Thanks Chris. I will try to listen to the video back home with proper headphones.

@Rich, great advice!

Hi h4ppy!

Thanks for putting in the effort of another great video. I think the audio on this one wasn't the best. I know you don't really have a lot of resources and I think you are doing a good job with whatever resources you have, but would you consider having a wireless microphone setup in Sam's, so the camera would pick up a clearer sound? a bit like what Julian did with some of his later videos.

Also, for this video in particular, would there be any chance of you adding subtitles? I found the noise levels sometimes a bit too high  and as such quite hard to understand, particularly as I'm not a native english speaker.

Rob,

One thing I noticed is that a pressure cooker makes thart 3rd stage (the emulsion stage) a lot easier than a normal pan or handi as you use. I can't explain the physics or chemistry behind this, but it does. You will, in fact, see oil separation easily in every stage when the PC is involved (provided you do lock it to pressure, etc.)

As for the curry, looks your usual standard!

Hi Danny and welcome!

Pick the taz base and look up Stephen Lindsay's recipes for the taz base. You can hardly go wrong.

As I see it, this could be a very good course for someone who has never tried to reproduce takeaway dishes at home. This has the potential to work well particularly with people who hasn't found about this or other similar sites. I wish him good luck and I hope he nails it. However, after trying his jalfrezi recipe (epic failure), I'm unlikely to take his word again without a pinch of salt.

Good to know Chewy.

I have never tried passata in a curry, although at one stage I preferred to use blended plums over puree. I've never really noticed the "blackening effect" that you mention. Perhaps that's why TAs add a pinch of red color to their watered down puree (something I started doing recently too to lift up the dish color slightly )

Another great looking snack Chewy. One question, I noticed you have the same box of passata as I do. Do you use in your curries?

Quote from: Garp on September 03, 2013, 06:58 PM
Sorry, thought you'd posted about being in a restaurant there which had five stars on Trip Advisor?

That was how the post read and it was to highlight how I would love a good curry right now, except, the one I found has been rated as non-BIR by 3 reviewers on TA. It shouldn't come to you as surprise that you are in a curry forum?

Thanks, haven't had a Spanish curry yet. I'll keep you posted if I do.

Quote from: rshome123 on September 03, 2013, 05:21 PM

Quote from: goncalo on September 03, 2013, 04:46 PM
What seems to work best for me is a tip from Bengali Bob's: cook it for as long as the recipe calls for and leave it resting overnight. The onions (and other veg) will continue cooking until the heat dissipates and the fibres will have tenderised further. This is particularly good if you cooked in a pressure cooker, as it keeps the heat for longer, but I reckon BB does not use one. It took me 3-4 mins whizzing it with a stick blender vs my norm of 15-20mins til right consistency.

How timely and apt Goncalo.  I have just finished cooking CA 5 litre base. I was just about to dint the pan in cold water to speed up the cooling process before blending, but I think I'll leave it until later now

Glad it was timely and apt rshome123! Enjoy your new CA base.