Hi folks.
Pretty damned cold here with the storm 'n' all and outside cats are cold so I hope that two hot water botties help them some? (Hope so).

Anyway, Tarragon.
Yeah it works. Not as good as would have hoped and let's not forget the "Personal taste" thing from our favorite TA's. I'm not totally convinced either but I'm willing to at least try something different, there is more to come on this but perhaps not here.

@ Cory. What is your favourite Ozzy restaurant and why?

Just because you see someone flash fry a dish and though you may watch for many hours you'll never truly know what went into the dish despite what you are told.

Life's a journey, so is cooking.
All is good in both.

Cheers. 

Of course it isn't. It's in the USA or was.......
No matter. My exorcises are progressing at a healthy rate.
And you are wrong about it being traditional cooking 100% Cory. Read the site and you will know that.

Thank you.

Quote from: Cory Ander on January 30, 2010, 12:01 PMThe site that Mikka suggested is also exclusively devoted to traditional Indian cooking and not BIR cooking. 

I heartily recommend this.
http://www.indiacurry.com/chicken/acharimurgh.htm
He's an Indian, he was a Chef in a USIR  ;D

Most of his stuff is spot on Michael. Again everything is down to a particular want or taste but I don't think you'll go far wrong with this.

Hope this helps?

Quote from: michaelpratt on January 29, 2010, 10:37 PM
Had this a number of times, usually chicken, "cooked in the pickling style". Most tasted like medium with a dollop of mixed pickle in it. Is there a BIR version that tastes a bit more - er - complicated? Thanks. Love this site

Yes this is one of the biggest headaches and gripes when cooking traditional. You'll get the hang of it and they are right since you can water it down too much thus negating taste and all of your hard work.

Good luck with it, I'm interested in hearing how you get on.
Best wishes.

Quote from: PaulP on January 29, 2010, 01:08 PM
Thanks DD, I have just ordered the book and DVD from Amazon.

A few reviewers have commented that the water content is way out for some recipes and advise adding water slowly rather than following the recipe to the letter.

Should be interesting - I hope.

Oh hi Cory.

Do you use it and what in please?

Quote from: Cory Ander on January 28, 2010, 10:23 PM
I agree Mikka:  https://curry-recipes.co.uk/curry/index.php?topic=2439.msg21149#msg21149

This looks bloody delish Jerry!  ;D
Well done....

I have the chicken in the freezer for the tandoori Ramsey style. We don't get chicken breasts with bones in them as a rule here so apart from me quartering one I doubt that will happen due to waste unless I use the whole bird which is different to the actual recipe.

Nice one. How did it taste? What wsa the biggest selling point on it please?

Hi Jerry. No this is what I have and use in various dishes. Look at the tails on the end. This is BLACK Cumin seed.

So you have to have been here a few years to be taken seriously? 

Jerry.

I did a search on this forum for Black Cumin. Results made up just one page which I found astonishing.  :

This is why I'm still headed towards more traditional methods too. If you are not trying the whole batch of spices, cooking with them, seeing how they interact with other spices and oils how on Earth can you hope to cook a BIR curry?

On the nail Jerry, nice post.

You and I incidentally are the only two to post videos. 

Hi Chinois.
Well just to clarify this a little better.
I cooked the veg for 3 whole hours unblended. Then I stored it in the fridge for 48 hours. Then I cooked it for a further 3 hours.

On heating the smell was the best ever until I blended it and simmered it for over two hours further.

Soups/stocks bleed out flavour after a time don't they so you have to re-season them. This why I think there is a topup of some substance throughout the day. I really do wish I had just rough blended it into something more coarse. Yeah, yeah I know, its not Bir.  :

Adding spices at the end is something I haven't done, thank you.  ;D

Quote from: chinois on January 27, 2010, 04:11 PM


I add most of my ingredients at the simmering point. I pretty much only boil the onions.
The other ingredients i use are g/g puree, evaporated milk, creamed coconut block and spices so they can be added after the blending.
It seems you're not in the habit of cooking your sauce after it's blended. I find this pretty much crucial. It helps combine the flavours. We've seen all the restaurants do it.
As for this one incident? Who knows. Once you've blended it you need to cook it until the oil rises again.
Adding spices towards the end is fine and is what i do when the full taste isnt there. Maybe that's all you needed?