And I don't think CBM should be trying to bring his "dirty laundry" (read "from another forum") here, anyway   

Quote from: Razor on January 10, 2012, 04:32 PM
No CA, I don't offer any other definition as your's and Spicey's definitions are absolutely perfect in every way.

Sorry Ray, that seems, to me, to be a rather pathetic and weak response to the original question 

It's hardly going to aid other members understanding of "important techniques", now, is it?

Quote from: Razor on January 10, 2012, 04:28 PM
There is also the possibility that some members are actually doing it and doing it well, without understanding why or what they are doing it?  That being that they are following a recipe instruction to the letter, and acheive what  the recipe provider intendeds us to?

Isn't that what a forum like this is all about, members providing recipes for other members to follow?

Ray

Come on Ray, are you REALLY for real! 

Surely it's more about HOW to do it and WHY it's done that way? (unless you're a total moron!)  :

Anybody who can't answer simple questions about how and why they do it, the way that they do, are either ignorant, or dont understand it themselves.

For me, I consider this forum to be about sharing, debating and understanding.

And that's the purpose of this thread!  To solicit opinions about what the technique is, why it is used, when is it used and how is it used?

Who can REALLY argue with that as an objective!  :

Quote from: Razor on January 10, 2012, 03:55 PM

Quote from: Cory Ander on January 10, 2012, 03:00 PM
I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

Unfortunately, I fear that many members would prefer to keep their 'understanding' of the definition of 'Bargaar' to themselves, in fear of ridicule should their 'understanding' differ somewhat to both yours and Spicey's excellent definitions.

Such a shame...!

The "shame" is that they appear to ridicule others for not understanding (or doing) it, but aren't prepared to elaborate for the benefit of all members!

I'm sure that if you, or others, have other definitions, or explanations, then we'd all be pleased to hear it?

Quote from: Razor on January 10, 2012, 03:53 PM

Quote from: Cory Ander on January 10, 2012, 02:59 PM
I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

Unfortunately, I fear that many members would prefer to keep their 'understanding' of the definition of 'Bhoona' to themselves, in fear of ridicule should their 'understanding' differ somewhat to both yours and Spicey's excellent definitions.

Such a shame...!

The "shame" is that they appear to ridicule others for not understanding (or doing) it, but aren't prepared to elaborate for the benefit of all members!

I'm sure that if you, or others, have other definitions, or explanations, then we'd all be pleased to hear it?

Quote from: Razor on January 10, 2012, 03:52 PM
Unfortunately, I fear that many members would prefer to keep their 'understanding' of the definition of 'Tarka' to themselves, in fear of ridicule should their 'understanding' differ somewhat to both yours and Spicey's excellent definitions.

Such a shame...!

The "shame" is that they appear to ridicule others for not understanding (or doing) it, but aren't prepared to elaborate for the benefit of all members!

I'm sure that if you, or others, have other definitions, or explanations, then we'd all be pleased to hear it?

Quote from: bmouthboyo on January 09, 2012, 01:56 PM
Can I ask are no fresh chillies used? Looks like a scotch bonnet in your second pic. And is that 2 tablespoons of garlic? Also where do you get your chili powder?

Thank you very much for sharing

Hi BMB,

• You can add fresh chillies, if you like (I suggest you mince them and add them with the curry base).  However, I find that Habeneros (i.e. Scotch Bonnet), although nice and hot, add a particular flavour I personally don't like too much (and it's not a flavour I have ever had in a BIR Phal before).  Perhaps add Birds Eye chillies, or more extra hot chili powder (if you want more "piquancy")?
• Yes, 2 tablespoons of garlic.  Use less (or more) if you prefer.  But that's how I personally like it.  Many things, in this game, are optional
• I get the chili powder in Australia.  I have no idea if it is available in the UK?  Though I think "Everest" brand is quite world widely available?  Either way, it's very good.  Otherwise, use some combination of "extra hot" chili powder - for piquancy - and Kashmiri chili powder - for colour - if you prefer)
• I admit I don't really know how to get the mind numbing hotness that BIRs (used to) get in their Phals (the best, for me, gives you hiccups before you even take the first mouthful!).  I asked the question, over 4 years ago, but have never had a convincing answer.  So I am still none the wiser

I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :

I think that's an excellent definition Spicey.

I only wish that those that allude to "knowing better" would also respond...you know, in the spirit of the forum and for the benefit of all..... :