Not being a great fan of liquorish, these and Anise are my bug bears. Kala Jeera too (Black Cumin) in certain circumstances too.

However like it or not they are used, and make a huge difference if used the right way?
I've started playing with them in spice mixes and more lately in spice oil. Oddly hot oil doesn't bring out that long cooked soaked up anise aroma but I've yet to play a lot more on this, perhaps tomorrow I think?

I think like salt they should be used sparingly, just like cloves for example.

Quick tips:
Whole seed. Fry at leisure and remove.
Ground. Be very careful they become a black hole as do other spices.

In short I think. (Personally), that whole is the best way to go but not long term.
Just my thoughts.

Best.

PS. Methi seeds?
Gorgeous! Don't allow them to get hot, just let them wander around a bit. Lovely taste and texture to any meal. I use it ground now quite a lot at the 'just after frying stage'.

I'd have to concur with this though like you I don't like it much. 
I like savories.

Wife loves it however and since I've never made it BIR style it would be a challenge.

Quote from: Secret Santa on February 17, 2010, 07:24 PM
5. There are no extra spices added at the curry cooking stage so we don't have to try to guess what they are!

I think its ok to disagree so long as the parties concerned learn something from it.
The problem as I see it is not enough people trying enough things and providing feedback on said learning. There is also not enough going on in the backroom as regards studying spices. 4000 + years many recipes were concocted and we are trying to emulate in our lifetime but it is not impossible.

Of course if there were enough openness on behalf of restaurant owners they could save a lot of people a lot of grief. Something DD said on this thread rang a chord. To the measure of, If you cook something you like that the restaurants don't do and you prefer it?" Yeah that happens with me.

The important thing however is that we are working with a blank parchment, largely working from what people find out, what we see, what we learn through mistakes and all the while in perfect time the TA puts prices up.

At the end of the day there is nothing more complex than your bank account regardless of what you want to eat? But I think its really sad someone will not provide the book that we all know exists.

That's really sad ub. Climate huh? Makes a difference for sure so unless it's burning in the wee hours UK weather will fill it with moss.

Good luck on v2 ;D

Cory don't do that.
I think you'll find peeps are stressed out all over, it's not just this place at all where folks have a meeting point that sometimes become warmer than usual, especially now.

Quote from: Cory Ander on February 15, 2010, 11:32 AM
*sigh*  there is always someone with something contradictory....that's just nonsense in my opinion DD 

I think I'm about to give this forum up! 

Aha. I think your last para in your first post on this 6 page long thread you did indeed say compare. I do Cory, every chance I get and I've been saying that since I started cooking.

I'm pretty darned close, but not close enough cuz am a fusseah lil git. 

Please peeps.
Come on. Don't be scared. Post your vids it can only help others yeah? There is always something that someone can learn from another. It's plain, simple and practiced every day.

So I guess I'm saying go do it.

If you need help once its done then I'm sure there are many people here including myself that could help you get it online.

Cheers.

Better clarify my reply.
No I don't give a hoot who serves me. I don't care who the cook is either. What matters is that the Chef is classically trained in providing what I like to eat. Nothing more, nothing less.

I have many friends from different cultures and creeds. It matters not.

Very refreshing to hear that Chinois.

Quote from: chinois on February 13, 2010, 02:55 PM
BIR-type food does exist in india. It's a big place - everything imaginable and unimaginable exists in india 

For me I'm starting to think onions play a much larger role to be honest.

Anyway there are several really good ideas on this thread so I'm willing to have a crack if more people consider it worthwhile? I think there should be an image along with each dish and absolute EXACT measurements by all parties without adding or subtracting ~ we all do it I know.