Quote from: Phil [Chaa006] on January 17, 2017, 09:53 AM
Many of the skilled workers on whose expertise and experience my health (and even life itself) depends -- doctors, surgeons, dentists, etc. -- are themselves former immigrants (they no longer describe themselves as such, since they are now British by adoption) and I am, of course, profoundly grateful that they made the decision to, and were allowed to, migrate here.

But will the countries that all these surgeons, doctors, dentists etc are coming from ever make progress if richer counties like ours keep poaching them?

I've been member of this forum pretty much from day one and all though I don't post anything and I hardly bother to make anything these days, I still look in from time to time just to see if there have been any major developments.  I must say that I tend to agree with George, that this 'whats for dinner' nonsense has pretty much destroyed this forum.

Quote from: Secret Santa on July 31, 2014, 04:02 PM
There's something decidedly wrong with you guy's tastes if you think a single tarka'd clove of garlic can have such a profound effect on a 3kg base as you appear to be claiming - you're all barking (or super tasters)!  ;D

I used a single clove in a single portion of base and that gave a noticeable smokey garlic flavour to the base but even that virtually disappeared once blended and cooked into the curry. Something very amiss here and I'm not having it that it's just me!    ;D

Must be the curry base equivalent of homeopathy ;D

http://www.bbc.co.uk/news/uk-england-leeds-13903251

Sharwoods frozen Chicken Tikka Massala - until they changed recipe a couple of years ago.

ASDA Garlic Chilli Chicken from the curry counter - till they stopped doing it.

Marks and Spencer Balti sauce - the only curry in a jar that dosnt taste of vinegar!!

The other day I decided to save a small amount of my takeaway bought vindaloo sauce and gave it a taste test in the cold light of day to see if I could identify any particular flavours.

It’s very strange stuff indeed!  Even though the curry is very tasty and full of flavour, it is at the same time very subtly flavoured.  It tastes sort of tomatoey without tasting of tomatoes, hot without tasting of chilli powder, sort of curry like but without tasting of curry powder. In fact it’s almost as if they use a completely different set of ingredients – I’m absolutely sure they don’t, but that’s how it tastes.  It also had what I would describe as a slightly smoky, aniseedy, liquoricey underlying taste. 

In fact I recently had a curry from the same takeaway and that definitely had aniseed in it.  I could tell because it was as if the aniseed spice hadn’t all been finely ground and a larger than usual piece found it way into the dish. The trouble is I couldn’t tell if came from the curry or the pilau rice.

Liquorice and aniseed powders are available, so I wonder if maybe they could be a ingredient in the gravy?