That was funny.

I'll be giving that a go, CT. Thanks for that piece of info.

I've tried Rays RJ and was impressed, but still nothing like the RJ's of old.

C2go version is also a nice curry, but once again, nothing like I rememeber a RJ to be.

Looks like it's tarka time.

It just goes to show how times change and how regions vary.

Back in the late 70's/early 80's, in Manchester,  my second favourite curry (after Dhansak) was a RJ. I have no idea whether it was a one or two part dish, I just know it was absolutely bloody gorgeous back in the day. 

I have ordered RJ's in this part of the world, and they are slops. I was also very disappointed last time we were back in UK 3 years ago. I tried 5 or 6 RJ's and they were all less than average.

Hi Phil

I suppose the old saying is true you DO get what you pay for.  BUT, I am more than happy with my Thermochef purchase. At $795 with a free bowl thrown in.

I have never used a Thermomix, so cannot comment on the differences. The butterfly coming loose comment is a tad unfair. We were having the same problem and ours actually smashed into pieces. I rang the distributor, who sent out a free replacement and "detailed" instructions of how to lock the thing in place properly, and we haven't had a problem since.

Also, the "you can smell the motor" comment is also exaggerated. When it is new, there is a "oil" smell, because oil is burning off the motor...simple as that, it soon disappears.

There is no reverse setting, so food will continue to be cut up, so we tend to cut meat in long thin strips and it tends to survive better.

It makes restaurant quality soups, sauces, risotto (we haven't had a problem), easy bunjarra without the chance of burning it.

Overall we are happy with it.

Hi TT

I have  a "Thermochef" which is a cheaper version of the ridicoulosly overpriced "Thermomix".

It's a great tool, and I use it to make several meals in the week. I also make bunjarra (sp) in it and it works fine. I can't believe I have never even considered making a base gravy in it...................... duuur.

Thanks for the tip.

Close to perfection 

Thanks for the tip mate.

Fortunately, we can get Pataks Tandoori paste down here, it's the "other two" which are not available.

I cooked it tonight, and it's in the fridge for tomorrow, along with a few more dishes. Public holiday here on Monday, so we're having a curry shindig tomoz with a few mates.

Thanks for another excellent vid Chewy.

It's on my "to do" list

Quote from: Secret Santa on September 23, 2012, 02:24 PM
Has anyone ever been told why veg ghee is used? I can't rationalise its use at all. When I used it in the distant past it made no discernable difference to curries or bases (unlike butter ghee).

Is it, perhaps, just because it's the cheapest oil available at trade prices?

That's interesting to hear mate. We can't get veg ghee down here, and I thought I was missing out on something.

Excellent work Russ. Can you please clarify the amount of mixed powder and other spices as I am seeing strange symbols where the figures should be seen.

Thanks

Good luck mate.