Quote from: curryhell on April 07, 2012, 08:16 PM
Verdict, I'm not going to give one now as i am obviously numb due to all the smells. I will try both a little later and will then leave in the fridge for a couple of days during which no curry cooking will take place and then reassess the dishes. Whilst i think there will be marginal improvement for the time spent in the freezer i don't think that is the reason for a curry to suddenly morph into a BIR dish. I beginning to think now it's more to do with exposure during the cooking and being immersed in all the aroma's. Sensory overload. I'm sure some will disagree but that's my thoughts on the matter.
I'm agreeing with the above
I honestly can't tell any major difference from my made curries
They seem very bland
I would so like this to be the end of my search
It doesn't feel like that yet
Maybe in two months when I try one from the freezer, It will blow my mind
Hope so
Quote from: Cory Ander on April 09, 2012, 03:31 PM
Which "smell" is that, please, timeless? Do you mean a "vinegar smell"? If so, bizarre! 
Sorry to butt in, on this, but I got this aroma
It was about two and a half hours from the start of cooking
I was checking for it every quarter of an hour or so
The smell just changes to an almost sour
Perhaps vinegar is not a good analogy, but I can't think of a better one
It is a recognisable Takeaway smell
Topic: Anyone tried Julian's base yet? (read 135,440 times)
