Nice one BB, looking forward to a report and the photos.
How much they charge you for a bit of base?
Stew
How much they charge you for a bit of base?
Stew
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#262
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
September 24, 2008, 09:58 PM
Tonight's chicken madras made from the Bruce Edwards Curry Sauce....superb
#263
Pictures of Your Curries / Re: Bruce Edwards Base & UB's Madras
September 23, 2008, 07:15 PM
And now the curry....
#264
Pictures of Your Curries / Bruce Edwards Base & UB's Madras
September 23, 2008, 07:14 PM
I tried the BE base sauce last night, first two pics. I was a little skeptical as the base is bland and frankly does not taste that good....some might say that is the perfect building block....and they would be right.......i think this could be the best King Prawn Madras i have ever cooked....
So pics below are of the base being done.
So pics below are of the base being done.
#265
Lets Talk Curry / Curry-mad Brits fork out for 32K of Indian food
September 23, 2008, 02:06 PM
Curry-mad Brits fork out for ?32K of Indian food during their lives.
BHUNA-MAD Brits will spend an average of ?32,000 each on curries in their life,a survey found.
It claimed UK adults spend ?540 on the hot food every year - accounting for five per cent of the average salary.
But curry doesn't just satisfy hunger pangs - 20 per cent of people surveyed reckoned it spices up their sex lives too.
More than a third of the 3000 surveyed by research firm OnePoll.com admitted getting physical cravings for curry.
And 20 per cent said they got "cranky" if deprived of it.
The cravings were also found to start young, with more than a quarter of kids asking their parents for a weekly curry. Nearly half of Brits cook curries at home at least once a week and spend an average of ?20 per month on ingredients.
One in 10 eat at an Indian restaurant at least once a week, with men twice as likely to do so as women.
A quarter of men also admitted eating cold curry the morning after a night boozing.
In terms of dishes, chicken tikka masala is the nation's favourite - for both sexes.
Otherwise, men tend to opt for hotter dishes, such as madras, jalfrezi and vindaloo, while women prefer milder dishes such as a korma.
John Sewell, of OnePoll, said: "It's incredible how much money we spend on curry in our lifetime.
"We have obviously got a taste for the spicy stuff and the survey goes to show that curry really has become a staple part of our diet."
The survey also found one in 10 people have pretended that curry sauce from a jar was made by themselves
BHUNA-MAD Brits will spend an average of ?32,000 each on curries in their life,a survey found.
It claimed UK adults spend ?540 on the hot food every year - accounting for five per cent of the average salary.
But curry doesn't just satisfy hunger pangs - 20 per cent of people surveyed reckoned it spices up their sex lives too.
More than a third of the 3000 surveyed by research firm OnePoll.com admitted getting physical cravings for curry.
And 20 per cent said they got "cranky" if deprived of it.
The cravings were also found to start young, with more than a quarter of kids asking their parents for a weekly curry. Nearly half of Brits cook curries at home at least once a week and spend an average of ?20 per month on ingredients.
One in 10 eat at an Indian restaurant at least once a week, with men twice as likely to do so as women.
A quarter of men also admitted eating cold curry the morning after a night boozing.
In terms of dishes, chicken tikka masala is the nation's favourite - for both sexes.
Otherwise, men tend to opt for hotter dishes, such as madras, jalfrezi and vindaloo, while women prefer milder dishes such as a korma.
John Sewell, of OnePoll, said: "It's incredible how much money we spend on curry in our lifetime.
"We have obviously got a taste for the spicy stuff and the survey goes to show that curry really has become a staple part of our diet."
The survey also found one in 10 people have pretended that curry sauce from a jar was made by themselves
#266
Lets Talk Curry / Re: 'Currytester's' Visit to a Takeaway
September 22, 2008, 03:31 PM
Posted on behalf of JerryM
Currytester,
as you know/expect i'm still not a fan of ghee.
the "liitle bit of heat" in the base is of interest as i've been leaving chilli out recently but kept feeling i was doing wrong - i will add chilli back into my base cooking.
the use of red onions i can't believe on cost grounds. i'm also not sold one bit on red peppers instead of green.
the "ginseng" is interesting - i think i've heard of a Chinese wine with a similar sound but i can't imagine that's it.
the powdered garlic is an interesting slant. i make pizza all the time and of course add loads of garlic. over the last few weeks i've not been able to get to my local Asian store and been stuck with supermarket stuff (not the same quality or as easy to peel). so in desperation i tried using my stock of powder (normally used for jerk seasoning). it made the pizza taste very different - not worse not better just different. it has a very different taste to the fresh - i need to try this out in curry. i have Amchoor and sure it was not this unless the chef was using it to sour the dish - which i suppose he might given pathia needs some souring -tamarind seems to work best though although I guess I?m now going to have to try the amchoor (I can?t actually find why I?ve bought the amchoor in the past).
Currytester,
as you know/expect i'm still not a fan of ghee.
the "liitle bit of heat" in the base is of interest as i've been leaving chilli out recently but kept feeling i was doing wrong - i will add chilli back into my base cooking.
the use of red onions i can't believe on cost grounds. i'm also not sold one bit on red peppers instead of green.
the "ginseng" is interesting - i think i've heard of a Chinese wine with a similar sound but i can't imagine that's it.
the powdered garlic is an interesting slant. i make pizza all the time and of course add loads of garlic. over the last few weeks i've not been able to get to my local Asian store and been stuck with supermarket stuff (not the same quality or as easy to peel). so in desperation i tried using my stock of powder (normally used for jerk seasoning). it made the pizza taste very different - not worse not better just different. it has a very different taste to the fresh - i need to try this out in curry. i have Amchoor and sure it was not this unless the chef was using it to sour the dish - which i suppose he might given pathia needs some souring -tamarind seems to work best though although I guess I?m now going to have to try the amchoor (I can?t actually find why I?ve bought the amchoor in the past).
#267
Lets Talk Curry / Re: 'Currytester's' Visit to a Takeaway
September 22, 2008, 03:30 PM
posted on behalf of JerryM
fantastic post curry tester - i'm going to have to read this many times to take it all in.
very best wishes for us all and many many late night working's hoped for.
fantastic post curry tester - i'm going to have to read this many times to take it all in.
very best wishes for us all and many many late night working's hoped for.
#268
Lets Talk Curry / 'Currytester's' Visit to a Takeaway
September 22, 2008, 03:30 PM
Posted by Admin on behalf of Currytester
Last nights Curry
Had to work late last night so stopped off to pick up a TA at my local. Discovered two new guys/chefs working and nobody in the restaurant. So I asked if they would mind me watching them make the curry.
The Kitchen
There was an open can of vegetable ghee, and an array of open top containers with the spices that they use for every curry they consisted of:
Onion/green pepper mix at a ratio of about 5 onions to one pepper
Powdered Coconut
Spice Mix
Ground Almonds
Sugar
Salt
Fresh Garlic/Ginger Puree covered in oil
Dried Methi
Medium Chilli Powder
Garlic Powder
Tomato Puree - this looked like a mix of fresh tomatoes and puree mixed together
Cumin Powder
Coriander Powder
The Stove
On the stove was the curry sauce much the same colour and density as the BE base with just a small amount of oil floating on the surface which was the statutory red colour.
I asked if I could taste the curry sauce and was allowed to test it.
I may have found something here which is of interest to you base fanatics - this was the first base sauce that I would have been really happy to eat just as a basic curry.
It tasted like the time you just went in and ordered your first chicken curry - a liitle bit of heat, slightly sweet/sour, slightly salty and full/rich with curry flavour.
I expressed my surprise to the chef who said in very broken english something like " You Like?" But i am deaf in one ear at the moment so it may have been something else.
I asked how it was made but not quantities
The reply was
Onions - Red onions
Carrots
Ghee
Red Peppers
Garam Massala
Chilli powder
Garlic/Ginger puree - he was very proud of his puree so he pulled another fresh container from the fridge to show me.
Looking around there was all the usual suspects curry leaves, cardamoms etc - however a lot of them were in containers with brands I hadnt seen before but that I dont think is too important.
The curry
By this time I was losing a bit of concentration due to the effects of a couple of pints that I had to have before visiting the curry house - some of you may remember I mentioned that we had a bring your own alcohol establishment and this was it.
Korai Chicken
In went some ghee and some of the onion mix - then I lost it because I couldnt see through him as he added the various ingredients from the open containers - however when it came to adding the chicken it was definitely pre-prepared and partly cooked as it came in a container from the fridge and was yellowish/slightly green in colour. This was added and the whole mixture was simmered for about 3-5 minutes. When placed in the container no coriander was added and I was told I didnt need it it would be good without it and they had run out. Oh I just remembered he added a pinch of methi at the cooking stage
Chicken Patia
He smeered the pan first with around half a dessert spoon of garlic ginger mix put it on the heat added ghee and onion mix - then I lost it except for about half a dessert spoon of chilli powder and roughly two dessert spoons of lemon juice from a bottle.
The same chicken was added then the simmering began and he added a very unusual ingredient which was grey/light brown in colour I asked what it was and was told
it was ginseng?
I suspect that in fact this was either Amchoor or Garlic Powder. He added around a dessert spoon full.
Arriving at home I piled my plate high and tucked in, both dishes were excellent even without the coriander.
If anyone wants to contribute to our knowledge by funding some extra curries I could be easily persuaded to live off them for a week or two - otherwise you will just have to wait until I work late again.
Last nights Curry
Had to work late last night so stopped off to pick up a TA at my local. Discovered two new guys/chefs working and nobody in the restaurant. So I asked if they would mind me watching them make the curry.
The Kitchen
There was an open can of vegetable ghee, and an array of open top containers with the spices that they use for every curry they consisted of:
Onion/green pepper mix at a ratio of about 5 onions to one pepper
Powdered Coconut
Spice Mix
Ground Almonds
Sugar
Salt
Fresh Garlic/Ginger Puree covered in oil
Dried Methi
Medium Chilli Powder
Garlic Powder
Tomato Puree - this looked like a mix of fresh tomatoes and puree mixed together
Cumin Powder
Coriander Powder
The Stove
On the stove was the curry sauce much the same colour and density as the BE base with just a small amount of oil floating on the surface which was the statutory red colour.
I asked if I could taste the curry sauce and was allowed to test it.
I may have found something here which is of interest to you base fanatics - this was the first base sauce that I would have been really happy to eat just as a basic curry.
It tasted like the time you just went in and ordered your first chicken curry - a liitle bit of heat, slightly sweet/sour, slightly salty and full/rich with curry flavour.
I expressed my surprise to the chef who said in very broken english something like " You Like?" But i am deaf in one ear at the moment so it may have been something else.
I asked how it was made but not quantities
The reply was
Onions - Red onions
Carrots
Ghee
Red Peppers
Garam Massala
Chilli powder
Garlic/Ginger puree - he was very proud of his puree so he pulled another fresh container from the fridge to show me.
Looking around there was all the usual suspects curry leaves, cardamoms etc - however a lot of them were in containers with brands I hadnt seen before but that I dont think is too important.
The curry
By this time I was losing a bit of concentration due to the effects of a couple of pints that I had to have before visiting the curry house - some of you may remember I mentioned that we had a bring your own alcohol establishment and this was it.
Korai Chicken
In went some ghee and some of the onion mix - then I lost it because I couldnt see through him as he added the various ingredients from the open containers - however when it came to adding the chicken it was definitely pre-prepared and partly cooked as it came in a container from the fridge and was yellowish/slightly green in colour. This was added and the whole mixture was simmered for about 3-5 minutes. When placed in the container no coriander was added and I was told I didnt need it it would be good without it and they had run out. Oh I just remembered he added a pinch of methi at the cooking stage
Chicken Patia
He smeered the pan first with around half a dessert spoon of garlic ginger mix put it on the heat added ghee and onion mix - then I lost it except for about half a dessert spoon of chilli powder and roughly two dessert spoons of lemon juice from a bottle.
The same chicken was added then the simmering began and he added a very unusual ingredient which was grey/light brown in colour I asked what it was and was told
it was ginseng?
I suspect that in fact this was either Amchoor or Garlic Powder. He added around a dessert spoon full.
Arriving at home I piled my plate high and tucked in, both dishes were excellent even without the coriander.
If anyone wants to contribute to our knowledge by funding some extra curries I could be easily persuaded to live off them for a week or two - otherwise you will just have to wait until I work late again.
#269
Pictures of Your Curries / Re: Newbie SnS Base & Madras, and AST Jalfrezi
September 22, 2008, 09:43 AM
This is what the site is all about, thank you for the post, a great read and great photos.
Stew
Stew
#270
Lets Talk Curry / Re: Spitting
September 22, 2008, 08:56 AM
I use a stainless steel saucepan and put the lid on when cooking to stop the spitting and this also helps keep the moisture in so I don't have to keep adding additional water....works for me.
Stew
Stew