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Author Topic: Lets see whose dedicated :-)  (read 9,915 times)

AI Summary
Participants in the discussion shared their curry consumption over the Easter period, with many reporting multiple curries cooked or consumed, including various styles like vindaloo and madras. One member highlighted their successful chicken madras, attributing its authentic taste to the use of garlic and a mix of vegetable ghee and oil, suggesting that not having preconceived expectations may enhance the cooking experience. The community seems to agree that being overly critical of their own cooking might prevent them from recognizing when they achieve the desired flavors.

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Offline Mark J

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Lets see whose dedicated :-)
« on: March 28, 2005, 09:53 AM »
OK starting Thursday night and finishing tomorrow morning (Ive had curry for breakfast before  ;D ) how many curries have people had over easter?

I myself have had 1 takeaway curry and cooked 3 more curries (one of which will be a Thai red curry tonight from Madhur Jaffreys ultimate curry bible, sacrilege hear you cry!)
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Offline ghanna

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Re: Lets see whose dedicated :-)
« Reply #1 on: March 28, 2005, 10:58 AM »
hi,Mark J
curry every night, i am addicted to curry.
thanks
ghanna
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Offline pete

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Re: Lets see whose dedicated :-)
« Reply #2 on: March 28, 2005, 07:05 PM »
I made the sag bhaji from the curry demo.
Also prawn balti and Veg  vindaloo
Very nice
The leftovers tasted better the next day!
I bought loads of ghee on Friday for cooking experiments.
Having decided that they do not contribute to the missing flavour, I am wondering what to do with them!!
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Offline Curry King

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Re: Lets see whose dedicated :-)
« Reply #3 on: March 28, 2005, 07:32 PM »
I cooked a vindaloo on saturday with a bombay potato side, I had a vindaloo takeway last night while I was out and im cooking another vindaloo tonight along with a madras.  On average I must eat 3 or 4 currys a week, more at the weekend.
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Offline Mark J

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Re: Lets see whose dedicated :-)
« Reply #4 on: March 28, 2005, 08:08 PM »
I just cooked a chicken madras to use up some base I had lying around from previous curries and while I don't want to get anyones hopes up it seemed to have 'the taste'. I haven't actually eaten it as I made it to freeze but I did taste a spoonfull and then tasted a bit more that had fallen on the work surface.

The only difference to how I would normally make things is I used loads of garlic (4 cloves crushed and this is a meal for 1) and cooked it in half vegetable ghee/half veg oil (about 2 or 3 TBSP of each).

I wont know for sure until I actually eat the whole thing (I'm tempted now but I'm stuffed from a gorgeous Thai curry) but it seemed extremely close, as I was cooking it I thought it smelled familiar.

I will report back after eating the whole thing.
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Offline DARTHPHALL

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Re: Lets see whose dedicated :-)
« Reply #5 on: March 29, 2005, 09:14 AM »
i had a curry (vindaloo & phall)  for 5 days running ,could have sent a balloon up for a week with the amount of gases produced !!! :o
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Offline DARTHPHALL

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Re: Lets see whose dedicated :-)
« Reply #6 on: March 29, 2005, 01:09 PM »
Dedication = I have recently started keeping a log of every curry i make & write down every ingredient & method variation. "THE CURRY MADE ME DO IT !!"  :P :P :P
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Keith

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Re: Lets see whose dedicated :-)
« Reply #7 on: March 29, 2005, 02:33 PM »
Quote from: Mark J on March 28, 2005, 08:08 PM
I just cooked a chicken madras to use up some base I had lying around from previous curries and while I don't want to get anyones hopes up it seemed to have 'the taste'.

Mark could you give me the recipe for a good madras . I just can't seem to get it right
Thanks
keith
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Offline Mark J

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Re: Lets see whose dedicated :-)
« Reply #8 on: March 29, 2005, 09:34 PM »
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Offline Mark J

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Re: Lets see whose dedicated :-)
« Reply #9 on: April 07, 2005, 01:22 PM »
Quote from: Mark J on March 28, 2005, 08:08 PM
I just cooked a chicken madras to use up some base I had lying around from previous curries and while I don't want to get anyones hopes up it seemed to have 'the taste'. I haven't actually eaten it as I made it to freeze but I did taste a spoonfull and then tasted a bit more that had fallen on the work surface.

The only difference to how I would normally make things is I used loads of garlic (4 cloves crushed and this is a meal for 1) and cooked it in half vegetable ghee/half veg oil (about 2 or 3 TBSP of each).

I wont know for sure until I actually eat the whole thing (I'm tempted now but I'm stuffed from a gorgeous Thai curry) but it seemed extremely close, as I was cooking it I thought it smelled familiar.

I will report back after eating the whole thing.

OK, I have just eaten this and while this may attract skepticism it most definitely tasted 100% like a genuine BIR with that taste. I couldnt believe the smell as I microwaved it, spot on.

My gut feeling is this is based on the following factors:

Loads of garlic
Heat (I just cooked it as a meal for 1)
Not having cooked it before I eat it
Veg ghee
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