some kind words and clearly pizza expertise amongst us.
the key reason for the post though being BIR - i'm always concerned that i've missed something. CA's pointer on the curry2go onion gravy is a good example - you think you know but you don't.
ELW experience (and i'm sure many others) is something i can relate to - it's relatively easy to get 95% of the way but that last gap is the hardest. probably because your bar has become that much higher.
have looked back through previous resolutions and have added a sort of update - as i see it now. CA's previously stated objective remains my priority. any thoughts or challenges very much appreciated - it's the learning that's important.
ps there are many posts covering this information and making use of the search facility is crucial in pin pointing the required understanding from the many options (sometimes the only way to prove is try it).
1) Reduce No off Bases in use - i've made many bases, many ways. the final characteristics are what is important. i'd encourage anyone serious to ask for a portion of base from there local BIR. this was a significant step forward. i only manage to get the characteristics via the 2 stage process
2) Yellow v Red Curry Base Oil - It don't matter which. i use both
3) Ashoka Marge - It's a must but in small amount. I've recently switched following chriswg recommendation to veg ghee which i feel is a tad better
4) Spice Mix v Garam Masala at frying stage - the BIR i know needs mix powder. the ashoka dishes still remain a fav and my main focus for the coming year - learn more about East End Garam work as garam never worked in KD1.
5) Burner Size - CA was right. i cook in the garage now and have upped my propane to a nice little 19kg bottle. for me you can'y cook BIR in a domestic kitchen. parker21's tip of newspaper still lives on but my good lady never was impressed
6) spice - i'd overlooked this. many thanks to ifindforu
7) salt - this was the hardest for me to crack. i now put 0.5tsp per portion in the base and add if needed upto 0.25tsp at frying
8 ) pre cooked onion - both simmered and hot fried - both versions needed depending on the dish
9) caramelised onion in base - it makes no difference to final result (i add all in at the start)
10) technique - as CA says no one has ever been interested in cracking this. for me it's critical and simple yet intricate
11) equipment - goes without saying
12) prep crucial - this is my standard list:
a) oil from the base
b) pre cooked ashoka g/g (quite liking just garlic puree at the moment - i think you need both),
c) tom puree straight out the tin (garlic was on my mind now sorted thanks to curry2go late addition),
d) bunjarra (start with the original version to understand the basic taste/characteristics),
e) mix powder mouchak (ifindforu - need supplier with reasonable delivery charge for Eastern Star and Jalpur Garam - hint)
f) base - it's got to be thin but deceptively full of onion. no special ingredient other than depth of flavour and balance
g) parker21 red masala - for CTM
h) Secret Santa's red chilli sauce for madras and similar dishes
i) Ashoka North Indian derived green chilli sauce for vindaloo
j) fresh coriander from the freezer added with base at frying stage
k) chewytikka's nagga sauce and Green Chutney
l) the rest of the off shelf ingredients
my final thought is of recipe refinement - the vindaloo from curry2go was top notch and bodes well for getting our recipes right.