Quote from: Ramirez on July 11, 2010, 06:19 PM
How did it smell and taste in comparison to other bases (e.g. CA's)?

Hi

Compared to CA's base, this base has far more body to it. Definitely a lot more 'spiced' with a nice silky appearance when stirred.

EDIT: I should point out that, CA's base is my current favorite and I have been using that for probably over a year with consistent excellent results, so am reasonably confident in using it as some sort of benchmark / basis for comparisons.

I think it is quite similar in consistency and body to the SNS base (https://curry-recipes.co.uk/curry/index.php?topic=2757.0) however it has quite a distinct taste and aroma which is slightly different to any base that I have tried so far.

During the first phase of cooking the aroma was out of this world. From down the garden I could smell it cooking, and it truly was just like you were walking past your favorite BIR.

However, after the cooling, blending and second cook, the smell changed to being quite - for want of better words heavy and over-powering in the kitchen. I did get a little concerned that it was ruining.

TBH - it was probably the fact that the cooking period is quite long and too much of a good thing etc...

It is too early to say whether this base is all it is beholden to be. All I could possible say at this stage, is that it is an enjoyable and welcome change to the usual bases and well worth a try.

I tell you what though! - it did make a smashing Vindaloo. Will post pics and more details tonight.

Thanks all.

Hi

Well, made the base and a monster portion of it too!

Used it already to pre-cook some chicken and some potatoes for tonights Vindaloo. Will report back with pictures and weights and measures that I used for the base in case anyone is interested or would like to compare notes etc.

BTW, the base smelt absolutely heavenly when cooking, can't wait to see how tonight's curry will turn out.

Here are some pics:







Cheers

Russell

Flippin' heck that looks good!

Have the same 'curry cooker' myself - I'm gonna give that slow cooking curry lark a go too for a little variety and a lot less mess by the looks of things?

Edit: What temperature setting did you use for a 5 hour cook period please? any thoughts on how the dish would have turned out if left on the lowest setting for say 8 hours?

good work.

Hi

So, anyone else planning to make the base in the near future?

I have 3Kg's of onions all ready to make it tomorrow!

Hang on a minute!

Something's not right here!

How come your cooker top is so clean after just making a curry?

There is usually a 2 foot radius of curry splatter disgrace around mine are a curry cooking episode!

Absolutely beautiful looking curry! - good job.

I would not question the curry in the last picture by looks if it turned up in a takeaway carton! 

Making me crave one now

Hi

Well, I guess we could go on for a long time remaining doubtful and dubious about this book, author and content.

The proof as they say, is in the pudding (curry) - I for one shall be making the bhaji's, base and a vindaloo exactly to the books spec (well as best as I can ascertain from the precise specs ) this weekend and will report back...

There are some spices in the bhajis and base, that I have not used before, namely ajawain & asafoetida, plus several other things that are all similar, but slightly different to the ways I personally do things, so it will be a hopefully exciting experiment!

cheers

Hi

Sorry to double post, but has anyone else that has this book noticed that the base gravy recipe has been specified with really no precise measurements?

Basically there is a recipe for a large quantity with an 18 ltr pan filled 3/4 full of onions.

Then there is a small quantity recipe for a 2 ltr pan filled 3/4 full of onions, with some of the other ingredients quartered down and some halved. So that the reduction is not in proportion with the reduction of the onion and not linear across the board. Also coriander is mentioned in the small portion and not the large, but no mention of quantity?

He goes on to explain that things are mostly judged by eye in the BIR kitchen, but surely we need something a little more precise to begin with at least?

This all seems a little tedious to me as it means much thought and calculation will be needed to rescale his 18 ltr stock pot to my 11 ltr one

Hi

OK then, I found it interesting that he explicitly states and goes into detail why you should never skim the 'scum' off the base during to cooking process.

Not an 'earth-shatterer' by any means, but something to think about....

cheers

Yay! - book just arrived!

Quote from: Ramirez on July 07, 2010, 10:05 AM
Does he give the recipe for the bhajis?

Yes, the book gives the recipe, as standard makes 150 bhajis - but there are instructions on how to scale down.

Have only had a brief skim read so far, my initial reaction is one of fairly significant excitement! and do not feel for one instant that the purchase has been a waste of money.

Mostly all the favorite recipes are in there, along with many pages explaining the why's and the how's in considerable detail.

Well - need to make some more base this weekend - so shall be making this one and reporting back here hopefully with some good news. Will defo need to scale down the bhajis though 150 is too many even for me

There seem to be many many helpful tips, plus a couple of opposites of what is generally considered to be the correct way to do things as discussed on this site - a little something to do with the gravy. Not sure if I will get done for copyright mentioning it here? any thoughts? - We don't want to p*ss this guy off if he is going to hopefully register on this site!

Overall, I think you would not be wasting your money adding this book to your personal collections.