This is certainly the baby!  I saw ones similar to these out in the Middle East and SE Asia, and you can see they are very effective and feel can really the heat from them even out there.  I might invest in one for the next kitchen.  Thanks Darth, your the Yoda!

Happy Cooking
C P

Quite agree and this was the intention.  Be not afeared, what has happened is our good chaps in Admin have transferred some discussions that have already occurred to this area.  So yes you can now post a topic in here called Garma Masalas (Use of), Frying techniques, equipment, preparation etcetera, the rule being they are advice and guidance not recipes.  The thread was the preparation of Garlic.....
I am sure it will settle in to a pattern when we learn to post things in their proper places (me included  ;D)

Happy Cooking
C P

I called it the Rajvinci code, maybe it should be the Birvinci code 

I will try and contact my friends in Denmark and get the recipe.

CP

I like your humour.  (off topic) I like your humour my family are fanatic Star Wars fans and have even gone to the marathon showings.  Wife & Son can repeat the dialogue almost word for word.  Anyway in terms of the BIR Grail it is I oh Master that is the Apprentice I feel.

CP

Hmm, I still doubt it very much.

CP

Yes it where the Holy Grail lies.  Only those of iron will, and cast iron guts can venture there ;D

CP

Quote from: CurryCanuck on September 15, 2006, 04:42 AM
Hi JonL .
I have tried most of the commercial curry powders out there ... Bolsts ,  Sharwoods . Rajah , Third Party . Most are OK as are the self-prepped variety from Madhur Jaffreys , Charmaine Solomon or Camellia Panjabi....its basically a question of taste - I prefer to make my own . Curry Powder is in the same league as garam maslaa - lots of recipes - lots of different flavors...what do you like !!??
This is one of the ultimate problems on this forum... individuals site the use of a base sauces , spice mixes or garam masalas in their recipes , but don't tell you which of the former that they are using .This is a huge issue when trying to re-create a BIR . It is imperative that explicit instructions are given as to both ingredients and method when posting a recipe...generic terms are not satisfactory . Attention to detail is paramount ! When you post , cover all the bases ( North American term for do it right !  ) Include whose base sauce , spice mix , curry powder and garam masala that you are using . Subtle flavors can have a huge outcome on the end taste !



CC

Quite right CC (again!).  I may be guilty also of not being precise or giving names of powders, so I shall try and focus on this.  Because I am doing this all the time, I rarely use accurate measures; I just know.  As for this curry powder issue, You are quite correct in that for a specific BIR recipe it is (may be) important to name the powder label, but it is also irrelevant which you use as long as you do not use a strong flavoured powder if you are trying to create a general BIR flavour.

If I post something then I am open to any questions, but I do believe that each individual should travel their own adventure in matching flavours, and those who have done it - been there, should help them with techniques, tips, methods and of course recipes.  As we all seem to agree, there is no Holy Grail, and for that matter there is no Father Christmas  ;D

I do value your posts CC keep them going.

Happy cooking
C P

Onwards and Upwards

Would you  believe that there is a dish.  It is French bu I was told it originated in Asia and it is Vanilla Duck.  I have had it and it is delicious.

Happy Cooking
C P

Hey this is good, because as a newbie to the Forum I am not sure as what has gone before and how we all tick.

I will tell you what is in my main spice cupboard and later what is in my special spice cupboard (those I use for special dishes).  These are mainly big jars holding 1/2 to 1KG of dry ingredients.  These I know you will find on all BIR shelves.  The ones with stars (*) are used in the final dish production, the others are ones used in initial or final production processes. I guess there will be no suprises!

* White Cumin seed
Black cumin seeds
* Ground Coriander
Coriander seeds
* Fresh Coriander
Mace Blades
Whole Nutmeg
Cassia bark
Cinnamon bark
* Cinnamon powder
Cloves
* Clove powder
Cardamom green pods
Cardamom brown pods
* Cardamom powder
Methi seeds
Methi leaves
* Methi ground
* Garlic powder
* Garlic granules/salt
* fresh coriander
Ginger Powder
Bay leaves
* Panch Phoran mix
* dried curry leaves
* fresh curry leaves when available
Whole black pepper
Cracked black pepper
Sea salt
Hot Chillies whole dry
Mild Chillies whole dry
* Mid-heat cherry chillies whole dry
* Cayenne
* Paprika mild
* paprika strong (not roasted)
Amchur
Kalonji
Allspice berries
Turmeric
* Mexican chilli seeds
* Seschuan peppercorns
Fennel seeds
Yellow mustard seeds
* Brown mustard seeds
* Black mustard seeds
Ajwain
Chickpeas dried
Pomegranate seeds
melon seeds
Pumpkin seeds
Various Garam Masalas
Various curry powders

And that is just one cupboard!  We do Mexican and Chinese which account for a couple of the ingredients (sorry).  But I bet if you walk in to any BIR kitchen this is what you will find.  Normally they will have pots of various dry spices, masalas, and pastes around the cooker, as well as their bases and warm oil.  I got most of the info because I was invited around a lot of kitchens at one time until the Health and Hygiene people tightened up, so as I worked for Local government as a Consultant and then as a paid officer I used to ask the Health & Hygiene guys to check out what they keep on the shelves!

As far as oils are concerned there are three basic used, vegetable, groundnut, and mustard.  Mustard has been officially banned by the EC because there is a suspicion that one of the acids in it might faintly be near to or slightly carcinogenic.  I have spoke to the chief scientist of the company that makes it in UK (Aintree Liverpool) and he says it is a load of rubbish and quite safe.  Mustard oil is mainly used in pickles but quite good for Madras or Vindaloo in small doses.

The reason for using Ghees is that they have an extremely high smoke and flash point, much higher that oils, and they also retain their chemical composition unlike oils that can become toxic.  I use Veg and Butter ghee, most restaurants use veg ghee.

I am not sure if it is this thread but the reason you do not see whole spices in the curry very often is because the general public do not like them, they can be dangerous (choking), or they are ground up in the final base making process.  It is safer all round not to leave them in; we extract most of them before we serve.

Hope this helps in some way.

Happy Cooking
C P

Yes Mark, they are very reminiscent of the flavours of Northern India .  The powder does mature well as it gets older providing it is kept out of the heat in a dark place.  This is the only recipe I use it for as I feel it is a little to strong for other things, but it can be used as a base to create other dishes I suppose, I have never bothered to try.

Happy Cooking
C P