Still not got round to trying this Bob! I've got butter ghee, would that make any difference?

Also have you ever posted any videos of chef Moike anywhere?

All the best

Quote from: loveitspicy on July 11, 2015, 05:01 AM
It ticks my boxes Mike - awesome!

might have to make one soon

best, Rich

It ticks my boxes too when I'm eating it...

Good answer Garp thank you.

I only had a phall once. Never again! 

Welcome Zera

Can someone explain to us young uns. What the fuss is over the curries of yesteryear? How were they different/better than they are now?

MM

It is very pokey stuff. It's used as a fish attractor in carp bait. Says it all really. You can buy asafoetida essential oil for the very purpose. Worth trying a couple of drops in a madras maybe? Lol 

Quote from: Onions and Garlic on July 08, 2015, 08:45 AM
Does asafoetida bring a lot to the party? I generally just add extra garlic. Fenugreek is one I avoid, it gives a good curry smell but lingers far too long after the food is eaten. It is also a big contributor to sweating curry the next day. However as you say Mike you use it in the base sauce. Maybe used this way it's not as punget / lasting?

Maybe but I have not tried them in the main dish recipe. I will at some stage try them. There was certainly no evidence of overkill When added to the base.

Indeed. Thanks Phil maybe we're on to something!

http://www.ebay.co.uk/itm/the-curry-crunch-/261922447780?pt=LH_DefaultDomain_3&hash=item3cfbcb61a4

If so is it worth buying?

Cheers

MM

Interesting as I only used asafoetida in a base gravy at the weekend along with ground fenugreek which is another spice that doesn't get mentioned in BIR cooking that much. It certainly didn't do the flavour any harm but i would like to get a more pure version. Mine was only 7% sadly.