Quotewould have thought Almond is there somewhere

Has the theory of the almond extract been officially debunked?

It kind of made sense to me. I've always found the almond powder a little too gritty in a korma.

-- Josh

Thanks Jerry.

I've looked for something here called a "chef's spoon" but haven't found anything. The closest to what I saw in your pic (and other pics in the past) is a serving ladle.

Anyone have an internet link to a "chef's spoon"?

-- Josh

I need to ask about the whole ceramic hob vs. "camping cooker"...

My hob is ceramic (pretty good model, apparently a "Professional") and I find it gets extremely hot. The oil gets smoking hot and I find it very easy to burn things. Granted it does not heat as quickly or cool as quickly as gas.

So what is it I get by upgrading to gas?

That said, how is that the flames happen with the gas hobs? What exactly is igniting and catching fire? The oil?

-- Josh

Jerry, my wife would rip my b***s off if I made that much mess 

Why do you say the chef's spoon is a must?

-- Josh

Thanks Gary.

Hi All,

I'm out of base, so its time for a new batch.

There were various comments scattered here and there on the base method used on the videos. To those who spent some time watching the base, what conclusions did you come up with in terms of ingredients and method?

-- Josh

Quotehow the hell are you going to replicate all that stuff that happened with the base sauce

I haven't been able to see the video, but the comments from those who have seem to focus on the base.

Could someone explain what it is they are seeing?

I just tuned in and its mostly unwatchable. The lag means I get periodic stills, no motion video. 

Wonder if anyone else this side of the pond is having the same problem.

Really hoping to see some definitive conclusions/observations posted.

-- Josh

I think I've made this butter chicken in the past. The ingredients and steps look very familiar.

While definitely not BIR, it was still very good.

This butter chicken (or variant thereof) is the "standard" Indian dish here in North America. Similar to the way CTM is the most popular in the UK. Probably because none of them here can do a proper CTM or Madras...

What a find! They were shut by the time I logged on. Hope its up tomorrow.

Jeera - great start at "fill in the blanks". Agree with Gary on the ground coriander.

The base in progress and the "mystery pot" are highly interesting!

-- Josh