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Author Topic: Things I Can Do  (Read 19610 times)

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Offline solarsplace

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Re: Things I Can Do
« Reply #50 on: December 15, 2010, 05:08 PM »
Hi DD

If you can be bothered to trawl through this behemoth of a thread: http://www.curry-recipes.co.uk/curry/index.php?topic=4776.0

A few of us tried this base with cabbage in it. Don't think anyone made a second batch though ;)

Just a bit worried you are getting your hopes up a bit high on this cabbage idea though ;)

Have a feeling you will come back to us in a couple of weeks after having tried out the cabbage idea and concluded that it just makes things a little more 'cabbage-y' (that word probably does not exist? ) that's all :) - don't let me put you off trying it to satisfy your own curiosity - but it is not the magic BIR bullet.

Cheers

cheers
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Offline Derek Dansak

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Re: Things I Can Do
« Reply #51 on: December 15, 2010, 05:33 PM »
ok solarspace, i was kind of hoping someone from cr0 would indicate if that base was any good. Thanks for putting my mind at rest !   I can cross that off my list of ideas to try. I moved house recently , and am looking forward to getting the time to really inovate some new curry recipies. I am sure the secret taste is mostly about practice and gradual recipe refinement.
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Offline JerryM

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Re: Things I Can Do
« Reply #52 on: December 16, 2010, 02:47 PM »
DD,

i tried cabbage in base only the once (http://www.curry-recipes.co.uk/curry/index.php?topic=2332.0). it certainly was not in the real BIR base that i got from my local TA.
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Offline JerryM

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Re: Things I Can Do
« Reply #53 on: December 16, 2010, 03:06 PM »
Quote from: solarsplace on December 15, 2010, 01:27 PM
1) Garlic Powder - No, not in the spice mix, but yes in the tomato puree mix.


solarsplace,

the yes and no can often be quite interesting. i add all "spice & related stuff" at the same time and intially could see no difference in the 2 approaches.

on refelection i'm not so sure. i've tried adding garlic in a few ways to tom puree without success. i've not tried dry - hence i will give it a go.

the reason for the extra thought is that i've been working on my tom sauce for pizza and now make it approx 3 days  in advance. it's quite surprising how much taste the tom puree can take on in this time. i've tried it with herbs and garlic.

i know it's probably "fine" tuning but as i'm sure we are all aware those little bits or tweaks can collectively make quite a difference.
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