Quote from: Secret Santa on February 24, 2013, 09:56 PM
If you manage to come up with a bhuna that has the old style, intense, savoury flavour I'd happily pay twice what you're asking.

And I'd happily offer you my hand in marriage!   

I bet that tasted as good as it looks, beachbum. I just love slow-cooked dishes (especially lamb), as it really allows all the flavours to develop, and, as you say, it allows all the oil to be released.

I'm interested in your use of Sri Lankan roast curry powder, which is something I used to buy from Asian stores when it was called Ceylon curry powder. These days it's hard to get hold of in commercial form - even in Sri Lanka! My daughter has just returned from a holiday there, and couldn't find it anywhere. Whenever she asked for Sri Lankan or Ceylon or roast curry powder, the locals just shrugged their shoulders and said they didn't know what she was talking about. Most strange...

Anyway, these days I roast and grind my own, but I'd love to give your recipe a go if you don't mind. (Apologies if you've already posted it.)

Yep - top work. That's how a Zaal type base should look. But surely you could have squeezed a bit more in that pot? 

Quote from: Phil [Chaa006] on February 13, 2013, 06:27 PM
Scaremongering is fine by me, Paul ! In the United States, an average of 110 cases of botulism are reported each year.  The United States has a population of 313,914,040, the UK a population of 62,641,000: on that basis, the UK can expect of the order of 22 cases per year.  However, the number of members of CR0 is only
19513, so the number of cases experienced by our members is only 0.007.  I suppose that might creep up to 0.01 if too many leave their garlicky oil to fester . . .

** Phil.

The UK figures are way below 22 cases a year. I posted this on another thread, but worth repeating here:

http://www.nhs.uk/conditions/Botulism/Pages/Introduction.aspx

"Botulism is a rare condition in the UK. Between 1980 and 2010 there were 33 recorded cases of food-borne botulism in England and Wales. Twenty-six of these were linked to a single outbreak in 1989 that was caused by contaminated hazelnut yoghurt."

Not sure how that works out in terms of the risk to CRO's 19513 members, but I'd say it's on the small side. (Not that we shouldn't be careful, etc.)

It's doubtful that the 500g tub is the full-on, concentrated, pure form of hing, RD (that comes in much, much smaller quantities, as it's so intense that just a pinch is most definitely all you need).

I'm guessing that it's more akin to the Natco hing I've got sitting alongside the wee jar of pungent stuff. If so, then it has other ingredients added (Gum Arabic, Ground Rice, Turmeric) and isn't anywhere near as strong.

When a recipe calls for a pinch of hing, I use half to one teaspoon of the Natco.

The contribution it makes is that as it cooks its pungency diminishes and it takes on an onion/garlic flavour hit. It's aslo supposed to be extremely good for the digestion, and makes you impossibly attractive to women.

(I may have made the bit about women up...  )

I can only concur with what has been said above.

Oil is the lubricating life-force and preferred vehicle of choice for carrying all those delectable spice flavours in a curry. While I'm not placing any of us in the same arena of mastery, cutting it out would be tantamount to Vincent Van Gogh using powdered paint to produce 'Starry Night'.

As for weight, well, that's an entirely personal thing, and as you mention your doc then it may be that there are medical reasons for you needing to cut oil out of your diet.

But if you don't need to cut it out completely, then you can compromise a little by skimming as much oil as possible from the base after cooking (and the finished dish). Count those tablespoons of oil in, then skim and count them out again. It really is amazing how much you can reclaim. (And then of course you can save all that lovely spiced oil to use the next time you cook a curry.)

Not a bad effort on the curry chaos front, MT, but it's a "could do better" on the report from me, I'm afraid. Those tiles look far too clean.

After a curry cooking session mine look like they've been in close proximity to an erupting volcano...

Quote from: RubyDoo on February 11, 2013, 05:05 PM
Must now admit ( and having had direct dialogue with the OP ) I have had the Waring for a week or so now. Certainly does the job and is of course in a different league to the rest ( Krups included ). This comes at a price but a price worth paying considering the diversity of use already put to. I do also like the 3 metal pots supplied with sealing lids which adds versatility. eg I have used one to do a large lump of Parmigiano and is now stored quite happily in the fridge .  Gonna give it a go now on a house brick 

I am obviously delighted for you, RD, and not even a little bit jealous.

Well, maybe a little bit...

Okay, okay - godammit!

I'm GREEN with envy!  ;D ;D ;D

Couple of interesting vids outlining Julian's latest project and collaboration with Adey Payne, who opened Curried Away in Boston, Lincs, after reading Julian's eBook.

http://www.youtube.com/watch?v=yeXurwWh0dY

http://www.youtube.com/watch?v=c7ECknztiVk

CBM has also been uploading video's from Adey's place, which can be viewed via the other forum or his YouTube channel: http://www.youtube.com/user/CURRYHOLIC1

Quote from: curryhell on February 07, 2013, 10:58 PM

Quote from: gagomes on February 07, 2013, 10:31 PM
curryhell, that jalfrezi looks gorgeous! I'm not sure the rice was part of the task, but IMO bombay aloo is a better match for jalfrezi

Thankyou.  Both were extremely tasty on both nights.  As for the bombay spud, i need to stop my waistline expanding at its current rate.  And the lack of a side was my contribution  ;D ;D ;D

Your willpower and capacity for self sacrifice know no bounds, CH! 

As said above, a most excellent and comprehensive report. Top work.