Topic: Food for thought!

[Secret Santa]

I dare say most of you have already seen these videos but if you haven't they're well worth a watch.

In particular this one caught my attention: http://www.kitchenstreaming.com/play.php?vid=111

It's the jafflong lamb vindaloo, and how simple is it?! Reminds me of what Pete used to say (where is he by the way?) that some of the curries he saw made were little more than a few ladles of base and some meat or veg. Well, here's proof that he was right.

The ingredients are:

Garlic
onion paste
chilli
lemon dressing (GRRRR!!)
base sauce
coriander leaf

Now, tell me that that ain't a real test of how good your base is - assuming, of course, that their vindaloo is edible!

[emin-j]

I dare say most of you have already seen these videos but if you haven't they're well worth a watch.

In particular this one caught my attention: http://www.kitchenstreaming.com/play.php?vid=111

It's the jafflong lamb vindaloo, and how simple is it?! Reminds me of what Pete used to say (where is he by the way?) that some of the curries he saw made were little more than a few ladles of base and some meat or veg. Well, here's proof that he was right.

The ingredients are:

Garlic
onion paste
chilli
lemon dressing (GRRRR!!)
base sauce
coriander leaf

Now, tell me that that ain't a real test of how good your base is - assuming, of course, that their vindaloo is edible!

Pass 

[JerryM]

Secret Santa,

i'd not come across these - much appreciate the heads up. i will have a good look through them.

the technique is very similar to what i do. i will watch it a few more times and report back.

a few things intially jumping out - no mix powder or salt. i wonder if they have a smaller height rim frying pan (my flames wrap more).

i'd also add that i have in the past added the bunjara after the base. i tried it with the spice for the 1st time on my last base (2nd go at CA's vindaloo) and thought there was improvement. something i'll tryout a bit more.

ps i must get a bottle of dressing to compare with lemon juice (i know my TA use it)

[JerryM]

Secret Santa,

I have seen this site before - as u say real good stuff. I recall a post on CTM a while ago.

on the technique i've had to adapt to slightly different - i put tom puree, spice, and a little base (1 chef) in all at one go. this way i can consistently cook the spice without burning.

i add the main base after around 1:30 mins which is about the same.

the video on the chicken vindaloo is also good to watch as the ingredients are slightly different (mix powder used).

i must admit i've never used quite as much bunjarra (~1 heaped tbsp) whilst they seem to use at least 2 tbsp and probably nearer 3 tbsp. i will need to give this a try and also to add straight after the g/g paste (as opposed to after the base).

[Mikka1]

I've seen these before. They are one of the reasons I've steered away from BIR style cooking to some degree for a long time so I can get to know what I'm cooking with first.

I created a failure two weeks ago I think? I froze it ready for throwing out but just before I did. (It's cold here by the way it won't go off). I realised it smelled 100% like take out. The next morning, (Today). I tried it cold. Spot on, that's true too.

I didn't keep records on what I did that day but I do know in recent weeks I've been trying odd things to achieve what I am looking for. I had it that day but it is remiss of me not to have made notes and dated the container at least. (Not much of a scientist am I!)

Anyway these videos are great for techniques, they just don't show anything but what you are told. Pity.