Topic: BIR Myth's

[JerryM]

just to increase focus on the aim of the "myth" post.

it's aim is not to upset anyone. it's to enable all to see the wood from the trees better by setting out the case for each so that member's can take an informed judgement.

my hope is that it will set some common basic's for us all and possibly highlight potential gaps as to why we've not delivered this restaurant taste in the main across the site's recipes or for it's members.

[Bobby Bhuna]

Jerry, I'm lovin this topic btw! ;D

Basaar Masala. It's naff. Some people say it helps achieve that old fashioned taste, but I've tried it every which way and it's plain rubbish!

[JerryM]

Bobby,

it's the hope to keep it light hearted and a bit of fun with of coarse real value for us all. appreciate your thoughts.

All,

i've had a go at pulling together one of the myth's to get views on how to set them out. i'm thinking probably to add the final full list as a word doc once everyones input has been obtained.

Myth No1

Secret Ingredient

An ingredient is used which delivers the BIR taste. Without the ingredient the taste cannot be obtained. The use of this ingredient by BIR?s is kept secret within the BIR trade.

Observations:

• Keeping such a secret over a long period of time and across many people in the trade would be very difficult to maintain. There are many areas of weakness in protecting such a secret and someone would be bound to spill the beans.
• Very unlikely that one single ingredient would deliver enough of a difference in taste suggesting more than one would be needed making the secret more difficult to maintain
• Despite best efforts by site members trying all sorts of ingredients non have been found individually or collectively to deliver the taste

Typical myth ingredients: to be added ie say Basaar

Conclusion: TRUE Myth

[kid curry]

Now thats got to be without a shadow of doubt,The number 1 myth.

Well said!

[Bobby Bhuna]

Basaar Masala. It's naff. Some people say it helps achieve that old fashioned taste, but I've tried it every which way and it's plain rubbish!

I would like to retract this statement. After combining 1 tsp chilli powder, 1 rounded tsp BE spice mix (with the optional paprika) and 2 rounded tsp Basaar mix, I obtained an absolutely brilliant result. I will be trying this again soon and will report back.

[JerryM]

i've put the 1st draft of the myth doc here http://www.curry-recipes.co.uk/curry/index.php?topic=3122.0

i guess it's best to keep all the comments in this section. i will then update the doc when they've dried up.

please feel free to chuck in your 2p ideally as a statement that i can simply post straight into the document.

i've added a couple of guidelines at the start of the doc so that it keeps on target to help see the wood from the trees. ie it's aimed at simple presenting what we know or don't know in the doc so that the reader can make an informed decision based on the facts presented

[George]

please feel free to chuck in your 2p ideally as a statement that i can simply post straight into the document.

I've only just noticed this thread and admit I've only read the most recent page.

I suggest the biggest myth is that any of us can be sure we know what we're talking about. Until such time as anyone can produce a true "100%" curry time after time and know what's gone into it, and how it's done, how on earth can we rule anything in or out?

[haldi]

Until such time as anyone can produce a true "100%" curry time after time and know what's gone into it, and how it's done, how on earth can we rule anything in or out?

A very good point, but I suppose we can say what we've seen/learnt at BIR's.
I have recently been off work and chatted quite a bit with a couple of BIR chefs

Here's a few "cat amongst the pigeons"
You don't need ginger
Powdered or fresh

You don't need a lot of garlic

And this one knocked me sideways.
Some BIR's use a little yeast in their naans.
Hey UB!! You were right all along.
It works out at about two desert spoons in a naan mix for sixty

[adriandavidb]

Haldi, I've been steadily reducing the amount of ginger in my base, to one third the amount of garlic, I prefer the result!

[mickdabass]

Hey Haldi
What about the high output BBQ gas burners?
Do you think they are a myth too?
Regards
Mick