Hahaha, unreal! I bet it's hosted by George Bush!

Quote from: CurryOnRegardless on April 18, 2010, 02:34 PM
You can buy garlic (and ginger) peeled and frozen in little blocks. Have a look in the freezers in the your local Asian supermarket, they all have it round here so should be generally available.

Awesome - I'll have a look and let you know. Thanks Cor!

I think that it would great if you could buy frozen fresh garlic in a bag of small (say 5g) blocks. I don't mind chopping ginger so much as you don't have all those little cloved to deal with!

This is a point that I've been quite confused about. You're always told, cook the spices on a high heat for a short time to get the essential oils into the cooking oil. It's paramount to cook all spices including chilli IMHO. This opinion is shared by top class traditional Indian chefs (see the master chef in India episode).

Having watched these guys, I now cook my spices more slowly (on a lower heat and for longer). I feel this has improved the flavour of my curries (I'm talking several minutes, stirring regularly on a medium/low flame).

Raw spices are rubbish. Raw chilli is a real gut rotter! I suggest getting the chilli in with the spice mix (plenty oil to avoid dryness) and cooking them through. I think you get a deeper more mellow flavour. Please feel more than free to contest this point - I know many members are all about the 30 seconds hot fry.

The curry looks perfect! 10/10 for consistency and you've got a lovely lustrous finish on that cheeky little number!

That looks like Turmeric or food coloured rice with tinned carrots and peas though! Slap on the wrist for that Hahaha!

Thanks, I really enjoyed that! Tomato powder eh? I have to play with that!

Quote from: Axe on April 05, 2010, 10:51 PM
Did anyone watch tonight's episode?

Yes, it was a great bit of T.V. Here it is: http://www.bbc.co.uk/iplayer/episode/b00s03b6/MasterChef_Series_6_MasterChef_The_Final_Three/

Quote from: Cory Ander on March 07, 2010, 11:19 PM

Quote from: chriswg on March 07, 2010, 05:40 PM
He replied to me on my question about the G/G paste

What was your question and his reply please Chris?

Ah, OK found it thanks, I presume it's this:

"Re:G/G Paste and base
ABOUT GARLIC AND GINGAR I MAKE IT ALL YOU HAVE TO DO IS BLEND THE GARLIC AND GINGER WITH SOME OIL AND WATER RAW.I HAVE MY OWN TAKE AWAY IT CALL DIAL-A-CURRY THANK YOU FOR YOUR MASSAGE I WILL UPLOAD MORE DISHES SOON"

Currying favours with massages eh Chris?  Nice move! 

Hahahahaha!!! ;D I've done worse!

Quote from: 976bar on April 05, 2010, 06:59 PM
That looks the worst Bhuna I have ever seen in my life!!! Bhuna should be a Medium, Rich, Thick consistency!! this looks more like SOUP!!!!

At a glance I thought the same thing. However if you look right at the end, it's not so thin. It's thinner than I would have a Bhuna though.

What a wierd method with the onions. You'd think they would be still quite fibrous in the finished dish.

Don't use a tin. Those sweet tins will rust etc. and if I recall are painted gold. You don't want rust, paint or metals in your stomach. Get some cheap Tupperware or sandwich bags instead.

Cheers

BB.