I always seem to get a burned taste when I roast whole spices.? Probably my lack of attention to the pan at the critical point.? ? Anyway,? it made my curries worse, rather than better.? So now I mail-order bulk spices, and they are very fresh and very economical, even with postage factored in.

Quote from: pete on June 21, 2005, 10:13 PM
IIt has a very oily feel to it and a slight smell of poppadoms
That is hardly surprising as they were cooking about fifty of them right next to the pot.

Any chance oil that had previously fried poppadums could have been used for the gravy?

Quote from: Curry King on June 02, 2005, 05:40 PM
?Im just waiting for someone to find out that if you stand a paticular way in front of the cooker on one leg squeezing your ear makes all the difference

Nope, I tried that already.

Quote from: DARTHPHALL on May 30, 2005, 11:55 PM
Indian take-away food is expensive (? 4.75 for a average curry !!)

A chicken vindaloo costs $12.95 (7.10? British pounds at today's rate).? Many restaurants have a lunch buffet for $8.95, but supper is strictly off the menu.? And they really overcharge for bread, rice, and pickle, not to mention lager!? Yes, better to cook at home!

I wish I had a local takeaway!? I'd love to be able to get Indian food at moderate prices.? There are some "white tablecloth" Indian restaurants nearby, but they're expensive.? When my London-residing son visits, he's always amazed at the price of a curry.? ?And we've already discussed here the sad fact that USA-IR's don't have the taste.? Maybe I could find out what not to do?

Get your moth here -- http://www.simplyspice.co.uk/moth-beans-whole-p-551.html

Quote from: pete on May 29, 2005, 10:17 AM
? pan of water

How large a pan are you talking about, Pete?

The short cooking time is very tempting.? Less time for the smell to permeate one's hair, clothing, furniture...

Hi, Hopey.? One question -- I've seen both black poppy seeds and white in the store.? Which did he use??

It's great of you to help us out.? I'm looking forward to hearing more.

-Mary

Quote from: DARTHPHALL on May 23, 2005, 10:42 AM
I`ve just examined the cream pieces in my local Take-away Vindaloo & they are unmistakably the small pieces that come off the chicken when cooked in water

I've been reading Keith Floyd's 100 Great Curries, courtesy of my local library.? He often simmers chicken breasts in chicken stock, and then uses that stock in the final sauce.? By starting with stock rather than water, the chicken taste should be even more intense.

Quote from: Yellow Fingers on May 21, 2005, 08:02 PM
Each curry would need to be served up individually and away from the other two so that the odour of the curry can be commented on.

It sounds like a fun experiment.? You'd have to rotate the order in which the curries are eaten, in order to offset a bias that might favor the first curry eaten.? Then you'd have to do a statistical analysis to see if any differences are significant, or due to chance.? But it could be done.