Quote from: Ramirez on October 19, 2010, 03:51 PM

Quote from: George on October 19, 2010, 03:48 PM
They may prefer to read "u're" over "your" for all I know.

I doubt any of us prefer it, but no one else seems pedantic enough to make an issue of it. I don't understand why you simply cannot ignore it.

Please keep posting Jerry - I love your insights on what you have been doing in your BIR world!

TBH - I'm jealous that I don't have as much time to try as many things as you do!

EDIT: Plus, to post such constructive and helpful feedback about real BIR cooking and techniques on such a regular basis for the benefit of all.

Regards

Quote from: Secret Santa on October 18, 2010, 12:53 PM

Quote from: solarsplace on October 18, 2010, 12:14 PMThe KD, Under Cover, CA recipes for example, not to mention several others all specify that vinegar is used?

That would be my opening argument for why vinegar should not be used!

QuoteA Vindaloo is my favourite, and it should be hot, garlicky, tomatoey and bitter...

In your opinion! I'd agree on the hot and garlicky and disagree vehemently on the tomatoey and especially bitter.

Hi SS

Please tell me where you live (roughly I mean) so I can ponder if there may be some regional trend that differs to mine in the SE.

Several of my favourite TA's and restaurants in the SE in particular Surrey & Hampshire serve their Vindaloo as a completely different beast to a spiced up madras. Now - I'm not saying a spiced up Madras is wrong - far from it, sounds delightful! but I personally have come to know through years of love for the Vindaloo that it to my taste buds is a bitter and hot beast with more tom puree at least (I think) than a Madras and definitely some kind of souring agent. MY fav local TA just 100 meters away also adds something like Aniseed to theirs - it is so bitter and lovely

If you would be good enough to suggest a recipe for me to look at that is even somewhat close to your idea of a Vindaloo, then I would appreciate that for educational purposes if nothing else.

Regards

Russell

Quote from: Vindaloo-crazy on October 18, 2010, 11:36 AM
SS I never put spuds in and have rarely eaten them in BIRs.

Chaa006

I wasn't appalled, it's just the first thing I look for in a recipe book, if a vindy has vinegar then it ain't BIR mate. 

Hi

From time to time, I have read on this forum that people find it an outrage that a recipe suggests adding a splash of vinegar to a BIR vindaloo - this reaction puzzles me.

The KD, Under Cover, CA recipes for example, not to mention several others all specify that vinegar is used? what should be used in its place?

A Vindaloo is my favourite, and it should be hot, garlicky, tomatoey and bitter. I think when you have had a proper vindaloo you should feel dirty, wrong and a little damaged. A little squirt of lemon juice just will not create that!

BTW, never ever had a Vindaloo from a BIR that did not have some potato in it?

cheers

Hi

OK, I've made a starting donation

Come on chaps, if everyone just chips in a pound or two then we will have a faster forum in no time

Cheers all.

Hi

Having tried the Under Cover Curry base and bhaji oil method myself - My personal opinion is that using the old bhaji oil took me no further to BIR mastery, in fact I thought it made the final dishes rather 'sticky' and they had a very un-healthy old chip shop character about them.

I do however recommend experimenting with custom spiced oils and re-claiming oil from the base made with fresh or spiced oil to start not old bhaji oil.

EDIT:

The key thing is never give up! - its a really good idea for you to try as many things as you can yourself, so you can make your own mind up. Listen to advice but don't take is as gospel. What can happen often is that an idea is suggested and followed, but the results were not as good as expected and so the idea is rejected. However that idea may have been the key, and it was the method or implementation that failed. Keep at it and try many things more than once

Regards

Russell

Wow JB!

I'm very excited for you!

Can you please keep an extra eye out for any and all use of oil such as skimming from the base to start the dish or a special oil or reuse etc?

Good luck

Regards

Russell

Cheers for all the tips guys!

Quote from: jimmy2x on October 13, 2010, 12:55 PM
im assuming this is the recipe that came out top in the taste test?. ( just wondering why so long since a comment on here, considering it came out top). Anyhow im getting all the stuff together to make this.

where the heck do i get pasco paste online?

perhaps you guys that did the taste test can point me in the right direction. Im on an island in the north of scotland so cant get to a asian supply shop.

Hi

Try contacting these guys to see if they can deliver to where you are?

http://www.spicesofindia.co.uk/acatalog/contact-us.html

Cheers

Russell

Hi Guys

Are all of you going to use a deep fat fryer to cook your bhaji's?

I don't have one myself and was thinking to get one as I think cooking with a boiling pan of oil on the hob is really dangerous not to mention inconsistent with regard to the heat.

Don't suppose anyone could recommend a modestly priced one please?

Thanks

Quote from: Willyeckerslike on October 10, 2010, 03:31 PM
nice tests guys well done, I have tried them all apart from Madhurs & this gives me reason not to ;D.

Just an observation that the Lasaan tikka is infact Tandoori chicken & not tikka?  as I consider tandoori & tikka to be different dishes.

cheers & keep up the good work

Will

Hi

I used to think that myself, and I think it still depends upon who you ask.

Taking Dip's recipe as an example, the only difference between the two is the food colouring and tikka is chunks of meat where as tandoori is meat on the bone.

Cheers

Russell