Hi CA

In your recipe, you specifically specify brown onions.

I was wondering why this is, and if you have tried the recipe with other onions such as Spanish onions?

I have a hunch, that some of my favorite restaurants are using Spanish onions in their bases, mainly because of the sweetness in some base that I acquired from one of my favorite TA's, but this of course could be a load of rubbish.

Your base being the main one I cook - is probably the best choice for a comparison project.

Thanks

Quote from: haldi on July 30, 2010, 02:58 PM

I compared it to a real sample base, from a good takeaway

Hi Haldi

Just out of interest, are there any bases on this site that you have tried that you think are closer to the one from the restaurant?

Many thanks

Hi 976bar

Good post and an interesting read.

Quote from: 976bar on July 30, 2010, 10:15 AM

Avoid drinking alcohol before ordering.  Even a small glass of wine or beer can lower inhibitions, increase appetite and result in over ordering and over eating.

Need to draw the line somewhere though? - surely this is a step too far!  ;D

Quote from: gazman1976 on July 28, 2010, 11:46 AM
looks good solar , where did you get your gas cooking ring from ?

Hi

I got this one, thinking it would be good for wok's too: http://www.campingandcaravandirect.co.uk/Camping-Stoves/Foker-Boiling-Rings/3120-Foker-Cast-Iron-Stove/p-101-118-547/

However the pan supports are very far apart, so I have to use a grill rack over them to hold the pan.

Probably should have got this one: http://www.campingandcaravandirect.co.uk/Camping-Stoves/Foker-Boiling-Rings/3140-Foker-QLS-Enamelled-Stove/p-101-118-549/

The volume of heat these things chuck out it incredible! but somehow quite easy to cook on.

Cheers

Hi

Having personally tried several of the bases on this site, I can say also that I am a big fan of this base. However, I am not saying it is better necessarily than the others on the site - it just has a different taste to the other ones I have tried and am enjoying the variety and tastes this one is giving.

Been cooking outside on the a new 8Kw gas ring and getting very pleasing results, which are closer to the BIR taste than I have ever before managed to get. To me, cooking with that extra massive volume of heat does make a difference.

Here is last nights Chicken Jalfrezi, which had excellent flavour, although needs more chilli powder than the recipe states.

Plus here is another one for silly & confusing cooking terms 'A scant handful of peppers' - WTF is a 'scant handful'?

Hi

I hate it when people post beautiful pictures of Tikka first thing in the morning, makes me crave it all day!

Good work - Yum.

Quote from: PaulP on July 27, 2010, 12:53 PM
snip...

The reference to "dipping" without giving more meaningful measurements is pretty frustrating for me.

...snip

Hi

In case this is of help for you, the conversions are on page 61.

1 curry spoon standard dip = three quarters of a teaspoon
1 level curry spoon (just scraped level, not tamped) = 4 teaspoons
1 curry spoon scoop = 10 teaspoons

Yes, you are also correct in that many of the big / small examples do not appear to scale properly - https://curry-recipes.co.uk/curry/index.php?topic=4776.msg45425#msg45425

Cheers

Quote from: gazman1976 on July 26, 2010, 11:30 AM
Well thats my book arrived, quite strange there isnt alot of starters on it, i know it aint a proper cook book but i thought there would be at least chicken pakora on the menu lol

Hi gazman1976

Please post some pictures and feedback of your efforts when you get round to trying some of the recipes!

cheers

Quote from: Ramirez on July 26, 2010, 09:10 AM
This is the stuff I have (and Solarsplace I think).

http://www.spicesofindia.co.uk/acatalog/Natco-Asafoetida-Powder-Hing.html#aISG023

Hi Ramirez, All

Yes, that is the exact stuff that I used.

Having never used it before, I was surprised how strong the flavor of the base was affected by it.

Next time I make the base, am only going to use half the amount as before (https://curry-recipes.co.uk/curry/index.php?topic=4776.msg45620#msg45620)

@chriswg

Thanks for the tips! - will make a point to try their 'Roshney Chicken' - never had one of those before.

Cheers

Hi

Amongst other things, made the book's Saag Aloo this weekend.

Very, very nice. BIR flavour all the way.

Our forum friend 'chriswg' will love this recipe, tastes just like they make it at the Shomratt! (http://www.shomraat.com/)





Maybe a little too much oil in my version, but the taste was there!

Cheers