Topic: Az student takes his first steps into the unknown

[curryhell]

I will consider myself at square 1, once I can merge the oil g&g tom pur & spices in a pan into that 1 unique flavour, that we are all on about. Only then will I say I can reproduce bir @ home. Once I've got this down, it will open up all the other recipe's to me from Kris Dhillon(we may not liked her recipe's initially, but I'm sure if she or a chef cooked them for us,we'd go away with our tails between our legs  ) to CA's, Kushi & Ashoka. I could give more time to the pre-cooking of meats etc, & maybe fine tune a few recipe's, but as of now, I've no business tinkering with anything but the basics   : All other ingredients, including base gravy are purely chefs touches, which may or may not set the dish apart from the other guy down the road.
I'll admit to not yet having achieved this 1 aspect, the rest is straight forward.

I'm right there with you ELW, square one.  It's chicken phall, chicken phall and more chicken phall until i get this one right, there's little point in trying to move on.

It may be second nature to an Asian chef

And that's just it.  It probably is and is taken for granted as being no big thing since they will have learnt it from the start and is now just second nature and the norm.  And as you say, it's lost in the writing.
Obviously for the rest of us, this is not the case.
Ah well, best get the base out the freezer for yet another singeing session.  I may just have to slip a brinjal bhaji in there as well tonight, as it's Friday

Happy singeing all ;D

[Stephen Lindsay]

I may just have to slip a brinjal bhaji in there as well tonight, as it's Friday

You've converted me to that one CH.

[curryhell]

I may just have to slip a brinjal bhaji in there as well tonight, as it's Friday

You've converted me to that one CH.

That's my milestone for the year so far SL.  And just think how much better it'll taste when the spices get singed ;D.  Come to think of it, i was probably doing this while i was waiting for the little blighters to release the oil back into the pan though .  This would explain why sometimes it's good and others it's superb : Glad you're enjoying it mate.