Quote from: smokenspices on January 29, 2008, 06:40 PM
Yes Bobby. My original post for this recipe called for 25 grams of each of the main spices (including paprika). This should have been 25 ml (5 tsp).

Sorry SnS, I wasn't trying to wind you up about this.  I was just curious, but I guess the "beer goggles" kept saying "What's wrong, chilli-boy?  Ain't got the chops for another teensy-weensy teaspoon of some of that super-hot-death chilli powder??  You some kind of wimp??"

... or perhaps something to that effect... ;D

Bobby, was the "madras of death" also made with the original massive amounts of paprika in the base recipe?  That might've contributed some to your plight too...

Curried pork rashers, CK?    You were desperate! ;D

I'm sure there'll be a drunken curry in my future too, but I have thus-far managed to avoid it somehow.

Curry on, Wayne! ;D

Quote from: extrahotchillie on January 29, 2008, 09:59 AM
I like the look of the prawn madras CA

I agree, EHC.

CA, that prawn madras looks like it could be in magazine ad.  Lighting, angle, presentation, and, of course, the curry look great!  Nice work! 

I'm sure they tasted great.  I can also see what you mean about you like your curries "wet".  Not that I wouldn't eat 'em if they were in front of me, but I prefer mine just a tad drier than that.  You were right though, I timed it again recently, and I was cooking them longer than I meant to.

Cheers,

ast

Quote from: ronnoc on January 28, 2008, 10:56 PM
100g white cabbage

Hi ronnoc.  Thanks for posting this.  Of all the things you could possibly put in a curry base, I don't think I ever would've considered cabbage!

Quote
1t-spoon chopped corriander stalks

Just to make sure, is this a tablespoon of chopped coriander stalks?

Sounds like this was a serious bit of R&D effort on your part.  Congratulations on the perseverance!  It also looks reasonable enough compared to some of the other recipes.  Are there any specific things you need to know when making the final curry with this base (technique, spices, etc.)?

Looks like another one well worth trying out.

Cheers,

ast

I just finished eating this curry (reheated in the microwave), and I'm pleased to say, I think what I'm doing now is better than this one was.  It wasn't bad, but it didn't seem to have the same depth of flavor as the last few that I made using Haldi's spice mix.  Of course, maybe it was the base too, as this was the KD base which doesn't have as much depth as the Saffron one.

One thing I did notice, however, was that I think the KD base makes smoother curries than the Saffron base.  I wonder why this might be?  Perhaps the potatoes or the carrot?  I blended the Saffron base more than I did the KD one, so they should've, in theory, turned out quite close.

I *think* I cooked them to about the same consistency, but maybe, as CA suggests, I'm cooking them a bit too long at the moment.  That would do in the texture as well.

I'll pay more attention the next time I make a batch of base (which will be quite soon since I've only enough for one more curry).  Not sure what it'll be yet though.

Taste-wise, I think this one was a tad too salty too.

I think the real conclusion of this experiment was the difference in taste the cooking techniques made using exactly the same inputs.  It was certainly a significant step in my curry making, and I thank all of you for your insights and feedback.

Cheers,

ast

It does look pretty tasty, Ritchie.  Nice job.

The pictures are much better now, xPat.

I think you linked to the thumbnails before?  They were tiny!

If you want to give it one more go, if you edit your post, you'll see (with square brackets instead of normal ones): (url)http://.../1.jpg(/url).

If you change this to (img)http://i244.photobucket.com/albums/gg40/xpatx2008/1.jpg(/img) it should leave the picture on photobucket and then display it in the body of the message.  No uploading to cr0 required.

Remember to use the square brackets though!

This should *always* work if you want to put images in your posts.

Thanks for linking to the bigger pictures.

Cheers,

ast

Hi xPat,

Thanks for the tips on the naan.  I'll certainly try it next time.

I was only joking, btw.

For the images, you don't need to upload them to get them in the message.  You can do it just by linking in the ones you already have hosted externally.  Instead of using the URL button in the toolbar, just use the IMG (Insert Image) button.  That will give you (img)(/img) with square brackets which will display your remote images inline within the body of the message.  This is what I do with all the images that I post.

This is different than uploading the images using the tools in "Additional Options".

Either way will work just fine (once Stu's got the upload fixed).

Hope this helps,

ast

Personally, I've not found that the tinned tomatoes add any bitterness to my bases.  I always use tinned when making the base (where indicated), and I double the amount (using the whole 400g tin) when I make the KD base without problem.

I also use them in many other dishes I make, but I will say that nearly all of them are dishes that simmer for quite some time.  I would surmise that this may make a difference, and result in the loss of any "edge" or bitterness that they may have originally had.  I suppose it may also depend on the brand to some degree as well.  I tend to use Roma's whole plum tomatoes and then chop or puree them as required by the recipe.

Cheers,

ast

Looks good, xPat.

I hope the portions were larger than the pictures, though! ;D

Nice finish on the naan as well.  I need to use a different tool for mine, as I've never managed to make them look quite BIR-ish enough yet.  I'll give the carbon-steel wok a try next time.  Did you use the sides or the bottom?

If I can make a suggestion?  Can you embed the images in the post rather than including them as links?  It makes it much easier to see the pictures (2nd button on the 2nd row from the left).

Cheers,

ast