Topic: So if it tastes good should I throw it away?

[Mikka1]

Last night I pulled out what was left of a TA, thawed it all out and wallowed in that gorgeous aroma that I know but could not quite put my finger on? I had about a third left. I do that because it lasts longer.  :

A friend popped round and on the spur of the moment and since he was cold having walked here from the cold fresh air I opened up the tub and asked him to smell it! "What is it?" I asked. He doesn't eat curry that much at all but often limps home with sagging ears after I've nailed him with this missing smell or whatever it is?

"Italian food!" He said.

What a breath of relief that was. For months I've been saying if my curry had more of an Italian/Mexican feel to it which is how I get it here, thick, saucy, tangy, spicy and hot! Like my Taco sauces and the mellow of my Italian sauces I'd be well happy.

I often do a side by side with the REAL stuff. It's the only REAL test there is. I'm really so close and yet no cigar. The aroma now is unmistakeable, its yet another clever way of placing Indian food in the pipeline where other existing food types dominate. Herbs. That's the answer I thought I was looking for and I'm almost certain now that's what I need to play with. 

From what I'm reading many people complain food is not as good as 10/20 years ago. Ok many will scoff at this I know. But like I've said umpteen times. It's simply not in my food. (Yet).

So if it tastes good should I throw it away? 

[Cory Ander]

But what is it that you're aiming for Mikka?  North American Indian restaurants, British Indian restaurants or "simply" "traditional authentic" Indian cuisine?    It seems like a combination of the former and the latter to me?

[Derek Dansak]

Post moved to here by CA:  http://www.curry-recipes.co.uk/curry/index.php?topic=4127.msg37903#msg37903

[Mikka1]

Cory:
I don't know really Cory? I said to Jerry some time ago I'm not bothered how long it takes to cook, how I get there or what is in it so long as it tastes fantastic.

I've just come off eating what I cooked as a test. I added Tarragon this time around, plus added stalks of celery in the sauce. The combo of mango and Tarragon was really quite a surprise. It was right there, exactly what I was/am looking for. But......... By the time I'd added some more Tarragon it became a very strong sauce, very palette-able but got too much. I think my dried herb is way old in any case. I'm sure if I used fresh I could use less.

Also I added chicken from a Spinach dish. I've had this before in restaurants where the chicken or sauce tastes a little like spinach. (I love that frankly). It was a hit at lunchtime too frankly. So then. (So far.... Tarragon/Celery/Mango). All work together nicely.  :

Remainder of post moved to here by CA: http://www.curry-recipes.co.uk/curry/index.php?topic=4127.msg37904#msg37904

[Derek Dansak]

Hi Mikka, are you using tarragon for things like madras, and all curries you make?

[JerryM]

Mikka,

where do u think the tarragon is added - base or spice mix. for me it would be the base so as to keep it subtle.

i'm a tad sceptical that tarragon = BIR though - i will check what herbs are stocked next time i visit my local Asian store and ask them about it.

i guess i could add in to the dish portion of base - just as a test to gauge the idea.

[Mikka1]

Hi people.
No this is vindy only. I cannot stress that more. It's a herb and should be added when there is enough liquid for it to perpetrate the sauce. I'm not entirely convinced myself either? Yes it sounds odd.

But I try everything, anything and everything provided that the recipe looks stable enough and the person posting it is confident enough about what they are doing? (Whole new ballgame).

I found in resultant searches there were when searched some 2 Million web pages on Lamb and Tarragon. It's 'defo' added by some people but not necessarily in Indian Cooking.
Hey if you don't try, use your nose and step outside the box to really look at what you are cooking you'll be asking questions until you pass. I'd prefer if a Chef came clean myself.  It won't hurt business. There are millions of Italian Restaurants that do very well even though people have consummate recipes everywhere.

I'll give Ramsey a bell and whistle for his Tandoori recipe. Now there's a bloke who can really cook, anything. There are two things I'm looking at. Mango with skin and Tarragon. Both have something akin to what I'm looking for, I'm not certain at this time 100% which it is?

One thing though. All of the spices in my food have been fried whole. They crunch under teeth. This is not a base mounted procedure. This of course could change everything and it is there where I'm headed first before trying out more of the above.

Everything is online, I guess you just have to sniff it out there as well as when cooking?

Thanks Jerry and people.

 ;D

[JerryM]

Mikka,

went down the catering isle (as usual) on visit to my local asian supermarket.

big bags of methi (urgh). big bag (1/2 methi size - say 5kg) of basil too - could not believe it. no big bags of tarragon though.

i asked the chappy who led to me to a pretty big container (size of a big pataks jar - say 1 kg). i asked if restaurants used it - man said yes. the language barrier is a problem and it was difficult to establish if he meant used a little by all or by a few. the only conclusion i could get is that they don't sell a lot.

the conversation was positive enough that i will try adding to a known dish just before base after spice frying to get an idea. i think long term it would need to be added into the base though.