My next base is going to be curry2go's which is based on the same principle. On the youtube comments section he says "its very important NOT to add large quantities of water at the 1st stage"

Experiments, experiments hehe 

LOL wouldn't suprise me! ;D

Appreciate that Ifindforu but do BIR / TA's serve mutton? Ive never come across any up north! What about lamb?

I'm thinking of investing in a pressure cooker as well as unclefrank, to help eliminate lengthy kitchen smells as well as to save time.

Question for chewy, or anyone for that matter, I'm thinking of using the low fluid content such as curry2go for my next base sauce, have you (anyone) used the pressure cooker for this and does it release a lot of water from the onions/veg?

wayne

Thanks gary

Another example of a very low amount of liquid to start the base with! Too many variables     

QuoteIt is quite difficult to come by though  

Anybody in the Northwest interested in trying it, the new Harvey Nicks store in the Trafford Centre sells it, thats where I got mine

W

Hi guys

Just wondering if anybody else has used Mr Vikkis King Naga pickle, it appears to get rave reviews, see link below

http://www.chilefoundry.co.uk/2009/10/19/mr-vikki-king-naga-national-chilli-awards-multi-award-winner/

I have both this and Mr Naga and much prefer the Mr Vikkis, the last curry made was wonderful, Mr Naga leaves the curry a bit heavy tasting for my pallette. It is quite difficult to come by though 

Wayne

Happy new year fellow curryheads, top forum!!

Wayne

Quote from: Razor on December 31, 2011, 12:18 PM
I don't mean to sound smug here but, I do taste, taste, taste all the way through?  Usually, it's quite easy to adjust the dish as long as you know what to use when making the adjustments for example; Lack of salt, add more (a pinch at a time) not sweet enough, add some sugar (a pinch at a time).

The problem arises when the dish isn't sour enough, which souring agent do you add?  You could add lemon but if you don't want a lemon flavour, then that isn't going to work.  Amchoor could be used as could tamarind but you need to know what flavour these ingredients impart, that for me, is the trickiest part.

When using ingredients such as tomatoes and onions is vital to taste test, as the strength of these veggies (I know toms are fruits ) can vary immensely.

I'm glad this came up because now it makes me wonder how many of us have tried a recipe to spec, a bit like a monkey sees, monkey does approach but have resisted a taste until the dish is on the table?

Very good point, well made Mark

Ray

I agree with the theory on that 100% but in practice for me at least, the most enjoyable thing about your own curry (and T/A for that matter) is that very first taste and the OMG that's good moment. For my taste buds if I was taste taste taste prior to serving then once it was on the table i'd be less interested, like the spice overload thing

What I've been doing recently is making my curry blind and enjoying it, then experiment with remaining gravy / GG / tom puree / powders etc. Then at least I've enjoyed the moment before learning lessons.

Wayne

But maybe that's just me

QuoteHi Whandsy, One of the ideas I have for a new recipe is a Keema stuffed pepper which I am working on. Hopefully will have this early in the new year!!

Happy Days

Cheers 976