Quote from: Woks Up on January 13, 2008, 08:40 AM

and errrr why do you keep writing then?  :

Bit of a catch 22 isn't it?

I'm as much to blame (if not more) for keeping this thread going but I stand by what I said at the start of this. The more we talk about it, the more it publicises the book and RCR, and there really is no such thing as bad publicity.

And woks up I'm 100% with you but you're starting to sound a bit mental mate. Andy just can't lose, and every extra word we write, good or bad, just helps his cause.

Quote from: stevindaloo on January 12, 2008, 11:02 AM
could i use the sauce for other recipies on this site.

hi stevindaloo.

I strongly suggest that that's just what you should do. In my opinion the KD sauce is a very reasonable one to start with but the recipes in the book leave a lot to be desired. So use the base for recipes which yopu can find on this site, you'll almost certainly get better results.

Quote from: Cory Ander on January 10, 2008, 11:36 AM
This sounds to me like a classic case of burning the garlic or spices

Honestly CA do you think I would make such a rookie mistake? No, everything was well cooked out but not in any way burned. I didn't add any garlic or ginger at the frying stage because the recipe didn't say to do so (does it?) and I did think that was odd but I wanted to stay as faithful to the recipe as possible. I don't know, maybe this is what people want from a BIR curry but I find it hard to believe. I'll probably give it another go tomorrow and see if i can improve it.

Well I made the madras for breakfast.

I have to say I really didn't like it at all. It had a sour taste and that was after I added 2 tsp sugar to try to compensate. I found this strange as the base was subtly sweet so I can only think it was the tomato puree, I used tesco own brand.

I haven't made a curry that is so far removed from what I know as BIR style in a long time. It had a sort of rawness to it as if the spices had refused to be absorbed or something, difficult to describe really. As I mentioned the only thing I varied on was leaving out the carrot because I didn't have one to hand.

It had the semblance of patak curry from a jar. I added a couple of teaspoons of methi and half a teaspoon of tandoori masala and that brought it round a bit but it was still not too pleasant. And it completely lacked any garlic kick which I would associate with most curries but specially a madras.

All in all not a great success for me which makes me wonder how the others who have rated it highly actually came to that conclusion.

Quote from: Cory Ander on January 09, 2008, 11:08 PM
if SnS says its from a pucker, high quality BIR restaurant/takeway, then it most certainly is!

I don't think anyone would argue otherwise. However I have made it exactly as the recipe (less one carrot) and I'm not that impressed. However I still have to make the madras so I'll reserve final judgement until then.

Quote from: Jethro on January 09, 2008, 07:22 PM
Well here's a challenge for you...

It's hardly a challenge. I have seen and been in a few BIR kitchens and that's why I made the comment. Apparently you haven't been in a BIR kitchen.

Quote from: Jethro on January 09, 2008, 07:05 PM
Well to a certain extent yes, but the secret is how to use whatever piece of cooking equipment...

Well yes I do agree with you, sort of. But have you actually watched these BIR chefs? There really is no skill involved in what they do, admittedly they need bloody good memories to be able to knock off the tens of dishes on a typical BIR menu but, the actual pan technique is easy, to the extent that there is no real technique.

Quote from: slipperz on January 09, 2008, 06:13 PM
has anyone spooned out the oil or do I just leave it in?
SLIPPERZ  ;D

You spoon it out and use it to make the finished curry with. I'm intrigued as to how you got it to separate though. There's no way if you keep to the suggested cooking times that you could get the oil to separate from the base.

Quote from: fishhead on January 09, 2008, 04:56 PM
Maybe you used spicy paprika?

I used deggi mirch as the recipe says. I've tasted it again since making it and it has had time to cool down and I think the flavour has improved a lot. It still has too much heat in it though (and I'm a phall eater!). I will try to make the madras tonight and see how that goes.