Topic: The Holy Grail "again"

[Blondie]

Hi All,

I am not colour blind, but I have never seen a pink onion, what are they called, and don't say pink onions.

Blondie

[Blondie]

Hi all,

I've seen this soapy taste mentioned before on the in2curry site by a guy called Martin Jones, I wonder if this is "M",

cheers all,

Blondie

[Mark J]

Hi Blondie,

I'm not an expert but I have heard standard cooking onions refered to as pink.

So to my knowledge in our supermarkets we have the bog standard pink (which is anything but, this is the whitish green onion with brown covering aka the standard onion), we also have Spanish (red) and I have also seen an onion that is pure white

cheers

Mark

[Curry King]

I just used normal cooking onions, it really didnt smell very pleasant and there was no taste to it that I thought would have.

[Yellow Fingers]

I think this red onion idea is a complete myth. I don't know how it got started but I've tried several types of onion when making the base sauce and there is no difference whatsoever. I don't know about the paste though I haven't tried that yet.

[pete]

I find there is very little consistancy with onions.
I have bought wonderful white "cooking onions" before.
They cook great and you can use them raw too.
The trouble is that onions keep very well, and I am sure I have been buying the same source stock for months.
Gradually the quality degenerates.
The red onions, which I see in asian shops too, look really good, and can taste great.
They are always about twice the price of ordinairy onions.
The same rule applies to them.
You get good and bad.
Having a quality onion is all that counts.
The only difference then, can be strength and sweetness
For making a quantity, the price definitely rules out red onions.

[vin daloo]

Im not even going to attempt another guess at base sauce ect. until this balti book comes out.  Being a perfectionist i end up throwing too many efforts away!  It gets me down!

[woodpecker21]

hi vin daloo
 have you tried the curry house cookery recipe by bruce edwards. recently i have had fabulous results that even my wife now eats my curries vinadloo being our fave but i have made a few minor alterations to the ingredients. leaving out the finely diced green or red pepper from the final dish and using sun-dried tomato paste( by salca) instead of tomato puree(bruce says from a tin, but never been able to find in a tin) the result IMO a bloody good bir vindaloo.

has any one else had good results using bruce's recipes?

by the way the smokey aroma of your final dish can be acheived  by adding 2-3tsp of the pre-cooked meat sauce to it as it simmers i have done this before again using bruce's cooking methods the house smelt of smokey chicken for the rest of the night.may be i wrong but i'm just following my nose 

just try

cheers gary

(i do have a recipe which i managed to print off the "curryhouse.co.uk" before mr smith made it pay per view.did this just before crimbo last year i will post it when i can. it makes 2 portions of basic curry sauce)

[vin daloo]

hi woodpecker

I copied the recipe you mention today, ill give it a go,  the curry gravy sounds promising, it also mentions making a seperate sauce for rogan dishes which makes sense as most rogan dishes ive had are red in colour and ive seen a large pot of red sauce in a kitchen before.  Has the recipes got "the taste" then?

[pete]

by the way the smokey aroma of your final dish can be acheived? by adding 2-3tsp of the pre-cooked meat sauce to it as it simmers

I am sure anything missing, has something to do with a meat/chicken stock.
I've not tried meat sauce, intersting that you say it's smpkey
What I don't understand is why Bruce Edwards doesn't mention this
It's an extremely thorough article