Quote from: DARTHPHALL on November 15, 2005, 07:56 PM
As you may also recall i posted a long time ago about cooking the Oil on its own on high for 15 Min's which resulted in a sweet tasting Oil.

I do recall, and I think it is not relevant. Restaurants will not cook oil on its own for any time. Time is money Darth!

Ahh crap!

Hi MarkJ

It's good to hear yet another success!

I think for the most part your ideas are totally logical.

I have to take you to task over one thing though. It's the same argument I've used before. How will people that are not tolerant of any chilli heat tolerate curries made with the oil scooped off phalls, madras' and vindaloos. I've never disputed that reusing oil, whether from the base sauce or the curries themselves, is a good thing. But restaurants reusing oil from the curries just doesn't make sense. I have a friend who considers a korma hot! She wouldn't tolerate a curry made with oil scooped from the hotter curries.

Yes that's the stuff Angelina. That house of fraser deal looks just what I am after, thanks. Out of interest do you know how big the mothercare pieces would be?

Hey grimmo

I've just made up a slightly modified version of the KD base. I added exactly eight ladles of oil. After letting the base cool for a bit, I then managed to ladle off just over eight ladles of clear spiced oil. So you should expect to ladle off about the same amount as you put in I think.

Thanks for the link blade1212. I've found another cheaper source now that I know that it's called 'butter muslin'. All the same, I was hoping that someone would know of a high street source for the muslin, but I think it's a bit too specialist of an item to be found there nowadays.? ?:-[

It's off topic for this thread, but while I'm buying muslin anyway I thought I would try to make tofu and perhaps some real english cheeses if I get very adventurous. It's funny how doing one thing leads you onto another.

Pete, I hadn't really looked at a recipe. I was just going to heat some milk up in a pan and just before it boils turn the heat off and add lemon juice a tespoon at a time until it all curdles. I've only had paneer at a restaurant a couple of times and I wasn't all that impressed with it, but they weren't particularly good restaurants. I thought I'd give it a go myself as it is so easy and see if I couldn't do better than them.

Is deep frying the paneer the way the curry houses do it?

I was going to have a go at making paneer so I need some muslin. Could I find any? Well no or I wouldn't be asking the question. Anyone know where it's sold?

Quote from: thomashenry on November 10, 2005, 11:27 PM
Apart from something that I'm allergic to!

What, Pat Chapman..or milk?

You'd think admin would step in here and help out. But no. Apparently stew(stu) has better things to do. Stu a word of advice, you are letting the forum go. I would prefer that it was moved to somewhere where people can post without problems. In my opinion mate you are trying to hog the group because you started it, but you aren't maintaining it. You have three moderators who do more work than you do. It's time to let go stu. Provide a mirror at the very least.

Quote from: spellbound on November 10, 2005, 03:26 PM
The smell and taste were spot on.

Well that's another nail in my curry making coffin then.? ? I've copied it as exactly as I can and it still doesn't have the smell or taste of the curries I am used to. Pete will be pleased to hear it though.

To post the pics: there is an 'additional options' link at the bottom left of the posting window. Click on it and it allows you to attach pics etc.

It will be interesting to see how you think the bruce base compares to the KD, make sure you let us know.