Quote from: moonster on November 20, 2010, 02:01 PM
looks that way

looking back the extra heat/caramelisation really didnt really make a difference, it must of been the five cans of lager before hand that must of altered my taste buds to believe i replicated a BIR dish. ;D

either way at least i know what to do if its not the extra heat it is definatly the lager ;D

happy days

Moonster........you have sorted the whole BIR taste thing for me..............when most people (well some) go for curry they are pretty well pi$$ed. That's all I need to do. The pressure is off now  ;D ;D

Alan ;D

I agree with what has been said. Don't leave rice hanging around. Cool it quickly and re heat thoroughly. ....................having said that I often forget and leave it till the next morning before freezing. Sometimes maybe we just need to experience some of those nasty bugs to build up some immunity. Mine seems up to strength after 40 years of bad practice  :

I reckon there is something in the heat theory. It certainly is true for Chinese. It also explains (but not excuses) the odd take away I have had that had burned very slightly. Maybe the chef was just striving for the super heat

Razor, thanks for the update. I had just under the 3 litre mark but was happy with it. I didn't really notice the oil once it was part of the final product..........I didn't really get much rising in the main dish. Could this be to do with the reduced water?

VC, yes I like my scouse with lots of potato pulp, in fact just about the way you described it. Must admit, Rush is up there with my taste in music. It;s a phrase I use a lot. Not sure who was first, me or Rush............I guess they are a little older. Well spotted

Quote from: Razor on November 17, 2010, 07:22 PM

Quote from: TasteTester on November 17, 2010, 07:05 PM
I can't help it. They talk funny.

Bit like our Scousers ;D ;D ;D

Oi!! We don't sound as funny as Mancs,  Laar

Great reply. Thanks for taking the time. The Rogan Josh I just had for tea was full of tomatoes..........that's how I like it.

I was picturing a BIR I went to which did a Jalfrezi which was the hottest thing I have ever had. It contained 17 whole chillies (which I didn't eat). The one before it was little more than just a curry sauce! It makes ordering a little  bit of a gamble in a strange restaurant.I would be disappointed if a Dansak didn't have lentils and pineapple, if you see where I am coming from.

Nowt wrong with a bit o :)f brown sauce

I have just been to Morrisons. I read the label on every tin of tomatoes I could find. In the ingredients only the tins with whole plum tomatoes said plum tomatoes. All the others just said tomatoes

Quote from: Vindaloo-crazy on November 17, 2010, 12:29 PM
Yeah, it's school dinner soup. It falls off the ladle when you scoop itand doesn't leave a real residue (I'd say like scouse but none of you'd know what I mean).

VC I'm a Scouser!...............my base has no pieces in it!..........but I take your point about the gravy. I added half a litre of water and all seem to be about right ;D

Please don't shoot the messenger!  As a new boy to the site, I have spent a fair bit of time reading so as to ask as few stupid newbie questions as possible. The thing I have noticed (so I thought I would throw it up as a discussion... not an opportunity to attack the author :) is the use of ingredients out of their environment.

Ok, so base sauce appears regularly, but what I am seeing is recipes which seem to have ingredients which belong in another dish, thereby diluting the distinctions. I am in no way slagging off any individual recipes and for that reason i am not going to refer to any, but as an example of the type of thing I am talking about.......almonds and cream flavours I would expect in a korma and lemon juice in the likes of a pathia.

When I see almonds in a madras and tomatoes in a korma, it makes me think we are heading for one big base sauce with mixed meats. It is sometimes hard to tell dishes apart in restaurants, when they are placed on the table and we forget which was which. One restaurants recipe would pass as a different dish if swapped with a restaurant  a mile up the road.

Hope you understand what I'm waffling on about..............your thoughts??

Sorry I was slow on the replies guys.............looks like you have found what I was working on ;D