Quote from: Peripatetic Phil on February 27, 2018, 07:19 PM
Just a gentle reminder that we have, as yet, no volunteer to lead the March group test.  It would (IMHO) be a great shame if the recent re-awakening of the group test scheme were allowed to become moribund solely through apathy

So another good idea looks like going nowhere, in my opinion. Like my proposal several years ago to hold regional  'come dine' events so we might taste each other's BIR style dishes, Apathy rules, It's so sad. I'm nobody to talk, though, because I made neither of the two recent test dishes. Correct me if I'm wrong but was it only Phil and one other person who reported back on the chicken bhuna? Why bother moving on to a third test given there's been insignificant interest in the first two? I don't know the answer, other than persuade people to change their attitude to participate more, and work as a team, I very much doubt if it will ever happen,

Quote from: Secret Santa on July 26, 2014, 04:51 PM
The thought occurs to me that it may be possible, as I have a freezer full of base already, to just add the garlic tarka to some reheated base and then blend. Would it really be that different? Suppose there's one way to find out.

I think it may be better because it will be fresher, rather than have the garlic sitting around in a pot of base sauce for quite a long time. Surely the idea of a tarka is that it's fresh, so that's why it's added to some final dishes, just before serving.

Quote from: livo on March 02, 2018, 11:19 PM
Any thoughts or advice would be gladly welcomed.

My thought is that if your are aiming to emulate the poor standard of most BIRs chicken, then if it's dry and near flavourless (unless tikka) then you are probably succeeding. If you seek something superior, then don;t use breast meat or, at the very least, don;t pre-cook it.

Quote from: livo on February 26, 2018, 12:01 AM
mainly I was searching for a very neutral base.  I didn

I've now got my power blender up and running and, I agree with you - this thing is a heavyweight beast. But it's possibly a bit OTT because neither my Kenwood Major blender or standalone Aldi blender (500w for only

Quote from: curryhell on January 29, 2018, 07:52 PM
Unlikely to measure up to a good vindaloo cooked by any of the regulars on here that cook and who have been on the journey a while.  Other than a few tins of St Michael's chicken curry back in the 70's and a spoonful of an Asda madras and a couple of the good old Vestas, my experience of supermarket curries is nil.

I couldn't disagree more. You say your experience of supermarket curries is nil and still assume they aren't very good. How out of touch you are. Some (and it is only some) of the Morrisons and M&S chilled curries are delicious, for a start, and I doubt very much if you or almost anyone on here could get remotely close in terms of the quality of flavour.

Phil - thank you for the review and tip-off, As a result, i just bought one, I recently bought a 500w blender from Aldi for only

Quote from: Les on January 19, 2018, 09:23 AM

Quote from: Garp on January 18, 2018, 10:29 PM
So, basically, nobody has followed the recipe and method?

Errr, No So what was the point of it all?

Simply to have some fun and a bit of a laugh, apparently. As Phil said, anyone who suggested even a hint of some basic rules and the need for consistency would no doubt be considered antagonistic and out of order, like happened to me in the past. No, it's more trendy to pour scorn on anything that sounds like science.

It's absurd for curryhell to suggest we're not capable of doing better in terms of the approach. I;m not suggesting a moderator is a leader but he's to some extent, leading by bad example and a complete lack of vision.

That said. there's still plenty to glean out of the various feedback posts and it must be the best thing to happen on this forum in a long while.

Les - as you're finding here, there is a group of people whose ideas and opinions are far removed from what most reasonable people would see as reality. You can't argue rationally with them, so I urge you not to try. How would I have  anything in common with Madrasandy? A man who can't even put together two lines of text with half-decent sentence  construction., Or GavIscon , who clams I'm a terrible cook when nobody from this forum has ever tasted any of my food. If he and the others regard CT's recipes as very good, then it confirms to me we're on a different planet.

Let's consider two recent threads I responded to with interesting results in each case:

1. Littlechilie opened a new thread comprising no more than a full stop for the subject and another full stop for the topic. I queried this, only for LC to make out he's the victim. I wasn't obnoxious; I just queried it because I consider it odd behaviour to say the least.

2. Chewy Tikka posted images of a prawn curry he made. I questioned what justification there is for posting such images without a recipe,. After CT was very rude to me I wrote honestly when I said I find CT's recipes bland and uninspiring. What's obnoxious about having an opinion that differs from lavish praise?

This forum appears to have become a lot less active since I took time away. Very few people have quit for any reason so to say I drove away 'most people' suggests muddled thinking on your part, and is a gross exaggeration.,