Topic: Describe "The Taste"

[Ian S.]

Hey - chin up, guys.

Pete - you found what you were looking for through sheer commitment and determination, and that's a massive achievement in itself - even if you don't like what you  found.  I'm not a veggie, but I feel squeamish about the chicken bone jelly too.  I've got to try it once for myself, but after that I agree - it's awfully time consuming for the sake of home cooking and it does sound unpleasant.

Everyone, think about what Pete's given us here.  If this is a major factor (and I only say 'if' because I need to try it for myself - I'm not doubting Pete's word) then we've all got somewhere to start in terms of finding an alternative - which I certainly intend to try and do.  What's more, there's somewhere concrete to start, and we can maybe talk about replacing these flavours to other experienced chefs who may not be as guarded as some BIR chefs.  It's a whole new project.

Hope I'm not speaking out of turn.

[Mark J]

Im just going to bung 4 chicken stock cubes into my base sauce

[Yellow Fingers]

I will see if I can find alternatives to create what I want.

One of the main ingredients of any stock, whether it is of the cube variety or whether it was lovingly home made like yours is the dreaded MSG. So if you aren't going to use the chicken stock then perhaps just a few pinches of MSG will add something?

[Blondie]

One of the main ingredients of any stock, whether it is of the cube variety or whether it was lovingly home made like yours is the dreaded MSG. So if you aren't going to use the chicken stock then perhaps just a few pinches of MSG will add something?

Hi Yellow Fingers,

I don't understand this statement, how can a home made stock have MSG in it unless we put it there?

Sorry if I have missunderstood you, but please could you clarify for me,

Cheers Yellow Fingers,

Blondie

[joe2]

I'm going to call my sister who has been veggie for most of her life but loves BIR curry(always prawn, or veg). I will report back to the site on her reaction when I tell her that the curries she eats almost certainly contains stock made from boiled chicken carcasses.
Maybe a few others could do the same, as I think it would be quite interesting.

[Yellow Fingers]

I don't understand this statement, how can a home made stock have MSG in it unless we put it there?

All meat has MSG in it naturally. Roasting meat increases the amount of MSG but boiling as for a stock will also impart the MSG into the stock. This is partly why stocks are so tasty!

[joe2]

Re: My post above.
Just asked my veggie curry loving sister about the chicken stock. and she said that she loves BIR curry so much it wont bother her and wont make any difference to her buying in restaurants and take-aways.

Good news..........

[merrybaker]

Has anyone gone to a BIR that calls itself a "vegetarian restaurant" -- where no meat at all?is served?? Do their curries have "the flavor"?? If not, curry-jelly sure sounds like the answer.? Also, if the owner or chef is a practicing vegetarian, he might be more likely to rat on the competition that uses curry-jelly.?

[pete]

Has anyone gone to a BIR that calls itself a "vegetarian restaurant" -- where no meat at all?is served?? Do their curries have "the flavor"?? If not, curry-jelly sure sounds like the answer.? Also, if the owner or chef is a practicing vegetarian, he might be more likely to rat on the competition that uses curry-jelly.?

I don't want to be the sole informant on this issue, but I used to go to "poppadoms" radford road, nottingham.
That used to be a vegetarian restaurant.
Although some of the curries had a gravy, they never had the taste.
Anyone else been to one?

[George]

Has anyone gone to a BIR that calls itself a "vegetarian restaurant" -- where no meat at all is served?  Do their curries have "the flavor"?

I've been to two restaurants in a street full of Indian vegetarian places near Euston Station in London. Their food is excellent but I consider it more like the 'authentic' Indian food you get in India - it's nothing like BIR food, in my opinion.