So all good apart from the rugby then.  Taffy will be unbearable for days now. All sheep beware in Cardiff and surrounding area.m

Quote from: Axe on March 16, 2013, 04:55 PM

Quote from: spiceyokooko on March 16, 2013, 03:55 PM
Do you have a base and sample recipe that goes with this mix powder? Is it right to assume that most of the individual dish flavour comes from the addition of spices to this mix when the actual dish is cooked?

Hi Spicey,

Sadly not i'm afraid, but it is something that I am looking into now that I have found my curry mojo again.

I think it is wrong to assume anything, but all the conversations I have had regarding old school and the snippets of information that I have garnered from them, suggest that there was alot more going on in the old school BIR kitchen by comparison to today's. 

If you use a base and mix powder that contains alot of spices, those flavours will be in the final dish, you won't be able to take them out. Like garam masala for instance, I don't want that flavour in every dish I make, so I wouldn't use it in my spice mix when I can simply add it to the dish when needed. So it stands to reason that I using a simple base and spice mix, will aloow the chef to create a huge array of differently flavoured dishes.

Spot on Axe.. Keep it simple. That is why I do not like CA' s mix. Too many strong flavours. Come to think of it his base didn' t work for me either. 

Arghhhhhh!!!!!!!!!! 

Quote from: Secret Santa on March 15, 2013, 04:39 PM

Quote from: chewytikka on March 15, 2013, 04:02 PM
I've promoted MDH (Brand) Kashmiri Mirch, since I joined the forum

Yes and it's a pity really because kashmiri mirch gives an unpleasant, non-BIR taste to the curries (although presumably not in your locality).

Each to their own SS but what is your alternative suugestion ?

Quote from: DalPuri on March 15, 2013, 03:39 PM
The only way you can guarantee that you have 100% Kashmiri chilli powder is to grind your own from dried whole kashmiri chillies. (using just the flesh and leaving out the seeds)
Shouldn't be too hard to find. Just make sure you get the really crinkly ones.

I never got the free egg though. Should I complain? 

Ok. 

Quote from: Axe on March 14, 2013, 03:21 PM

Quote from: Phil [Chaa006] on March 14, 2013, 03:11 PM
Yes and no.  I would not add a stock cube to home-made chicken stock, but I would, and do, as a matter of course, add a Knorr Chicken Stock Pot.

Agreed, I find the Knorr Stock Pot range very good indeed.

I agree but still do not see the point of adding to a home made stock which if done right should be bursting with flavour already.  if it needs a stock cube then you may as well save the effort and just use the cube.

Likewise, what is the point of extracting all that goodness and flavour from the carcass and veg only to mask it off with a salty stock cube. Don't get me wrong, cubes are fine but not, imho, to add to a home made stock. One or tother for me. 

Gets my support if, as Phil says, it is hierarchical.

Quote from: Axe on March 13, 2013, 04:20 PM
Fantastic Bob, now all I got to do is convince the wife a Tandoor Oven is not just for Christmas, it's for crumpets too! ;D

Just tell her SHE is crumpet and she will be a tandoori oven fan in the palm of your hand. ( until she knows how much that is.  )