Quote from: Bobby Bhuna on March 10, 2008, 11:21 AM
I forgot to mention is that the two curries that were identical other than the base

Maybe they were actually different bobby and you just didnt realise it?  So many people claim to know that they havent burnt something and that they have done everything identically.  Well, sorry, but I dont believe it.  There are far too many posts here to demonsrate otherwise 

Isnt the main difference between the two bases the absence of tomatoes on Darths base (which he adds at the madras stage)?

And did you add the minimal amount of oil in Darths or the increased amount? 

Because, from what I can tell from your Bhuna photos, the main differences are the redder colour (tomatoes?) and oiliness (oil? haha) of the one made from the saffron base?

Quote from: issiemc on March 10, 2008, 11:15 AM
Also, how does the restaurants keep them hot, so that you can cook more, I put my last lot in the Oven on very low and they came out to to crispy?

They are likely to partially fry them and then refry them to order issiemc.  This will also ensure that they are cooked on the inside and crispy on the outside.

Quote from: Bobby Bhuna on March 07, 2008, 01:15 PM
Rai, I think you should perhaps be more careful with your tone. I know you're just having some banter but a few of your posts come across borderline offensive

Now now bobby, Im almost taking offence at that 

I think youre mistaking valid (but arguably blunt) points as being offensive?  If so, the problem may lie with you (or others) rather than with me.  My view is that people have been speculating too much as to the causes without attempting to understand the problem sufficiently.  I felt it needed to be said 

Isnt that another of those cashew nut kernels your mate brought back from Tanzania?  Try shaving a bit off maybe?....... ;D

Quote from: haldi on March 09, 2008, 05:20 PM
No curry base sample I ever bought, was even slightly chillie hot
So I guess that Darths base is not a real curry base, although I'm sure it is very good for a madras

But Darth says adding chilli is a personal preference and is an option (because he likes hot curries).  That doesnt mean to say that otherwise (without the chilli) his curry base is not versatile.  It is. 

Of course it is a "real" curry base.  He says he got it from a restaurant.  Just leave the chilli out.

Quote from: bobbybhunawhich she described as having a ?raw? taste

Bobby, maybe you burnt or undercooked something?  Darths base does not have a raw taste.  At least it doesnt when Ive made it.  Nor does it have a striking taste of green pepper.

Quote from: bobbybhunaMy vote was for Saffron, then after a great Madras, it changed to Darth. After side by side comparison, Saffron is better

Your taste buds sure seem to be doing cartwheels there Bobby 

Quote from: secretsantaThe only point I take from your comparison of the bases though is that you definitely can't mix and match any base to any recipe

Lies, damned lies and statistics secret santa.  You simply want to prove your point.  Try leaving the chilli out and it is as versatile a base as any other and largely recipe independent 

Quote from: smokenspices on March 07, 2008, 12:23 PM
Their large cooking pots are often aluminium

How often is "often"?  How do you know that?  How many kitchens have you been in?  Have you polled them?  Or are you speculating? 

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and they certainly do not fuss about the possiblity of the metal "reacting" with tomatoes - or any other ingredient!

Again, how do you know that?  Have you asked?  If so how many have you asked?  Or are you speculating? 

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As I said previously, the pan material is extremely unlikely to be the cause of bitterness in any gravy (certainly not to an objectionable concentration).  If cooking tomatoes only, or a tomato based sauce, then yes perhaps a bitterness will occur, but not with the relatively small amounts used in most curry base gravies.

And on what bases do you say that?  Others report differently.  Have you studied it?  Or can you quote some research sources?  Or are you just speculating again?  ;D

Only pulling your leg, I know you really work for Stock-Pots-R-Us 

These links might be of interest and help:

http://www.nandyala.org/mahanandi/archives/2006/04/23/growing-menthi-from-sprouts/

http://www.all-foods-natural.com/dossier/fenugreek.html

• annual plant
• can reach to 2 foot tall
• needs temperate climate
• well drained fertile soil
• needs plenty of sun
• sow seeds in spring 9cm apart
• plants take 4 months to mature
  

Quote from: smokenspices on March 05, 2008, 05:21 PM
Not quite true Rai. We have mentioned here the "not so obvious" problems that can occur.

So that only leaves the likely cause which is onion type, cooking time and temperature .. which is exactly what we have been discussing on the previous 2 pages .......

....... unless of course you have your own theory, which of course we can easily place in the "anything else you might care to mention" category.

They've all been mentioned before so they seem pretty obvious to me 

But, face it, we are full of supposition without actually knowing how hes making his base arent we?  Knowing that will surely help us better pinpoint the cause?

Acidic ingredients, cooked in an aluminium pan, can cause bitterness according to many peoples reports here.  He may change his pan, for all we know, however unlikely it may seem.  We dont know because we havent asked and he hasnt elaborated yet

We dont know if he uses tomatoes, and if he does, how much and of what type.  Tomatoes can definitely cause bitterness.  They are also acidic and can react with aluminium pans.

We dont know if he finely chops (or purees) the onions, garlic and ginger.  If he does it can cause bitterness.

We dont know which spices he uses or how much.  Too much of some spices can cause bitterness, however unlikely it may seem that he changes this from batch to batch. 

We dont know if he fries any spices, in which case he may burn them.  Shock horror, it happens to us all

We dont know if he fries the onions.  If he does it can cause bitterness.

We dont know if he fries his garlic and ginger (I cant tell from what he wrote?).  If he does he can burn them and it can cause bitterness.  It happens to us all.

We can arguably presume that adriandavidbs ingredients and procedure are 100% consistent each time he makes a batch.  Maybe it is, but I'd be very, very, careful with that assumption.  Many people are extremely inconsistent with their approach.  It anyway sounds like hes refering to different recipes and therefore different ingredients and procedures?

Face it, its all speculation because we dont know and we cant pretend that we do know until he elaborates on his ingredients and procedure

Only adriandavidb can help us to help himself here by being more specific

Quote from: smokenspices
BTW many, if not most BIR's use aluminium pans

Is this also true for their big stock pots?  Or is it also speculation?

Quote from: smokenspices on March 05, 2008, 04:21 PM
As bitterness is invariably caused by incorrect cooking of the onion (or garlic), I suppose it's only natural that the topic would head off in that direction!

There could be all manner of things at play here, from pan material (aluminium), to onion type, to cooking times, to temperatures, to burning spices, burning onions, burning garlic, buring ginger or anything else you might care to mention. 

Unless we know what recipe adriandavidb is using, we just cant really say, with any certainty, can we? :

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But you are of course right Rai, we need some answers and confirmations from Adriandavidb

Yes, I think Im right too 

Adriandavidb asks why his base is sometimes bitter.  But he doesnt say which recipe he uses - ingredients and procedure.  Yet there are, as near as damn it, two following pages (and additional threads) about the bitterness of onions or not! 

I really don't see how you can really sensibly comment without knowing which recipe adriandavidb uses?