Quote from: Cory Ander on May 02, 2010, 03:58 PM

I'm not sure many BIRs use tumeric to colour rice anyway, it's too dull as a colourant?.  I use yellow food colouring, mostly

Quote

The first type of rice I leaned to make after getting the hang of plain boiled rice was yellow rice, using the same method as plain rice but adding a tablespoon or so of turmeric while it was boiling. In my experience it's far from dull, it's actually quite a vivid yellow and as for staining, well you have to watch what kind of pan you use.

try this one

a bit time consuming but total satisfaction

https://curry-recipes.co.uk/curry/index.php?topic=3003.0

Quote from: CurryOnRegardless on April 28, 2010, 08:31 AM
Am I alone in thinking they've got a lot dearer over the last year or so, seems to me like they've doubled in price no matter where you get them, bummer.

Nope I have made the same observation, the price seems to have rocketed of late.

come on guys this forum shouldn't be used for trading insults and grievances no matter how high feelings are running

if you haven't got something constructive to say please hold back before committing things to type

the strength of this forum is the passion, enthusiasm, commitment and experience to all things curry related

let's keep it that way and forego the interpersonal jibes

;D

bog standard red lentils is called for

Hi Paul

I don't know the origins of the spice mix either but when you think that most BIR is cooked to western palattes by Bangladeshi people and then compare that with Madhur Jaffrey and Camellia Panjabi (who are Indian) then my view would be that I would expect to find differences.

This post is just offal

:

I took it to mean this was the first time Axe had created his own base as opposed to cooked one created by others.

that sounds like the kind of thing that such a table could be used for Ray

Ray, Axe and Jerry M

Thanks for your replies, they are constructive and giving me food for thought.