Welcome to the forum matey

Welcome to cr0, plenty to keep you going here

Welcome to the forum and if there is one piece of advice I can give you, it's get a bigger stockpot and make some freezer room   ;D

Hehehehe love 'em  ;D

Welcome to the forum matey, get stuck in and post your results )

Quote from: Secret Santa on January 15, 2008, 08:30 PM

Quote from: Jethro on January 15, 2008, 05:57 PM
...(more lighter top note flavours)

Oh get her! (unless you are a her of course in which case the joke doesn't work so well. )

SS,
very sorry with coming out with phrases you may not have heard before, but they come second nature to anyone who has had 30 years working in the food industry and knows anything about taste testing descriptions/techniques.
If you have got a better description for defining the difference between types of flavours then please let us all know.
Perhaps you could re-define the whole way the food industry works, tests, describes the way we taste things, and pass the information on to others in a way they might understand and therefore have the vocabulary to describe what they are actally tasting in a logical way.

Welcome to the forum

Quote from: Curry King on January 15, 2008, 01:43 PM
I've never been keen on to much chili powder but like a hot one so tend to use scotch bonnet chili's.  I find if I chop them up to a pulp and add them at the very start of cooking the heat comes through without the taste.

I did an interesting experiment with the last curry night I did. There were 6 of us eating and 2 of the guests can eat a medium curry, 3 like it hot and one is an absolute chilli head.
I did a vast amount of Dhansak and split into 2 about halfway through the final cook up.
The first portion was based entirely on chilli and chilli powder in the original recipe, which gives a nice medium curry.
The second portion had 4 haba?ero chillies finely chopped and thrown in and mixed.
This portion was then split again and 3 Dorset Nagas to the final portion.
All 3 lots were then cooked off and served.

Result:
Portion 1, just chilli powder and original chilles from recipe = nice medium/hot well rounded dark full flavour (as it should be)

Portion 2, Original chilli content plus 4 haba?ero chillies = still nice round flavour but hotter and flavour was slightly lifted with more top notes.

Portion3, All the chilli content of the other 2 with 3 Dorset Nagas as well= Much lighter flavour, and *expletive deleted* hot.

Conclusion:
The addition of fresh chillies seems to lift the curry (more lighter top note flavours)
BUT whether this is due to the inherent flavour of the chillies added, or the gob numbing abilities of vast quantities of capsaicin, I am not sure..discuss and experiment for yourselves.

Welcome to the forum, all you need is here

Quote from: Secret Santa on January 09, 2008, 07:10 PM

Quote from: Jethro on January 09, 2008, 07:05 PM
Well to a certain extent yes, but the secret is how to use whatever piece of cooking equipment...

Well yes I do agree with you, sort of. But have you actually watched these BIR chefs? There really is no skill involved in what they do, admittedly they need bloody good memories to be able to knock off the tens of dishes on a typical BIR menu but, the actual pan technique is easy, to the extent that there is no real technique.

Well here's a challenge for you, walk into the kitchen of a BIR and tell the chef if takes no skill to do what he is doing with that pan. Please don't attempt this if he has a meat cleaver in his hand