Hi All

I don't know how many of you have noticed, but Cory Ander has recently resigned as a site Moderator (I guess due to personal work load).

However, I for one would like to thank him for his dedication, time and effort in assisting in the smooth running of this forum during his time as moderator, and will continue to look forward to reading his very informative posts.

SnS  ;D

George how is the fenugreek experiment going?

Mine have now popped their heads and each have two green leaves. Is this going to be it?

SnS  ;D

Quote from: Rai on March 05, 2008, 04:30 PM
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? :

Not quite true Rai. We have mentioned here the "not so obvious" problems that can occur.

It is highly unlikely that an aluminium pan would produce bitterness in his gravy (or anyone else's for that matter), as he has already produced successful batches before .. so you can forget that!

BTW many, if not most BIR's use aluminium pans.

If it's the spices, ginger, garlic or onions being burnt, then Adriandavidb would have noticed that, surely. This is an obvious mistake and I really don't think it's even worth mentioning here as we assume members do have some basic cooking skills.

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.

SnS 

As is quite often the case here, one comment on the post can quickly change the overall topic into something quite different.

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!

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

SnS  ;D

Some interesting reading about onions on this forum here

http://forums.egullet.org/index.php?showtopic=75013

SnS  ;D

Try the Saffron base again SS, using those little standard cooking onions.
I'm sure you'll have greater success this time.

Interesting reading about onions here

http://forums.egullet.org/index.php?showtopic=75013

Regards

SnS  ;D

Quote from: JerryM on March 05, 2008, 01:19 PM
Incidentally the only other change to KD was to x2 the tin of toms but i never got to thinking of other vegetables ie carrot, green pepper which deliver the next step up from KD.

i did have about 4.5l of the sauce and appreciate 5 tsp is not a lot. just a personal preference of what i will do when i cook the sauce next time (ie 1 tsp only).

everything else was spot on. many thanks for the post in the 1st place. it's a quality base no question.

On my next batch I'm going to try adding another carrot and green pepper .... just to see how much the vegetables actually do influence the final taste.

SnS  ;D

Spot on SS. Mystery solved - that appears to be it.

Now what to do with a single cashew nut pod?

Kept in a conservatory, could the pod possibly grow into a cashew nut tree here in UK?

Says here the pods that have fallen off the tree will either rot or germinate.

http://www.nda.agric.za/docs/cashews/cashew.htm

Regards
SnS  ;D

Quote from: JerryM on March 05, 2008, 08:27 AM
upto putting the turmeric in i was sold on the taste. in the finished curry (made chris303 rogan josh) the turmeric was less of an issue but still did not sit well for me. i would reduce to 5ml (from 25ml) on my next go.

everything else was spot on and clearly an excellent base (background is KD, followed by parker21 - adopted norm, followed by development base). i particularly like the absence of chilli (can be added at cooking stage) and the high yield.

Overall with the turmeric reduced i would say 9/10.

Hi Jerry

Can you really detect the taste of such a small amount (25ml) of turmeric in such a vast quantity of gravy (over 4 litres)? Are you allergic to it?

Regards

SnS  ;D

I made another Korma tonight for "her indoors" (King Prawn) using a different (and much easier) method than the last, but still using the Saffron base. She ate like she'd been starved for a week. Best ever - or so she claims. I reckon the result was really close to BIR taste (and looks) .. or better.

I'll be trying it again this weekend (just to make sure I can repeat it), and if the results are the same I'll be back with a detailed (illustrated) recipe posting .. for all those mild creamy curry lovers.

SnS  ;D (stuffed with King Prawn/Mushroom/Saag Jalfezi .. xtra hot ... phew!)