Topic: BIR Resolutions - 2 yrs on

[JerryM]

been taking stock of what 2011 currying needs to focus on.

looking back it's comforting to see progress being made. panpot's ashoka tool kit had arrived. subsequent events that instantly come to mind being Dipuraja, Axe's IG Bhajis and especially for me Lasan tikka.

several pieces of the jigsaw fitted into place for me this year 2010. salt, pre cooked onion and spice mix (parker21 mouchak and the Irish U tube BIR video).

i'm still tangling with tom puree and garlic but clearly need to try solarplace's recipe of i think tandoori masala, garlic powder mixed in with the puree perhaps with a 24 hr "marinade".

i think i'd also like to put to bed my understanding of caramelised onion in base.

vindaloo is my main priority though down to the recent tantalising revisit to the TA dish and the lasting impression CA's version made.

after that i feel i need to try more of the ashoka.

the benchmark going forward for me is CA's original statement:

Alas, my goal remains the same - to produce curries that TRULY have the depth of flavour, savouriness and smell, typical of those produced by decent BIRs, rather than simply nice, tasty, curries.

i'd like to think that George's renovation work might complete paving the way to a possible come dine venture. whether this would deliver progress on this goal i'm not sure but at least a more collective assessment and balance of our talents might result.

after that for me it's going to be down to newbie members challenging existing thoughts as i can't see any professional input anytime soon solely down to the commercial implications.

hopefully some food for thought over the hols for us all.

link to original post: http://www.curry-recipes.co.uk/curry/index.php?topic=3266.0

[Peripatetic Phil]

Jerry, what is the

Irish U tube BIR video

?

** Phil.

[samson]

Jerry, what is the

Irish U tube BIR video

?

** Phil.

Could be this Blogsite ?

http://propereatingbetterliving.blogspot.com/2009/10/indian-take-away-chicken-madras.html

[JerryM]

what is the Irish U tube BIR video?

Phil,

link: http://www.curry-recipes.co.uk/curry/index.php?topic=5001.0

it effectively sorted my spice mix journey - i've now adopted parker21's mouchak down to it containing curry powder. there are quite a few other excellent mix powders - this once just seems to suit me best - closest to the BIR taste for me.

[Peripatetic Phil]

Phil : link: http://www.curry-recipes.co.uk/curry/index.php?topic=5001.0

Thanks, Jerry : to be watched later today (have a little shopping to do while the snow is relatively clear : received 60Kg of bird seed by post this morning, so that should keep them going if we get snowed in again, but I still need to get some mealworms for the robins).

it effectively sorted my spice mix journey - i've now adopted parker21's mouchak down to it containing curry powder. there are quite a few other excellent mix powders - this once just seems to suit me best - closest to the BIR taste for me.

I'd love to return to this curry powder v. "mix powder" debate at some point, because reading through some of the correspondence that follows Fishy's posting of the video link I get the feeling that we are getting hung up on terminology, but not at the moment for the reasons outlined above.

** Phil.

[chriswg]

I don't personally think there are any components that we don't reproduce as well as most BIR's. Our base sauces are good, the g/g paste is a fairly standard 50:50 mix, tom puree is up for debate but most BIR's will say it's just puree and water. The pre-cooked chicken hasn't (IMO) been perfected but I don't think this will have much affect on the taste of the sauce.

For me 2011 needs to move away from trying new bases and spice mixes and focus on the method more. I would love to take some of my base, spice mix, g/g paste and tom puree to my favorite take away (currently Chutneys in Fleet) and ask them to knock me up a Vindaloo using it. It would answer (or raise) a lot of new questions.

[Peripatetic Phil]

Could be this Blogsite ?

http://propereatingbetterliving.blogspot.com/2009/10/indian-take-away-chicken-madras.html

That is a very interesting link, Samson : thank you.  It more-or-less echoes my present recipe, but uses very different techniques; this is a version that I very definitely intend to try just as soon as I can get hold of a second coffee grinder : not keen on the idea of mixing Monsooned Malabar with John Byrne's Madras Mix Powder !

Incidentally, I had to laugh at the tag line : "Posted by John Byrne at 6:35 PM".  6:36 PM on which date, I wonder ?!

** Phil.

[Peripatetic Phil]

what is the Irish U tube BIR video?

Phil,

link: http://www.curry-recipes.co.uk/curry/index.php?topic=5001.0

Very interesting video, Jerry : it certainly demonstrated the "Jal Ferezi" (= "quick fry") technique, and I confess I was surprised to learn that it was possible to lose the raw taste of curry powder after such a short period of cooking.  I won't be trying this with pre-tandoor'd chicken/w-h-y, but I will certainly be giving it a go with pre-cooked chicken.

Felt rather sorry for the chef having to use his chef's spoon in conjunction with their demonstration spice tray, though !

** Phil.