Thanks Phil,

I was re-visiting this section, Mix Powders, just last night. as there are still a lot I haven't tried yet.

From my lurking days, I seem to remember reading a discussion about roasting the seeds prior to grinding vs  grinding only that produces some heat anyway.  Does the recipe you have found mention grinding the seeds at all?

BAJ

That looks fantastic and sounds like it was very much enjoyed!

As I was reading the list, I was wondering if there would be a Paneer dish (I have used it once or twice), have you tried it and what did you think if you have?

I am now going through a mental list of what I have in the house to cook with.
BAJ

Quote from: livo on January 04, 2019, 09:49 PM


What a hide?  Fancy posting a comment that is reflective of your own personal opinions. That is really quite unacceptable.  From now on Chewy, you should post only those comments  pre-approved by CarpCarp and reflecting his views.

I can't wait to see your posts on the requested failures, (and the a lot worse category)  could be fun.

I would like admin to confirm that I am not Chewy, by use of logged IP or other tools that are available.

My recipes, ingredients and techniques might be questionable (beef madras, etc) but my posts are my own and to insinuate that I might be somebody else, because somebody else likes them on this board is a little paranoid?

BAJ.

Quote from: chewytikka on January 04, 2019, 12:59 AM
Still swimming in oil there Bob and its split , probably your base.
still Ive seen a lot worse on here lately
plus received a lot of too much oily split curries from TAs in the past.

Totally agree on using less oil cooking at home.
You only need 25ml oil or ghee to do a great Madras.

cheers Chewy

Thanks

First photo is not as it looked, it is after I 'played' with it in Photoscape and it just made it worse.  It was also cold as it had been made about 4hrs before and I put it into that bowl (saved for guests) for the photo.

I have had a LOT worse which is unforgivable imo, given that I live in the Curry Capital of Britain.

I have posted this to show that imho, a curry does not have to be 'swimming' in oil whilst still being cooked and full of flavour (for that you will have to take my word).
My son and I ate this earlier this evening and the last of it, shown below, won't make it through the night.

I used Chicken thigh meat that I deboned this afternoon with KD-base/PT

What is the reason for the love of Oil that seems prevalent in the majority of recipes?  Personally I don't like it, hence my question.

BIR also make Keema (ground lamb/mutton) which is quite dry.
Karahi (asian style) is almost without oil

TA's (at least a dozen that I have tried within deliver of my address) have to maximise profit and so tend to provide mostly 'gravy' with some tomato and onions/pepper and a little meat, swimming in oil. unless I specify Asian Style.

The best I ever had was as reward for working in a video shop, in the late 80's. Quail with fresh orange and chappati and had only a little gravy.

Are we in love with personal tradition, flavour or expectation?

Just a thought.  Discuss.

Happy New Year

I remember the times that after leaving the pub at 11.10pm (or there abouts, honestly) I popped next door or a few doors along for a bag of chips to eat on the walk home,

Over the last several years. this has changed, chippies closing at 7pm or 11pm at the latest and I put this down to the changing taste of the British public, who went home and ordered a TA instead.

I recently qualified for my Personal License (looking for a career change) and part of that was awareness of the legislation that was brought in 2003, in respect to the provision of food after 11pm.  Light bulb moment, for the sake of fish and chips after 11pm and local TA's closing at 11pm, despite being surrounded by a few pubs, some people are not prepared to invest in the License.

The majority of the obligations are around Child Protection, Antisocial Behaviour and Crime Prevention but by closing at 11pm, businesses are not responsible for/or required to assist local authorities or police with anything but the minimum of information.

I never had a problem in the past at a Fish and Chip shop but I found out this evening that a few hours ago, a good friend and colleague of mine was assaulted at a pizza TA just two doors from his house whilst waiting for his order.

I am not sure which question I should be asking...

Quote from: chewytikka on December 29, 2018, 11:13 PM

Quote from: Bob-A-Job on December 29, 2018, 10:17 PM
I can cook everything... but only a few items with any competence.

Focus on what you are competent at cooking, you seem to have a defeatist attitude
before you even start. Its only cooking

Often what is in my head doesn't always make it to the page, I was thinking of a quote by a recently deceased author whom I admired when I wrote that.. As usual it doesn't always come across as I intended.
"All fungi are edible. Some fungi are only edible once." - Terry Pratchett.27 Oct 2016

Quote from: livo on December 29, 2018, 10:26 PM
Bob-a-Job, try the School of Artisan Cooking Naan. It is really good, but don't bake it in an oven.  Tawa or pizza cooker if you don't own a tandoor.

Waiting for New Years to make my resolutions.

Thanks for the advice but I think my failure is primarily down to the tools I use.. "a bad workman" and all that.. but like some others, I only have an electric oven + Halogen conductive hot plates (safer when the children were younger than naked flames).  There are not many months of the year when a BBQ is useable but an asian family with quite a large garden near me have built a rough 'fire pit', lined with blocks and I know they frequently cook something on that, rain permitting.