Just to let eveyone know ive recieved 160 emails from my last thread about BB1's base, All are pleased and said they wouldnt cooked anything else, I see the debate still renders around Scientifc numbers again I.E george's example!

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I tried a scaled down version of the BB1 base this evening. The good news is that the oil level seems commensurate with what I normally use, and the resultant sauce looked just like many BIR curries to me, i.e. quite oily.

BB1 specified 2 litres of oil to 7Kg onions.

I used only 400g onions. I calculated the oil as 0.4/7 x 2 = 114ml compared to the 120ml oil I'd normally add. It doesn't strike me as too much oil.

Cant understand how you can get a simple recipe wrong! total cock up and the base look's a complete mess. Thats what i say george, TO MUCH WAFFLE, Totally of the proper recipe trail, NO TIME FOR COOKING! That's why they turn out rubbish!

Ok, let me start by saying yes BB1 was out of order, Something we all say now and again and we just mull on over it, This website has been a gold mine and after many many year's we have all been looking for the bir taste, We all started i suppose with the book's that were suppose to replicate our british bir we would buy anything that sprung up saying bir curries, yes so did i. May i start with phil, is comment's have been very correct what he say's about cooking, it's an art not a science, So very true phil! A few year's ago or more i did have the privilege to get behind the scene's and yes i managed to get a taste of the base sauce, yes it was like a complete curry, I just think that to many book's, youtube have took you all Yes and myself all in the wrong direction, It is without doubt book's have led us to maybe yes maybe to beleive this is how bir taste's. All for there own publicity! Let's face it! it is a multi million pound industry, would you give your recipe away? Emmm i dont think so some how! BB1 has taken a  risk in some respect's and has been more than willing to share it all and i am so greatfull for his gut's to post something that could turn nasty from the owner of that takeaway,
I really think Like phil as explained cooking is an art, imagination, the whole thing can become tiring when you become scientific with your cooking, I just cannot see bir's going to all the trouble of sitting there all day mixing spice faffing with spices in the oil etc, measuring whatever ml of oil to this and whatever ml of oil to that, Its food! it's about making money!!!! time matter's!
As ive said if we new the true recipe we would'nt need this website anymore. Well to put it frankly i dont need this website anymore as ive found thr true BIR, I can understand Why cory ander said he was leaving here( Althoug he has made a brief return) CBM was another to leave.
Well i will leave you to dwell in your little book's, youtube video's and your scientific lab's to conduct your search for your real bir.
Admin,stew, thank's for your work.
BB1 my superstar.
Haldi thank's
phil thank's
rob thank's
michealwhynot thank's
george the clown and is definitely one!
and a few other's who are not clown's.

Anyone who need's  real advice for BB1's recipe can contact me @
stevejet66@aol.com

Good look all!

Personally i think a lot of you need to go to cookery lessons, BB1's stuff is pukka.

Well said stephen, Well done BB1, your my god!

Well ive travelled the length and width of britian, Had many many bir's and takeaway's. Taste wise! pretty much all the same as BB1's curry, So what you guy's are looking for is beyond me for sure. Yes ive eaton in glasgow, edinburgh, and the curries in cornwall taste the same too!

Well BB1, All i can say is that you have given me the chance to produce the finest curry one could ever taste. Proper BIR, It certainly replicate's our local BIR's and takeaway taste 100%,,,,Thanks for your contribution, time and effort in sharing it. Maybe some need to go to cookery school.

Hi cory, yes i cooked the full version, Just sorry it didnt suit your pallet,

Looks lovely naga, Lucky you! ive had my fill of curry so its back to a sunday lunch. Yak!

Here's my madras, hardly any oil. It was superb, Cory's looked over cooked. To much high heat can cause spices to burn to much, it can leave a bland taste.

Sorry to hear that cory, shame all that sauce is going down the plug hole, Well in my opinion the glasgow curry puts all the other curries ive tried on here to shame, I really dont know what you guys are really looking for in taste, Im lost. No offence intended of coarse.
Im saying no more on the subject!