Hi Hansel!

My oldest daughter has always enjoyed curry (11 yrs old), my youngest one got used to it gradually. I think she got a separate meal when we ate curry, (rice, yoghurt, bread and some form of protein)  then we scraped the sauce off and gave her mostly just chicken, now i have to make sure there is enough for everyone

Kids generally like tacos, which is spicy and slightly hot, so curry isnt too many steps away if they like that kind of food. Also there is plenty of different indian recipes that isnt curry (tandoori and tikkis are popular). That could be a better starting point? Also there are several different types of curry, not just mild, but fruity, coco nutty and vegetabley, with many different base sauces you can create many variations.

Regards Ashes

Ah thanks CP, I was with you all the way up "one" 

Nah, I understand mate

Regards Ashes

Hi Cp!

Pyaz ke? AKA?? 

Regards Ashes 

Ah, that would be 32 fluid ounces, yep I just found a jug in the cupboard and it had exactly what you stated; one pint-16oz- 2 cups, now i realise this is American standardization.

That will be useful for those American books i got at home.

But to make it easier, I guess you could say 1 litre (or just under) of milk to roughly 1 tablespoon of vinegar, thing is, i think Americans use different sizes for tablespoons but the difference can?t be that great, after all its approximate measures and chef guesses

Thanks again!! 

Ashes

Nice post Cory.

Apparently those big table nans they do in the Birmingham balti places are applied to  the tandoor with a large pillow or something similar. I would have thought for a normal sized nan you could use a long oven glove, so as not to burn the hairs off your arm  ;D

Anything cotton or woollen is pretty much fire resistant (fireman use thick cotton clothing) most man-made fibres aren't good to have near fire, they enjoy burning and melting.
So given that, you could reasonably be able to make your own heat protection, out of a pillow case and some cotton padding and a sewing machine - at least until you've got the technique down to a fine art.

regards ashes

Merry that looks like a top tip, thank you!

Btw what is a quart in eurospeak?

Regards Ashes

Well i would have some reservations about trying to get a book together. I think it would be easier to work backwards and ask a publisher what he/she thinks. Usually it takes years to get your work published, i was speaking with a Swedish author today (a published author) of fantasy books. I got a free signed copy a few months ago, but as i got 4 other books on the go i haven't got round to reading more than a third, felt i owed him an explanation as i promised to give him a review, anyway he said don't worry, the whole works wont be finished until 2012  . The point being is, if you are unknown, the book market is hard to break into.. once you got a foot in, its easier to get other stuff published.

Just a thought.

Ashes

Maybe it was a long time ago, but i remember when i first discovered curry,  i thought it was the worlds best food (isnt it? ), and i tried to create it at home. not really knowing anything at all, i presumed it would be chicken stock with spices.. so i got going, baked me a chicken and cover it in curry powder. Then was all surprised when it turned out the way you might imagine. :
More attempts were with Majur Jaffreys first curry book, the more i cooked the more i liked.. but there was an feeling of disappointment. This wasnt the same taste or texture as restaurant curries....... it took many years until i came close and then some to try my first Cr0 BIR curry. I believed it would always remain a secret!
And as far as im concerned, im happy with where i am, the grail isnt so much a step up, although, its always nice to reach perfection
There are lots of people who have helped me in understanding the nature of curry, but those posts ive been most interested in are those written by the old timers who walked the streets and asked the questions and begged the recipes from the curry houses. A big thank you to all those people!! There is enough information here on this site to write the most comprehensive book on the BIR curry ever.
Im surprised someone hasnt offered to publish these recipes.

Anyway the effort that all you curry fans put in is much appreciated !

Keep up the good work! And let the effort we put in result in our ultimate curry goal!
Ashes 

Hi Cory!

Im glad you said "I have no direct evidence for saying this; it's just my intutition...!"
This was my point earlier, that we tend to take what people say as truth.

btw How do you know Haldi is Pete? You can pm me if you want.

CP: sure go for it dood!

regards ashes

That would make searching through posts and experimenting easier i suppose, although it might be hard to agree on what we all agree on, in reference to the BIR taste. Its food for thought though .

There are a lot of techniques on this forum, and some contradict others, all could be right and i firmly believe that chefs create curries differently, an example of this could be when does one add tomato paste to a curry? At the end, at the beginning.. both are right depending on the chef or the dish? I haven't got a definitive answer but CP?s idea would help us to debate the issues.

Regards Ashes