A cool thread that Livo. At least we know your five-year-old sauce didn't do any long-term damage    how did it taste, in the end?

(Also a shout out to Phil's highlighting the bizarrity of the season, "ooh I could jump off a grape!")

Quote from: livo on November 06, 2020, 10:41 PM
My recollection of the small original cans of Patak's sauces is that they were better than the currently available jars.  It could well be a tainted memory but when I found and used an old tin from my pantry a while back I wasn't too disappointed.  I copped a bit of a roasting on this forum about it though.

Did someone cry, 'that's not a BIR!' even though

Oops! Cheers Garp.

By the way, I assume the recipe for Romaine's base is on here? I used our search box to look up up 'Romaine' and it came up with zero results 

Tomato sauce mixed with mayonnaise, Robbo    poor man's 1000 island!

Yes, poor old Phil is going to have a job of work in front of him when he wakes up 

Basil's having none of it!

https://www.youtube.com/watch?v=KIiOmq-UcDk

Is that any good?!

Ah! Thanks, George. Can't help but wish you happened to have said that 10" earlier... I've just got out the kitchen! Having said that, vis a vis what you were saying at the beginning of this thread, I deliberately used lamb-which of course withstands a longer cook, doesn't it. Mind you, I used pre-cooked lamb-did you too?

I'll post a pic when it's plated up, but I wish i'd thought of turning the powder into a paste: I followed the-kind of generic, I admit-bhuna in my head (probably implanted there by Mick Crawford from my earliest days on the forum!). So used the Aldi mix in place of our own spice mix, adding onions, peppers, garlic paste, other powders, chopped coriander etc, at the usual points. And, I admit, the Aldi sauce went in in three dollops, with some hot water which had "cleaned" the jar.

Pre-eating conclusions:I didn't get the caramelisation I'd usually expect to see with a normal (of course thinner) base, but on the other hand, cooking off their own spice mix at the beginning definitely smelt like the "real thing", so the sauce is looking good.

On the other hand, I grabbed the last eight of nine jars on the shelf earlier*, so I'll be doing another one-and this time I'll be following your advice there George. How long woould you suggest overall cooking time be?

(*always feel a bit bad clearing the entire shelf!)

Quote from: Onions on October 28, 2020, 11:31 AM

Quote from: Peripatetic Phil on October 28, 2020, 10:07 AM
For some inexplicable reason the Bhuna sauce only comes into stock very infrequently, whilst many of their less interesting and authentic curry sauces are in stock all year round.

** Phil.

Even worse, I wonder if they are stocked nationally at the same time; Aldi's click & collect has it available but of course, my local store... does not! Actually, on that, does anyone else have problems with the Aldi site? E.G: I requested a new password half an hour ago... still waiting on the reset link  it often seems pretty poor, with circular links etc. Still, mustn't grumble!

Mission accomplished

That actually looks really good, thanks for the recipe, method and photo. A kind of Asian chateaubriand