Quote from: moonster on October 02, 2022, 09:20 PM
The missing ingredient is a chicken carcass, they don't do it now for vegetarian and vegan recipes

There is probably a lot of truth in that.
We freeze all our bones and carcasses and when we have enough they go into the slow cooker for 48 hours with a tablespoon of cider vinegar to make a bone broth. We use that as a base for all our curries, casseroles, stews and gravies.
A full slow cooker usually gives us about 2.5 litres of broth and that replaces any water or stock called for in the recipes.

I had a crack at Dishooms Chicken Ruby today. Not heavily spiced but Mrs T63 reckons it would go down well at a dinner party with those who are not big curry monsters.

Got the bits for an Indian mixed grill marinading in the fridge for tomorrow

Quote from: Robbo141 on September 13, 2022, 12:38 AM
From what I can see, Livo seems way ahead in terms of regularity. When I was single (ah, those tinned Pataks vindaloo sauces...) I probably cooked a curry of sorts twice a week. Not proper BIR, that was much less frequent. Now, living in the US, with no option of BIR, when I get a batch of base done, once a week is probably about the norm.  The missis likes a curry but I'm always wary of over doing it.  I'd honestly have Indian 3-4 times a week if I could. And Thai and Mexican the rest.
So, how often do you guys cook Indian?

Robbo

I tend to do the weekly cooking over the weekend but could do two or three Indian dishes that we would have over a few work nights with any excess going in the freezer for Ron.
Last week I did a beef Haleem and lamb madras, both of which went during the week. This weekend I just worked on another beef Haleem in an attempt to improve it.
Given the unexpected bank holiday coming up on Monday, I am going to be knocking up an Indian mixed grill with a few recipes from Kricket. That will seem me in good stead for lunches during the week.

Quote from: Peripatetic Phil on September 10, 2022, 10:58 AM
Odd name — Hop, without diacritics, is unattested in Vietnamese, although hợp is attested but has no seemingly relevant meaning.  I wonder whether they first called themselves Pho (or perhaps Phở), and were then challenged under trademark legislation and forced to change their name ...

The one we are about to pull down when it was operating and it's window sign with diacritics

Quote from: tempest63 on August 30, 2022, 12:35 AM
I used to stop in inn the way to work to buy congee or Bahn Mi (?) for breakfast, but since lockdown they now only open for a few hours during he lunch period and I have only had rice, veg and meat for lunch. Never tried one of their curries though.

My apologies but it was a Hop not a Pho I used to visit at Broadgate by London Liverpool Street.
It is closed down now as it sits in a building we are just about to demolish.
I went in there earlier this week as part of an inspection and couldn't believe what had been left behind.
A couple of commercial sized rice cookers, half a dozen or so large stainless steel saucepans, unfortunately no lids, cutlery, cups, glasses serving dishes that slot into the Bain Marie. All likely going in the skip. Although I blagged myself a decent looking set of electronic kitchen scales..
Such waste.

Quote from: livo on September 07, 2022, 05:13 PM
That's low temperature T63. My dehydrater has 5 or 6 trays and I deliberately go slow to avoid cooking them at all.  You could probably do it a lot quicker by bumping the temp up to 70 or 80 'C but I haven't tried it. 

I've just found 3 sources that say to cut them in half, place them flesh side up and set temp to around 50'C / 125'F to dry them in 6-8 hours.

If your method is tried and tested I think I would prefer to use that.
We didn't grow any this year but a few overwintered from last year were trimmed back, earth refreshed but they didn't produce much, and during the heatwave what was growing shrivelled and dropped off. Despite being regularly watered when required.

Quote from: livo on September 06, 2022, 10:25 PM
It can take 24 - 48 hours but I've some take 3 days.

That surprised me!
Beef (skirt) and chicken breasts that I dehydrate for the dogs usually takes about 8-9 hours.

Quote from: Robbo141 on August 24, 2022, 03:14 PM
So into the dehydrator.

How long do they go into the dehydrator for?
We bought one earlier in the year to make dried beef/chicken snacks for the dogs but I have yet to delve into vegetables and drying them would free up a lot of room in my freezer.

MJ has a short interview on Witness History that may be of interest.

The woman who taught the West how to cook Indian food https://www.bbc.co.uk/news/stories-62730127

I found a couple of boxes of Shan Special Haleem mix in the spice cupboard so I thought I'd get one started.
After watching a few videos of different preparation methods on YouTube, I saw one for beef Haleem, so I bought a pound of skirt steak as this looked very similar to what was used in one of the videos.I usually stick to goat or mutton. I also soaked the grains overnight as I have learned this significantly reduces the cooking time.
Mrs T63 tasted it and says it is the best I have produced to date.