Just had a quick look on google maps George and you are right, there is does not seem to be a TA with that name anywhere near bargeddie, the closest is in rutherglen. It's funny, I know this area pretty well and can't remember any TA there, only a burger van along from the car sales place. My work is only two mile along the road so if it bugs me I might take a drive

I cooked the base this week-end, using half quantities (3.5 kg onions) with only 600ml of oil instead of 1 litre.

The result was really thick (maybe I need to add more water or a little bit more oil), but the taste and smell was really brilliant and amazing. Exactly what I was looking for!

I have to say that I've only ever eaten curries in Scotland, but the point to me is that I was VERY PLEASED by the result. I will make it again and again.

I'm disappointed by some personal attacks, because the only thing that matters to me is: am I satisfied by the taste and I'm sure that we all know that it is a personal matter needing no argument.

I was also uneasy with the imprecision of the measurement, but I can easily understand it. My grandmother cooked really good French cookery, but without using any recipe or book. She learned by oral tradition. When I asked her for a recipe, she was totally unable to do so. She only offered to cook with me and was always saying something like: "add a little more" or "Ok, that's it". That sounds amazing, but that was how she cooked. When I wanted a hot chocolate, she simply poured some milk in the pan, WITHOUT measuring anything, and when the milk was hot, it filled perfectly my mug! She knew it by instinct, but really couldn't give any measurement. So I suppose that, without being so extreme, it is the same for BB1.

So, if you're looking for something different, you MUST try this base. But you can't complain that the result is different to what you're used to, because that's exactly what it claims to be!

Quote from: Phil [Chaa006] on January 27, 2013, 11:40 PM
Sorry to hear about the salt O/D, George : is it worth boiling a few raw potatoes in it to try to extract as much salt as possible ?

** Phil.

That is a myth Phil, it hardly makes any practical difference:

http://www.genuineideas.com/ArticlesIndex/potatosponge.html

Paul

Quote from: George on January 28, 2013, 11:57 AM
Other aspects of the BB1 recipe interest me, too, which is why I'm keen to try it. It's a pity he didn't like answering questions here. I guess there may fewer questions in another place, so it may well be less stressful and time-consuming, but I suggest it''s also BORING.

But there not a happy medium, George, for which we should all be striving : lively and intelligent debate, rather than (on the one hand) personal abuse and (on the other) mind-numbing acceptance of anything said ?

** Phil.

Quote from: stevejet66 on January 28, 2013, 05:07 PM
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

It's a shame they didn't vote in the poll then Steve! Actually it's rather disheartening that they'd rather email you than take part in the forum where their input would be invaluable.

I'll make no comment about George's version but as far as scaling goes, as long as it's done right, there's absolutely no difference between a 7kg version and a 400g version. If you disagree with that perhaps you'd explain why you believe you can't scale the base.