This sounds a great idea, Ray, and I look forward to hearing of further developments, but one thing slightly worries me : when you write

Quoteusing absolutely no water whatsoever but slowly frying everything until soft, then blitzing

are you confident that this will be successful ?  When I have tried this, I have found it necessary to add liquid to a Kenwood goblet liquidiser in order for it to be able to do its job : in the absence of additional water (or stock), things just rise up the goblet and don't get liquidised ...

** Phil.

Quote from: solarsplace on November 23, 2010, 05:23 PM
Just in case Phil's one is not a current model

Just because I'm a geriatric old fart doesn't mean all of my kitchen equipment is too !  Our cream maker is the very latest model, for example ...

Quote from: ATJS on November 23, 2010, 05:10 PM

Our Bosch seems fine; I'll check the model number in a couple of minutes.  MSM 6700GB/02, 600W, CNHR9EV

** Phil.

Quote from: George on November 23, 2010, 01:38 PM

Quote from: Phil (Chaa006) on November 23, 2010, 12:32 PM
We are all here in the pursuit of BIR excellence, George, but we should not let that get in the way of friendliness and mutual support.

So the objective of not offending 'mr nice guy' could be getting in the way of greater progress. Which is most important?

For me, maintaining a friendly tone, so that existing members feel encouraged to continue to contribute, and so that new members feel that they will be made welcome rather than risk scorn.  The more members we have (who want to talk about curry, and are not spammers or trolls), the more gems of wisdom the site is likely to accumulate.

QuoteDon't you think it's odd - a fundamental problem with approach - that a whole series of declarations have been made along the lines of the 'final piece of the jigsaw' or 'remaining 1%' and then, a year later, the same person is slagging off all the recipes on this site as disappointing?

Odd ?  No.  And I haven't read Jerry "slagging off" anything; all I read in his posts is that he is not yet satisfied and wants to conquer that last vital 5/2/1%.

Quote
How can one have confidence or faith in anything that's said? The comments aren't trustworthy and should be taken with a pinch of salt. If this was The Apprentice and we were talking about the project manager, he would definitely be fired.

Exactly.  But it's not "The Apprentice", and you aren't Sir Alan Sugar.  Here we are all equals -- you, me, Jerry, Ray, CA, PP, and Uncle Tom Cobley and all -- so it ill behoves any of us to pour scorn on another's efforts.  By all means doubt Jerry's input, if you find it untrustworthy, but don't assume we will all do the same, nor try to encourage us to feel as you do.  Each of us will form his/her own opinion of anything written, and none of us should believe that others will necessarily feel as we do.

** Phil.

Quote from: George on November 23, 2010, 12:18 PM
Your aim is to lend moral support to Jerry rather than anything to do with gas cookers or how to cook a good curry.

No, I am pointing out (see below) that because you prefer gas cookers does not mean that they are necessarily any better (or worse) than electric cookers for the purposes of cooking a good curry.

QuoteMany people prefer gas cookers over electric.

And many prefer electric cookers over gas.  Just because you belong to the former group does not mean that gas cookers are better for producing curries.

QuoteIt's a valid point I made. Your comment about replacing energy-saving electric light bulbs with gas mantles may get a chuckle but how is it helpful, if that's the way your mind works?

A gentle shared chuckle can bring members together, in a way that a sarcastic "This must be the quote of the decade" can never do.

We are all here in the pursuit of BIR excellence, George, but we should not let that get in the way of friendliness and mutual support.

** Phil.

Quote from: George on November 23, 2010, 12:06 PM

Quote from: Phil (Chaa006) link=topic=5173.msg50670#msg50670
OK, as requested :date=1290511543
1) From E P Veerasawmy, 1963/4/8 : ("Indian Cookery")

I have that book. It's all about traditional Indian cooking which is about as far as you can get from anything to do with BIR.  Another red herring?

No, George, not another red herring. Jerry wrote "what i need help on from the members with good memory (and i may be asking too much ) is what veg was readily available in the 70's for curry ie fresh coriander as an example." and that is exactly the information I am offering him.  It matters not one iota whether the book is concerned with BIR cuisine or authentic Indian home cuisine so long as it provides information on what was, and what was not, easily available in the UK market at that time.

** Phil.

Quote from: Grumpy Old Man
>do you realise how you come across through your posts?

Yes.

'nuff said ... !

Quote from: Grumpy Old ManI believe it does - upgrade from an electric hob to a standard gas one

And doubtless replace your energy-saving electric light bulbs with gas mantles at the same time  :

** Phil.

Quote from: mdex on November 23, 2010, 11:18 AM
Morning,

I saw Phil (Chaa006) post but wondering if anyone has a complete recipe for a base sauce without onions?

The missus is causing problems by not liking them!

Thanks in advance.

I can easily fill in any missing details if it would help, but in principle all I did was substitute leeks cooked in stock for raw onions in the KD1 base and shorten the cooking time accordingly.

Quote from: JerryM on November 22, 2010, 06:26 PM
Please do.

QuoteI still have some recipe books (Indian, British published) dating back to then, so I may be able to fill in some gaps

OK, as requested :

1) From E P Veerasawmy, 1963/4/8 : ("Indian Cookery")

"Green ginger, and, very occasionally, green coriander, are perhaps rather difficult to get ..."

His recipes for Chicken Curries include :

Onion, garlic, chillies (fresh and./or ground), turmeric, coriander (fresh and/or ground), ghee, coconut milk, cumin, ground ginger, cardamom, cloves, fenugreek, yoghurt, black pepper, mustard seed, dessicated coconut.

Note that these do not all occur in the same recipe : I have simply listed the union of the various sets of ingredients specified.


2) Rosemary Brissenden, 1969/70 ("South East Asian Food")

"Coriander root, and coriander leaves, are not generally easy to buy ..."

Her recipes for Chicken Curries include :

Coriander seed, dried chillies, turmeric, green ginger, garlic, onions, cumin, black pepper, cinnamon bark, fenugreek, coconut milk, ghee, lemon juice, fennel seeds, curry leaves, lemon grass (remember title of book), mustard seeds, brown sugar, cardamom.


Hope this helps :
** Phil.

Ah ... !