Quote from: George on February 03, 2008, 01:14 AM
I'm tempted to get a copy, just for the hell of it, so I can report as much as possible without going as far as breaching copyright law. It will be a challenge to take some kind of backup, long before they realise who's copy it is and 'turn me off'. It would be saying something if the CIA could do that. I mean, would you have to be connected to the Internet just for the wretched eBook to open and function? Has anyone ever heard of such extreme and ridiculous control measures for any other eBook, especially if you've paid a whopping 15 pounds?

I won't buy it myself, of course. I'll reimburse a friend to, with no connections to, or interest in Indian food websites whatsoever.

If one can read it, then I'm fairly certain I can take a backup.

Regards
George

George could you not just take a series of screen captures and save these to files?

My bet is that this e-book probably won't have copyrights anyway. This costs money and I doubt he would have done that.

;D

Whoops too late - cats out the bag eh?

;D

CA

When this was first posted earlier, the first photo link was to the restaurant (at Christmas) as you've now posted. The second photo link was as it is now. The first link has since been changed to the green chillies.

Quote from: ast on February 02, 2008, 08:27 PM
Possibly, SS, possibly...  I'd originally intended to write more, but I guess there isn't much point.   Yes, it gets blitzed, but, while I haven't performed a side-by-side test, my guess is the type of thickening observed/tasted would be slightly different.
Personally, I'll stick with the semi-waxy salad potatoes for this recipe. ;D

That it Ast. You stick with the recipe mate - that's what it's there for - isn't it.

If Secret Santa chooses to leave out the potatoes and the carrot, stir in the scum, remove the surface oil and not use sweet paprika let him. It doesn't sound to me like he'll be trying this recipe again anyway, so why he's even bothering to comment on what we should be doing, I really don't know.  :

Besides, from what I understand SS can turn any curry into a masterpiece, so now I'm just waiting for his secret recipe.

Quote from: Secret Santa on January 19, 2008, 04:00 PM
You get yourself 40 odd years of general cooking experience and knowledge along with nigh on 30 years of trying to get the BIR smell and taste (at which I have admittedly failed), mix it liberally with an energetic and enquiring mind and voila, you have someone who can turn the curry equivalent of a pig's ear into the proverbial silk purse. No secrets!

(at which I have admittedly failed)
No wonder! He's probably never ever stuck to a single recipe in all those 30 years.

Only joshing with you SS  ;D

SnS  ;D

By the way SS, I'm also sure that the indian restaurant chefs don't go looking to buy HUNGARIAN paprika either, but that is probably what they use. It's labelled PAPRIKA POWDER (Product of Hungary (or Spain) written in small letters on the reverse side). ;D

Hi Ast

I've been using a Braun type 4169 (only 180 watts) for over 10 years now. It has a submersible depth of about 9 inches which is plenty. No probems whatsoever.

This is the nearest present day model to it. Only 15 squid.

http://www.edirectory.co.uk/pf/88888/mia/d/braun+hand+blender/pid/4894378

SnS  ;D

Quote from: Secret Santa on February 02, 2008, 03:45 PM

Quote from: smokenspices on February 02, 2008, 03:28 PM
(I still have no conclusive information regarding Deghi Mirch. I gather it is made from a sweet, mild kasmiri chilli)

Whatever it is I can assure you it's definitely not mild, well at least the MDH version isn't.

Everything I've managed to find out about Deghi Mirch and the Kasmiri chilli fruit "Deghi Mirchi", indicates that it is used primarily as a red food colouring and is as mild and sweet as Hungarian or Spanish paprika. Generally Deghi Mirch should not be hot. If you are using the MDH brand of Deghi Mirch and it is hot, then don't use this in the recipe - use Hungarian Paprika instead.

Regards

SnS  ;D

Quote from: Secret Santa on February 02, 2008, 03:48 PM

Quote from: smokenspices on February 02, 2008, 03:28 PM
I'll let you into secret. The new recipe now says "salad potatoes" (no mention of Charlotte).

I'd be prepared to wager that you could use any potato and it wouldn't make a blind bit of difference.

here we go again ...........

SnS 

Welcome to the best curry site Beckylou
there's plenty to choose from, all for you.

We'll all do our best to help you along
to make your curries go with a song.

There's Korma there's Pathia and hot Vindaloo
any questions you have, we are happy to view.

SnS ;D

Quote from: Bobby Bhuna on February 02, 2008, 11:44 AM
Does the sweet Paprika make much difference over the standard kind.

As far as I'm aware Bobby, there are three type of Paprika, all of which have a relatively short shelf life (never use Paprika after the recommended date - it's orrible).

Hungarian paprika - the common stuff - is also know as sweet paprika, rose paprika or pimento pepper. Hot paprika (hotter peppers) and smoked paprika (smoked peppers) are less common and will impart a different taste.

Just use the standard hungarian paprika (this is sweet).

(I still have no conclusive information regarding Deghi Mirch. I gather it is made from a sweet, mild kasmiri chilli)

Quote from: Bobby Bhuna on February 02, 2008, 11:44 AM
Also, it's easier for me to get Nicola salad potatoes. I guess your gonna say something like "the chef was very specific about the variety" but since they are similar salad potatoes do you think I can get away with them?

I'll let you into secret. The new recipe now says "salad potatoes" (no mention of Charlotte). Yesterday, I used a type called Juliette which looked the same as Charlotte and I couldn't tell the difference. Obviously, in future I will try to buy Charlotte, but I'm not going to worry too much about using a slightly different variety, so I guess you shoudn't either.

Regards

SnS  ;D

Quote from: ast on February 02, 2008, 10:07 AM
BTW SnS, did you ever give my vindaloo recipe (or even the Jalfrezi) that I use with this base a shot?  If so, I'd be really interested to hear what you thought of it.  I still haven't gotten a chance to vary either the amounts or the composition of the spice mix yet.  I have tried it at both mild and madras strength though, and I thought it was still pretty good.

Hi Ast

Used your Lamb Vindaloo recipe last weekend but without the Lamb and lamb stock (as I was using prawns). As far as I can recall, it was very hot and tasty, but to be honest we'd had a couple of bottles of wine (doing a bit of a Floyd, as you do when cooking) so I need to do it again when sober to make a better analysis.

As far as I can recall everything else was as per your recipe below (lamb bits omitted) and I also added a tsp of lemon juice.

AST'S VINDALOO ... Lamb version originally posted here https://curry-recipes.co.uk/curry/index.php/topic,2271.140.html

200ml Saffron curry base (shaken, not stirred.... )
3 tbsp vegetable oil
1/4 cooking onion, chopped (approx 40g or so)
2 tbsp minced garlic (approx 2-4 cloves, depending on their size)
1 pre-boiled (but not quite cooked completely), small salad potato, halved
2 tsp tomato puree (double-concentrate)
8 small green chillies, thinly sliced
2 tsp extra hot chilli powder
1 large pinch of dried methi leaves

"Haldi's Takeaway" Spice Mix (courtesy of Haldi's recent posts)

1/2 tsp turmeric
1/2 tsp corriander powder
1/2 tsp paprika
1/2 tsp Madras curry powder
1/4 tsp ground cumin

METHOD (basically the same as in the original Madras recipe)

As I've now restocked the gravy freezer, I will be cooking your Vindaloo again this weekend (possibly without the wine!)

Regards

SnS  ;D