There is another good reason that metal spoons are used in BIRS
The owner or manager often will sit in the eating area, generally observing the ambiance etc .When he hears the spoons grating around  he knows the cooks are working and not loafing about
Wooden spoons are quiet

A very nice tradition.but the Haggis originated in England and was" Haggis -jacked "in 1707 the act of union years
Tartan is from Northern England
The Bagpipes from Turkey
Still a nice ceremony thanks to Burns

Interesting post here.................. ;D
I have always used wooden spoons never burned one or melted one
Any spoon that suits is perfect for the job

I expect soon we will see a BIR chef juggling with spoons on a video like a cocktail bar waiter,it may impress some of the Ego- massagers on this forum but will not make you a better cook

There are some questions that need a good answer..........not just guess-work
I have read many recipes here where for example coriander is used in the base then mix powder then curry powder also cumin etc
Why? Can anyone answer who knows the reason
It defies logic

Anyone tried 1 of these ? They are advertised to puree ginger etc and grind spices
Thanks

Quote from: martinvic on January 25, 2012, 12:56 PM

Quote from: noble ox on January 25, 2012, 10:41 AM
Update on E star curry powder

I asked the seller on a well known auction site what was added to this mix to make it indian here is the response


Jalpur Gala Masala Jeera Dhania Paprika Haldi and small bit of Chilly powder these are the exact words so who is copying who?

Hi Martin The name on the ebay is    susypicknmix    is that the same  as ifindforu? if so I was not aware
Not sure what you mean by this noble ox?

The ebay seller is Ifindforyou, hence the spice mix given is the same as posted on here by him.

Martin

Quote from: Derek Dansak on January 25, 2012, 10:37 AM
made a salad the other day and left the onion and lettuce tomato out to air by accident, for a day.  The taste of the onion and tomato was much sweeter.  The air seems to mellow the flavour, and improve it alot.
        Next time i make a base i will be cutting the onion up and leaving it out to air for 24 hours, in the hope it may improve the flavour. .  I will then do what i usually do. E.G  fry the onion in oil gently for 1 hour before making the base.  Thought i would share this idea in case it works.   

I would be very wary leaving cut onions exposed they are magnets for airborne bacterias

Update on E star curry powder

I asked the seller on a well known auction site what was added to this mix to make it indian here is the response


Jalpur Gala Masala Jeera Dhania Paprika Haldi and small bit of Chilly powder these are the exact words so who is copying who?

Hi All
I reckon that a good curry cook could make a good curry from a bad base, and a bad cook could ruin a curry using a good base
I like cooking many styles and realise how easy it is to spoil basic recipes with the wrong amount of herbs etc
I still believe that EXPERIENCE is the missing link and understanding how spices react with each other
Any thoughts on this??

Anyone know how a flavour enhancer works ? :
If I have an apple or garlic or a beer and put enhancer on it it has more flavour or taste
Or is a it another big commercial con ??