welcome wrington , let us know how this goes good or bad

Regards
ELW

Quote from: livo on September 13, 2014, 12:50 AM
fried asked how?  I know what you mean but I answered his question. ;D

You'll do for now, but 100% factual is entry level on this forum Livo   
Regards
ELW

Quote from: livo on September 13, 2014, 12:37 AM

Quote from: fried on September 12, 2014, 06:20 PM
How would you go about getting a Tsp of 'mix' powder using individual spices?

Quote
I have a digital spoon scale. 1 Tablespoon in size that can be set to Metric or Imperial and is accurate to 0.1 gram or thousandths of an ounce and will measure up to 300.0 g or 11.000 oz (why I don't know, since lead is rarely used in many kitchens).  It has "Tare" and "Hold" functions so as long as I knew the proportional spice ratios and individual densities, I could make a tsp of mix quite easily.  This sounds difficult but really it isn't.

QuoteNot how . but why : )

/unqwoate

Quote from: madstwatter on September 11, 2014, 07:52 PM
ELW, you have just described exactly what is wrong with my curries. What did you do to fix the problem? Do you have a base recipe?
[/quote ]

@madstwatter, last base I made was a hybrid of Ashoka & Glasgow base, which are pretty similar. But any base recipe
Will do. the cooking of it is more important than the recipe initially.
It's tricky to describe when the base is ready, but I try to go on smell. There's a strange sweaty smell from the boiled onions at a certain point.
I think they can be boiled for too long, until they turn brownish, which puts you on the road to ruin.
Milky white has been described & may be more accurate. once the smell is there, you've hit pay dirt
Think the curry2go guy mentioned this a few years ago. It's a good indicator for the amateur. Professional bir chef does this day in/out
Regards
ELW

Edit - I'd maybe avoid the bhagar spice graves at first. I still knock up 5ltrs of sh1t gravy if I don't pay attention to what I'm doing. Next gravy is jb's as im interested in the amount of pepper to onion in it

Quote from: Double Onionist on September 12, 2014, 05:12 PM
This is probably the place for discussing the use of the Quote feature. Does exactly what it says on the tin!

Fair enough, seeing as there's no Ronseal section
Regards
ELW

The only powders I use in the base are turmeric & sometimes gm. Whole cumin/coriander in the base. Blended green chilli paste in the base,  a very small amount. Kashmiri chilli powder although nice adds a flavour i've never tasted in a curry here, so that's out. If I never had any fresh chilli, i'd use powder but it takes minutes to make

Didn't really think of methi as a powder. But yes dried methi leaves in the finished dish not in the base.
No mix powders flash fried in the pan

If i've got some made, i'll add Ashoka banjara paste to the finished dish, which has a touch of gm cooked slowly in the paste. If the gravy is under or overcooked the banjara paste will be lost as will a mix powder alternative.

Think one of my locals uses whole spice /water stock to flavour their gravy, as with zaal/kushi stuff
Regards

Of note to showing its not a regional thing there's a video somewhere of jb doing a mix powder free pathia
at a place called zaman in datchet I think


It all gets there in the end,. Cooking of the onions & veg properly makes it bir, that's the bit you cant really learn quickly,without making mistakes
Regards
ELW

Quote from: Edwin Catflap on September 11, 2014, 02:03 PM
I'll go along with bunjarra i think. I have made CBM's bunjarra before and it is lovely so I can see that it would compliment this dish

Ed

Ask him what the paste in the video was Edwin. He was keen to share his knowledge when he was on here.
Going to have a look at his latest videos on yt now

Regards
ELW

Quote from: noble ox on September 10, 2014, 08:45 AM
GerryM
Said
My post was aimed at learning something new. I was not wanting to go back to school though.

Its a bit hard for some to remember on this forum that are all levels of curry cooks,
The post was to help all not just the "top of the class gang" who appear to be more skilled at blindly picking holes in threads for ego massaging

ELW
said
Some places don't use powdered spice at all except in the base, but still turn out a bhuna. How does that work?

The base is not the END product its the cooking of the curry and the mix powders that are added in MOST birs You need to see not watch some of the videos for many examples
Some chefs add spices because they know them by heart mix powders are used so that not so skilled  staff members can help out

It's a forum after all noble ox, if there's holes then they'll be picked. It's better than cheerleading, backslapping worse still adult jealousy
There's alternative methods of achieving bir@home, unfortunately there's not much of it on this forum. No powders are used at all when cooking the finished dishes in one of my locals.
Only powdered turmeric & whole spices blended in the gravy. The gravy is tailored by the chef/cook to be versatile.
The dishes all taste different, with a very slight aniseed flavour in the background. The guy knows what he's doing.

Regards
ELW

Quote from: livo on September 09, 2014, 10:41 PM
Maybe it isn't worth pursuing. The New Recipe Set on the other site has gone absolutely nowhere after starting in November last year. I made inquiry about what was happening in March and nobody even replied.

If it was any good at all I'd imagine there would be some thread traffic and some recipes posted, but the is nothing.

If your curries taste bland livo, its highly likely the gravy flavour is too strong (by that I mean the flavour of the onions/veg, not by overspicing) & you can barely taste anything else added.
In the past I've made ltrs upon ltrs of gravy which turned out bland curries & i'd bet there's members who've been making curries for years who still do it.
I instinctively wanted to add more to it. Your curries will never be bland once the base is mastered, but it may not taste like what your used to, down to the recipe ,but will have the moreish taste that makes you finish it all.
By all means add the paste, but your gravy really shouldn't need it. It'll be difficult to follow other recipe's accurately with it added. You may not get the full benefit of your fresh spice mixes either
So maybe it is broke   

Regards
ELW

Quote from: noble ox on September 09, 2014, 02:58 PM
@ELW



It doesnt go on at all in some places, the spices are sometimes cooked in the base.
The spices were all cooked the same way in the zaal/fleet visit, regardless of vindaloo/ Madras/ bhuna / roshney.

The Zaal use mix powder when making a curry spices ground are in the mix powder the post explains the cooking of them.

Some places don't use powdered spice at all except in the base, but still turn out a bhuna. How does that work?
There was no difference in spice frying technique(zaal) in any of the dishes. It was only noted that the spice mix could be cooked longer than they thought possible.