Richard,

Never read too much into it either. Several experiences have caused me to think different. Hence the post to see what others have experienced.

I feel it may open a door and better understanding of dish composition and therebye help in tailoring as you say.

Glad you well. Most difficult when that happens very sad knowing the place and what it's capable.

It is all over just had Dopiaza and well off my own. 

Any experience of this much appreciated.

Must admit I find it anorak stuff and won't be surprised if most don't understand what I'm on about.

My recent findings being "red CTM". This is called for ordering purposes "no onion". The standard menu offering being brown CTM.

I've recently come across "no puree". surprisingly this also means extra chilli powder. Beggars belief.

It's added a new dimension to my understanding of say the looseness of BIR. not something that I understand enough to be able to work on ie convert into made dishes. I feel I need to learn much much more. I'm just amazed that it exists. I've always known BIR would tweak a dish to suit personal taste but never thought there might be a sort of set menu behind the menu so to speak. I guess of the most common variants that get ordered most.

Please add details of any variants you often ask for at your BIR  

I add to all dish via chef garam. I see it as important spice and essentially -as a quad not trio of spice.

Don't see it as an individual spice for madras.

Quite intriguing commis words. I've wrestled with adding in whole spice at dish fry but never got to it (do BIR really pick them out before serving, never had BIR with them in). I know it's real hard to get whole spice into the curry and suppose I've doubted the effect at dish fry - it takes time for the flavour to be taken on board.

i'm still taking the other 2 in (Bhuna & Biryani).

much appreciating the TV for when i'm stuck in parked in the car.

Quote from: Secret Santa on August 17, 2014, 10:31 PM
very low temperature (60-65C for 8-14 hours)

Secret Santa,

me too. reason been quite - i'm finding quite a few leads. one was to work out what "low" means. thankyou. several had said low gas light but it needs to be a temp.

the 8 hrs is too short - i'm currently thinking min of 10.

ps Kuzu tandir was my starting point.

Commis,

Hope u well sir and curry even better. Don't get south as much these days and do miss my fav place (near the signal2 place)

Instant read is not good for me. Must admit to having. Tried using on BBQ (976bar piri). On BBQ not good as the heat distorts the reading.

Given your prompt Might just be worth using it on a 1 off as a bit of a guide.

Double onion-appreciate clarification. At back of my mind was maybe to try to replicate a smoke in water. Peas thinking say 100c for say 10 hrs.

Does anyone know of the science that we are aiming at. Clearly mailliard is the last bit.

Ps kleftico is what I had considered too

Quote from: Double Onionist on August 14, 2014, 01:35 PM
Wrap in tin foil + some liquid then low and slow

DO,

are you thinking of a "parcel" being better than foil over a roasting tin. i've seen this done in Greece but not tried at home (it was aimed at adding the whole finished dish to the parcel). i dont really see any benefit other than having to keep eye "feel" (tipping off level slightly) on the liquid level in the roasting tin.

low and slow for me is 140C for 4 to 5 hrs. is this low and long enough. i know smoking can be typ 16 hrs.

Tried quite a few

Not fan of tilda

Still using Iffu recommended badshah. I have the basic for most things. I also keep the gold for none curry dishes (less bits being difference)

The LFE for me is that high price just means less washing at home. The washing or rinsing (per h4ppy-chris method) being key.

Some don't have the smell/taste which is important for none curry use.

There is old post I did to try and  get buying pointers. Trouble is the labelling tells nothing.

Secret santa,

I think a few things have been clouding my direction.

1) it's very easy to cook the test dishes in my kitchen (everything to hand and no pan to clean of sorts)
2) there much excitement at cooking without high heat. I've never really tried it and felt a holiday from the garage may deflect my blinkers. So far not.

The appreciation of "darkness" is difficult as day light and the look in restaurant are difficult to reconcile in the brain. I may have to nip outside next time in midlands.

In short i don't like to hard fry buy as you say this may need to change on this dish.

Radio

Big welcome. Am sure you won't regret.

It's crucial now and then to get that little extra help.

The value of money I can relate to. 

Both pizza and curry TA outlets are not in abundance because people lime them - it's the margins that make them interesting. In short you don't need to spend to make delicious curry at home.

Leaving meat out is a thing I like  too - it's only then that you can really judge the sauce.

Never got going on the veg side but wish you every success.

Best wishes

Jerry