Excellent looking photos and curries LIS 

Quote from: chillihothot on June 28, 2012, 08:53 PM
I found this on youtube, seems to contradict some gravy principles (oil in gravy).
Is this approach sound?

Hi CHH,

I think you probably need to be more specific with your question.

Much of it (i.e. the "how to make a curry base") is sound.  Some if it is debatable. 

Is it a good base?  Yes, not bad. 

Are there better bases?  Probably.

Quote from: JerryM on June 30, 2012, 11:43 AM
one thing i am interested in if anyone who has successfully made - the fenugreek powder ie not the leaf is added. this is something i've never tried but think a small addition could be useful. would appreciate any thoughts

Interesting point, Jerry.  I think Julian adds quite a bit (actually) to his curry base, which I'm not too sure about.  I didn't add any when I made his base because he hadn't divulged it as fenugreek powder at that time.

However, I often add a little (say 0.25 tsp) to my hot curries (e.g. vindaloo) and I think it definitely gives it a little something extra.  Anyone who rejects it as "none BIR" should probably reconsider.....

Quote from: emin-j on July 01, 2012, 10:49 AM
Hi NJ, yes the c2g base uses chef spoons of spices,problem for me was my chef spoon is bigger than his 
this lead to a very over spiced base

Ditto.

The base was OK, but was rather dark, and overspiced (obviously), as a consequence. 

I ,made it before Julian verified what size Chef's spoon he uses.  I haven't made another batch yet.

Quote from: chillihothot on June 30, 2012, 05:05 PM
Can I use Masala mix out of a packet as a replacement for the CA curry base? I am missing sweet paprika.

Hi CH,

Yes, you can use it as a replacement IN (but not "for") the curry base.  I state in my curry base recipe that:

"You can use an alternative spice mix (or any decent curry powder, or individual spices), if you prefer, but the result will undoubtedly be different"

It might be better, or it might be worse, as a consequence...

Hi EC,

Looks great! And pleased to hear that you enjoyed it

Adding pineapple pieces is an option in my recipe, anyway, precisely because I know/knew some people don't like it!  If it offends thee, leave it out!   

...and The Outlook.....

Adverts.... :

But what about onions, garlic, ginger, curry base, water, stock, whatever?  :-X

Quote from: Phil (Chaa006) on June 17, 2012, 12:20 PM
Perhaps Moderator George would be kind enough to move the sub-thread into a new thread of its own, or perhaps merge it with the 6-year-old thread cited earlier

But George promised to remove spam, only, didn't he!  :

PS:  I'm off to watch The Voice, it's more scientific and interesting! 

PPS:  This forum seems very slow again, and that's also p*ssing me off! 

Quote from: DalPuri on June 17, 2012, 12:25 PM
Although what CA says may be true, Its perhaps wiser to err on the side of caution and increase if necessary

Increase what, DP?

QuoteCan you imagine someone cooking 10 or more portions of your CTM  in a 5 or 6 ltr(9" base) tall stockpot Cory?  ;D

Huh?  I do that all the time!  And I multiply ALL of the ingredients accordingly.  And, as I said, provided your pan and heat source are up to it, that should (scientifically and logically) be the case.

However, if our cooking conditions are not up to it, then we will start making all sorts of spurious adjustments to compensate!

And what you don't need is some mystical, religious, or illogical response getting in the way of scientific and logical reason (which is the exact opposite of what Phil was trying to suggest with his Galileo reference)