Quote from: Cory Ander on January 30, 2008, 12:00 AM
Has anyone actually tasted the scum to see if it is actually bitter? 

CA you really really really need to read what people post, really you do!

Oh sweeet jesus and haleluliah. We have a chemist on here at last. Would you care to enlighten us SnS as to how this H2SO4 gets produced? Perhaps a breakdown of the transition states that accompany this process. I'm all ears , really I am.

Umm, I use this blunt knife I bought from "pound'n'bargain". It's a bit of a struggle to cut very fine, but otherwise does me OK.

Quote from: Cory Ander on January 29, 2008, 11:17 PM
Who? The chefs? 

I read it back after I'd typed it and saw that too, didn't change it though to see who'd pick up on it.

Quote from: smokenspices on January 29, 2008, 10:14 PM
SCUM (definition from Collins English Dictionary)
A layer of impure matter that forms on the surface of a liquid, often as the result of boiling or fermentation.

Once again I ask, why would I look it up, I am English? I'm clearly missing the point here, aren't I?

Quote from: Jethro on January 29, 2008, 10:29 PM
but I take it on trust that generations of BIR chefs, who advocate taking the scum off, cannot all be wrong, unless you know better?.

Well yes I do know better, and do you know why? Let me tell you, when I make a statement it is because I have actually tried it. I have made a base that always produces scum (twice at the same time) and in one I skimmed and in another I did not. I used both bases in a curry with (as near as I could manage) exactly the same ingredients and same cooking procedure.

Result. Bugger all difference in the final curry.

The reason I am so adamant about the things I say is because I have actually pseudo- scientifically tried them.

Can you or anyone else say the same?

So Jethro in your "humblle opinion" can you say you do like wise?

Oh now come on SnS!

You've quoted from my remarks about the original base you posted and you know it, very unfair (although I hold to those views).

Quotethe importance of removing the scum (which comes from the onions)

prove it.

QuotePerhaps you'd better resign from the SLL and join us at FAGS

I don't know whether to laugh or gird my loins (lamb loins of course)

Quoteps: SS - look up the definition of scum

why would I look it up? I happen to speak English!


(To you , to me, to you...)

Quote from: Cory Ander on January 29, 2008, 02:47 PM
How vigorously they are boiling their curry bases

And do you see them skimming scum, not a bit of it. Also notice how thin and anaemic they are!

QuoteHow stiff their onion bhaji/pakora batter is

Haven't got around to my scientific study of bhaji making yet, but this makes complete sense to me. The old style round bhaji were not wet or mushy in the middle and it makes sense to have little fluidity to the mix to achieve this.

QuoteTheir use of el-cheapo aluminium pans (yet again)

Yep, cheap as chips high sided aluminium pans, there's got to be a reason why the majority use these. Is it just cos they're cheap?

Quote from: Bobby Bhuna on January 29, 2008, 01:09 PM
I even got the tiny scum remminants that I couldn't get with spoon...

What is it with you people and scum?  Do you think there's this repugnant scum molecule hidden in every foodstuff that magically rises to the surface when boiled? The scum is totally inoffensive, if you don't believe me the next time you make a base leave all that horrible scum in and then tell me that it made a difference when you came to make your curry. It's namby-pambyism of the highest order.

Secret Santa, head of SLL (Scum Liberation League)

Quote from: Cory Ander on January 29, 2008, 01:08 PM
However, several people unfortunately tried the recipe before the error was spotted

I assume you're using the lesser known singular version of the word "several" there CA?