Peripatetic Phil]

OK, if we agree that it is the ingredients that may be GM rather than the additives, then that makes perfect sense.
** Phil.

[fried]

I don't use any Patak's either, I find the tandoori paste too salty with a nasty aftertaste. They've definetly become more popular in france, the Sri lanki shops around gare du nord seem to sell the whole range, in catering sizes too.

I keep meaning to make the Elachi nis, but can't be bothered paying for 3 different jars that I never use.

I have absolutely no idea or interest if this make my food more or less Bir, I just cook to my taste (and the last couple of time I've bought paste I've ended up throwing it away).

[mickdabass]

OK, if we agree that it is the ingredients that may be GM rather than the additives, then that makes perfect sense.

** Phil.

Apologies for the confusion. I meant to say ingredients in the original comment and not additives. I do agree with fried though about the weird aftertaste. I have at least tried quite a few Pataks pastes and they all have the same problem. What do you think causes it?

Regards
Mick

[Onions]

I note George has not returned to justify his assertion.