Topic: Why does this forum exist / Kris Dhillon / Gas Burner Discussion

[Cory Ander]

I would think that the number of times KD is mentioned in this forum is proof that it was an important publication (important to the likes of us anyway), after all if it was that bad would it still be selling and would we be still posting about it?

I agree with that assessment CS.......although I think George's point is why so many people appear to sing the  praises of this book?  Which, I feel, is an equally valid point. 

Whereas I'm not too fond of Khris Dhillon's recipes (but I do have a copy of her book), I nevertheless believe and acknowledge that her book has  played a very significant part (as have Pat Chapman's) in the quest to reproduce BIR curries at home. 

It seems to me that Khris, Pat and Co are pioneers of BIR cooking, at home.  I also feel that we should be indebted to these people and that anyone who feels obliged to consign their books to a bin is sorely missing a point (I'm trying to be polite here ).  They are all excellent reference sources and all contain a wealth of valuable information (IMHO).

By the way, welcome to the forum CS! 

[George]

>I nevertheless believe and acknowledge that her
>book has  played a very significant part
>(as have Pat Chapman's) in the quest to reproduce
>BIR curries at home.

I agree with you there. But they could have done so much better. That's Kris by being more revealing in her one and only book, and/or by writing follow-up books with better recipes and (b) Pat by making ?000's out of a huge stream of publications without being honest. There's a huge gap between what it says on the tin (book covers, preface) and what you find inside (recipes) with his books. But from a zero start in the 80s, they were the guys who let us into the 'secret' of base sauce and some other key aspects, and for that I am partly grateful. If Kris really used her recipes in her restaurant, I don't think the place would have many customers because the flavours are so bland and uninspiring. She stopped short of giving us the full story. At one extreme, it seems to me, we have too few spices in KDs recipes, and what looks like too many in Andy/CPs recipes. Darth gets it right, just short of everyone agreeing, so far, that any of these recipes have the ultimate BIR 'taste'.

Regards
George

Regards
George

[Cory Ander]

Yep!  Many salient points there George! 

[coolinshot]

She stopped short of giving us the full story

Probably true, George, in fact definitely true - your point is taken.....now onward and upward..

After many years meandering down blind alley after blind alley I have (finally) thrown the double six and can now start the game - I am hoping to encounter more ladders than snakes  along the way but I will achieve my goal......the grail will be mine.......(mine I tell ya).....whooo ha ha ha ha ha



Col

[Spottymaldoon]

A fair few people are whacking away at poor old KD here! KD's curry recipes don't work for me and, for example, that chicken curry which adds jeera and garam marsala right at the end, virtually raw, looks a fatal step in hindsight.

What KD did however was to introduce me (way back then) to the concept of curry sauce based on garlic, ginger, onion and tomato - as well as the idea of pre-cooking the meat (albeit then throwing out the juices, alas). Still KD has done well out of the book because it took people a step closer (and some stopped there, satisfied). Not me.

Combing through many of the posts here, amazed at the erudition  (possibly deserving PhDs in certain cases), I?ll confess I'm a scientist too and the following insights have come to me:

(1) The medium that carries the taste and aroma of the spices - their essential oils - into the meat is OIL in large quantity. Chemically speaking the oil concentrates them as water never could (chemists, say "partition coefficient"). Too little oil and the essences are lost.

(2) TEMPERATURE has to be high. Higher than almost any household hob can manage (unless you make tiny quantities). High enough to extract those essential oils from the spices AND to impart a delicious 'singed' aroma to your curry! You curry ought to taste like a badly ventilated Indian restaurant smells!

(3) You ought not to eat "BIR" style curry too often - not only are there vast amounts of oil BUT the high temperatures used will have 'cracked' the oil (and other chemical components) into new compounds, some of which may be very bad for you.

(4) If you want to duplicate these dishes at home, get a huge gas ring and set it up like your BBQ in the garden - and be prepared for that area to look pretty squalid in short order! (Oil splattered all over). Loss of friendly neighbours and a fall in local house prices should not deter you.

(5) Australians are not rated too highly for their curries. I think this is not quite fair but confess that one of the worst curries I ever had was at the Raj in Melbourne (famous for the cricket memorabilia all over its walls but quite infamous for its curries in ad. 2000). Sure there are good restaurants there, have to be!

Please know that I am no upstart, even though I just found this excellent forum - I have been trying (and failing) to cook curries restaurant style since my first addiction in London in 1960.

[coolinshot]

I have been trying (and failing) to cook curries restaurant style since my first addiction in London in 1960.

Hello Spotty (hope I'm not being too familiar)
I inserted your quote because I have been trying for many years too.

I would guess that you are a bit older than me (unless you started cooking at the age of 3 that is) but I, like yourself, have been trying for many years to produce a decent curry, as has my brother and most of my mates.
_{Until I came upon the KD book that is. (have to whisper cos some people get annoyed if you say that to loudly)}
I am not trying to dig up old ground here but just agreeing with what you said - I have had one of two very good results and have not had to stray too far off the page to do it.

RE YOUR POST: I found it very informative - I can vouch for the "hot oil point as I have now created a lovely speckled effect all over my kitchen which isn't going down to well with the good lady wife (well she bought me the book so it's her fault). I also have 3rd degree burns to my arms (in a matching speckled effect).
My neighbours have stopped complaining about my loud TV but bang on the wall when I get my frying pan out ("turn that blasted garlic down" they shout).

If Van Gogh lived next door to me his nose would start fretting.

Col

[Spottymaldoon]

Coolinshot said:

"Hello Spotty (hope I'm not being too familiar)"

Not at all. Although the third degree burns on my arms have now healed, tumeric has been incorporated into the scar tissue, giving a particularly pleasing effect which  inflames the opposite sex.

"My neighbours have stopped complaining about my loud TV but bang on the wall when I get my frying pan out ("turn that blasted garlic down" they shout)."

Let them pound - the Philistines - if they couldn't appreciate your '1812' overture delivered at full volume on Sunday morning, how could they ever hope to savour your latest Murg Phall? Throw in another fistfull while screaming: "Up your dhoti!"

But returning to the academic issue here, do we in the post-Einstein era deride Sir Isaac Newton?

No sir, we do not.

KD has her/his place in the history of "BIR" curry synthesis which ought to be recognized. Let those who howl produce their copies of the book. See? It's as I thought: splattered all over with yellow stains!

Spotty

[Yousef]

Gas burners may be the way forward with the summer coming up for some garden cooking.
Here is a link to buy cheap http://www.eatpaella.co.uk/burners.asp

Although Cory Ander has the real deal, CA where did you get your one from

Stew

[Cory Ander]

where did you get your one from

Geez! That wine sure looks like it brings a smile to your face! 

I got my gas burner (http://www.curry-recipes.co.uk/curry/index.php?topic=1714.msg15274#msg15274) from the gas showroom Stew.  I've also seen them in camping shops 

The flames dont seem to come out on my camera for some reason 

Also notice said "splats"! 

Regards,

[George]

(2) TEMPERATURE has to be high. Higher than almost any household hob can manage (unless you make tiny quantities). High enough to extract those essential oils from the spices AND to impart a delicious 'singed' aroma to your curry! You curry ought to taste like a badly ventilated Indian restaurant smells!

Spotty

Thanks for a great post. I'm interested to read 100% of your ideas and agree with 90% of the points you make.

But on point (2) temperature, my bog-standard domestic gas cooker can easily and quite quickly heat vegetable oil up to smoking point and much higher, so how can that be such a limitation? NB That's a genuine question, not a stab at suggesting you're wrong!

Regards
George