Quote from: Phil (Chaa006) on April 01, 2011, 02:18 PM

Quote from: hotstuff09 on April 01, 2011, 02:11 PM
So now I'm getting confused here according to your recipe
?1 teaspoon MDH Kashmiri Mirch (for colour)
?1 teaspoon MDH Degghi Mirch (for heat)
the degghi is for heat :

Oh, I agree.  I added it for colour; but when I did the wet-finger test, I also found it to be seriously hot !

So would you still add both spices to a recipe? I don't see the point if one spice will do the job of 2

Quote from: Phil (Chaa006) on April 01, 2011, 01:19 PM

Quote from: hotstuff09 on April 01, 2011, 12:54 PM
Used as a sub for kashmiri mirch,  Hungarian Sweet paprika with a touch of chilli powder added to the mix, like i said i only read this online somewhere, so don't know how true it is

"A touch of chilli pepper" isn't going to get anywhere near the heat that I experienced when I did Ray's (or was it Axe's) wet finger test yesterday : that Kashmiri Mirch is seriously hot !

** Phil.

So now I'm getting confused here according to your recipe
?1 teaspoon MDH Kashmiri Mirch (for colour)
?1 teaspoon MDH Degghi Mirch (for heat)
the degghi is for heat :

Quote from: Phil (Chaa006) on April 01, 2011, 12:49 PM

Quote from: hotstuff09 on April 01, 2011, 12:34 PM
It MUST be kashmiri mirch , and not the Spanish stuff that we get in supermarkets, Read it on the web somewhere

What must, Hotstuff ?

Used as a sub for kashmiri mirch,  Hungarian Sweet paprika with a touch of chilli powder added to the mix, like i said i only read this online somewhere, so don't know how true it is

HS

It MUST be Hungarian Sweet paprika, and not the Spanish stuff that we get in supermarkets, Read it on the web somewhere

HS

Quote from: bamble1976 on March 31, 2011, 04:14 PMlong as you have a half decent pair,
Regards

Barry

Steady on there Barry  ;D ;D ;D
This is a family show

I use a set o 5 "Sabatier" knives that I've had for over 30 years now, and I wouldn't change them for the world,  not Even for the most expensive ones,
But the secret of good knives is to keep them sharp
HS

Thanks for the reply Phil
I agree with you on the mix issue,
I do think by using a fixed spice mix all the Curry's tend to have the same underlying flavour be it bhuna or Madras, it may be mild or hot but all the same underneath.
If you want restaurant quality then fresh is the way to go in my humble opinion, (now I'm about to get shot down)
You only have to look at Dip's videos to see that there ain't much difference in the whole range of curry's that he does.

HS

Phil
Have you ever made any of the KD recipes out of the book? If you have, what did you think of them. Just been looking at her recipes and i would think they where a little bland, But there again she ran a restaurant and not a Takeaway, could be why no spice mix in the book i suppose, using freshly ground spices may give a better taste than a mix,

HS

Quote from: Phil (Chaa006) on March 30, 2011, 12:50 PM
I missed one    There is a fourth, in the in-line prose, and it represents 1/4.

The problem usually occurs if you try to insert a "real" fraction (by, for example, copying from a PDF with real fractions in the font used) and then paste it into this forum.  It normally looks fine on preview but mutates into a question mark when it is finally posted.

** Phil.

Well spotted that man, changed that one as well : Must remember to check in future

Quote from: Phil (Chaa006) on March 30, 2011, 12:40 PM
The question marks in the previous message represent 1/2, 3/4 and 1/2 respectively.
** Phil.

Thanks Phil
Dont know why it does that, I've put it right now.