Cool no problem thanks CA.

Quote from: Cory Ander on December 23, 2009, 01:10 PM
I depends Mikka...if it's made with using a curry base, I suggest that you post it in the BIR main dishes recipe section.  However, if it's made without using a curry base, I suggest that you post it in the traditional recipes section.   

Sooooooo
Where shall I post it?  :

Quote from: PaulP on December 23, 2009, 11:51 AM
Personally I think making a curry out of beef or even pork (eg pork vindaloo) does not mean it can't be considered BIR.

This image may be a tad large apologies. CA if you want to delete it I can resize and repost?
I'll post the complete recipe later on today. It's extensive so I'm just making sure I have everything covered. If I get time I'll post a word doc with the complete recipe to make it easier for printing if needs be.

Delicious by the way. 

Recipe:
https://curry-recipes.co.uk/curry/index.php?topic=4088.msg37094;topicseen#msg37094

Josh I've just come off cooking it all and am starting to write the whole thing up. I do have a couple of images which I'll post too. I'm not one to feather my own cap all of the time in fact I'm highly critical of my own work and cooking but it does taste absolutely delicious. I'll post it in traditional recipes since its not the flaming BIR thing, It can't be because its beef.

Anyway hopefully later today or perhaps (Realistically) Tomorrow morning. I don't want to screw up a post like last time hahahahaha  ;D

Quote from: joshallen2k on December 21, 2009, 11:51 PM
I may try it at some point. What cuts of beef are used, and how would one pre-cook for curry?

Jerry is it sweet?
I use citric acid in meals when I remember? (It's remembering).  I'll see if I can find some but if its just citric acid/sugar/lime or lemon it shouldn't be hard for folks not finding it to make a solution I would think?

Do you have an ingredient list please?

Quote from: JerryM on December 22, 2009, 09:23 AM
for me it is the real deal - i can drink it straight out the bottle (amazing what a bit of citric acid and sugar does). - i think u could even at a push use it in your gin.

i don't feel it to be essential for making say chilli sauce but it is at dish frying.

ps i later noticed the bottle on the shelf in the TA is dressing.

I think its more to do with if you get one in your teeth in a meal perhaps? I cook some lovely Italian food and never bother to remove seeds. Actually I cannot remember eating one and having a reason to spit it out? Hmmm

Hi Josh. I'll post up what I do later today plus an image here.
I'm sure there are a thousand ways but I wanted to kill the taste of beef as much as possible. I was pleased and shall be doing the second batch today. Early here at the mo.

Yes the Cow is sacred which is why we don't see it too often on the menu so far as I know?

Quote from: joshallen2k on December 21, 2009, 11:51 PM
I may try it at some point. What cuts of beef are used, and how would one pre-cook for curry?

Some toms are really course in nature. Piths of course are what they came from but in all honesty I haven't had a problemo with Italian tomatoes.

Heck some sauce/bases call for greek 'High Tower'. Which I think are also blended from Italian tomatoes?

Piths however are a problem in sauces. But only in Indian sauces it seems?

Great point peeps. ;D

This largely depends on the type of toms you are using? Some have massive seeds, green bits/flesh. Italian toms always have a good reputation here and I can vouch for that too. They are juicy and have very little of that annoying acid that some brands carry.

I always use Italian tomatoes in the base or when making a pan sauce.
Actually I'm looking at this too now because I love toms and they are good for you too.

Good point Josh.

Quote from: joshallen2k on December 21, 2009, 07:45 PM
Does anyone deseed their tomatoes before adding to base? I wonder how pronounced the difference in the finished base is?

Sounds interesting......................  :
So much talk about base sauces, its like a base sauce frenzy sometime lol!

There are 3 factors for me at least that make my Indian meal something I really look forward to.

1. (Most important). Flesh that melts in your mouth.
2. A delicious tomato sauce with herbs and spices.
3. Side dishes which for me are spinach/rice bahjis ect.
(Peeps often miss the above). ****

The base sauce is important but not half as important as knowing why you are adding stuff to the liquid.

There are some fabulous posts on this forum which I'll highlight this week sometime. Gladly none of them relate to some fabulous all conquering base sauce which in all reality does not exist, its just watered down spicing as a quick aid.

ps. You'll be shot before you reach the perimeter if posting something from 'the other forum'  ;D

Cooking is fun, cooking is having friends round.

Quote from: PaulP on December 21, 2009, 06:20 PM
The wife and I both agree that my Taz curries are exceeding my previous SnS 2008 curries but I think I'll try the CA recipes and base before doing another Taz base.

PaulP.