No Jamie, still no pics, lol

I sent you a PM to explain how to do it, top of your page, you will see 'my messages'  Click on that and have a read, see if it helps?

Ray

Quote from: Secret Santa on April 19, 2010, 09:55 PM

Quote from: Axe on April 19, 2010, 09:41 PM
I made my very first base tonight...

Blimey Axe that's a surprise!

Yeah, that surprised me too, or, do you mean it's the first attempt at your own idea of a base?

Ray

So for instance,

If all the reputedly better bases all have, carrot, celery, onion and as their common denominator, a chart would highlight this as it would some of the less favourable ingredients, methi, ginger, chillies.....

or am I still just not getting this

Ray

Hi Axe,

You will find varied descriptions of how a base is meant to taste. Soapy, bland, tomato soup like and so on. 

For me, a base should not be the main flavour of the dish but a basis to build on, so therefor, I believe that it should be blandish.  Most bases don't taste that great on their own but transform in the final dish, whereas, CA's and SnS's do taste ok on there own.  A good tasting base though, is not the requirement for a good final dish.

I think if you stick with bland going on 'OK' then you wont go far wrong.  Just avoid bitter, too much ginger, poor quality oil, fresh chillies (if using) even tomato can give a base a bitter note.

That's my slant on a base, what does everyone else think?

Ray

Hi Axe,

As I've said before, I think a base can only truly be assessed, if it is used in conjunction with It's creators spice masala and even precooked meat.

That's why I use CA's base and masala.  I couldn't possibly judge CA's base if I was using say, IG's spice masala, do you know what I mean?  It just wouldn't be fair on either of them. Which goes back to my grouped recipe theory ie: base, masala, meat = recipe, which I wanted a while back.

Now maybe a table of the most versatile bases would be good, what base goes well with what spice masala but again, like every other 'ratings' suggestion, how/who would be the judges.  It's really hard to implement.

If the reason for the comparison table is to create a new base, then hasn't this been done already? 

Or Stephen, I'm I just completely being a thicko and missing the point altogether mate ;D

Ray

Hi Stephen,

I'm not quite sure what it is that you are looking to compare here?

Is it, to identify the common ingredients such as, garlic, ginger, onions, veg?
Or are you trying to identify the variables, differing spices and so on?
Or are you interested in the method, cooking times?

It would be very difficult to compare bases as a means to grade them, as everybody has a different idea on what a base should be!

I have both KD1 and KD2 and there is a difference in the 2 bases being that, in KD2, you fry off the onions at first, so as not to get that horrible boiled onion smell waffting through the house.  The ingredients are more or less the same, so to compare these 2 bases, you would have to say that the cooking technique in KD2, improves the smell of the base.  I've no idea if it improves the flavour, as I've never made KD1 base.

Is that the type of thing that your looking for?

Ray

Hi SBF,

Yeah, it's defo worth a look although, I'm not sure it's BIR, more like Indian Posh nosh, but interersting nonetheless.

Cheers,

Ray

Good point Domi,

Quote from: Domi on April 19, 2010, 02:54 PM
and not forgetting that 12 dough balls take up alot less room in a freexer than 12 full naans lol

But I was thinking more along the lines of, whilst you've got the flour out and the rolling pin, get them all rolled out and cooked, then when you need one, it's just a case of, out the freezer, 1 min in the microwave and they are ready to eat, without all the faff

Ray

Hi Jackie,

Welcome to cr0.  Hope it's everything that you would hope for.

Ray

Hi surge,

I think freezing the dough would be fine but, why not cook all your naan's then freeze them instead?  They can be defrosted in the microwave and come out really good.

Ray