Hi Ermin

I bet you are right on this but how does that figure with my Sawalla? (Spinach/Chicken/Tatties)

I got a crunch in my last one and it was almost garlic in taste but very deep. I'll look for raw hing next time since (I think) that was what I tasted? I don't truly know but that dish is probably my favourite? I'll take pics next time so you folks can see what I get here.

Thanks Ermin.

Quote from: emin-j on November 10, 2009, 11:17 PM
Mikka ,

I have said in previous posts , before I started eating Indian I was into Chinese food for years and one T/A seemed to be the best of the lot around here , the food had a particular flavour similar to the other T/A I used but just better . Everything that came from this T/A had this deeelicious flavour and for ages I would try to copy this flavour in my own cooking - but never did , me and the family used to sit down in serious discussion trying to fathom out what this ' special ' flavouring was  one day we were eating a meal from this T/A when it occurred to me that even the Chips had this ' special ' flavour so in my mind it must have been the flavoured oil they were using 
Thank's to this forum I can now turn out a Madras which is better than our local Indian T/A
and personally I don't think there is any 'Secret ' ingredient that gives that special flavour but I do believe the flavoured / recycled oil is the answer.

Now this is a pretty cool and informative post. Thanks Paul. I'm probably the worlds worst baker though I have my moments of triumph.

Tell me.

(Off Topic). Do you know a recipe for the good old British cob that could be made at home please?

Many thanks again.

Quote from: artistpaul on November 10, 2009, 08:03 PM
Great Stuff  ;D

Ive baked bread for years. So your confusion about his answer concerning which flour he said he used is easy for me to sort.
If yeast is being used then the flour will definitely be Plain Flour ( not self raising ) and more probably Strong Bread Flour, you can get it in Tescos stc.
The yeast is a raising agent in itself, hence no need for self raising flour.
Also Strong Bread Flour will give your Nans the proper internal texture.

Hope that helps.

Paul

Hehehehe  ;D
Hey the reason I posted this was that I'll update the original message with a footer as to what I know after cooking my version.

I'm hoping to jog some minds here of course because I know the key is there for everyone it's just that we are all so far apart which is a real pity.

Oh yeah the pills. Soz I forgot  ;D
Glug....

Quote from: emin-j on November 10, 2009, 07:19 PM
Keep taking the tablets Mikka  ;D

I thought this might be interesting to some?
This morning I was thinking about this and please bare in mind that it is based on the food that I get which could be very different from the food that you get? I'm trying to forget about recipes and Chefs stories in this.. This story is about a vindaloo.

1. The sauce is a mild Red colour.
2. The edges of this sauce are oily, red and somewhat spicy.
3. My Meat breaks apart easily with just a spoon.
4. My meat is far more spicy than my sauce.
5. When cold my food congeals.
6. I sometimes get potatoes in my vindaloo
7. My mouth always feels dry after eating it.
8. The sauce is totally moreish.
9. There is a lot of oil in my food.
10. As soon as the food hits my tongue there is a taste hit.
11. I can't get enough of it.

What is the story about the dish that you like? ;D

I'm just about to throw mine out having read the health aspects of it on here. Does look a tasty and well composed menu/method however. Great stuff and one I'll try, thanks.

Now what was it that they use to cook Vindaloo.  : ;D

Quote from: Secret Santa on November 10, 2009, 10:23 AM
I wonder why they choose to use veg ghee in this one? 

Wow this seems more like it. I've been cooking it in the oven for ages since it doesn't dry out if immersed. Had some chicken cooked by hospital staff twice last week. Pretty damned tender and moist too so this does in fact work at least in my view and of course for the home kitchen.

Thanks for posting this folks.  ;D

Thanks SS.
I'll just try to look harder. I use Basil both dry and in leaf form a lot. I miss that taste and just wanted to try this since they say its much stronger than European Basil?

Quote from: Secret Santa on November 10, 2009, 10:33 AM
You should find it in any good chinese store in the UK. I used it to make Thai pork with holy basil, but it did nothing for me and I never used it again!

Nah that's ok if it is with other folks too?

Pretty much the same as you really Jerry. I use a lot of garlic but also add Carrots to tomato sauce. I'm aware that a lot of Italian places do the same and it does make a difference.

My favourite is a basil/garlic/tomato sauce which is really minimalistic with lashings of GOOD olive oil. Oregano is just an additive for me really since its so pungent, almost salty in nature to my palette anyway?

This is pretty much what I use on most things but I'm really basic with pizza and only add just blended tomatoes as a base with perhaps some GOOD olive oil then whatever takes my fancy which is usually simple again.

Odd innit. Here's me working with petri dishes on Indian and so simple on Italian. Really makes me wonder sometimes hahaha  ;D

Quote from: JerryM on November 09, 2009, 07:08 PM
Mikka,

apologies to side track the post. the Italian caught my eye. i'd be real interested in what herbs u use. i use basil, oregano (i even add to bread when making the bread) and marjoram in equal proportions. i also use Rosemary on a tomato pizza. would appreciate your thoughts.

Quote from: JerryM on November 09, 2009, 07:08 PM
Mikka,

apologies to side track the post. the Italian caught my eye. i'd be real interested in what herbs u use. i use basil, oregano (i even add to bread when making the bread) and marjoram in equal proportions. i also use Rosemary on a tomato pizza. would appreciate your thoughts.

This really points to it be real in my view. Large quantities though as Billy says getting a home portion going and being able to match it will be a tough call indeed.

Nice one though and a real eye opener. Thanks PP and Forum, great stuff.  ;D

You lucky sod CA 

Kudos Dude.  ;D