Why we cannot produce that missing taste ?

[Keith]

Ok I'm sorry to have questioned anything on this tight knit forum . I'll keep my posts to a minimum .
Keith

[pete]

Ok I'm sorry to have questioned anything on this tight knit forum . I'll keep my posts to a minimum .
Keith

Please input as much as you can.
Question, requestion and answer.
It's the only way we can move forward.
Whenever I see that there has been a new post, I am really eager to read it.
(It's quite sad how important this site has become to me)
All I want to do is make an exact copy of a Veg Vindaloo.
And this site will get me there!

[pete]

Please remember a lot of people? are watching and reading what we wright .specially people from the press.
ghanna

Maybe I am being naive, but why do you think we are being watched?
I would rather we lost all the data on this site than harm the curry houses.

[ghanna]

Hi, KEITH
My main concern was giving chicken stock to vegetarians.some of my family are vegetarians.
when  i came home today they were waiting for one answer, put i didnot tell them, i don't want them to loose trust in people.
I will post the recipe for the chicken stock .
Please don't stop  posting.
I am not in this tight knit forum ( that you mentioned ) ,i am free , i like every one her and i enjoy posting and dealing with every one in this forum
Thanks
ghanna

[ghanna]

Hi ,PETE
I agree with you i would rather loose all the data on this site than harm any one.
I received an E -MAIL today...., and it opened my eyes to  a lot of things.

Thanks
ghanna

[adamski]

Okay this chicken stock thing has got me very upset. My best friend is a very commited vegetarian, and he loves his curry. So when I mentioned this to him he was very worried.

So he called up his local take-away which he uses every week and asked to speak to the manager, he explained that he had heard that they may be using chicken stock in thier vegetable dishes (by the way all the vegetable dishes are listed under vegetarian dishes).

The manager told him they would never use chicken stock or any meat product in the preperation or finishing of any dish listed as vegetarian (he also pointed out his family were all vegetarian and understood his concern). He then asked why he would ask such a question, so my friend told him about what I had said an mentioned this site, oh dear, the guy was very upset and said that alot of misinformation could be spread over this internet thing, he also told him that the take-away business is a very competitive and cut throat market and would not be surprised if some places did such things.

However he also pointed out that to buy and cook then extract the meat from whole chickens would be very time consuming, they only buy wholesale frozen chicken breast, which takes no time to prep.

He mentioned that he had managed several outlets in the country and that all of them worked off a very simple recipe for the base sauce of onion, garlic, ginger and spices, and maybe the odd extra ingredient, but nothing very special.

This has got me thinking and I really believe that the recipies for the base sauce are genuine, what is scaring me is this seems to be turning it too something from the x-files.

Watch out the curry police maybe watching. As for this rubbish about being watched, so what, freedom of speach is a good thing, are we stopping the indian take-aways from comming on and defending themselves, no, we would love it!!!

[Curry King]

I agree with you i would rather loose all the data on this site than harm any one.
I received an E -MAIL today...., and it opened my eyes to? a lot of things.

Lets take a step back here, how about we get admin to delete this thread and then swear a pact to take what we know to our graves...

....ang on a minute? ;D

[pete]

He mentioned that he had managed several outlets in the country and that all of them worked off a very simple recipe for the base sauce of onion, garlic, ginger and spices, and maybe the odd extra ingredient, but nothing very special.

If the base is so simple, why can't we get it exact?
I really don't understand
I would love someone to tell me exactly what I am doing wrong.
That is what I want.
Maybe you could get this restaurant owner to add some of his recipes (including a base with "the taste")  to this site.
I believe that getting the base right is the most important thing.
Several of us have now seen the curries made and they are not that difficult to do.

[adamski]

Pete,

I fully agree with you. But maybe we are looking too hard at this, thanks to you and the others on this site, I can now cook a curry that as far as my friends tell me is as good and if not better than some take-aways.

I have had indian meals that have been good, some places have been ok, and some very mediocre. Some weeks even my fav place turns out a crap curry.

On Saturday uk food (sat channel) showed the one hour special narrated by neil morrisey about uk's love of indian food, in it was an indian chef in an indian restaraunt standing at the cooker, infront of him was one big pot of sauce and a wok.

He took a big ladle of sauce, and by god it looked just like pete's 600mil oil curry sauce, although more oily and started cooking it, no massive heat or flames.

And some chefs on it even admitted the use of one base sauce to cook all dishes (no surprises there).

But I do agree with you Pete and Ghanna and the others (alright Darth) that there maybe something we are missing, but I don't think we can do it in our own homes, and I really believe that what the owners of these places are telling us is true, there is no special stuff, no magic, no secret, but just skill, and lots of experience.

I can put on my CV 15 years experience of working in IT ( and thats 8 hours plus a day five days a week). Now tell me you can say that you have 15 years experience cooking curries six days a week 8 hours a day.

Tell you what, lets all meet up for a top class curry somewhere have a few beers and kidnap the chef, cue music "stuck in the middle with you, jokers to left of me clowns to the right, here I'am".

Keep it up we may crack it yet.

[Yousef]

Is it feasible that perhaps the curry house has one pot of base for Meat Dishes and one pot for Vegetarian, this would then rubbish all the worries people are having.

Admin