Topic: New Year Resolutions 2012

[curryhell]

Anybody got a recipe for achieving perfectly ground garlic powder ;D

LOL I am sure Spicey has!!!  ;D

I was too good an opportunity not to miss.  I just could not bite my tongue any longer : :

[curryhell]

This forum has advanced over the years by a lot of people doing a lot of hard work in producing "BIR" food to the best of their abilities and helping others to achieve better results.....

It certainly has that.  All credit to those members, past and present, who have made a huge contribution to this site.  Through their hard work, tenacity, determination and being prepared to spend their own time to do the reseach, be it at home or if fortunate enough in a BIR kitchen,  has resulted in many people being able to cook some very good food BIR food.  There is no better place to learn BIR cooking than this forum unless you're fortunate enough to be tutored by a real BIR chef over a long period of time.

Maybe it's time to put you're money where you're mouth is and start producing these amazing curries that you are archieving with all you're freshly ground spices etc etc and post some recipes along with pictures for everyone else to judge!!

We eagerly await.....

But wouldn't that be "monkey see monkey do" ;D

[spiceyokooko]

Anybody got a recipe for achieving perfectly ground garlic powder ;D

Given that garlic powder (or coconut powder for that matter) is not considered a spice per se, I fail to see the relevance of this apart from your obvious flippancy.

If you don't agree with an opinion, why not say so and give your reasons for why, instead of being flippant and adding nothing to the discussion.

[curryhell]

Anybody got a recipe for achieving perfectly ground garlic powder ;D

Given that garlic powder (or coconut powder for that matter) is not considered a spice per se, I fail to see the relevance of this apart from your obvious flippancy.

If you don't agree with an opinion, why not say so and give your reasons for why, instead of being flippant and adding nothing to the discussion.

Sorry for the flippancy but i prefer it to being down right rude and obnoxious as  you so frequently are to others   I would add a lot more to the discussion but i'd better not because it would take this thread even further off topic than it is currenlty.  Suffice it to say i do like most members here have an opinion but from the threads i've read  to which you've contributed, you're really not interested in anybody's other than your own. 

[spiceyokooko]

Spicey, you seem very apt at telling everyone what they are doing wrong in you're opinion

No, I've merely expressed an opinion with regards to a methodology of ensuring spices are used as fresh as possible. I don't recall telling anyone anywhere that what they're doing is wrong. But please point out where I have.

...or having a fantastic opinion on how things should be cooked or spices stored, whether it be fresh and grinded or pre ground and stored....

I'm flattered you think my opinions are 'fantastic'. They are as I've previously stated, my own personal opinion, or my own personal viewpoint and as such I believe I am entitled to express an opinion. What others choose to do is entirely their prerogative.

Maybe it's time to put you're money where you're mouth is and start producing these amazing curries that you are archieving with all you're freshly ground spices etc etc and post some recipes along with pictures for everyone else to judge!!

I'm perfectly happy with the quality of dishes I produce using the methods, techniques and ingredients I've always used apart from the BIR style dishes missing that 'smokey' flavour that I have stated elsewhere. I also cook my dishes for friends and family to try and I have also posted their feedback on them in other threads.

I have no intention whatsoever of posting any recipe on here just so people like you can rubbish and belittle it as you so obviously want to do.

I'm not convinced in my own mind that copying exactly the brands of preground spices that some BIR Restaurants may use is the answer my own final 5% (and I'm not convinced that it would constitute that for others either) for the reasons I've given within this thread.

If you disagree with those reasons, please feel free to express your own opinion as to why.

[spiceyokooko]

Suffice it to say i do like most members here have an opinion but from the threads i've read  to which you've contributed, you're really not interested in anybody's other than your own.

On the contrary, I'm very interested in others opinions that I believe have merit. I will however continue to challenge other views and opinions I consider to be either incorrect, based on misinformation or simply dogmatic. I also expect people to defend their views with logic and reason rather than simply..."I saw Abdul the BIR Master Chef do it and I'm copying him".

If you don't like my views, opinions or how they're expressed - please don't read them or respond to them.

[curryhell]

If you don't like my views, opinions or how they're expressed - please don't read them or respond to them.

Until today i hadn't.  Must have a moment of weakness   But this has now passed and i'll go back to ignoring them

[976bar]

If you don't like my views, opinions or how they're expressed - please don't read them or respond to them.

Until today i hadn't.  Must have a moment of weakness   But this has now passed and i'll go back to ignoring them

Here here Curryhell!!

[emin-j]

If you don't like my views, opinions or how they're expressed - please don't read them or respond to them.

Until today i hadn't.  Must have a moment of weakness   But this has now passed and i'll go back to ignoring them

Here here Curryhell!!

[Masala Mark]

Hi Jerry,

Couple of things to add to the discussion so far.

In terms of the chef's being able to recreate gravies at home and in smaller quantity, they can. The chef I work with at times does a market stall on the weekends. For this he knocks up a gravy at home the night before, he lives in a small apartment with well less then restaurant standard equipment. You can taste no difference in what he has made at home to what made in the restaurant.

Further to this, at the market stall he makes the buffet dishes ( he will make 3-4 curries for sale ) in an electric fry pan, and again they taste as good as if made in the restaurant. One time he had none of the whole spices to go in and it still tasted fantastic.

So certainly for Aussie indian curry style of things it is possible to do at home.

Now here is the big secret, and unfortunately it is not what we want to hear.

When he makes the gravy and the final dishes, he tastes it, and he knows what is missing or needed to fix it. He may have used a different brand of tomato puree which is more sour, or bottled garlic instead of fresh, or the cumin powder might have been roasted and is stronger etc.

Same with the onions, they might be stronger in flavor etc, but he with his expertise/experience knows what to do to correct it.

Unfortunately that is something that only comes with years of experience, I still have to get him to taste the gravies that I make following exactly the same recipe each time, but at times he will adjust things.

Hope that doesn't put too much of a dampener on things.

Cheers,
Mark