Topic: RECIPE OVERLAPS

[trucker5774]

Please don't shoot the messenger!  As a new boy to the site, I have spent a fair bit of time reading so as to ask as few stupid newbie questions as possible. The thing I have noticed (so I thought I would throw it up as a discussion... not an opportunity to attack the author :) is the use of ingredients out of their environment.

Ok, so base sauce appears regularly, but what I am seeing is recipes which seem to have ingredients which belong in another dish, thereby diluting the distinctions. I am in no way slagging off any individual recipes and for that reason i am not going to refer to any, but as an example of the type of thing I am talking about.......almonds and cream flavours I would expect in a korma and lemon juice in the likes of a pathia.

When I see almonds in a madras and tomatoes in a korma, it makes me think we are heading for one big base sauce with mixed meats. It is sometimes hard to tell dishes apart in restaurants, when they are placed on the table and we forget which was which. One restaurants recipe would pass as a different dish if swapped with a restaurant  a mile up the road.

Hope you understand what I'm waffling on about..............your thoughts??

[Graeme]

I don't think all the recipes on here work, some are like work in progress. So if someone wants to put HP brown sauce into say pilaf rice, they will and then tell us how nice it is.

That's because they like HP brown sauce, however I like HP Red sauce and I am sure
some like HP fruity too :-)

"tomatoes in a korma" yes that sound about right but a small amount at the early stage, maybe that's what matters the quantity ?

I think its up to you to decide what works and what does not, what's daft and who's daft  ;D there will always be peeps like me who will stick to a recipe 99% until it works or does not and then move on.

Also don't forget that this foodie thing very subjective there's even arguments about
Rogan josh (or roghan josh) between religions and villages! a bit like like a real cornish pasty *** doing a chicken tikka cornish pastie!

So does roghan josh have toms in it ? how do you spell it for that matter ??

To be honest i don't think we understand the history of food, for example pizzas from America with pineapple compared to Italian pizza. The Americans took the pizza home from Italy after the war and made it there own pizza but they liked pineapple!
I have yet to see a HP Brown sauce Pizza :-)

I think if you do more reading and you interest overtakes your life you may join us in
understanding we cant understand every thing foody but most of it :-) We are all confused at times about the origins of food and the true ingredients and should try more in this area.

Now where's that HP sauce :-)

[gazman1976]

@ Graeme , i think u need to go an re-evaluate why u r on here - alot of the recipes are really spot on no matter where u r from the uk - lots r really tasty - maybe u should go on a soul searching mission with the tibetan monks to find yourself lol

[trucker5774]

Great reply. Thanks for taking the time. The Rogan Josh I just had for tea was full of tomatoes..........that's how I like it.

I was picturing a BIR I went to which did a Jalfrezi which was the hottest thing I have ever had. It contained 17 whole chillies (which I didn't eat). The one before it was little more than just a curry sauce! It makes ordering a little  bit of a gamble in a strange restaurant.I would be disappointed if a Dansak didn't have lentils and pineapple, if you see where I am coming from.

Nowt wrong with a bit o :)f brown sauce

[Domi]

I think alot of members use the recipes as guidelines, yes we may follow them to the letter the first couple of times but as we all seem to have different preferences we alter them to suit ourselves. Some like lots of garlic/chilli, others may not be so keen. Some may prefer a tomatoey korma whereas others will lambast them or cry blasphemy but at the end of the day we're all trying to suit ourselves.

You should see some of the arguments over lemon juice/dressing in a madras lol don't get 'em started on almonds! ;D

Personally, I have used different bases for different curries (though having said that I've used and stuck with Razor's base for months because it suits the curries we like at home). Admin's base is too strong for more delicate curries but is very good indeed for stronger flavours such as a madras. You have to tailor recipes to your tastes...some like a more rounded base and factor it in to the final dish (minimal spicing needed) whereas others will like a very bland base and prefer to get the spicing right in the final dish....which brings up another argument, that of mixing and matching bases and recipes.....it's all part of the fun though ;D

The key of it all is getting to know your spices, what's too much or too little, how long to cook them and at what temperature to suit you....if I've learned anything from this forum, it's that you can only please yourself lol

[Graeme]

Brother/sister gazman1976 how did you guess!
I never said anything was wrong with anybody or anything on this site or HP sauce
Why do i need to re-evaluate anything? I was only trying to help, some of the recipes and help from people on this site is very very good.

I though the request was for why we used different ingredients in the same dish or vice-versa
and not about hoodies lol. So rogan was an example, no toms or with toms.
I now i have to go and shell peas and set up our Betamax to record our Lord Sugar