Hi Naga,

I'd love to see your Paella Valenciana recipe please?

Paul

Regarding the lamb and pre-cooking I use my cheap slow cooker and cook the lamb pieces with a little base sauce and maybe a few whole spices. When I add the meat to the curry all the lamb juices in the slow cooker will go into the curry so there is no lack of lamb flavour or loss of juices.

IMO lamb needs quite a long cooking time to become tender.

Paul

Hi Mick,

I've been twice recently to the one in Liverpool St John's market. They have been taken over and now have a new name. The food isn't fantastic but up against McDonalds, KFC and Spudulike I know what I prefer.

It wouldn't be so bad if some of the recipes actually looked edible. I just can't imagine a curry with a load of olives in it. 

Paul

Hi TT,

Mace is indeed the outer covering/sheath of a nutmeg. You either get mace whole or ground to a powder, just as you can buy nutmeg whole or powdered.

So if you buy whole mace you will have a bag or jar filled with mace blades. Here is an example:

http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Mace-Whole-Javantry.html#aISW032_2dp

I would say go very easy on the mace/nutmeg direction, I don't think they are prominent BIR spice flavours.
I know I've ruined a few traditional curries by following the instructions to add a half teaspoon of mace powder near the end of cooking.

Cheers,

Paul

Hi Colin,

I've been using the "ifindforu secret" mix powder for a few months and it contains paprika. I can't say I've noticed a taste problem with frying the mix powder unless I burn the spices, but the spices do taste better with a frying stage I'm finding.

I would have thought that paprika would have similar properties to chilli powder when heated as they are both made from dried fleshy capsicum-type plants. I mean the chillis are quite like bell peppers except for the heat difference.

Cheers,

Paul

Jb,

Thanks for posting the recipe 

Paul

Hi Jb, your food photos look great.

Was a scaled down recipe (with quantities) ever posted for the CBM Little India base?
I would love to see a recipe for this that makes a manageable amount for home cooking.

Cheers,

Paul

Hi Les and welcome to cr0.

I have the Sous Vide Magic controller and use a rice cooker as a water bath. So far I've had mixed results but haven't tried any BIR dishes with it yet. I was thinking of trying Blade's chicken tikka recipe from this site but I keep reading how bad fresh garlic can taste when it's been in a bag at 60 degrees for 2 hours.
Have you tried anything with raw garlic going into the bag?

Cheers,

Paul

Quote from: George on June 04, 2012, 10:13 PM

Quote from: JerryM on June 03, 2012, 08:14 PM
the site is the happiest it's been so that can't be putting people off.

For one moment I hoped you were right but there's always someone or something to risk a breach of the peace, isn't there. I guess Natterjack probably can't read this, but why does he have to add such a provocative line to all his posts? i.e. not to reply to people he considers are trolls and to add them to an 'ignore' list.

I thought the advice in Natterjack's footer information was sound and goes for any forum. I wouldn't say anybody is particularly trolling this site at the moment.

I do have one name in my ignore list and no it's not you George!

Paul