LOL!  ;D

Quote from: CurryOnRegardless on November 15, 2009, 08:25 AM
Is this a Glasgow kiss we're talking about here??

Sorry CA. Yes you're right. ;D

Quote from: Cory Ander on November 15, 2009, 12:20 AM
Not mine, Mikka, I think you might mean PanPot's?

Dinner was pretty good really. The oil smells dark and potent. It definitely makes a difference but doesn't add that enormous aroma/flavour that I get in my Vindies sadly. 

I did try a small batch and added some Mango Chutney also Mango spice pickle. Neither again did the trick. Square one again but all is not lost. The oil is worth the effort in making though the aroma might put you off at first it smells what it looks like, old oil. It's not of course.

I've noticed that Paprika added to very hot oil sometimes gets near what I'm looking for and I now suspect as some have said its less not more in terms of spice powders provided you've got your marinade correct?

I used CA'S chicken (precooked). My oven won't go down to 150 only 170 and to be honest the aroma was great in the oven but when the chicken hit the fat it mostly tasted of ginger which added a slight vinegar tart flavour. Eatable but not fantastic. I'll reduce amounts of Ginger, in the GG paste also add Tamarind pulp to the marinade next time which is one part of how I prepare my lamb.

I'd love to have a go at the chicken with onions method in precooking next time to see what that brings? Thighs no problem and I really do think that its all about the meet.

Very Interesting COR.
Thanks for this very much indeed. Thanks CA too. I had no idea it was in a tub that's perhaps why I missed it when looking?

All very interesting indeed this week isn't it.
Muchlee to all.  ;D

Quote from: CurryOnRegardless on November 13, 2009, 12:42 PM
Hi PaulP

I use hing in dahl and think it is a vital ingredient, if used properly. You need the hard resin, the powdered stuff is as you say adulterated and frankly useless. The hing should be melted gradually in some ghee or butter and added to the dahl at the end of cooking, tarka style, the resulting aroma is amazing and yes this is BIR style, at least it's as done in the better establishments, IME.

Cheers
CoR

I'll try yes of course Jerry. Smells very good and because it hasn't reached a very high smoking point at all its probably not going to be carcinogenic either. Unlike some methods I've seen on the Internet.

This morning the aroma was all over the house  :
Not what I think the missing thing is but then I haven't engaged it in war yet. (Later today).

Sticky substance that clings to the spoon. So far as I know that's what their oil does too.

Will try and let you know.

Best.  ;D

Quote from: JerryM on November 13, 2009, 07:32 AM
i must admit i really enjoy ghanna's post's. i always read them through when i come across them. i feel he really must know his stuff on the cooking front.

the oil looks very very good.

i know hard - but can u try and describe what flavours come through.

Thanks for the replies folks.

You know I was thinking (Always a bad thing). If people don't know about it in food here, don't stock it, don't even know what I'm talking about then it has to be a BIR thing no?

Since Europe went metric its really hard for me since most measures are in grams or something other. Over here we still use pounds, weights and measures.

http://www.gourmetsleuth.com/gram_calc.htm

I was looking at the Ginger, Garlic paste for ratios. This might help others too?

Here is an image of the spice oil I cooked as per Ghanna's instructions. At present I'm just letting it sit there as prescribed. Looks highly familiar doesn't it so far.  :

I knew you would say there isn't one. 
Oh well I'll get some on line then.

I'll just cook up some of Bruces base this time adding a whole pepper and adding the Ajwain. I've got a thing for that too. :

When I've got it all together I'll post my lamb prep, method and recipe.. It's just about bang on in taste with one place I visit, (When I can afford it that is).

Thanks Jerry.

Quote from: JerryM on November 12, 2009, 07:32 PM
Mikka,

the block is real good stuff. it looks exactly like your pic. it's a white solid block inside - a bit like candle wax. mine is by KTC.

i don't feel there is a substitute without a loss in taste. i use it in specific circumstances only ie base and in CK's CTM. i also have the coconut flour which i use for mains quite a lot (much more than block).

i think whatever u use would give u an idea (effectively it gives a coconut flavour at the end of the day). i know some don't like to use it - so leaving out is also an option.

Yeah I suppose its nasty but it really does change when it hits the fat Jerry. Many people use it sparingly I know, most recipes call for just a pinch but hey if you've got bit fatty fingers..  ;D

Literally flavouring the oil is all with Cardamom. I love it too. You have to see carbon on the sides which means pretty quick and hot frying, not allowing the pod to open until later.

Usually only about 2 per portion on average. You can leave them in they won't do any harm short term but of course the longer you leave them the stronger the flavour. I've found light cream will just about clean out any stronger flavours however and it makes sag taste just gorgeous..

A knob of butter too at the end.
Hope this helps?

ps. I've added cheese too which isn't so separate from Palak Paneer methods. Gives it a nice salty rich taste too.  ;D

Quote from: JerryM on November 12, 2009, 07:58 PM
Mikka,

i can't get my taste buds anywhere near it. it's certainly not BIR.
i do agree it's quite something. i've only used the hard "black" hing. real powerfull stuff.
the green cardamom is one of my fav's though. what do they do after frying it - any more info?