Have it cold on buttered toast for breakfast - yum, yum!

Quote from: billycat on April 11, 2009, 03:55 PM
Just tried this recipe SnS

bloody marvellous lol

should have tried it 6 months ago

you have it spot on mate

Mark

Glad you liked it Mark. What curry did you make with it?

Quote from: Robbo1979 on April 11, 2009, 11:41 AM
*Bump*

Gonna make a fresh batch of base very soon and was still wondering what other curries this base will work well with?

Thanks for your help! 

I can't really help here Robbo, as I've only used it on my favourites - Madras, Vindaloo, Phaal and Jalfrezi. I'm sure with the addition of essential ingredients it could work well with other curries such as bhuna, dopiaza, pathia, dhansak, etc. I don't think it would work on the really mild coconut/almond/cream based sweeter curries (korma, passanda, etc) .... or as Bobby would describe as the 'Gay' curries.

SnS 

Quote from: Cory Ander on April 07, 2009, 03:46 AM
Yes, you're right Bobby.  I was talking about the approximate weight percent of tomatoes compared to the approximate total weight of vegetables in the base. 

I was hoping that some members might find such a rudimentary analysis helpful in determining a base that best meets their personal needs.  I didn't intend for people to get hung up on the detail and get their knickers in a twist 

....or did I? 

The points regarding your rules of measurement seem reasonable. :

However, to describe (the taste) of this base as VERY tomatoey is not accurate and therefore misleading. This defeats the inital object of your post (see above).

No matter how you justify your statement (ie using measurements), without actually trying the base yourself, you are only making assumptions .. something you are normally first to disapprove of.
Nobody is getting hung up or their knickers in a twist CA. 

SnS  ;D

Quote from: Bobby Bhuna on April 05, 2009, 06:17 PM

Quote from: SnS on April 05, 2009, 03:06 PM
The finished base is 2.65 litres (2650 ml)

Correct me if I'm wrong but I recall reading that CA was working on "solids" and not finished base volume.

On another note, I'm down to the freezer base sauce dregs (trying to rid myself so I can start anew) and used the Ashoka base. God I hate that base. I swear, it's near imposible to knock up a bog standard curry worth eating. Gross.

That appears to be true Bobby - however my point is that tinned tomatoes are not solids and cannot therefore be compared in percentage terms with tomato puree or tomato pastes used in other bases as these are already condensed.

Anyway - who cares?  ;D I like the 'VERY TOMATOEY' base.

Quote from: Cory Ander on April 04, 2009, 04:54 PM
In fact, I estimate it to now be about 30%!

Perhaps your maths is not quite what it used to be CA.

The finished base is 2.65 litres (2650 ml)

Amount of tinned tomatoes added is 1 x tin at 400 ml (+ 1 fresh tomato)

400/2650 is 15% - This is a maximum percentage! Tinned tomatoes contain a lot of water which will evaporate (unlike tomato pastes - and to a lesser degree, puree's) so the percentage in 'tomato' terms will be a lot less than 15%.

SnS 

How would I know? I've just been through the postings on the SnS Base and there is nothing from you to suggest that you've tried it.

Are you not confusing this to the original Saffron base which I know you have tried?

BTW: When you calculated the % ingredients, both the Ashoka and BE bases contain either tomato puree or tomato paste, whereas there is none of this in the SnS base .. how did you arrive at such accurate figures for tomato content?

Quote from: Cory Ander on April 04, 2009, 02:28 PM
- SnS's (medium spiced, very tomatoey - probably suit medium dishes best, such as madras)

Certainly not 'very tomatoey' CA  Have you tried it or are you reporting on SS's findings?

Quote from: Cory Ander on April 04, 2009, 01:42 PM

Quote from: Stephen Lindsay on April 04, 2009, 08:04 AM
This suggests that my curries are also no more than sub-standard? (and, by implication, many of the others' on this site. But I'm sure that's not what you meant Santa!!!

I think that's what SS certainly meant SL.

Many members are happy with producing curries similar to their "average" local takeaways.  And. of course, there is nothing at all wrong with that. 

But, I believe, SS's point is that many BIRs nowadays serve curries totally inferior to those available in years gone by.

And, for some of us, it is THESE curries that we are trying to reproduce.

I agree. There are very few restaurants or TA's able to produce the same quality curry that some of us older guys experienced in the 70's ...

... an experience unlikely to return .. at least commercially.

SnS 

Hi Slowhand

Welcome to the forum. Pleased your first attempt came out okay - quite rare, as typically it requires a little practice to get a 'bang on' curry.

Look forward to seeing some photos of your latest conquests.

SnS