Hi Ian

I agree with your post & sentiment entirely (https://curry-recipes.co.uk/curry/index.php?topic=7715.msg67347#msg67347).

By the look of the curry in the picture you posted, you may not be giving yourself enough credit! - I hope it tastes as good as it looks - which is superb  

Regards!

Quote from: Razor on January 12, 2012, 02:06 PM
SHIT, just remembered, I did add 0.5 tsp of asafoteda (Hing) at the beginning and it stunk, but the smell has gone.  I'll modify  my first post to show this!

Ray

Steady on Ray! - You will have the forum language police after you if you carry on like that

Good running commentary btw!

Hi

Just to avoid any confusion (at least on my perception of the suggested offer).

I thought the suggestion of money approx sixty pounds was on a per-person basis.

Taking into account Az (who I have had the pleasure to meet before through Chris W G) is going to give up a fair chunk of a productive chef's day, to teach / demonstrate to a bunch of curry-heads and cover that much content - at the same time, most likely bombarding him with questions at a very unreasonable rate - this sounds a more than fair price to me.

I really hope this goes ahead - I cannot wait

Cheers

Hi Chris

That figure sounds more than good value to me.

Please count me in - and many thanks for progressing this!

Edit: Your suggested itinerary looks very comprehensive, I wonder whether there would be enough time to cover that amount of topics?

Regards

Hi CH

As SL says - great post! interesting, amusing and well written.

It is interesting to hear, that although, relatively quite different spices / mixes were used, the differences in the end still remains quite subtle.

Glad I'm not one of your guinea pigs though!

Quote from: curryhell on January 05, 2012, 09:51 PM... I shall be probing them a lot deeper. ...

Hi Stephen

That looks absolutly awesome! - wish I could have that right now and its not even 9am.

Is that some Chicken Tikka you have in that Vindaloo?

I imagine that the vinegar may cause controversy - although personally I often use a little myself in a Vindaloo.

Have you ever tried a little black pepper in there too?

Cheers for posting this!

Edit: Just seen the text below the photo 'This photo shows my effort using Chicken Tikka.' - Nice one

Welcome!

Don't forget to post some pictures of your curry creations!

Cheers

Happy new year everyone.

I wonder if this will be the 'year of the spiced oil'...

Cheers

@Chewy

As always - superb video and thank you for sharing, thanks to your original Madras sauce recipe that pretty much filled in all the gaps for me. This one should be the icing on the cake for those that missed the original.

Nice tip with the splatter guard - had seen those things before but had no idea what they were for and paid them no interest in the past!

@Ray

Have always thought some curry's had a hint on aniseed or fennel or something of that nature. Since 976bar posted his Bhuna recipe have been introducing a whole star anise during the initial cooking phase and then fishing it out. Will definitely try your suggestion of grinding half of one up!

Thanks

@Sami

Apologies for missing your post!

Love the picture, the rice looks plump, tender and delicious.

As for the curry - great colour, quite a thick texture - superb - please keep the pictures coming

@Jerry

Great report / feed back on the Vindaloo. Seems like a winner for you

Regards