Topic: Demo at my local TA

[Cory Ander]

That may be a good idea, seeing how a Madras, for example, looks from different parts of the country or  the world, for that matter

Yes, I'd like to see that too...at least we'd have a good visual comparison and reference.  Perhaps we should set up a section for it?

[JerryM]

dellydel,

u very lucky chappy. my local TA ain't anywhere near as helpful.

very much appreciate the step by step process. i've been wrestling with which to add 1st recently g/g or onion. i know garlic can burn very easily yet ginger needs a lot of cooking. so does onion (i no longer pre fry). i'd pretty much come to the same conclusion that g/g goes in 1st.

on the garlic slithers - this is personal fav. i noticed recently at my local TA that the slithers they use are pre fried - they actually put them on top of the dish before putting the cardboard lid on (they are cold when added).

i now tried adding them very late on - almost just to reheat them and it does work a treat. in the past i've found that the pre fried start to dissolve and the fried fresh don't taste the same. i also think they must pre fry in butter - i've used olive oil and it just don't taste the same - the same outcome when i done same for garlic bread.

[chinois]

i've used olive oil and it just don't taste the same - the same outcome when i done same for garlic bread.

I think a lot of people get confused over olive oil as recipe books and cooks on TV throw it around without being specific about what type they are using. They often make out that you can substitute it for other oils or fats.
The first point they should make is that when they're sauteing they're talking about oil from the last pressing of the olive. It could say pomace oil on the bottle but importantly it definitely shouldnt say virgin or extra virgin. Those are completely different beasts. Extra virgin is used for flavouring and shouldnt be cooked with. It's like buying bacon just to use the fat: It may be nice but what a waste.
It's best used in a similar way to toasted sesame oil in chinese cuisine.
I suspect when people shop for olive oil they often buy an extra virgin one because they've heard it's better and it's only a tiny bit more expensive.
This is my diagnosis. It might not be relevant to you Jerry, just thought i'd put it out there 

[JerryM]

chinois,

i very much agree.

i buy mine in 5L tins for very little money - it's not the good stuff so fine to cook with as u say.

i keep a check on my cholesterol and as such don't really have butter at all. saying that i do make cooked garlic (microwaved in butter) quite a lot for pizza. i switched to 100% olive oil intially and taste was rubbish. i've settled on 50:50.

i made slithers again today for curry using 100% butter. if they turn out good i will settle on the 100% as i'm only using 1 tsp to fry in and most was left in the pan. i realise now it's a no brainer on the health issue - use the butter.

[dellydel]

Sorry guys forgot to mention the pre-cooked chicken tikka and fresh tom, these are now added in red below

1- Pan on over the burner on a medium heat

2- 1 Chefs spoon into a pot on the hob containing fresh veg oil

3- Heat oil then add approx 1 tbsp of G&G paste for a minute stiring. This looked like ready made stuff to me rarther than 'homemade'

4- Then he stuck his spoon into another pot on the hob which was filled with precooked onions and peppers, out came a heaped chefs spoon full adding it to the pan.  It looked like 2/1 mix of onion/pepper and he told me they were precooked in a bit of oil and turmeric.  They were cut really fine like you would find then in your bag of salad with poppadoms

5- After adding the onions and pepper he mixed it about a bit then stuck the tip of the spoon into a pot of tomato paste, so about a tsp worth.  Tomato paste looked a deeper red than the dbl concentrated stuff I buy in tube form and it looked smoother.  He also said he was adding it to give it a bit of colour

6-  After another minute he then added the spices...... approx 1 tbsp of spice mix, 1 tbsp chilli powder, 1 tsp dried fenugreek, tip of spoon into salt then mixed it in.

7-  Then took a chefs pinch of sliced garlic cloves and the same of chopped green chilli's aswell as adding 3 sections of fresh tom and a chefs spoon of melted butter from another pot on the hob.  I asked if this was ghee but he said no, it is normal butter

8-  After adding the above he then turned the heat up to infuse the spices, the flames were now licking around the top of the pan.  Then a minute or two later he added the pre-cooked chicken followed by one laddle of base.  Laddle was propably about 250ml at a guess, but there base sauce is quite thick, certainly not like the thin soup bases we are accustomed to on here

9-  Another couple of minutes pass and its ready, transferred into the container and sprinkled with fresh corriander.  I walk out a very happy customer, trying to get back as quick as I can to write it all down  ;D

I should be having a bash tomorrow night, so I will report back once I have given it a go!

[JerryM]

dellydel,

might be worth asking to taste the base. it's quite different as u say being thicker than we know of. i'd find it very hard to cook with (pan would burn - black debris). the water in the base and progressive addition of base are things that i've come to feel important.

[Paul1980]

Looks like mess. Looks like a treatt to me!!! :