Although we have Aldi here in North Carolina, I'm guessing there's only a slim chance of anything curry in them.  If anything, butter chicken and CTM are what the vast majority of people here would even have heard of.  Good for my missis, but not hot enough for me.
Now, if they happen to bring out a vindaloo....


Robbo

Hi all
In terms of content, this forum is great.  Recipe / technique / ingredient information is second to none in my opinion.  It's a pity that it seems to have died off a bit but always will be my go-to when I want to read up on Cory Ander's madras from 2013 or whatever.
I'm sure you'd have more interest if it was a Facebook group, but I also wouldn't go there as I don't have an account and never will.  This site is really not user friendly, particularly when it comes to uploading photos.  Every pic I take with my phone I have to share with my iPad, load it into my excellent Affinity Photo app, resize, export to lower the file size, save it, then upload to this site's special place to get a link code, then paste in this text box.  What a palaver.
I could whip up a nice vindaloo, using the Taz base, which has become my default now and gets me as close to the real BIR deal as any I've tried, faster than I could get the pic of the dish in here. Well maybe not but you get my point.

Stick around guys. Keep cooking. Keep posting when you can.  Some of us don't have the luxury of being able to pop out to a takeaway / restaurant for that requisite BIR hit.

Cheers
Robbo

PS
Made this Sezchuan boiled fish dish recently that I had in Beijing many years ago. The numbing effect of the special peppercorns, combined with the heat of the chilies is really something.

No, but I love it's not just me that looks through recipes from 2013 and earlier...

Robbo

Well last week, our homemade cheddar turned 6 months.



So we decided to give it a try.  The texture was somewhere between a sharp cheddar and a parmigiano reggiano.  A little more crunch than would be desired for a plate cheese, but oh it's delicious.  As well as eating some with tomatoes and fresh basil from the garden, we also grated some into a risotto and it worked very well.
Not a bad result for first attempt.  Cheese making is fun and easy. Give it a bash.

Robbo

Also you buggers (if I may be so bold) have the option of popping out to a takeaway in the UK. I don't have that luxury, so must persist.  Will be cooking again this morning and letting it sit so we can have a nice dinner for Sunday night football tonight.
Taz based Dhansak with Syed's Dahl from the freezer for added texture.

Phil, I also owned bikes a long time but these days, with idiots texting and driving, just not worth the risk.  A pity, as the weather here means I could ride almost year-round.

Be well everyone.

Robbo

Hey gang, I'm still cooking and coming here for recipes regularly.  Taz base giving me the best results I've ever had.  Hope everyone's keeping well.

Robbo

Thank you!  I will definitely give this a bash.  I'm based in a lovely little town called Waxhaw, just south of Charlotte, NC.  Originally Sunderland.  Quite the change, been here 7 years, never going back.  We have a few Indian places here, including a couple of white tablecloth places highly rated but never to be visited by me.  Best place actually has Nepalese chefs, I've got to know them very well over the years. Good curry but not quite BIR...

We have a similar outlook to regret.  Never stops me going back for more.

I could relate a particular incident after a visit to the Bashundora in Sutton Coldfield many moons ago but let's not go there.

Robbo

I'm sure there's a market for BIR restaurant / takeout here in the US.  Traditional Indian everywhere, some OK but man, I'd be a regular if there was BIR here.
Hey bham- care to share your balti vindaloo recipe?  Vindaloo is my go to dish.

Robbo

I am down to the last portion of Taz base in the freezer and will definitely be repeating that base for the next batch.  Although the technique is a little different from the norm, in reality only at the very start, the results I have had have been very pleasing.  I think texturally as close to BIR as any curry I have made.  It produces very consistent results for me.

The initial 200ml of base starts very thin, looking similar to regular base.


It takes about 10 mins to reduce to a consistency like a paste.



From this point on, you know the drill with spices, pre-cooked meat etc and there are a number on the boards but the results for me have been good enough to want to repeat.  And that doesn't happen often for me.



Highly recommended.

Robbo

That's a whole lot of plants livo.  Do you get through all the fruit you grow?  Those I don't eat or cook fresh either end up smoked / dehydrated and ground to powder or more recently pickled.


Picked these cayennes and jalapeños yesterday. Going to smoke the jalapeños to make chipotles today.  Got some lovely looking poblanos coming too.  End of summer always a great time.

Robbo