Topic: Anyone tried Julian's base yet?

[stevejet66]

Hi roger, ive tried julians base and im not very impressed with it to say the least!, i did cook it twice and still wasnt happy, As curryhell has said kd was a base, a good starter base at that! cbm was a very good base and ive also tried taz'z base and that was very good too, ive played around using various bases and have now got a base sauce that suits me, there are loads of base recipes on here and all i can suggest is go through them each week, give them marks out of ten for each one you cook, if it works work around that to suit you.

[chrisbr]

I've used the C2GO base and made some really great curries.  Previously I've used CAs base again with great success.

This week I've tried a base from a new book, Curry Craft, released in December by the owner of a local BIR in my town.  Made a jalfrezi and rogan josh tonight using it.  Jalfrazi was nice but my wife said the rogan josh wasn't as nice as usual.

Will try a madras next with this new base to see how that goes.  If not too good then will go back to C2GO or CAs base.


Chris

[Pippa]

I have tried Julian's base gravy with good success.   I'm wondering who CA  is though so that I can try that one to compare . Thanks

[Stephen Lindsay]

CA is Cory Ander

[chrisbr]

CAs base is http://www.curry-recipes.co.uk/curry/index.php/topic,3772.0.html

[dodgy99]

Thanks for reply chaps, on my wifes advice/instruction! due to the fact people I am cooking for this weekend have not eaten here before I will stick to KD for now. Better the devil you know and all that, but will try different one next time. But I am still confused!

[Peripatetic Phil]

Thanks for reply chaps, on my wifes advice/instruction! due to the fact people I am cooking for this weekend have not eaten here before I will stick to KD for now. Better the devil you know and all that, but will try different one next time.

I don't think you can go wrong with KD, Dodgy : I have served KD-based curries to many people, and all have been extremely complimentary, both in terms of authenticity and of taste.

** Phil.

[joe36]

Some weeks ago I was lucky enough to be invited onto the kitchen of my local t/a and watched them cook a chicken madras and was surprised to see no spice or salt added to the dish  When I asked the chef about this he said 'everything is in the gravy,nothing extra is needed'  he also used no oil at the start of the curry and instead used a chef's spoon of base and fried this down before starting with the g/g etc etc.
I asked if I could make my lamb madras and he agreed,I started with a small amount of veg oil plus added about a heaped teaspoon of mix powder ( to his disapproval  ;D ) when finished I tasted both and my curry was best  ;D
Whether this 'all in the base' is a relatively recent practice I don't know but it might explain why t/a curry's seem to be
lacking in flavour compared to even a year ago 

I saw on local Midlands TV a year or so ago about there being a shortage of skilled curry chefs due to recent immigration restrictions. The article showed how a young white lad was given a job knocking out curries in a Local TA. I think some Chefs/Owners are trying to de-skill to process by making batches of curry sauce that can be converted to dishes by someone with relatively minimal skills & training. Just a thought!. I've really noticed a general decline in quality in recent years (from the golden era of late70's/early 80's)

[Secret Santa]

I've really noticed a general decline in quality in recent years (from the golden era of late70's/early 80's)

It's got nothing to do with inexperienced trainees joe36, white or otherwise. It's down to increased competition hitting the bottom line and corners being cut as a consequence. That and the use of Patak's pastes (something increasingly being peddled on this forum, sadly) have killed the BIR flavour.

[Les]

It's got nothing to do with inexperienced trainees joe36, white or otherwise. It's down to increased competition hitting the bottom line and corners being cut as a consequence. That and the use of Patak's pastes (something increasingly being peddled on this forum, sadly) have killed the BIR flavour.

Could not agree more SS, I think now It's all about quantity and to hell with the quality, A lot of BIR's are really sub-standard to how they used to be 70's/80's, such a shame

Les