Thanks, George.  I don't feel on this forum I've been arguing a case, more defending myself from the attacks   When there's alternative places to go it kinda makes someone's decisions that much easier - if I left I'd definitely not be the first and it's the same few that spoil it - all the time.  I can cope with lively banter but that was a rarity on this topic. 

Hopefully my video proves it is a base to consider.  I don't want it to restart an argument. If anyone feels it is aimed at them perhaps they need to look inwardly as it was a general comment based on some of the diatribe that was cut out of the topic by moderators, etc.  I don't mind arguing a relevant point but it gets tiring when it travels sideways to the point it is no longer about the curry. 

The 'don't change a thing' rhetoric came at a time people were criticising before making it.  I said that only as a precaution to them as if they deviate they cannot give accurate feedback - that's all. 
The pics I posted originally were following the 7kg base recipe halved - oil and all - honestly.
While all the bickering was rolling on, BB and I were discussing things in the background (others too) as we wanted to try the recipes but not have the distraction and unpleasantness of a public argument about it so took it offline.  I obtained the full restaurant recipe and mathematically reworked it for a 5kg batch.  Had BB not given up with this forum you'd all have it by now.  Please remember that he published the recipe from repetitively watching it being prepared, I can't be bothered going back to check but I don't think it was ever presented as a finished, highly tested piece. 

Either way, if anyone wants to try this: use 800ml oil half the coconut and half the sugar (the sugar can always be added back in if your taste prefers it)

Sorry for any offence caused, only intended as a joke, as clearly stated.  Now as I only want to engage in cooking and improving I'll step back from this unless *I* consider it valid to helping others try it.

Regards,

Martin 

Quote from: Cory Ander on February 11, 2013, 10:17 AM

Quote from: Martinwhynot on February 11, 2013, 08:22 AM
For the record I used 800ml in the 5kg base to get the base used here

So you used only about 56% of the oil specified in BB1's original recipe then?

Seems to me that your comments on "oil slicks" and about "found it too oily" and "try again properly" are totally invalid then (as well as being more than a little antagonistic!)?

Seems to me that you have no sense of humour. I was very specific about what recipe I used and I even used the last word of the first post here "kidding" deliberately at the end to make it very clear...sorry it wasn't clear enough for you. Also, the debate about the oil rumbled on after the recipe was amended so I think my comment is actually valid, although clearly it touched a nerve for you.

Frank,

For the record I used 800ml in the 5kg base to get the base used here. It tastes very similar to the base used in my own local here in Shrewsbury... I think they add a bit of coriander and maybe lemon juice too - must find out

Martin

Hi everyone,

I finally got round to making a video of me cooking up some stuff....all with freshly cooked chicken tikka:
Do Piaza, Chasni & Dil Cognac (the one with brandy and grapes - not my normal thing to be honest!)
I hope you can see how easy it is and, for the doubters, that it doesn't produce an oil slick)

http://www.youtube.com/watch?v=zbpkUugjLyg

http://www.youtube.com/watch?v=t_Z78AT5Ddw

http://www.youtube.com/watch?v=ddKa2pRxdiY

I hope you enjoy it, and if you've already made it and found it too oily, please try again properly (kidding!)

Regards,

Martin

Hi,

Sorry I got to this late. Blue Dragon, rajah and Dunn's River are all makes I know that sell it. Most big supermarkets will sell this, beside coconut milk and other international stuff.

If you get totally stuck, take some dessicated coconut and blend it's to a powder. That goes hard and is similar to the block. Put the same amount into your base.

Good luck

Martin

Hi Everyone,

Just letting you know that I made my SECOND batch of this base up yesterday.  First time I made a half batch of the 7kg recipe.  Yesterday I made a 5kg batch up.  I noted that the sugar contend was probably a bit sweeter than the original recipe (mistake in the conversions I suppose).  Either way I only added 1tbs instead of the suggested 2 - I could always add it later!  The result was pretty much the same as my first attempt.  I do like this base, despite the comments made by some, and will continue to enjoy it as my base of choice. It gives me a taste of home that is familiar, I don't care if it appears too oily or it can't be decent because of x or y reasons, it's good.  The 5kg version produced 20 portions for me.  This base does produce results that are different to some establishments I've eaten in and yet is very similar to others so if you're not getting close to the results you're looking for I'd try this one?  The onions cost me

Quote from: Cory Ander on January 27, 2013, 07:00 AM

Quote from: Martinwhynot on January 26, 2013, 07:27 PM
Or I did get the base sauce at my mother in law's house in Newbury when my wife turned up and am posting stuff using my iPhone and my data allowance?

Please forgive my scepticism, MWN, but when you post, on the other forum, that you are about to try this base, for the very first time, yesterday, and then exult in your excellent results, you compound my scepticism.

And if BB1 and SJ66 are not one in the same person (plus one or two others too), or are at least very closely related, I'll eat my hat.

Please do not bother to read or respond to this post if you do not share my scepticism.

CA, just a small point...
How could I respond if I did NOT read it, lol.
I'll think you'll find I did NOT state on the other forum that I was trying the base for the first time, I said I was new to it and consider this still to be the case even now; I want to try more dishes with the base (as I have it anyway!) before concluding what I'd use it for.
I'm not really bothered what others think abiut the base but I genuinely like it and think it is similar to ones tried in Scotland. I have got 'uppity' when others who dismissed it without trying it or got personal.

The other 2 people you talk about are both quite happy on the other forum now, much less infighting, the recipe is there for all to try and like or dislike. If they are one and the same they are using 2 different email addresses and writing styles. I'd never been so suspicious about all of that, really, as its always been about the curry for me, not how many are pushing it, etc.

Just a consideration though: I have typically looked at both forums from time to time. A 'Scottish' curry doesn't come up to try that often. My spurts of posts do seem to be around such events(Panpot and all that). Maybe there's a link and the reason for the spike in enthusiasm? So it's a pity that when those who normally read here as a guest finally get to try something they are interested in and let others know how good it is they would apper to come from nowhere, etc. except they didn't..always been ther and were posting before some of the people her found the site!

Just a thought.

Martin

Quote from: martinvic on January 26, 2013, 05:32 PM

Quote from: Martinwhynot on January 25, 2013, 05:17 PM
Reports of my demise seem rather exaggerated.
I have been on a course, away from my pc and have been getting on with my life!

I'm not travelling home this weekend due to the weather but am getting some base sauce brought to my weekend stopover instead so I don't miss a weekend with curry.

Martin (deceased)

You managed to get home for the weekend then?

Or I did get the base sauce at my mother in law's house in Newbury when my wife turned up and am posting stuff using my iPhone and my data allowance? It's not hard! You appear determined to undermine and challenge me and I'm not sure why, particularly in public.  Why don't you PM me and hopefully sort it out. Lets not clog up this thread with rubbish?

Regards,

Martin

Reports of my demise seem rather exaggerated.
I have been on a course, away from my pc and have been getting on with my life!

I'm not travelling home this weekend due to the weather but am getting some base sauce brought to my weekend stopover instead so I don't miss a weekend with curry.

I suppose some will remain blind to the immature comments above, wondering how anyone could be wound up by them, starting arguments off again but retaining their innocence of course!

Glad that you made a cracking looking curry that is to your taste!

Martin (deceased)