Topic: Another take on the 5%

[Bob-A-Job]

Bob A Job, you've now got me intrigued.  I'm racking my brains trying to think of anything i've used in a recipe that I haven't seen used elsewhere during my curry journey.  Do put me out of my misery 

We both know to which dish I was referring, it was my revelation of 2019 and still a main 'go to' recipe in this house... It is however, the only one that I have ever made that uses Almond Powder, which I gather is widely used in some takeaways, despite being responsible for some severe Allergic reactions.  I know all my guests now and so I am not concerned by that but it was much better when I didn't and I could keep it ALL to myself 

[Bob-A-Job]

I am reasonably certain that, for those that did, animal bones were an integral part of the stock, and there were at least two difference stocks — whether there was a third one for vegetarians is somewhat moot, but given that vegetarianism is endemic to some parts of India, I would have expected the best BIRs to respect this.
--
** Phil.

Making stock from the left over bones would have made perfect sense back then (50's-70's) as it would probably be not only 'traditional' and the way the chefs had learned how to cook but there may not have been the belief that commercially available stocks conformed to Religious requirements for the contents.

Times have changed however and there are many 'stock' shortcuts that are now available that conform to every requirement and for ease are probably used instead.  However, the Great restaurants may still do it, not just to be better than OK but... I do wonder how many restaurants would have chefs/staff that would spend the time deboning to then start creating the stock before creating the final dish (volume over quality being key these days it seems).

The reason I question this is because Bradford won City of Culture 2025 this week and in an interview with a (very young) chef at one (of what I used to think of as one of the best) restaurant, claimed that the secret of his dishes was that he used NO additional spices, he only uses Salt!    Having not been to it in 20 years, I can't gauge if the quality has changed slowly over time but if he was being honest, then I do wonder what the current dishes taste of, other than Salt.

BAJ

[livo]

Never heard of almonds causing allergic reactions of any severity. Peanuts, yes and food labels simply warn of possible 'nut' content. I use almond powder / flour regularly in mild dishes.

If the chef is using only salt in making his bone stock, it's probably fine.  He would most likely have vegetables in the mix, but not necessarily, and dishes made with such a stock could still be first class if he knows what to do with it.

[pap rika]

 tree nuts such as almonds are one of the leading causes of allergic reactions. These allergic reactions can range from a mild rash to severe breathing difficulties. Most people experience allergy symptoms just after a few hours of eating them.10 Apr 2018
https://emeraldcoasturgentcare.com › ...
3 Almond Allergy Symptoms and How to Manage Them - Emerald Coast Urgent Care

Regards pap rika

Never heard of almonds causing allergic reactions of any severity. Peanuts, yes and food labels simply warn of possible 'nut' content. I use almond powder / flour regularly in mild dishes.

[Bob-A-Job]

@Livo, I can't remember the exact allergy that the people suffered from, there was news about a restaurant owner being sued for using one of them... but so many people now have allergies to so many different things (that people never seemed to be allergic to before), be it nut, fruit or root...

I think I said my wife works in a school? And without having to provide any medical certification, the parents can claim any and some of the exemptions are laugable:
'My Child is allergic to Dairy... but can eat Pizza, just not fruit pie'...
'My child is lactose intolerant but can have Ice Cream'...
'My child cannot eat any form of eggs as they do not like it...'

People have severe allergies and I know they have to be extremely careful.. so I am always very careful about what I serve..
'Roger Cook' - TV Investigative Journalist had a severe allergic reaction to... Tomato or Cucumber, I forget which.. but who would guess that?

My point about this is, know your Consumer and their likes/dislikes/allergies and you can't go far wrong?

Maybe the 5% was some form of nut powder (Almond or Peanut) which is today not allowed due to Allergies.. I don't know.

[Secret Santa]

claimed that the secret of his dishes was that he used NO additional spices, he only uses Salt! 

Yes, I've actually been there. Here's a pic I took of my vindaloo. 

[tempest63]

I’ve mentioned this before but any bones we get are frozen until we have enough to go in a slow cooker and then they simmer on low for 48 hours with a tablespoon of cider vinegar in the water to make bone broth. Vegetable’s  go in for the last 12 hours. Any longer and they leave a bad taste in the broth.
We use it in curries and anywhere else a stock is needed. It gives a better taste result and bone broth is reputed to be good for IBD, which I have suffered with all my life and which got me onto the bone broth trail.
Our bone broth invariably turns out like a solid when cold, thick and gelatinous, but turns back into liquid when heated through.

https://www.ccyanetwork.org/news/bone-broth-natures-multi-vitamin