Quote from: Secret Santa on January 29, 2008, 11:55 PM
Umm, I use this blunt knife I bought from "pound'n'bargain". It's a bit of a struggle to cut very fine, but otherwise does me OK.

Now that could be your source of bitterness SS. Smashing your way through all those onion molecules 

Re Skimming the scum

Could it POSSIBLY be that this is BEFORE they have liquidised the gravy.

SnS  ;D

Quote from: Secret Santa on January 29, 2008, 10:55 PM

Quote from: smokenspices on January 29, 2008, 10:14 PM
SCUM (definition from Collins English Dictionary)
A layer of impure matter that forms on the surface of a liquid, often as the result of boiling or fermentation.

Once again I ask, why would I look it up, I am English? I'm clearly missing the point here, aren't I?

What it means my friend is that once you start breaking into the molecular structure of an onion there are certain chemical reactions that take place and they in turn can create acids particularly when mixed with water (H₂SO₄) (that's is why your eyes sting when peeling an onion - chemical release). Some of these chemical "impurities" will rise to the surface during boiling which should then be removed.

SnS 

Now then Chaps (and any Chapesses here on this thread tonight) ...

The Saffron Base Gravy recipe  does  require the scum to be removed, but not the froth, which can be stirred into the gravy.
Please feel free to leave it in if you so desire - I personally don't care! 

If you do want a cross between a curry gravy and a pint of bitter, then please don't complain about the gravy being bitter.

In my humble opinion, it is better and safer to remove it. There is no benefit (that I know of) in leaving it in and it's removal takes all of 5 seconds.

SnS  ;D

Anybody use a Chroma Porsche knife type 301?

I am thinking of getting either the Japanese Cooks Knife 178mm (P2) or Santoku Fluted Bladed Knife 178mm (P21).

I'm also considering the Global G-46: 18cm Santoku Knife.

Any comments please.

Regards

SnS  ;D

Quote from: Secret Santa on January 29, 2008, 09:52 PM

Quotethe importance of removing the scum (which comes from the onions)

prove it.

Next time you make a curry base gravy SS, leave out the onions and you'll soon see there is no scum. This implies therefore that the scum originates from the onions.

Quote from: Secret Santa on January 29, 2008, 09:52 PM

QuotePerhaps you'd better resign from the SLL and join us at FAGS

I don't know whether to laugh or gird my loins (lamb loins of course)

Have a laugh. It's generally accepted that laughing uses less muscles than that other thing you've suggested.

Quote from: Secret Santa on January 29, 2008, 09:52 PM

Quoteps: SS - look up the definition of scum

why would I look it up? I happen to speak English!

SCUM (definition from Collins English Dictionary)
A layer of impure matter that forms on the surface of a liquid, often as the result of boiling or fermentation.

;D

ps: Let me know how the new Secret Santa "onionless" curry base gravy turns out ! 

Quote from: ast on January 29, 2008, 09:16 PM

Quote from: Bobby Bhuna on January 29, 2008, 06:58 PM
it looks like only the two of us have voted Saffron, but I would certainly say it is better.

I voted for it too! ;D

In that case we'll split the E-Book profits 3 ways eh? (what's that, 5 quid each per book download) 

Quote from: Secret Santa on January 29, 2008, 07:51 PM
What is it with you people and scum?  Do you think there's this repugnant scum molecule hidden in every foodstuff that magically rises to the surface when boiled? The scum is totally inoffensive, if you don't believe me the next time you make a base leave all that horrible scum in and then tell me that it made a difference when you came to make your curry. It's namby-pambyism of the highest order.

Secret Santa, head of SLL (Scum Liberation League)

If the Head Chef at the Saffron emphasised the importance of removing the scum (which comes from the onions), I think I'd rather believe him than the Head of the Scum Liberation League.

There are also similar instructions in the making of the KD base.

This has nothing to do with Namby Pamby stuff.

From your previous comments on this base Secret Santa ...

Quote
I don't need to make this to know it will not produce what I need from a BIR curry. So where the heck am I going wrong?

and

Quote
Other than that this base has a very unpleasant smell ...

and

Quote
I have to say I really didn't like it at all. It had a sour taste and that was after I added 2 tsp sugar to try to compensate ....

Perhaps you'd better resign from the SLL and join us at FAGS (Federation Against Gravy Scum). Us namby pamby's don't appear to be experiencing any of your problems.

SnS  ;D

ps: SS - look up the definition of scum !

Quote from: Bobby Bhuna on January 29, 2008, 06:58 PM
I'm sorry SnS, I had that in mind while I was posting but forgot to put it in. That's the reason I was asking if anyone else has tried them both - I think not many because it looks like only the two of us have voted Saffron, but I would certainly say it is better.

Ah, you're looking at the poll? I don't think many appreciate it's existence. 

I get the impression that the poll isn't being used as much as it good be.  :

If it's just us two voting for the SBG (Saffron Base Gravy) then I think we should keep this secret recipe to ourselves eh? .. or of course sell it as an E-Book !  Damn didn't want to go there ! 

SnS  ;D

Quote from: Bobby Bhuna on January 29, 2008, 06:10 PM
Incidentally, I note that the Saffron base isn't that popular and yet I find it just great.

Probably because it was only posted 3 weeks ago (6th Jan 2008) Bobby !
I suspect many havn't had chance to try it yet.

BTW, in comparison, the Darth 100% BIR base recipe was first posted on 18th December 2005