used it once to make a curry. i was sucking food through a straw for the next fortnight ;D got a nervous twitch now in the left eye. powerful stuff! ;D ;D 
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#372
Supplementary Recipes Chat / Re: higher quantity of turmeric in spice mix
April 28, 2009, 08:33 AM
The chef at my local puts half a chef spoon tumeric into the base. i fully endorse this. it combines with the water and makes a nice sauce during boiling
#373
Lets Talk Curry / Re: TOFFEE FLAVOUR AND KD`S NEW BOOK
April 28, 2009, 08:22 AM
brought a huge pile of fresh fenugreek leaves yesterday. where do i start? shall i fry 1 tbs before adding garlic paste etc?
#374
Cooking Equipment / Re: where to buy muslin bag. how to use them?
April 28, 2009, 08:16 AM
yes i agree. the real thing adds a moorish savory taste that goes really well with the spice and chilly.
#375
Lets Talk Curry / Re: TOFFEE FLAVOUR AND KD`S NEW BOOK
April 27, 2009, 09:35 AM
i would have thought most experienced members on this site are well beyond what the kd book can teach. i am confident my best efforts are well beyond those which the books teach. and i am sure any new tips from the book will end up posted here anyway.
#376
Cooking Equipment / Re: where to buy muslin bag. how to use them?
April 27, 2009, 09:18 AM
Your totally right adrian, the stock and juice from 5 cooked/boiled chicken thighs added a 1 percent of the missing taste. if not more! next time i make base its going to include this extra real chicken stock. nice one !
#377
Lets Talk Curry / Re: Do you kill your kitchen?
April 24, 2009, 10:09 AM
yes i have also made an enemy of my kitchen. its a love hate thang ;D lol
#378
Lets Talk Curry / Re: Which Techniques Create That "BIR Taste"?
April 24, 2009, 09:57 AM
to some extent, frying the garlic ging paste and swirling round in lots of oil, until brown is gooood! dont burn it though
#379
Lets Talk Curry / Re: Thoughts on BIR curry - Six years later
April 24, 2009, 09:52 AM
its odd, i have never tried any BE recipies, or bases, despite having a lot of respect for the guy. been too busy trying ideas suggested to me by the head chef at my local bir.
#380
Cooking Equipment / Re: where to buy muslin bag. how to use them?
April 24, 2009, 09:40 AM
Hi Adrian, thats the kind of approach the chef at my local spouted on about one night. i like the sound of that chicken stock, it certainly adds a lot of taste. the head chef also said its good to simmer whole spices in water. he did not say what you do with the water though. i tried adding some flavored spicy water to the base, and it was unclear if it was a step forward. he also mentioned the importnace of cooking whole spices properly to remove the raw taste. i guess they might use whole spices in some dishes, once they have been pre cooked to remove raw taste. not sure? i intend to try pre cooking cloves in water, then mash them up and add a little to a jalfrezzi.