Haven't seen a bottle of cobra nearer than twelve thousand miles.

(moderated). Curry + beer = fat, what can I say? I exercise everyday and beast it on weekends. However I'm not lardy I'm more barrel chested. But I'm ok with that and it seems the woman are too.

Anyone live in Brisbane or any curry get togethers in Brisbane? Its frustratingly bare here and I have a huge pot of base on the simmer that i'm waiting to turn into a generic BIR. Would be nice to meet people with similar tastes.

Some, or most of the pictures that people are posting in the gallery, my jaw drops. The sheer quality on display - its basically pornography. There are some pretty mean curry chefs here, and I'd love it if I got to try them. Honestly many of these offerings seem superior to a lot of restaurants I've been to. I'm a bit surprised more folks aren't running their own BIR, very impressed all round. Please, please move to Australia.

Reminds me of Australia. They just don't get it.

Yes I have done so but still, theres nothing quite like going out for a curry.

The situation has not improved, only worsened. I am looking at all the photos of the curry porn on this site and have that longing feeling.
Its not just the curries that I miss its also the curry houses, the service, the beer, the poppadums, the smell.

Nice photoshop skills, looks amazing  ;D

I'm feeling a little hot under the collar - or not. I've immigrated to Australia and I have to say the case for curry here is rather embarrassing. What is termed curry here in a restaurant can only be described as a limp ASDA frozen meal. I felt embarrassed to eat it. This is only my 3rd Australian curry experience but it has got me quite upset so far. What p*sses me off is how they try to sell it as healthy. FFS the whole point is that its greasy, heavily spiced and saturated with chillies. No poppadoms, no cobra, what is going on?

Very annoyed tonight.

Quote from: chilli chopper on May 21, 2014, 08:18 PM
I am happy to be proved wrong about my 'simpler the better' base theory. I do suspect, however, that a good portion of the BIR 'thing' is psychological. I'd love to arrange / participate in a blind taste test comparing curry house curries to home made attempts to see if people can really tell which are which.

I've only been making curries for a couple years but I agree with you. I have tried different spice blends and bases and to be honest, I don't notice an enormous difference in terms of impact. Taste, yes, but impact - not in my opinion.

I have even started experimenting by adding new veg like shredded cabbage to my base and all sorts of different spices. I don't really prefer any one significantly over any other. All are fairly good.

(For me fresher spices is what has the biggest impact on the finished product. It tends to be the most vibrant - although im getting sidetracked here).

Anyway as part of my experimenting I asked my g/f to make a curry this time. I showed her how to make it using the same methods and ingredients, and base that I use and so on. I locked myself away behind 2 closed doors upstairs and waited for the "dinners ready" call.

When I walked into the kitchen, the impact of the smell between when I prepare curry and what I just smelt was profound. It was much better than my curries. Now there's three explanations I could think of 1) she is better at cooking than me 2) its psychological 3) the sudden impact to my sense of smell.

I suspect the main reason is factors 2 & 3.