I hope santa brings me an 8 kW gas burner (and a tandoor).

Rob

Quote from: George on December 23, 2012, 05:39 PM
I just find it interesting that not all members are delighted with the policy of minimal moderation and, instead, want to see more.

You are missing the point George.  Forums, by definition, are a community.  A mods job is not limited to deleting spam and offensive posts.  There is a lot more to it.  The people I have mentioned in my earlier post are, in effect, already acting as mods.  For example, when was the last time you (as a senior member) welcomed a new member on board?  That is just one aspect. Its all about team work; multiple roles.  A team of active mods are needed to develop and expand the forum. Also, looking at things objectively, you have made the occasional bonkers post; as you are presently the only mod, it tends to stand out a bit.

Rob 

From my short time on here I would suggest the idea of having more mods is a no brainer.  The obvious people (in no particular order) would be Stephen Lindsay, Curryhell, and Chewy, if they are up for it.  I base this on their proven level pitch on forum posting here, and nothing else.  Just my thoughts, but I submit this to the house.

Rob     

Quote from: harley on December 23, 2012, 06:29 PM
Looks pretty good.

Oil separation is what varies for me lately. Don't know if its down to using sunflower oil.

I got a good aroma with last nights madras. probably more vindaloo heat with 3 table spoons of Deggi Mirch chilli powder. I cooked the spices a lot longer, with more stirring on medium/high heat, got a thick emulsification and gave it a brief full high heat. Aroma lingered around the house for hours.

I can only imagine what 3 tbsp of Deggi tastes like.  I am not going there.  Had major issues after 1 tbsp of Mr. Naga a while back.

Rob 

I think the BIR aroma is most likely down to high temperature and the consequent molecular changes in oil composition.  Chris posted recently and nailed it using high powered heat with his outside burner.  The CT madras sauce I made not long ago also had the aroma in abundance; lid on, high temp, and under pressure (albeit minimal).  The pressure cooker could be the way forward (remember what Julian said re: that smell).  Perhaps a curry could be finalized in one?  Whilst its unlikely that BIRs, TAs, etc. use pressure cookers much, they don?t use domestic hobs with limited heat output either.

Rob 

Merry Christmas all!  Have a great time.

Rob 

Last nights dinner.

Beef madras




Made with my last 150 ml of base found hiding in the freezer.  Diluted to 250 ml with water; very thin.  As before, CTs madras sauce recipe, finished off lid-on style.  Altered the chilli profile again.  This time 1 tbsp kashmiri mirch, 1 tsp rajah chilli powder, and ? tsp deggi mirch.  Mixed these together first. Pre-cooked lean casserole beef (boiled for 3 h).  Appearance wise the end result had much less oil separation than my earlier madras sauce, chicken, and lamb efforts.  The lack of oil pooling makes this one the least visually appealing, perhaps. Texture was OK (a bit on the thick side). The aroma was good, but not quite there.  Tasted great and the chilli heat was spot on for me.  The sharpness of the deggi in the blend I think will lend itself well to a vindaloo at some point.


Chips




Another BIR favourite.  Made with maris piper spuds.  As expected no problems here (my Northern roots), cooked to perfection; nice and crispy.   

Rob 

Quote from: Phil [Chaa006without any word of condemnation (and indeed, with clear tacit approval).  All I am seeking to do is to remind others of that fact because you now seek to take the moral highground, any right to which you abrogated in 2007 when you posted that link.
** Phil.

Bloomin eck Phil.  We can all string a sentence together, but, as jim royle would say, abrogated, my arse.  If CA said something back in 2007 and it still bothering you, a polite pm is the way forward, perhaps. Why do some of you guys keep sniping at each other?  Tis also the festive season. It is quite funny at times though; a bit like being down the pub with my mates, but.

Rob 

Not sure if making g/g paste with seasoned oil would make a lot of difference. Julian uses it in his currys (and base).  So, following his recipes you will generally be adding g/g paste to hot seasoned oil in the pan when you start a dish anyway.  I love the stuff, but now limit its use to the base.  Does get used in some restaurant/TA currys.  If you have not seen them already, check out Julians manzil vids.  Discussed here with link to one of the vids:

https://curry-recipes.co.uk/curry/index.php/topic,8676.msg77094.html#msg77094

Rob 

Looks lovely harley.  Though I was out of base but just found a small bag hiding in the freezer.  Your pic has swayed it for me; madras tonight.

Rob