Quote from: curryhell on March 18, 2012, 09:58 PM
I'm guessing here, having had a look a some of the vids where the ladle is clearly visible, it's definitely 150ml and it could even be 200ml.  Mine is 100ml and Julien's (ladle)  is definitely bigger than mine ;D.  I think ladles are a bit like chef spoons; coming in  a few standard sizes, not helpful when looking to gague measurements though .

I reckon you're right, CH. His recipes usually call for two ladles of base, and 300ml is a fairly standard BIR portion.

You could always pour it into a jug if you want to be sure, I guess. If in doubt, measure it out.

(Personally, I can't be arsed!  ;D)

Quote from: michael.t on March 19, 2012, 08:31 PM
Now and again I cook for my local Rugby/Cricket Club . 
Has anybody cooked a curry In a big pot  and been OK or do I have to make lots of little ones.
Any advice please ?

From experience I find it's much safer to cook standard (or better still, double) portions individually, and decant into a big pot. The reason for this is the cumulative effect that happens when you try and scale up a single portion curry. It's not a simple matter of multiplying the spices by 15 (or however many curries you're cooking).

I've just made 15 litres of base to cater for a party this weekend, and that's they way I'll be doing it.

Once you get everything set up it's a doddle, really (though quite intense!).

Working on 8 minutes per double portion (a 26cm pan is ideal for this), or 10 minutes to be on the safe side, you can knock out 12 portions an hour.

Not much really when you consider what the average BIR chef produces on a Saturday night...

Quote from: martinvic on March 19, 2012, 05:16 PM
Wow. where are you growing yours SD, windowsill like me or a greenhouse?

Martin

I start them off in a heated propagator, Martin, then 'harden off' on a south facing windowsill, then into the greenhouse when it's not so cold at night (hopefully soon!).

Strangely, the only ones that haven't sprouted yet have been commercial seeds. All the ones I harvested from last year's crop (which came from the crop before, and the one before that, etc) have popped up really quickly and appear in rude health.

Other years it's the opposite.

Nature, eh?

Isn't it wonderful...

Quote from: beachbum on March 12, 2012, 04:44 AM
My Monday beer drinking mate (fellow home brewer and gardener) is here for a few jars. He tells me he bought a pack of dehydrated Kashmiri Chillies from the Indian Supermarket in Brisbane - the long medium-hot ones - and he sowed a few of the seeds. They came up like the clappers and he's looking forward to them.  I think someone here was looking for the Kashmiri?
They were fully imported of course, not local. Obviously not irradiated or nuked whatever.

Splendid - that's just how I get my Kashmiri chillies. As has been pointed out it can be hit and miss when using seeds harvested from bought chillies, but I've yet to have any problems - and I always find the Kashmiri seeds are the first to sprout of all the varieties I plant.

Quote from: martinvic on March 19, 2012, 04:36 PM
Hows everyones chilli growing going then?

Mine are just producing their first true leaves, and seem to be going well.

Martin

A lofty three inches or so here!

Quote from: colin grigson on March 19, 2012, 03:47 PM
Gutted !!

All this talk of cheap basmati .. you guys are really lucky living in UK .. all your curry stuff seems so cheap. I had to pay 40 Euros on Friday for a 10kg bag of Tilda .. there's only one Asian shop to my knowledge in Slovakia so we have to pay whatever they ask or go without. Green cardamom were 3.50 Euros for 50g !!

I swear by Tilda and agree with SD .. the longer you have it the better it tastes.

Sheesh! That's expensive rice!

But that price for cardamoms isn't too bad, Colin. Depending on where you buy them over here, online a 50g bag can set you back anything from 1.95 (or 2.40 euros) from Spices of India to an eye-watering 6.01 (Bristol Botanicals. Not that anyone in their right mind would get them from there).

I can pick them up a little cheaper than 1.95 from Asian stores, but cardamom is a notoriously expensive spice.

I've heard of restaurants reusing whole spices such as cardamoms two or three times when making stocks, etc. It's not something I've tried, but might be worth a go?

Quote from: solarsplace on March 19, 2012, 09:19 AM
Hi CH

Sorry, not sure about the particular brands you are asking about, but just in case wondered if you would be interested in any Tilda pure original basmatti rice?

I don't know if all Sanos are doing this deal but the 2 near me are selling 4Kg bags half price. Think they are down to 5.99 or something like that.

It certainly does make lovely plump separated rice!

That's a great price for 4kg (8 quid in Tesco). In fact, it's the same per kilo as buying a 20kg bag, as the cheapest I can find 20kg of Tilda down here is

Quote from: curryhell on March 18, 2012, 01:10 PM

Quote from: Stephen Lindsay on March 18, 2012, 11:53 AM
CH - I'd have had it for breakfast too if there was any left over but alas it was scoffed last night and the only memory of this curry is the dishes!!

I always have to leave a bit for later.  For lunch tomorrow i've got some chicken phall from Friday night's cook in with a bit of last nights NIS mixed in, which i'm pleased to say, was of the normal standard compared to last week's efforts  .  Have base defrosting in the fridge as i need to use up the remains of the fresh coriander.  So i guess i'll just have to make another curry tomorrow or tuesday night for wednesday ;D

15 litres of base SD?  Are you f*****g sure or what.  We're all coming round yours for curry ;D.  Your own recipe i take it that you posted in the week?

I can't recall posting a base recipe, CH - although as I continue to machete my way towards a time when memory function is becoming increasingly impaired, that is by no means a guarantee of anything!

No, this is a nothing out of the ordinary type base that I concoct - a sort of mish-mash of the best bits of other bases I've enjoyed success with over the years - that I knock up whenever I'm not checking out the likes of Taz, Az, Kaz, Maz and Shaz, etc.

And no - I'm not f*****g sure or what!  ;D

I now remember why I haven't made such a large quantity for years, but it's in a good cause as it's for a curry party for my dad's 83rd birthday. (83 and still a vindaloo man!)

With 14 or so guests to feed I reckon I may have a little bit left....

Yes, I can only echo CH's sentiments, and would kindly ask that you refrain from uploading images of such wanton filth! 

I'm half-way through knocking up a 15-litre batch of base, and could cheerfully kill for a curry that looks as good as that (and no doubt tastes even better).

Ithenkyou...

Quote from: michael.t on March 15, 2012, 10:01 PM
Good one
Anybody else short ?

Sorry - 6' 2" here. Room for a tall one? 

Quote from: martinvic on March 15, 2012, 03:38 PM
Hi SD

It was more the difference in price and the word peacock than the spelling of Qasuri / Kasoori between the two, I was referring to.

Is the peacock a higher quality for instance.

Martin

Ah... In that case I have no idea, Martin, as I've not tried the Peacock brand. But it's by MDH, and if their Kashmiri and deggi mirch are anything to go by, they do seem to do quality gear.

Quote from: Stephen Lindsay on March 15, 2012, 05:20 PM
Hilly

Just a thought but supermarket prices tend not to be competitive for spices compared to Asian grocers - what about buying all your other stuff online and that way you might find that even with the cost of postage you are still making a saving - maybe it's worth doing some sort of price comparison?

Steve

I've used Mullaco a fair bit as they do free postage on orders over a certain amount. It used to be