Quote from: Secret Santa on April 08, 2013, 12:11 PMThey could go on indefinitely with all the people who are claiming this is the sort of thing that should be curtailed actively joining in. You couldn't make it up!

I agree. It is a rather amusing irony.

Quote from: guyos on April 07, 2013, 03:42 PMMy method was just to fry onions garlic curry powder & spices, then add tomatoes & pre-cooked meat, reduce to gravy and serve.

Hello Guyos, welcome.

That's pretty much still the same way it's done but those elements have been refined down further. Eg. Garlic/ginger paste is fried, then perhaps chopped onions if you're using them, then spices/curry powder (in mix powder form) then diluted tomato puree or pureed plum tomatoes, then base sauce reductions by ladle/s then final ladles of base sauce.

The methods used here are simple refinements of what you've been used to.

This is a funky little number from the Dream I've been listening to a lot recently. Stick with it it builds into a funky little beat. I challenge you to not tap along.

https://www.youtube.com/watch?v=ZH2VqWMfRIk

Quote from: _Jon_ on February 24, 2013, 02:41 PM....which adds weight to the argument that the colour of the focusing spot is not important.

The colour of the focusing point is irrelevant, it's just there to keep you staring in one place. You can take the colour dots out and it would still work. It's a burn in effect of the different light intensities on your retina and when you refocus onto a plain surface the rods and cones in your retina recreate the light intensities into colour.

PaulP

Very interesting post.

It's hard to know what to believe any more, they seem to keep changing their minds about what's bad and what isn't. If they were wrong once before, what makes anyone want to believe they're right this time?

Personally I'm extremely sceptical of pretty much anything I read these days with regards to what's good and what's bad as I believe many of the people putting out this information have either their own or a government agenda to follow. Cynical I know, but I know just how much and how often our government at worst lies and at best misrepresents information it puts to the general public to not believe very much at all about what it says any more.

The bottom line here as always as far as I'm concerned is that pretty much all fats are unhealthy in some way or another, particularly in the quantities your average person generally consumes. The answer is of course to try and eat a balanced diet that doesn't contain too much fat, salt or sugar and particularly too much processed food. Processed food as far as I'm concerned is the real evil.

And as natterjack mentioned, I assume you mean demand outstrips supply for lard and beef tallow.

I would recommend CA's base and suite of recipes that use it as a very good starting point for anyone new to this style of cooking.

His ingredients and instructions are clear and easy to follow.

I've made his base and a couple of recipes that use it and it's highly recommended.

Quote from: chonk on April 01, 2013, 09:46 PMAn interesting read, but I have to disagree when it comes to turmeric rice not being indian. Seems that Ajoy hasn't heard of "Tahar" (kashmiri turmeric rice) before ;D

It is an interesting read and I have to agree with him.

You can't turn rice into Saffron rice by adding Turmeric

All this talk of turmeric and artificial food colouring to colour rice yellow!

Only one way to do it in my opinion - small pinch of ground saffron before the water goes in. Lovely colour, even nicer fragrance and taste.

And before anyone points out imperiously that BIR's don't use this, the only reason they don't is soley through cost factors. Saffron is simply too expensive for your average BIR to use.

And if you want a nice mottled varied white/yellow colour, simply soak some saffron strands in some warm milk for 10 mins or so and when the rice is resting simply sprinkle some in and let it soak in.

I actually cheat and use a small pinch of Paella seasoning in mine which is basically just ground saffron, ground cloves and ground paprika and salt.

Quote from: chonk on April 01, 2013, 09:04 PMChole should contain some sour notes, so you could use amchoor, tamarind, lime juice or even a pinch of Chaat masala.

I agree, it needs a souring agent somewhere in there, I like tamarind but as you say any of the others would work equally well.

Good advice Chonk

Quote from: diverdil on April 01, 2013, 07:24 PMany ideas or should i just force them all to eat meat!!!!

I've never had particularly good results with meat substitutes such as the ones you mention. That might simply be because I don't understand how to cook them properly, but I generally don't bother with them for the simple reason I don't have to!

If it were me, I'd probably stick to cooking reasonably well known Indian vegetable dishes and getting them right rather than perhaps trying to cook say a chicken madras with quorn instead of chicken.

There are many Indian vegetable dishes along the lines that people have mentioned. Saaj Bhaji, Bombay Aloo, Mushroom Bhaji, Aloo ghobi, many Dal, lentil and chickpea dishes, Okra, Saag Paneer, Mattar Paneer, the list is endless. If they eat fish, that opens up many options too.