Topic: Which benchmark should we use to measure our curry cooking success?

[Stephen Lindsay]

one chef will not however be representative of all chefs

[jimmy2x]

one chef will not however be representative of all chefs

As I said before, I think that's wrong. I don't think an average chef is of much interest at all, at least to me. I'm only interested in hearing what top chefs have to say, and I doubt if they'll tell us, unless they leave things out or degrade the recipe a bit before they release it.
[/quote]


aye but we still need one, unless we are all looking for something diffrent and this elusive taste is a purely personal thing and not what we consider a bir common taste at all.

[joshallen2k]

I'm late in on this thread, and its been an amusing read.

I actually agree with the notion of "nail Chicken Curry and move on from there". I get what CA is driving at.

Like a few others have noted, I personally have never tried a Chicken Curry. I understand what it is (basically a Madras minus tom puree, less chilli, etc).

And where I live, I can't just go out and get one. If I could, I wouldn't be here  ;D

Madras, Vindaloo, CTM - I remember those well!

[Derek Dansak]

just for the record guys , i discussed how the bir chef i know  learnt his trade, and he said the following. " the first dish he learnt was madras. Once this is mastered all other dishes are easy. "  he even demonstrated how rogan josh, bhuna, just require  a slightly different cooking technique and a tiny amount of extra ingredients such as a bit more garlic, and onion. and importantly alot more evaporation than madras. so why dont you all concentrate on madras as your starting point. it really is the foundation of all bir curries.  i no longer cook anything but madras, as all other dishes are just a distraction. i reckon in about 5 years i will have truly made a 100 percent clone of at least one local bir madras. i am pretty close now.

[Cory Ander]

*sigh*  there is always someone with something contradictory....that's just nonsense in my opinion DD 

I think I'm about to give this forum up! 

[Derek Dansak]

CA, i thought adding some input from a real bir chef might be relevant?  personally i think its an important point, worth sharing.

[Mikka1]

Cory don't do that.
I think you'll find peeps are stressed out all over, it's not just this place at all where folks have a meeting point that sometimes become warmer than usual, especially now.

*sigh*  there is always someone with something contradictory....that's just nonsense in my opinion DD 

I think I'm about to give this forum up! 

[emin-j]

PS:  Please refresh my memory eminj; your madras you watched being made at your favourite takeaway, was it made using a curry base?

Yes CA , they used a base and a simple one at that.

[Cory Ander]

Pictures aren't even 5% helpful. It's taste and smell which count and you can't get that from photos posted here.

Off topic, I know...whereas I agree that photos only tell part of the story, I do believe they are invaluable nevertheless. 

I often read many a wise word in posts, then see the resultant photos.  I am either aghast and singularly unimpressed or pleasantly surprised and very impressed!  For me, it puts people's posts into better perspective.

In fact, there are many long standing members on the forum from whom I have barely seen a recipe and certainly not a photo of their cooking.  I think they should post both! 

Sorry to be so far off topic  :-X

[JerryM]

CA,

u must stop sighing for sure. u of all people can cook above it.

for me their is always too much opportunity for debate - we need to do more and talk less. the come dine is a real good example. this post is on the same track. u need to spell out what u suggest we do and make the benefit clear.

this i feel u've done. trouble is can't see how u can get the dish right if the base is out. we need to agree this point and then get on with it.

otherwise these unhelpful distractions will continue to role in.