Sorry Dai, you are quite correct.  I always make that mistake!  Thanks for the correction.

CP

Quote from: Curry King on October 12, 2006, 05:25 PM
CP,

We had a big debate some time ago on wether or not certain recipes could be downsized, it can't be helped going over some previous topics.  The only way it's not going to happen is if new members are forced to start reading every post from December 04 before they are allowed to post any new topics   ;D   

Are you going to organise and anniversary party for December then? ;D
CP

Never had, or in fact heard of it HB.  But I would guess it will be a simple pillau rice to which they add some Garlic paste cooked very gently, (so as not to burn it), in a little Ghee.

We make a Pillau rice for our takeaway, which uses oil in which Garlic and Onions have been fried and then removed.  I might post this one day.

CP

It is on my list to try CC. 

You may have the site address below already, this site is very similar to this one and dedicated to Chilli.  It is run by and Expat called Ron who lives in Minnesota or one of those Northern States.  I reccomend it for Chilliheads.

http://www.all-chili.com

CP

Do you have to add a raw nerve to the base recipe then :  Sorry if I touched on an old subject YF.

Cheers
CP

Layne is quite correct I couldn't be bothered to look in my manual for spelling check  :-[ If I quote from my Health and Hygeine certication manual, rice, like all cooked/reheated food must actually heated to exceed 80 degrees C throughout the product.  Microwaves satisfy this requirement very well as long as you mix up the product during the heating process.  If you are concerned and want to check, thenyou can get approved digital temperature probes for as little as ?7-14 off the Web; try nisbetts.com.

While we are this sticky subject; did you know that Dhalls (lentils) are equally dangerous, and should be handled with the same care.

And one last one for the pot.  Whole spices are absolutely covered with all sorts of Bacteria (depending on their source and preparation), but are unlikely to give you anything nasty, except perhaps Typhoid (sorry poor joke but it is remotely possible) :-X. 
A good friend and curry afficianado got Typhoid from an imported (India) red onion.  It was in the soil particles hidden within the top of the onion.

Something to consider when you cook curries.

CP

Yes, thanks Cory A, well done in sorting that out.  Size doesn't really matter, I know from years of experience  :-[.  Its the ratios of the ingredients that are important and it is not proportional either, i.e. if you use a 7 litre pot instead of a 14 litre pot you don't just halve the quantities!

I am not sure whether the amount of onion is relevant either, as it eventually is only bulk with little flavour; the acids and thus the flavour is mainly lost in steam.  I always have a simple onion base alongside my UCB so that I can get blends and sauce consistency right.

Wishing you success
CP

Absolutely (as always) but we are talking different countries.  Yes, the Madras/Vindaloo/Tindaloo/Phall are all basically the same dish in most bog-standard BIRs; they just adjust the chilli content.  However if I am testing a new BIR I nearly always have a Vindaloo the first time, because if it is good and flavoursome they are paying attention to quality and detail.  If I then have another completely different dish and it IS different in texture.content/flavour then I know we are on a winner.

I make Madras and Vindaloos for my customers.  The dishes are completely different and based on the style and flavours of the region; and they are rarely mind blowingly hot, just very rich in complex flavours.  (Sorry I sound laike a farty chef).  They are hot but the heat gets to you through all the taste buds not just the tongue. 

I guess the other contributers will add to this, but from a UK BIR a Madras is rich in fried tomato, Garlic, and black pepper; Vindaloo is similar but lighter but concentrates on Garlic more and Ginger.  I think potatoes appeared because West coast India uses Potatoes a lot, or maybe because Aloo is in Vindaloo.  Hmmm....

Happy Cooking
CP

PS Never managed a curry when in Montreal, but had a Chinese (all you can eat) Yuch!

Thanks CC

I tried it and put it back in the cupboard as it is not much use for bulk work.  It kept going out of tune as well ;D
CP