When I arrived home and unpacked the box in the kitchen the aroma was spot on, it smelled just like a delivery from our local BIR restaurant. I know my comments will be treated with cynicism by some, I can understand that...
Indeed.
Achieving a very BIR smell and aroma is not that hard, many people on here already do it. When people come to my house the day after I've been cooking BIR Food they all complain my house stinks like an Indian Takeaway - it's not that hard.
Many people have been on here claiming the same thing, many who've worked in BIR's, many who've worked in the industry, well respected people like Khris Dillon and Bruce Edwards who have far more experience of this than Chris does and they've all failed to produce the breakthrough we've all searched for.
Many people on here have been working at this for 30 odd years or more.
This guy so far has come up with jack shit.
Only the other day I was reading a post from him where he was claiming that high heat was the answer, then the next minute it wasn't - the guy's full of crap.
I'll say this to him - put up or shut up.
However, I'm man enough to stick my hand up and admit I'm wrong if and when, but only if and when he comes up with the goods, until then, he's full of crap as far as I'm concerned and won't reveal anything to most people here over and above what they already know.
Base sauce, spiced oil, mix powder? :
