Ghouli,

Appreciate heads up on the crispy. Am expecting the shoulder cut will help make this happen better than say for a leg  piece.

Was not aware of the Heston yoghurt. It's an area I'm nervous on - the 6 tbsp disappeared into the 1 kg very quickly. Had made mental note that might need more on next make.

Ps I also felt I wanted to add a small amount of mustard oil ~1 tbsp. I haven't for this go needing to understand the taste 1st. The thought being the extra oil would tenderise more and just add a hint of an agreeable flavour. 

If you have no interest in burners then not worth reading on.

As we know a very emotive subject. Do I care certainly not.

I do know my good friend rsholme123 despite knowing my product is not a fan.

What this shows is that we clearly have different needs. I see it as what we were brought up on.

Intro over. What's there to learn.

Had the opportunity to cook on another members burner with my own pan.

First impressions were the burner looked good - more than enough heat ~7.5kw.

I'm no expert. I just know I'm not looking to change what I have.

Something just did not feel right but could not put finger on it.

Eventually dawned - the height or gap between burner and pan bottom was quite a lot. In nutshell The flames did not wrap the pan rim.  

I suspect as a result the pan outside temp was not getting hot enough. From memory for me 230c.

In short the learning for me - the amount of heat is not the end game. The burner setup is more complicated than would be initially thought.

Just for info - did the burner produce BIR. No question Yes. It's just a question weather you are happy with the yes produced. If not reduce that gap somehow so the flame wraps the pan.

Ps for info flame was Bunsen burner blue and I now discount the flame colour/profile as Important

Tel,

If you find out which of the ingredient configures to that dry after taste I'd be very interested. Just something long term to iron out.

I think it's fenugreek but could not be sure. Hence I still don't buy mustard seed either.

There is compelling evidence to support mustard seed in  BIR hence the question (albeit black)

Madrasandy

Im in the same boat and was a disbelieved. 

Try a side by side then decide.

Think about the quality of my base. Do I disagree with SS - certainly not.

Do I have to force my blinkers off sometimes - yes

Bob,

Incredible news. Well pleased for you - the effort you've put in.

You must have pulled some incredible favours or used that brummie savvy some

Ps you're more than capable. I'm happy to help and enjoy any trip south.

Finally got lamb marinating aimed at Thursday to cook.

The marinade is quite a difficult challenge. The Cinnamom will take time to get it's taste into the yogurt - making judging the amount very difficult. 

It's also difficult on 1st go to judge the strength of the black lime powder.

This is what I went with:

1) creamy yogurt - 6 tbsp
2) dash of cinnamon - fine grate sprinkle over surface of yogurt  x3
3) black lime powder 1 tsp
4) olive oil 1 tbsp
5) salt 1/4 tsp

Following chat with butcher ended up with shoulder. Aiming to BBQ it in medium thk (25 mm ish) slices then slice thinly for serving. My norm would have been to cube and skewer.

Also could not decide if a bit of bashing might tenderize or even if I should resort to Ausi Micks kiwi fruit method. In the end left both out for the next go

Thought provoking stuff.

Would these other sweeteners' do the same magic. From what's been said I would list in no order

1) jaggory, sugar, brown sugar
2) Treacle,syrup,honey  
3) Mango chutney, mango, pineapple, coconut, raisin 
4) Tom ketchup
5) cream

I should clarify that my observation of this step improvement comes from side by side comparison of the same base or any base and the same dish frying ie only the 1 variable being changed ie sugar added which improves what you already have so to speak. 

I'm not a fan of sugar for sure and I guess I'll slowly try it out in more dishes (only CTM so far for my own cooking)

One thing I did just come across this weak from BIR was use of fresh coconut in CTM. It really worked well. Real nice sweetness.

At the same time making my conundrum even more difficult - is it just a natural craving for sugar or is something more chemically based going on.

The other fascination being which of these contenders gives the best result or do they all count the same just being a different form of sugar.

I make the delia smith and the 976bar (posted). Both very nice. A little red wine seems a must add ingredient along with a good cook down

There's not many ingredients that I've binned. Panch puran is one of them.

That's not to say I'm right.

There's something in it that has a really intense dryness taste.  could never work out which of the 5 it is. Although I know it's not cumin so technically 4.

I also like onion seed (h4ppy-chris naan) which cuts it down to 3.

I think from memory fennel is an ingredient so that would get it down to mustard seed (small yellow not black) or fenugreek.

The only place I felt it might fit BIR was chef garam. Using in pre fry onion sounds decent. I guess it would be ground before using. This might also help to hide the perception of dryness in the after taste.

Must admit can't think of any more uses  other than  adding  individually as a better strategy.

Axe once said to think to add each spice once. This was aimed at clarity and maximising flavour ie less can be more. it sits well with what I've experienced.

We know there is no such thing.

Occasionally each of us will come across something that was discounted or not even considered Important - only to find it hits us as a full on oversight.

On examples the biggest for me was salt.

For a while now I've been tasting rsholme123 curries.

In comparing what we do one thing that stands out is - sugar.

I was a complete disbeliever. I dont use it full stop. I do know it is called in many recipes (CA's jumping out for me). 

However since making chewy's red CTM I could not believe the difference 1 tsp makes (many makes side by side with and without sugar). I now include as STD in CTM.

Even more of a shock is that rsholme123 uses in madras. I'm reluctantly having to adjust my blinkers on sugar. 

Would be interesting to hear of any other similar.