George,

You take everything too literally, you should try reading between the lines a little, this isn't the first time you've picked me up on something I've posted.  I, like everyone else is entitled to an opinion, but many people are afraid to post on this and several other forums just because of people like you and your zero tollerance to minor inaccuracies.

It may help others to become involved if they did not live in fear of being picked up on the slightest error or difference in opinion from your own,

thanks,

Blondie

Hi All,

I think perhaps that NATCO may be sniping at the in2curyy (East End) website when they say that they have tried other forums, after all they are rivals.? And as for there being "many" forums and websites that deal with restaurant style Indian cooking, I haven't seen many of them.? Has anyone else?

cheers all,

Blondie

Hi Admin,

i've been tempted to try this base several times but after looking at the individual curry recipes I changed my mind on the grounds that they just didn't seem right.  On the other hand all of the right ingredients appear to be in the base.  I would be interested to know how it comes out.

Cheers Admin,

Blondie

Hi Darthy,

That thanks was meant for me you darksider, would you steal my recipes so readily?

Don't answer that, I know you would,

cheers Darthy,

Blondie

Hi Mark K,

No MSG and no meat stock or jelly.

Cheers Mark J,

Blondie

Hi Curry King,

No Patak's or any other ready made paste are in there.

Cheers Curry King,

Blondie

Hi Pete,

Yes I own Four of mr Chapman's books and he was my starting point many many years ago after I had tried Traditional Indian cooking without much success.? I don't know if this is a general trend with Pat's books, but, It seems that when he specialises on a particular type of cooking he gets much closer to the real deal. I find the best book that I have of his is the Tandoori Cookbook and I have heard good reports about the Balti book.? Do you have any experience of his more specialised books and what do you think of them?

cheers Pete,

Blondie

Quote from: pete on July 09, 2005, 01:47 PM
Maybe this will be covered by this new book
Quote from the book web site:-

"The book works on the traditional method used in restaurants where three base ingredients are combined together to make a delicious curry"

Hi Pete,

When the quote from the book website says three base ingredients,  it means the three basic components, which are balti base sauce, meat base sauce (which the main ingredient is cooked in) and the restaurant spice mix.  Having said that, the bases that the main ingredients are cooked in DO differ quite considerably,

hope this helps,

Blondie

Hi John,

Thanks for the link.? I love takeaway pizza, so when I'm not consumed by cooking perfect curry I'll give this a go.

Somewhere on this site someone questioned the cost of BIR food, but that is nothing compaired to the ridiculous prices of takeaway pizza.? In my locality you could easily spend ?15 on a pizza and still be hungry, but BIR food will get you stuffed for about ?8.

cheers John,

Blondie

Hi All,

The chef at the Kushi (see other thread) told me that a lot of people get a burned taste when trying to roast and grind thier own spices because they may roast them for the correct time but then the grinder will produce considerable heat and therefore overcook the spices.  The obvious answer is to roast for a little less time than you think is needed and let the roasting finish off in the heat of the grinder.

Hope this helps,

Blondie