I hope thats not Greek Phil, this is my missus' recipe and she's Turkish!

Have you tried cutting slivers of garlic and then inserting them into cuts in the lamb joint?

Don't talk crazy Garp!

Quote from: livo on September 13, 2014, 12:37 AM

Quote from: fried on September 12, 2014, 06:20 PM
How would you go about getting a Tsp of 'mix' powder using individual spices?

I have a digital spoon scale. 1 Tablespoon in size that can be set to Metric or Imperial and is accurate to 0.1 gram or thousandths of an ounce and will measure up to 300.0 g or 11.000 oz (why I don't know, since lead is rarely used in many kitchens).  It has "Tare" and "Hold" functions so as long as I knew the proportional spice ratios and individual densities, I could make a tsp of mix quite easily.  This sounds difficult but really it isn't.

Where did you get it? I want one for Christmas.

So, wouldn't it be easier to make a mix powder in those proportions, if you worked in a takeaway, rather than having to add lots of different spices.

What I find interesting is how high your proportion of GM is in comparison with most recipes I've ever seen ( this is not a criticism by the way, I love the 'traditional' aromatic taste and do the same), and if 'good' restaurants use different mix powders depending on the recipes they're cooking.

Again I'm going to ask, what your thoughts are on the subject?

I thought you wanted to talk about mix powder, How much spice do you put in a single portion? Not including chilli powder.

True, also doing standard recipes without Tumeric give interesting results too.

I was talking about the home enthusiast making one portion meals, which as I'm led to believe is what 'most' BIRs do.

I have no knowledge of what BIR chefs do, as I've never been in a kitchen, my only info comes from the net.

I was asking you a question, which genuinly has interested me since I start cooking BIR style, so if you could just answer the question with your thoughts I'd be delighted.

I've often thought about making a basic curry just using coriander or just cumin or 50/50 and so on just to see how the finished result differs.

Quote from: noble ox on September 12, 2014, 06:11 PM

Members here in their recipes are mostly using mix powders which arrests our learning of how different spices go together to make different dishes

How would you go about getting a Tsp of 'mix' powder using individual spices?

I was watching a Indian chef talking about his hatred for 'Madras' curry powder, agueing that it made all dishes taste the same, this was an indian chef in India cooking traditional style recipes. He prefered to add his own ground spices in the proportions he decided. I usually cook like this, blending a small quantity of spices when making larger quantities.

However, cooking small BIR style portions, it's difficult to measure out smaller quantities of lesser used spices. I believe this is given as one of the reason why it's accepted practice that 'mix' powders be made of a high percentage of curry powder. Pretty convenient in a lot of takeaways too.