Just come back from Asda and they've got a 4ltr pressure cooker in there for 20 quid.  Didn't get the make of it though, sorry

Ray

Wayne,

I can totally understand that and can't disagree in any way whatsoever.  The first mouthful is the thing that you/we spend all day in the kitchen for ;D

I'm ok when I'm using 'constant' ingredients such as the same batch of base, spice mix and so on but I'm always wary on a new batch or a new tin of tom paste, where variables can be introduced, if you catch mi drift?

Ray

Hey CA,  another winner there my friend.

Like CH, very similar ingredients to the one that I make, with the exception of salt and turmeric.  As I make it for the wife, it is her that usually does the taste confirmation and she is fine with mine but, I can see adding salt would give it a lift.

Many thanks for posting yet another very clear and comprehensive recipe.

Ray

I don't mean to sound smug here but, I do taste, taste, taste all the way through?  Usually, it's quite easy to adjust the dish as long as you know what to use when making the adjustments for example; Lack of salt, add more (a pinch at a time) not sweet enough, add some sugar (a pinch at a time).

The problem arises when the dish isn't sour enough, which souring agent do you add?  You could add lemon but if you don't want a lemon flavour, then that isn't going to work.  Amchoor could be used as could tamarind but you need to know what flavour these ingredients impart, that for me, is the trickiest part.

When using ingredients such as tomatoes and onions is vital to taste test, as the strength of these veggies (I know toms are fruits ) can vary immensely.

I'm glad this came up because now it makes me wonder how many of us have tried a recipe to spec, a bit like a monkey sees, monkey does approach but have resisted a taste until the dish is on the table?

Very good point, well made Mark

Ray

Quote from: Domi on December 30, 2011, 07:07 PM
Well sed are kid! Check art that kid's bowl an' all that like it's massive and other chavisms Sorry luv, I'm on't'pop!

Chavism's?  How very very dare you..!   I'll have you know that I speak the Queens very own English  or should that be 'The Qweeens Inglish'?

Have a good one Dom over there in Puddledsfield lol

Ray

Happy new year to all, especially my fav yorkie/jock Domi

And in my best Manc accent,  "Av a top one, fro sum random shapes to sum bangin chunes but most of all AV IT...!

Ray ;D

Hi Jimmy,

Quote from: jimmy2x on December 30, 2011, 02:59 PM
why such animosity towards ifindforu?

so what if he scoffed at the use of tandoori powder, people that work in any job allways compare and ridicule anyone else doing things diffrent.

I think that the point here being is, if Abdul said that he used "custard powder" in his spice mix, then fair enough, he should expect a degree of ridicule but Tandoori masala is reasonably feasible in a spice mix and is used across BIR land.  Julian from curry2go has confirmed this in his videos.

Quote from: jimmy2x on December 30, 2011, 02:59 PM
of you on here look like your just itching for a argument

Maybe it does seem like that at times but I'm sure if these conversations were being conducted face to face, they would be less combative and aggressive.  Unfortunately, some people enjoy the safety of "givin it the big un" from behind their laptops, human nature I suppose?

Ray

Guy's,

I think writing recipes down can prove to be a little tricky, especially if you are the recipe provider.  What is 'second nature' to you, often throws up questions from others

Tomato puree/paste IS a tricky one and is definitely one of the ingredients that really needs clarifying when putting a recipe down.  1tbsp of normal strength tom puree is a completely different beast to 1tbsp of triple strength tom paste, and therefor is going to give very different results.

I think that the only sure fire way of having any kind of consistency with our recipes, would be if there was a 'recipe template' built into the forum.  Something a bit like the on-line insurance forms whereby you can add details of the ingredients, and there be a drop down function at the side of the text field which gives you specific options for example;  1 tbsp of tom puree (hit the drop down) to reveal>single concentrate>double concentrate>tripleconcentrate.  You simply select which one it is, so the recipe would read; 1tbsp tom puree (double concentrate)

It's probably not feasible on a forum like this but it would be a great help.  In it's absence, we all need to be more specific I guess?

Ray

Quote from: bmouthboyo on December 30, 2011, 01:04 PM
That's great thanks razor I was worried the microwave might over cook the chicken but a little zap should be fine.

I better get cooking lol

Good luck fella

Hi BMB,

When ever I do curry night, I get them ready either the night before or at the latest on the day.  I usually cook 4 TA size portions of each, Madras, Roghan Josh, Jal Frezi, Bhuna and Korma.  I have 5 casserole type pots which I put each type of curry in.  Then, just before I'm ready to serve, I give each pot a 5 minute ding, in the microwave.  Don't worry, it doesn't toughen up the chicken (if using) but it doeas get them piping hot.

Rice, cook for how ever many you want, and store in a plastic mixing bowl, with cling film covering the top.  Same again, prick the cling film and microwave for 5 mins.  MAKE SURE THE RICE IS STEAMING HOT....! You don't wont a dodgy stomach.

Hope that helps?

Ray