Quote from: natterjak on November 09, 2011, 11:26 AM
Perhaps for the same reason that the blue ketchup Heinz used to produce tasted wrong, despite the flavour being indentical. Flavour and our perception of taste are two different things!

Pink pain killers are more effective than white ones too. Believe it or not. But I'm guessing people were just out right repulsed by a blue food stuff, it's not a natural or at least usual colour for food!

Nothing wrong with presentation of food, but IMO colouring of rice is a pretty bad practice. I like to let the food do the talking for the most part. Food colouring rice in the 70's probably gave the diner some sense of occasion and seemed slightly exotic, but it's a very old hat now and unnecessary for the most part... By all means I'm known to do it once in a blue moon for the novelty factor.

Quote from: Phil (Chaa006) on November 09, 2011, 11:39 AM
...  Have you (for example) ever taken a mouthful of coffee, when you were expecting to drink tea ? 

This explains a lot  :   ;D

Quote from: PaulP on November 09, 2011, 12:02 PM
Hi Madeinbeats, thanks for the link to that website. I'm reading so much these days that flys in the face of "conventional" medical advice regarding what you eat.

Cheers,

Paul

Alright Paul. You have to do your own research and gather experience from other people these days as billion $ corporation has the money and the power to fund bona fide scientific research and publish the results. A funded study was carried out with coconut oil and was found by this particular study to be much more harmful to us than other cooking oils. What the study didn't make clear was that they were experimenting with hydrogenated coconut oil. Sneeky.

The pharmaceutical industry is the worst for it. If they find something that grows in a hedgerow and eating it, say for example, cured cancer, the pharm industry would then have to try and keep it quiet and replicate the properties of it in a lab, so they could then wack a patent on it and make money because you can't patent something that grows out of the ground. Then again of course, if they did find something that 'cured' cancer, they would stand to lose a lot of money. It sounds really sick, and it is!

Greed runs this world, not love or concern for people's health or welfare, so be wise I say and don't be the kind of person who believes everything the government and people in lab coats and safety glasses tell you, because they might just be getting paid millions by someone to engineer the outcome they want, not what is true.

Bit of a rant there, sorry!  :-X

Quote from: Phil (Chaa006) on November 09, 2011, 08:23 AM
I might /know/ it's a good Indian, but the rice won't taste half as good !

Half as good, but why? Colouring has no flavour.

Quote from: loveitspicy on November 09, 2011, 05:33 AM
Coconut oil is one of the best - im looking into it at the moment - and believe it or not living here where there is an abundance of coconuts the oil is expensive  - i will keep looking and im sure i can find a supplier - then all my curries will be made with coconut oil

The health benefits that have been documented overall out weigh the others

best, Rich

Read this blog post and the comments mate : http://180degreehealth.com/2010/11/refined-coconut-oil.html

I got a brand called KCT from the Asian supermarket. Has no coconut taste. I gather a lot of this speak of only virgin or extra virgin coconut oil carrying the benefits is mainly all marketing. As long as the brand you buy isn't hydrogenated, then it's good to eat for the health benefits.

Like I say, have a read of that blog post above and see what you reckon.

You know it's a good Indian when they don't feel the need to do this  It's a little 1970's!

Mix a little powder (the very tip of a teaspoon -- the tiniest tip) into a cup, something that won't stain. Add enough water so that the colour is not strong, so it's more like a water colour painting wash. If the colour is too prominent it just makes it look too try hard.

For a pan containing, say, 3-4 portions of cooked rice, just add 1 or 2 teaspoons at the most of each of the 2 colours. Don't be tempted to add more, which is a classic mistake.

It's import to let the colours stand and set for 5 minutes, so put the lid back on and leave it for 5, then fork through the rice. Again, forking it through before the colours have set it another classic mistake resulting in a puke like mess.

I just been looking into this recently and I've found that the healthiest is coconut oil. Most oils when heated mutate and create cancer causing agents. Coconut oil from what I gather doesn't do that.

I mostly use olive oil for cooking and curries though unless it;s something like Chinese cooking, then then I use [in order of preference] peanut oil, ground nut oil, sunflower or other veg oil. Rape seed only has health benefits if it is cold pressed and not heated I think I read.

Palm oil, corn oil or anything that has been hydrogenated are the worst kinds for you so I believe.

If you like butter, try and buy butter from grass only fed cows is one tip I remember.

Since looking into coconut oil, I am actually now eating spoonfuls of it every day for its health benefits.

Quote from: curryhell
I should know it's always 2/3 cooked, drained  and finished in the oven - i couldn't resist that :

Well, it all depends on your skill level I guess   

Quote from: JerryM on November 02, 2011, 04:47 PM
just realised from madeinbeats pic - for info only i blended mine at the end.

either way top notch curry.

Aye, the first time I made it I cooked it for about 3 hours and the onions and tomatoes had totally broke down as if it had been blended. This method makes the meat ultra soft as well. I also added a star anise.

Yes please iFind, please post the other one you mentioned too 

Cheers. There was a little standing water as you can see, but I didn't have time to cook it out, so less water next time I think. I find it is a good way to make a curry with features from BIR style that we love, individual features and with sooooooooo much less hassle of the BIR style.

For experimentations sake, I'm going to try it with the 8 spice mix powder next.