The Holy Grail "again"

[Blondie]

George,

You take everything too literally, you should try reading between the lines a little, this isn't the first time you've picked me up on something I've posted.  I, like everyone else is entitled to an opinion, but many people are afraid to post on this and several other forums just because of people like you and your zero tollerance to minor inaccuracies.

It may help others to become involved if they did not live in fear of being picked up on the slightest error or difference in opinion from your own,

thanks,

Blondie

[George]

Blondie

I'm sorry if I've offended you. I tried hard not to, and believe I have never criticised you in the way that you have just criticised me. You said:

- You take everything too literally
- you should try reading between the lines a little
- many people are afraid to post on this and several other forums just because of people like you and your zero tollerance to minor inaccuracies.

Please indicate anywhere where I have criticised you like that. This forum thrives because of different opinions and a lively debate.  I tried hard to support the forum with various suggestions and by frequently clicking on the sponsor banners. Others have contributed far more than me. But I do not wish to cause trouble, so I will take some time off to re-think my position in the interest of avoiding any further conflict.

Regards
George

[Curry King]

I have just tried adding the "special" onion paste to my regular vindaloo and to be honest it gave it a funny tang, not right at all.  It maybe because I didnt make the gravy and the rest but the paste itself didnt taste anything special 

[pete]

This "m" character posted a thread about two years ago on in2curry chat.
You got an email from him
He was helpfull and enthusiatic
I tried the secret paste and it's not a bad addition to any curry
But it really isn't that special and worth the preparation it takes
As for any red onion theories:-
I know the people who supply my local restaurants
The only onions they buy are the standard white ones
They are not always the same
It all depends on the time of year and availablity
I buy the same ones
The red onions are double the price!!
Maybe some places buy red, but not around here
I like the idea of Natco competing with East End on curry house recipes
We still might get something we want!!

[Curry King]

I don't remember him from in2curry but then again if it was an emailed recipe I might not have been sent it.

Has a anyone tried making one of the currys from scratch using the red onion gravy, spice mix and onion paste?

[pete]

I don't remember him from in2curry but then again if it was an emailed recipe I might not have been sent it.

I copied and pasted this
It's the follow up comments
I can't find out the original anymore

Started by: L
Created by:? L
Replies: 2

Ingredient "X" that M refered to??
Could anyone tell me what this ingredient "x" is? Ive left a few messages and emailed a few people but no-ones answered. Id be gratefull if someone would let me in on this "secret" before i make my next batch of sauce!!!!!!!!!


Add Reply




From:? Ray Graham
Posted: 25/08/2004 16:07:08
? Add Reply

Sorry L don't know what ingredient "x" is either but I do wish folk using this site didn't keep secrets or make mysteries out of things. Lets all share our knowledge and experience in making curries freely. That way we can get to find out the best way of re-creating our favourite restaurant taste.


From:? raj
Posted: 25/08/2004 18:15:54
? Add Reply

2 lge white onions, chopped finely 4 cloves garlic 3tbs vegetable oil Pinch of cumin Pinch of cinnamon Place raw onion and garlic into blender. Add enough water to come about halfway up the side of the blender and blend until WELL smoothed. Heat the oil in a pan on a high heat, adding the mixture (it will spit!!!) Reduce this down until it gets dryer then add the spices and continue frying until it turns into what looks a bit like bread dough. This may take some time but is worth it for the final taste! Be careful not to burn this as it will be ruined. Taste the finished product add the onion dough (1tbs per main meal) during the last minute then serve. It should give you a restaurant 'soapy' like flavour.

[Yellow Fingers]

I have just tried adding the "special" onion paste to my regular

Hi CK

Did you taste the onion paste before you added it? What is that 'soapy' taste that's mentioned all about?

Also what did you take 'bread dough' consistency as meaning; raw dough texture or baked white bread texture?

[Curry King]

Yeah it had a soapy taste I think down to the fact that the onion is blended raw and with the water all froths up.  I cooked it for ages until it was thick like bread dough and it was very green 

To me the final product didnt taste of much and thats exactly what I thought of it in the curry, nothing special 

[pete]

I don't even know what he means by this " It should give you a restaurant 'soapy' like flavour. "
What soapy flavour?
Soap Vindaloo!

[Mark J]

Did you actually use white onions ck or standard 'pink' ones? Do you think he actually meant white?

Not that a BIR would use anything other than cheap pink ones of course