Does it happen at other times?

Quote from: Spice-as-Nice on November 20, 2009, 02:02 PM
No, not the toilet thing. That one ( and the ring of fire ) seems to be a hit and miss afair that i can't fathom.  Sometimes I get it and sometimes I don't. Doesnt matter how hot or mild the curry was either. No, im'e talking about something completely different . This is not just a rear end thing , this is a whole body experience.

I think I had something similar a long time ago though I'm not certain? So yes its plausible I suppose? I would seriously think about cutting down on the heat my friend, this doesn't sound healthy at all. It could be hot spices clinging to your oesophagus, water of course will make it worse. Milk helps apparently.

If its bothered you that long I would call the Docs and get a check up asap frankly. Hope you feel better soon.

Perhaps I am out of line?

Anyway I don't think we all brush our hair the same way right? We might even like a little more sugar in our tea than the next person, we might even drink coffee instead of tea? 

What I am trying to say is that everyone is different. I don't as it happens put discrepancies in taste and in different parts of the UK down to cultural or regional differences either. That's poppycock its down to the bloke who cooks the dinner, his spice, his knowledge, his capability.

I've been in Indian kitchens too. Not all do the same thing. Not at least over here.
At the end of the day and unless you get 10 people side by side with the exact same dish from different places will all arguments be settled on this. Until that time, these are just words and mean nothing but to the person who has just cooked a meal.

A carefully measured  recipe which is then tried by ten people and allowing for skills of various people however is a different matter.

Lemons, Limes, Lemmings?  ;D

Heck what do I know anyway, I'm mortal and fail too. (sometimes) 

OMG! 
No wonder. Careful with that stuff. You only need a little, and its best to add some and see where its going first but beware your tongue will numb fooling you a little.

Glad you are ok now though, are you?

Hi CurryOnRegardless.

This makes sense to me thanks for posting it.  ;D I rarely ever get that stinging vinegar taste from the take out. It always seems subdued, even not present but something is there. I used Mango Pickle in one the other day.

Quote from: CurryOnRegardless on November 20, 2009, 12:21 PM
A little tip, for vindaloo vinegar save the remains of pickled onions/gherkins and the like and use that, definitely seems to add something.

Cheers
CoR

I cannot see the image. It says 0 bytes. (I would like to though please).
Anyway chilli can kill some people, it's known.

I think your warning should be headed.

There are several bottles of paste. Chilli, Cilantro and others. All look harmless, all pack a massive punch and should be used very carefully.

I have (of course). It's not what they use in mine.

If you are cooks boy then you'll cut onions for months until he's satisfied. Just like peeling potatoes its dogs work, but if you prove you have staying power you'll progress if you do what you are told.

In short onions don't take that long if that's your job? Someone else will be doing something equally as boring on another station.

I have it. ;D
It's on both Indian and Chinese store shelves over here. I find its obviously nearer the Chinese flavour but its certainly really potent and well worth getting for many uses.

Hi Jimmy.
I used to precook the onions. I did it in either in the pan with a small amount of oil and heated them in the microwave. (2nd option not advised).

I suppose it depends on how you want them? After all its just battered onion at the end of the day. I don't precook anymore. I just add enough Besan (Gram flour) to make a stoggy mixture which only just clings to the spoon and thinly chop my onions.

A place near me makes the most wonderful ball Bahjis but sadly the rest of the food there is not really what I like, I think he adds Potatoes and Cauliflower in there too?

Quote from: jimmy2x on November 19, 2009, 04:03 PM
im wondering if it might be worth pre-cooking the onion a bit before i add it to the flour. might help in cooking the insides better.