Quote from: SoberRat on May 30, 2015, 08:41 AM
That is a good question. I suspect it may be a bit of both. If I have a very long session of cooking curry I find that my senses are very dulled, but I do think that the dishes change a bit when left over night. I find the same thing happens with other types of dish too and also when I have had a shorter session.

I make scented candles for a living and when I started I found I couldn't smell the fragrance so I would put more and more in. People loved the incredible scent in my candles but Icouldn't enjoy them. It was only when I was talking to an old candlemaker who asked where my fresh coffee beans were? I replied I don't have any so he gave me a jar of them to sniff.
After that I could smell the fragrances and my candles got cheaper to make.

The curry is the is the same. when we use the spices all the time we de-sensitise our nasal passages so sniff the coffee every now and then, it works.

Quote from: littlechilie on October 21, 2014, 10:33 AM
Say you want to bulk cook a madras curry, prepare all the thinks you would need for 10 portions, next to the hob your working on place a large pot.
Start cooking your single portion of madras, when finished add to the pot then scrape pan do not wash and cook your next 9 portions this way.
End result is a pot of bulk madras as it should taste! I have used this method to serve 15 portions with stunning results., I have a post on the forum with photos for this very method.
You can warm this pot in oven before service if you choose.

I find this is the only way to truly replicate in bulk cooking, and it's awesome practice for you to perfect a dish, as by the 15th portion you now exactly how to tweak the dish.

Regards.

That is such a simple idea it is amazing it needs to be posted,lol. Thankfully it was because I'm on to my 6th tweeking of a and it is nearly there. Thanks for the post. 

Thank you Phil.

Sadly no tandoor available but there are many options in your second list and as you say many more. My base is currently playing at being a volcano at the moment,lol.

Once again thank you for the advice and I'll take some photos of tomorrow nights feast.

Pappa T.

Hi folks,

What would be your favorite dishes for asit down meal ( at home)where there is to be starters, sides, mains and possibly sweets for 4 people, all adults.

1 person thinks a Korma is quite spicy
1 can do a madras
1 can take it to vindaloo standard
and me a phall although that and vindaloos would not really be on the menu as it is a share and try type celebration meal.

TIA,

PappaT