Topic: What Ingredients are we missing

[Cory Ander]

Anyway, Tarragon.
Yeah it works

What do you mean by "it works" please Mikka?

Not as good as would have hoped

And what did you hope for?

[Cory Ander]

the humble pie is that i tend to detect across the forum a tendency to poo poo ideas straight off without trying them.  if the answer was so visible then we would not be here.

Jerry,

I hear what you're saying, but I feel that this frequently recurring statement that "you shouldn't knock it until you've tried it" is pretty much total nonsense.  It is totally impractical (and undoubtedly misguided) to go and try every hair brain idea put forward on the forum.

I would like to think that sensible people would rather use their experience, knowledge and intuition to determine which suggestions are worthy, or not worthy, of pursuing.  I think to blindly try new ingredients (e.g. tarragon, poppy seeds, etc) simply because an Asian store sells them, or simply because an untried and untested BIR with a webcam uses them, is, to me a rather futile (shotgun) approach. 

We should also bear in mind that Asian stores primarily supply the needs of the local Asian community and will therefore reflect traditional Indian cooking needs as much as, if not more than, BIR cooking needs.  So, to my mind, there are plenty of red herrings to be had in an Asian store.

Regarding "gaps", I am not clear what you think mean by them?  But, for me, the "gap" is the difference between the taste, smell and texture of my curries compared those of the best BIRs (which is where I want to be).  It is not necessarily an arbitrary "gap" in my knowledge of spices and/or cooking technique (which, I get the impression, it is for you?).

[Cory Ander]

By the way, please add mustard oil to the list (and onion seeds, mustard seeds, lemon juice and waxy potatoes)

[Cory Ander]

i have ruled out worcester sauce

If I'm not mistaken, I thought you (and Jerry) spent months promoting its use DD?  I think because your favourite BIR uses it in a madras?  Why have you now ruled it out? 

It's actually one of the more promising suggestions (i.e. savoury, sweet, tamarind, molasses) to my mind!

(PS:  The quote from DD was from another thread but it better belongs here)

[JerryM]

CA,

your definition of gap is exactly as mine.

i am already sorted on lemon juice (must be dressing) and waxy pots (optional ingredient for the discerning - i just use normal pots when in the spec).

the "knocking" does affect your mindset both as a group and individually. it personally makes me think, "why bother" to help members. there are ways of making suggestions and constructive comment that don't have to slice the member in 2.

alas my brain only works on the shotgun approach and i don't see any better method being of interest or offerred.

i quite agree on the asian store and red hearings. the trouble is that one of them that i visit a lot has a catering isle.

don't get me wrong i'm a very happy chappy - my curries are very close (as u must know). if u can picture a massive plum of smoke and a garage full of smoke then u understand how i can be so happy.

[Cory Ander]

your definition of gap is exactly as mine

I'm not certain that it is Jerry?  What attributes would you say you're missing in your curries?  Being clear about these should help you become more targetted and selective in your approach.

the "knocking" does affect your mindset both as a group and individually

I understand what you're saying Jerry.  Equally frustrating, for some members I'm sure, is when we appear to go round and round in circles, clutching at straws, retreading and rehashing old ground and getting nowhere, in particular, fast (I say this because I know that several long standing members have withdrawn from the forum because of it)

Most frustrating of all, I'm sure, is when conjecture is often put forward as hard fact (I'm no doubt also guilty of this!).

Nevertheless, I don't think that vigorous critique should be confused with, and misinterpreted as, "knocking".  There are some things that members know, or strongly suspect, are plain wrong.  And they should say so, I believe.

alas my brain only works on the shotgun approach and i don't see any better method being of interest or offerred

There are many alternatives being offered, not least of all to get into your local BIR and find out first hand.

i quite agree on the asian store and red hearings. the trouble is that one of them that i visit a lot has a catering isle

Many do and cater for several groups of punters and restaurants.

[Derek Dansak]

hi chinois, sounds like a nice bit of oil reclaiming going on in your kitchen. good effort mate.

[Derek Dansak]

so why did i drop worcester sauce? good question. As i learnt more about the taste i was after, i could taste it was taking me further away from the taste i want. leaving it out was an improvement for my madras. however it took a few months to discover this as it is tasty stuff. but not bir madras style, to be honest. hopefully new members can read this an not make the same mistake. WORCESTER SAUCE IS NOT PART OF THE MISSING TASTE OF TRUE BIR MADRAS. there are better ways to sour a curry. eg lemon. 

[Paul1980]

Has anyone tried golden syrup? This is used in a couple of traditional Chasni recipes and apparently is used a lot in Bangladeshi cooking. My favourite BIR is run and owned by Bangladeshi's and the make the best Pathia I have had. I will be trying syrup in my next Pathia.

[JerryM]

I'm not certain that it is Jerry?  What attributes would you say you're missing in your curries?  Being clear about these should help you become more targetted and selective in your approach.

the definition being " "gap" is the difference between the taste, smell and texture of my curries compared those of the best BIRs".

where i am is that i'm sorted on the smell and texture. my gap is in the taste - describing it is not that easy other than flavour is lacking. i will try and put it into words next time i do a side by side. the only example i can come up with is the recent experience with mustard oil - it sort of brought the dish to life.

where i've got no direct BIR comparison say 976bar's kashmiri then i'm totally satisfied with my dish. i can even swap the spice mix from say bassar to kushi and it still tastes very good.

when i compare other dishes say admins jalfrezi or ashoka bhuna korahi there is something just not quite right. given the korahi recipe is from a BIR then i very much agree i'm in the right ballpark but something is just leaving me short of the best BIR.

i personally think there is something added to the spice mix which sort of brings the dish to life. msg does this too but it's not what i'm missing. adding the garlic & ginger powder was a step in the right direction. i also add 1/4 tsp of all purpose seasoning (re Secret Santa's suggestion). this has been a step in the right direction.

i think i listed what i'm going to try elsewhere but list again for completeness:

fry cardamom
crushed red chilli
bunjarra @ end
msg
onion seed
mustard seed (did not like taste when eaten raw)
black salt
mustard oil
UHT milk
white/black cumin.

i also intend to make u're tikka but adding mustard oil. i think the carryover of the tikka into the dish may sort the masala type dishes but not for the more spice related dishes ie madras. i am sorted on plain curry sauce though (thanks to Secret Santa).

i've even asked my wife who agrees there is difference but she can't put any light on it either. she and the lad like mine better but u know as i do we are after BIR and nothing else will do.

if it's not spice mix then it's oil. i feel i could improve my reclaimed a little but again pin pointing what's needed is worse than peering into spice mix.