I think someone asked whether they make the 'table' or 'family' nans in a standard tandoor oven and the answer is yes they do! i saw it on one of the sky channels the other week, it's incredible how one person manages to get this whopping great piece of unruly dough, first into the required size and shape, and then onto the sides of the tandoor oven. He patted it on with a sort of pillow to make it stick.The chap had both his arms in the tandoor at one time, how the hell do they take the heat?

Quote from: Cory Ander on June 14, 2007, 03:04 AM

I don't think anything was really reconciled.  The size of "ladles", in particular, varies enormously! 

Personally, I think it is undoubtedly clearest to specify actual volumes and masses of ingredients, wherever possible, in universally accepted measuring units. 

Metric units are probably the wisest units to use since they are the same worldwide.  Imperial units vary (i.e. US and UK), as do sizes of tablespoons and teaspoons, throughout the world.

CA you are wise beyond measure!

Quote from: mike travis on June 13, 2007, 09:26 PM
What is the difference between red onions and common all garden green ones?

What the hell are green onions? I'm British and green onions means raw unripened onions to me. There are only three (common) varieties of onion I know of. Spanish, English and red. yes there are a multitude of names for them and endless varieties , but that just about covers it.

I have seen lots of posts saying that curries left overnight taste better or more like BIR curries the next day. well perhaps they do, but do you think that the curry houses do this? Let's see, you go out for a curry, Mohamed says yes of course you can have the madras Sir, but come back tommorrow and it will be so much better. Ridiculous, right?
By all means leave your curry to marinate overnight but it ain't BIR ok?

sort of in reply to the gravy and chips post.

I can say for sure that the sort of authentic BIR curry i am used to never smells anything other than a BIR curry, wheteher frozen mashed or whatever.

It's a very distinctive taste/aroma and always lingers in the oil left on the plate.

What really worries me is that some of the more inferior curries, those like andy 10 years produces are actually now making their way to my town, arghhh.

this is really depressing

Without going into the science of it - well I can if you want but I know there is an aversion to science here  : - onions produce sulphuric acid when cut. The more you cut them the more acid you make. Puree them and, well, you can guess the result. Don't puree/blend raw onion.

Quote from: deeboi on May 10, 2007, 02:12 AM

Coconut Milk Powder & Desiccated Coconut & Creamed Coconut Block (don't like coconut)

That's quite interesting in itself. I can't remember when it happened but I distinctly remember having a CTM one night and it had a coconut flavour to it. Previous to this all the CTMs I had eaten were definitely without coconut. I distinctly remember not liking this new coconut fad, but now I wouldn't have it any other way.
I do think that any sourness or chilli heat in a CTM is wrong though. I think it then becomes something else.