I've got it but there appears to be no way to attach documents to messages. First time I've had the need so never noticed before. I wonder if that facility can be added if it isn't just the case that I'm not looking in the right place?

Quote from: pap rika on May 03, 2021, 11:25 AMand he claims a controversial ingredient, tomato ketchup .

It's not controversial is it. The quantity he uses raised my eyebrow a bit though especially as he then adds tomato puree as well. Really it's just a cheat's way to sweeten the sauce without doing a long cook needed to bring the natural sweetness of the onions out, which is the proper way to do it.

Also, strangely, he makes a point of not using watered-down tomato puree because it's going to be added to a big pan of watery veg anyway, which is perfectly sensible. And yet he unnecessarily makes a stock at the beginning with carrots and onions, which are also in the main base, so totally unnecessary extra ingredients. He should just boil up the carcase on its own, maybe with the cinnamon, but that too could go in the main pot.

And, if I'm being really picky, he says he chops the onions because he only has a small stick blender so it makes it easier to blend than cooking the onions whole. In fact it's easier to cook them whole because they can then be blended by forcing them individually against the bottom of the pot with the blender. To be fair though, with the size of pot he's using, his little stick blender would probably be totally immersed doing it that way. But for the smaller pot used by the average home cook, whole onion cooking and blending is in fact the easier way I would argue.

Oh, and is anyone going to tell him that mL and grams are not the same thing?

I'm bored with bases though, haven't seen anything new in what must be 10 years now.

And Livo, talking about coriander roots, in general here in the UK coriander is quite hard to find with the roots still on so it definitely isn't a necessary ingredient for a base, although why he wouldn't use them is beyond me as they are not different enough in flavour to make an ounce of difference if he included them. Maybe he's just keeping them for something else where they are used fresh.

Long cook on low heat, that's all there is to it. Usually a couple of hours for lamb.

Quote from: livo on April 09, 2021, 11:02 PMPhil, I've used chicken frames in an "old school" base gravy before ...

Chicken frames. Say what now? Is that a typo or a real antipodean alternative to carcase (carcass)?

Quote from: pap rika on April 09, 2021, 12:07 PMlooks like another bog standard base gravy. Had hoped for something more. 

Well it uses a home made chicken stock and that's far from normal in the vast majority of bases. I actually like his methods, like the bhuna and dopiaza onion prep. Not exactly new but along with the chicken-stock base I'm willing to give this one a go as potentially offering something different and hopefully more "old school".

I suppose you could argue that to be a curry powder it should be able to make a curry without the addition of any other spices. So by that definition certain madras curry powders for example would be proper curry powders, whereas some garam masalas would not be as the intention is to use them with other spices.

But you could also argue that if it's a powder and it's used for making curries, even in part, then ipso facto it's also a curry powder. In which case any garam masala would be a curry powder.

It's all a matter of semantics as far as I can tell.

Quote from: Peripatetic Phil on December 24, 2020, 09:27 AMGoogle image search has no idea, by the way, any more than I do.

I was going to say no cheating by using Google but then I thought well, it's a picture, how can they Google that, so I didn't. Forgot about image search, don't use it that often.

Quote from: Gaspodia on December 24, 2020, 01:42 PMTo be fair, it *does* rather look like me 

Or is it you that looks like Crystal Tipps? Spooooooooooky!

Quote from: Robbo141 on December 24, 2020, 01:35 PMhave a certain soft spot for Hartley Hare...

Honestly, I found him a bit creepy. Although I think he improved his image in Pipkins compared to what he looked like in Inigo Pipkin, the show that preceded it. But Pig, well, we were brothers in arms, seeing as we're both Brummies.

Who here can name the TV series from Gaspodias icon? I got it easily, although I preferred Mary, Mungo and Midge. One for the more mature forum members I think.