Quote from: Bengali Bob on August 18, 2021, 11:31 AM
Has anyone tried anything like this?  The fried onion/cashew paste looks proper.

www.youtube.com/watch?v=4GdVa-49iEg&ab_channel=SpiceEats

It looks dangerously close to a korma so I wouldn't go near it. But if korma's your thing and you like it spiced up, then this will probably not disappoint.

When I used to experiment with masalas my favourite garam was Kris Dhillon's:

1 tablespoon coriander seeds
1 tablespoon cumin
1 teaspoon green cardamoms
1 teaspoon cloves
1 teaspoon black peppercorns
2 sticks of cinnamon, approx two inches in length
2 bay leaves
½  small nutmeg
4 black cardamoms

Quote from: Nickywelsh on August 12, 2021, 07:20 AMIt nails that very deep savoury flavour, and the colour is perfect. The method is key.

https://www.harighotra.co.uk/tomato-base-restaurant-sauce-recipe

This is Kris Dhillon's base sauce or a small variation thereof, see  https://curry-recipes.co.uk/curry/index.php?topic=579.0

Adding to what Phil said, I'd say one of your ingredients was off. Or are you using a different pot maybe? Has someone possibly thrown some alcohol in the sauce, left over wine maybe? That will ferment to vinegar. I don't know what the mechanism would be to create the vinegar taste but maybe the coconut block was rancid? I'd definitely guess that the crux of the matter is contamination of some sort though.

Quote from: Hugoboss on May 17, 2021, 08:30 AMOur Yamaha Forum does not tolerate "any" abuse of Members and we quickly eject anyone who oversteps the line.

Spoiler ... entering totally off-topic mode.

Ohhhh!

Maybe you'll be able to help me get my old RXS100 working again. I left it in shed for a decade, with petrol in it, and of course it's now all gummed up. I have no idea how to get it back into working order.

Quote from: Yousef on May 13, 2021, 10:40 PMCurrent Avg. Sessions 30k per month

9% from members
91% from new users

Is an average session a unique browsing session? So there are 30,000 unique browsing sessions per month? If so how can the interaction with this forum be so abysmal?

I could understand it if the  search facility was brilliant - which it's not, and the index was perfect - which it's not, but when you have 91% of 30,000 sessions from new users, how can they not be asking questions? There's something very amiss here.

The strange thing is we tend not to have many bust-ups on the forum these days and when we do it's inevitably the same few forum members - the last few posts being a point in case. So we can't really point to that as to why the forum has been effectively dead for a good while now.

The simple fact is, as Garp pointed out, that there's a glut of BIR info out there now, in many forms, and I think that is a major factor. It is weird though because there are many other forums covering a variety of topics which thrive despite there bring a plethora of other sources for the same information. And I doubt a co-operative ownership would advance the cause one bit. In fact it'd probably lead to more infighting.

I'd be interested to see the number of posts per day plotted on a graph from day one of the forum to see if the drop-off was gradual or whether it dropped substantially at one or more points. Is that sort of thing possible Phil?

Quote from: Peripatetic Phil on May 04, 2021, 03:57 PM
Just testing ...  Note that I had to re-save as ".doc" rather than as the default ".docx".  Plain text, PDFs, and various image formats are also allowed [txt, doc, pdf, jpg, gif, mpg, png, jpeg]

I meant attaching within a private message rather than in the open forum.

Quote from: livo on May 04, 2021, 10:15 PMAfter seeing other chefs blend the whole spices into the base, it would probably be ok to just use powdered cinnamon.

Definitely. I'd just cook the carcase on its own for the weak stock and add a pinch of cinnamon powder to the main pot. He seems to be making work for himself.

Quotehe mentions he and wife personally preparing 400 BIR ready meal servings a day.

He doesn't say they cooked them individually though does he, which I highly doubt they did for a bulk operation like his.

Quote from: Garp on May 04, 2021, 03:57 PM

Quote from: Secret Santa on May 04, 2021, 03:40 PM
Oh, and is anyone going to tell him that mL and grams are not the same thing?

In many cases they are equivalent.

If, by equivalent, you mean almost the same then maybe. But in actuality there is only one case where they are truly equivalent and that's for water.