Hello pdtnc (pretty damn tasty northern curries?)

I was recently thinking about growing a few chillies. Are there any that are easier to grow than others? My only effort in the past grew great chillis on the window sill but they then got infested with whitefly.

Hi haldi and ronnoc.

The thoughts that crossed my mind were:

1. I don't think there should be any garlic added to a korma

2. Being a cream based curry it shouldn't be cooked at high heat like say a madras.

3. If this base is dark then the only way to make a white/yellow Korma like a BIR is to have a large cream to base ratio.

When I think Korma, I think lightly spiced puddle of cream (which is why I don't really  like em), but I reckon if you think that way you're more likely to get a BIR style finish.

What do you think?

And talking of books, isn't Andy bringing out a printed version very soon? It's going to be interesting to see how he protects that from being copied. Muahahahahhahaah.

Quote from: ast on February 03, 2008, 11:14 AM
While it should've been obvious from my earlier post

Yes the consequnces were pretty obvious ast. What's equally obvious is that if I buy a book it lasts forever if treated well. In the same vein as your post, is he really going to pay that subscription forever?

Noboby seems to have mentioned that the picture could be a rip off, and let's face it, given Andy's record that's quite likely. So this may not be the restaurant at all (assuming there is a restuarant and even that's in doubt).

Quote from
http://www.file-secure.com/
mentioned in uncklebuck's post


"CIA-Strength Security Software Stops Thieves And 'Scum-Sucking Rip-Off Artists'


If that's the case it clearly doesn't work very well as it manage to let Andy use it.

Quote from: Cory Ander on February 02, 2008, 10:49 PM
...Korma, I love them., my wife loves them and my children love them.

No, I'm still not sure, do you like korma or don't you? 

Very impressive work there slimboyfat. As you have the book I assume the address is not given then (answer seems obvious but I'm asking all the same)?

Anyway seems like me and the other 30 odd blokes from the rugby club have our next winners-celebration' venue sorted. Just have to book as the local bible-reading chapter.

Quote from: smokenspices on February 02, 2008, 07:59 PM
If you are using the MDH brand of Deghi Mirch and it is hot, then don't use this in the recipe - use Hungarian Paprika instead.

Fair enough but, do you really think the vast majority of BIRs use Hungarian paprika? Seems highly unlikely to me.

Quote from: ast on February 02, 2008, 05:45 PM
I wouldn't want to see the results of using a really floury potato...It would melt away to nothing and probably end up adding very little.

The problem with that agument is that the potato, whetever type it is, gets blitzed into non existence along with all the other ingredients. If you look at the majority of  base sauce recipes they don't contain potato and I think this is another good argument for it not being neccessary. The only real effect the potato will have is to thicken up the sauce due to its starch content and that's just not required.