;D
Transparent aren't I.... 
Yeah though I've never seen it at the store. European Basil yes but nothing Called Tulsi but I didn't look hard enough I don't think?

I cook a lot of Italian food too, I'm very good at tom/garlic sauces and regularly use basil in those dishes with other herbs. What I find totally annoying is that the taste (I've said this many times over and I'm totally annoying about it too I know). that I get from Vindaloo is like someone's name you can never quite remember? I know what it is yet I cannot put my finger on it. How annoying is that?  :

One of these days I'm going to cook each individual spice on its own in a small portion of oil to cancel them out. I know it could be a combo, PP's posts prove that they exist but its worth a shot too.  ;D

Quote from: Cory Ander on November 09, 2009, 02:34 AM
but I'm sure you'd love to try it! 

I do agree Jerry about the oil, has to play a major part doesn't it.
You know?

I use the prescribed amounts of oil in all bases yet I never have any floating on the top after blending. I've never figured that one out at all frankly.  :

Perhaps I go too mad with my boat motor or something?

Thanks Jerry.

Quote from: JerryM on November 09, 2009, 07:18 AM
Mikka,

i find oil has a big part to play. i don't like it swimming though. in fact the best BIR meals i've tasted had just enough oil - just a little around the edge on the surface - enough that u know it's there.

i reclaim oil from the base to use for cooking. i don't reclaim from cooked meals. in the past the best oil came from recycling what was left into the next base. it took about 3 recycles to get the potency.

Has anyone used thus Indian herb and what in please?
Thanks ;D

Anything that anyone brings to the table by way of inside info is always welcome in my book. It's about cooking not wars.

Jerry has been a big help I'm pretty sure that PP's offerings will only add light into a dim world. If there were no trade secrets everyone in the land would be able to create a near perfect dish which is as good a match as any restaurant. I'm not blowing my trumpet but I'd wager you'd like my food more than I do perhaps?

And this is the point I truly don't and never have understood. Why are there no restaurant owners/chefs showing anyone what the ingredients are, method and so on.

All I see is a flick of the wrist in the pan but home style cooking is nearer than you might think at first.

Anyway I want to thank PP. Pity I'm not near you, Jerry, Achmal, others too.
I feel with a few open minds many would get in real close like.  ;D

Yup. If you don't try stuff you'll end up leading a one tracked life. Nothing to forget.... 

Quote from: billycat on November 07, 2009, 03:44 PM
so you try it and let us all know
but anyway forget it now eh

If it tasted good?
Heck sure I would.

Quote from: billycat on November 07, 2009, 01:08 PM
Mikka just tell me

would you put coconut cream ... cream and almond powder in your rogan josh

Not arguing with you, Rogan Josh doesn't change much at all, is all.

Quote from: billycat on November 07, 2009, 12:46 PMwhat i am saying is tha ashoka is BIR so global dont come in it

Nah I think this is real. Prepping the kitchen is fundamental and done before opening times. I see no reason why you wouldn't have various pastes on hand for different dishes. I've seen cream in Rogan Josh too. There are many recipes that call for it and the actual recipe is just about global and not BIR.

Nice one PP. Jealous now of course since I'm search. Oh well, onwards and upwards.  ;D

Hi Jerry Morning.
This looks very like one of the condiments really. It's the aroma and oil that get me. There is confusion whenever I ask about things. Lamb or Goat, Lime or Lemon and now this.

I doubt very much whether anyone is trying to sidetrack me but then I wouldn't be surprised either. This is one reason I've headed over to home style cooking, learning the basics, knowing what goes with what and why? It's almost the same but then it isn't. I've cooked some damned good food, don't get me wrong on that it's just I haven't cooked it with the taste I am looking for.

On that note my meal yesterday was SWIMMING in oil, Literally. The oil had an immediate bang in the mouth, this was no accident. My test oil yet again was no where near this.
I may heat the rest and save it for adding to my own oil. I know it will make a huge difference to the final product but how the heck do you get oil to taste like that?

Is it reclaimed or is there another factor at play here? Has to be spice right?

Quote from: JerryM on November 07, 2009, 08:39 AM
interesting - i've not come across the pickle version - will look out for it.

i have the chutney which is very smooth (bought from asda). so yes needs blending if not already smooth.

i added it with the base.

in terms of how much i don't know yet - i've only had one go. for me very little is needed - i'm after a subtle taste (u would not be able to pick it out). i know 1 tsp is way too much which is why i think it needs to be added into tom puree to get the proportions right on a consistent basis.

Hi CA.
Yes I have both since the storekeeper was unsure of what I was asking for? I have the Mango chutney which is pale in colour and the Mango Chutney/pickle. It's the Chutney/pickle however that interests me. The aroma from this is just about spot on but I've no idea how to apply it?

Quote from: Cory Ander on November 07, 2009, 12:16 AM
Are you sure it's not mango achar (i.e. pickle), rather than mango chutney (which is mostly very sweet, but not oily), Mikka?