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

[George]

I have never proposed it to be a joint/team effort.  I've proposed it as a personal yardstick to give a true measure of how well we can each truly replicate curries from our favourite BIR.  From that comparison we should each be better able to identify the differences and the reasons for them (cos the curries are SIMPLE!).

I agree with with most of what your're suggesting here and it's not a bad idea to avoid anything which could be seen as a joint or team effort, due to most people hating that concept from what we can tell. My other fear is that most people dislike being told what to do! If they want to cook a (relatively complex) Lamb Tikka Jalfrezi tonight it's probably because they fancy the taste and it's just what they want to do. Why should they give that up in favour of a (relatively simple and boring) plain chicken curry, mainly in the interest of R&D, just so they can report back here?

Many threads debate the same points but in different ways. Overall, many people are still dissatisfied, to some extent, and would like to make better curries, I guess. So you can discuss that issue as benchmarks, best base, myths or 101 other angles, and just hope that some good comes out of it. I haven't got any better ideas. My dinner parties idea is slow getting off the ground. I hoped that might be  breakthrough in terms of real benchmarking (against other members efforts). I urge members who have not yet expressed an interest to reconsider.

[Cory Ander]

George,

Comprehension (and my seeming inability to put a simple concept across) appears to be letting us down 

Nowhere have I said:

-  it's a team effort!
-  that anyone must do it!
-  that they shouldn't continue to cook the curries that they prefer and want to eat!
-  that it's "in the name of R&D!
-  that they should "report back here"

Very few other threads have raised the same point (though, I agree, it has been discussed in one or two previous threads). 

I'm not bothering to contribute any more to this thread; too many people appear to have totally missed the plot! 

I will leave the lunatics to the asylum!  :-X

[JerryM]

CA,

no one has totally missed the plot - no one can see how working on your own will produce value.

unless we can collectively answer each others questions in doing this idea how can it be successful. for this we need to be on the same hymn sheet and start with the basics.

[George]

my seeming inability to put a simple concept across appears to be letting us down

I fear you may be right but I don't believe you for a moment when you say you'll keep out of this thread from now on.

If you read my previous post carefully you'll see, I think, that I was agreeing with you about team efforts, so why comment as if you disagree with so much that I, and others, write?

If you're not asking us to play around with plain and relatively boring chicken curries in the interest of R&D and to report back here, then what are we doing it for?

[JerryM]

i'm kinda starting to agree with George on this.

anyhow trying to remain positive.

the basic base would be the CRO2 development base. this would be used to iron out some potential humdingers. i say humdingers for the lack of a better word. they could be red hearings or crucial (jigsaw pieces) or optional.

these are mine - relating to base.

1) fry onions at start - no
2) use whole spice - yes
3) use individual mix powder spices (ie no curry powder or garam) - yes
4) reclaim oil - yes
5) cook with water after blending - yes
6) add spices towards end - no
7) fancy or secret ingredients - no
8 ) low spicing - yes
9) thinness but high onion content - yes

there's probably a few more that others could add.

i have my own conclusion on them all and i don't need to revisit them. i do wish to achieve the best that BIR's produce and feel the principle CA's set's down may just help us unlock a bit more.

[Secret Santa]

The only thing it illustrates to me is that, by and large, we can't agree on anything, not even the simplest thing!

You got that right. For example, you have clearly ruled out the korma as a 'benchmark' curry and I would suggest you are absolutely wrong on that.

I would say that the korma is one of the best, if not the best, tests of the adequacy of the base sauce. Why? Well, we know that the korma is base sauce + coconut + cream + sugar, and sometimes almond powder. In fact it is probably the only curry we really know FOR SURE how the BIR cooks. There's no technique involved to muddy the waters, just lob it all in a pan and boil it down to the right consistency! Therefore as we all know what coconut tastes like, and we all know what cream tastes like, it leaves only getting the base right to match the takeaway. That is, the base is the defining factor in this curry, much more so than any other BIR curry.

Of course this assumes that we are all familiar with the BIR korma, and I'd have to say I am not as I find it a nauseating concoction, but it is probably the best selling curry from BIRs, despite what they claim about CTM, and therefore is more likely to be made by people on this forum than, say, a madras which might be outside a lot of people's comfort level.

It therefore seems to me to be the ideal candidate for the benchmark curry, something which I posted about some two years ago I think under the title of 'is this a true test of a BIR base' or something like that.

To summarise why I suggest this is THE candidate for a benchmark curry:

1. We know for sure how BIRs make this curry, and, from what I have seen, the way this one is made is very consistent from BIR to BIR, both in technique (lob it all in and stir), and in ingredients. I don't think that can be said of any other BIR curry.
2. The defining factor is the base sauce as all the other ingredients are known. Therefore match your korma to your BIRs and you know you have the base sauce sussed. We can then go from there.
3. There is no hidden or hard to master BIR technique involved in its making.
4. It is one of, if not the, most popular curries from a BIR and should therefore be likely to be made and tried by more people including the chilliphobes.
5. There are no extra spices added at the curry cooking stage so we don't have to try to guess what they are!

[Mikka1]

I'd have to concur with this though like you I don't like it much. 
I like savories.

Wife loves it however and since I've never made it BIR style it would be a challenge.

5. There are no extra spices added at the curry cooking stage so we don't have to try to guess what they are!

[Cory Ander]

You got that right. For example, you have clearly ruled out the korma as a 'benchmark' curry and I would suggest you are absolutely wrong on that

At least you seem to comprehend what it is I've been trying to suggest SS, apart from the fact that my suggestion involved assessing more than just the curry base (i.e. basic cooking technique too). 

Otherwise I agree (I think I've said as much in the previous threads you mention), a korma, as you say, has reasonable merit as a "benchmark" curry for assessing the suitability of a curry base.

[JerryM]

not a korma fan one bit. i did make ronnoc's once and it took my prejudices by surprise.

sounds like Korma it is. i believe George's version is the closest - are there any other contenders.

http://www.curry-recipes.co.uk/curry/index.php?topic=312.0

[Cory Ander]

sounds like Korma it is

What!?