Topic: taste and smell revealed

[Panpot]

Curry King,

Can you help here I am having real trouble printing out recipes I end up with the whole page and often with content skipped. Can you advise how to specifically just print that which I would want? Id be for ever grateful. Panpot

[Cory Ander]

Hi Panpot,

Don't know if this helps, Panpot, but I simply copy and paste into Word (or Notepad) and print from there?

Regards,

[Curry King]

Hi PanPot,

I do the same as Cory Ander, cut and paste into Word and print from there, I usualy format them my own way so they all look the same in my "curry folder" 

cK

[Panpot]

Thanks guys I am better at Curry than I am with computers Cheers Panpot

[Serum]

Sorry if I've been thick and not read it properly but at what point do you add the asafoetida and methi to the base sauce if you're using the Kris Shillon base.  I'm going to give it a go as the first base I make but it would be nice to get it good first time.

I can definitely smell asafoetida in the curries I buy from my local so I'm sure it's in there.

[Cory Ander]

I can definitely smell asafoetida in the curries I buy from my local so I'm sure it's in there.

Um.....you sure that's actually asafoetida Serum...or maybe it's something else that simply smells like it..........?    ;D

....smells like "IT" I said!

Kindest regards!

[Serum]

I can definitely smell asafoetida in the curries I buy from my local so I'm sure it's in there.

Um.....you sure that's actually asafoetida Serum...or maybe it's something else that simply smells like it..........?    ;D

....smells like "IT" I said!

Kindest regards!

I think so, it has an smoky onion / garlic kinda smell to it, but you rarely get bits of onion in your curries.  I reckon it has to be something that's added near the end as well to get that fresh hit and you'd not have time to blend the onion if that's the case.  It's very pungent whatever it is and this is a word that sums asafoetida up! It's stinkin!

[Cory Ander]

....It's very pungent whatever it is and this is a word that sums asafoetida up! It's stinkin!...

Yes, sorry Serum!  That was my poor attempt at a joke!......I was implying a 4 letter word that rhymes with "it"......a "crappy" joke I know..  

Regards,

[brum_57]

3/4 of a teaspoon of aesofatida seems an awfull lot - but as I was thinking of using aesofatida at the onion frying stage (sorry cant remember the Indian word) I will give it a go -

cheers - Kev

[grahamawright]

Mustard oil is widely used in Bengali and Bangladeshi cooking. I understand there can be some controversy in its use as a cooking oil in some countries but I'm sure it is present in many BIR dishes so I acquired a bottle of Dabur brand from a local Asian grocer.

I've recently been experimenting including just 15mls (a desertspoonful) to the vegetable oil I use. It can take a lot of heat but it's pretty pungent stuff so I'd be cautious not to overdo it! Following other ideas, I also now add half to three-quarters of a teaspoon of asafoetida to the fairly hot oil as the first ingredient.

I can't pretend to have noticed much advancement in the search for that phantom 'smell' as yet but there's definitely a marked improvement in the 'taste' department.

I would be interested to hear if anyone has played around with this.