it's a real eye opener - the differences we all see. the important thing is people can at least try out the ideas for themselves and make up their own minds.

the spice aspect is i think a gap for me.

i'm finding both low spice base (~2%, CA's aka for eg is 2.6%, based on spice volume and initial chopped onion volume) and low spice dish produce the best result (max 1 tsp as stated by others above). CA's vindaloo took me by surprise (higher spice 2.25tsp which is what i used to use before reducing down - same for me as Bobby Bhuna described above) - something for the new yr to experiment along the lines of. i'd also like to try out along the lines of tgad2007 spice at 1% in base.

I totally agree Jerry. getting the base the right consistency for your own cooking style is key for me. evaporating the base influences the taste. if you overdo it, the curry can be too rich. if you underdo it, the curry has a poor flavor.

Quote from: Derek Dansak on December 21, 2009, 11:25 AM
I totally agree Jerry. getting the base the right consistency for your own cooking style is key for me. evaporating the base influences the taste. if you overdo it, the curry can be too rich. if you underdo it, the curry has a poor flavor.

Absolutely spot-on in my humble experience!