Bump

What do you think of this..............
http://www.bbc.co.uk/news/uk-12011868
:=)

Sorry, i saw kama sutra and clicked on the link

There's also 2 bits missing.

I think we can say a few things about curries from Ta's from our experiances so far.
1) They'll use only one type of basic stock/sauce to create most dishes.
2) The dishes only become different from one another during the stir-fry stage.
From here we can add more...
If the finished dish needs to be thick, reduce the sauce down during the stir-fry.
If it needs to be thinner, add more sauce, or don't reduce it for so long.
Depth of flavour, if we reduce a ladle of sauce right down, then it will have more flavour, if it needs thinning add more sauce. It will still keep the added depth of flavour because of the first reduction.
Personally i think your biggest job Jerry will be in creating or finding the correct Vindaloo paste for the stir-fry stage.

Sorry TasteTester but unless i'm being a bit thick, you never mentioned where you're from

Definition of Vindaloo.....
http://www.indiacurry.com/faqterms/whatvindaloo.htm
Various Vindaloo links.....
http://www.google.com/custom?domains=www.Indiacurry.com&q=+vindaloo&sitesearch=www.Indiacurry.com&sa=Google+Search&client=pub-2030176262852400&forid=1&ie=ISO-8859-1&oe=ISO-8859-1&cof=GALT%3A%230000FF%3BGL%3A1%3BDIV%3A%23FF9900%3BVLC%3A0000FF%3BAH%3Acenter%3BBGC%3AFFFFEC%3BLBGC%3AFFFFEC%3BALC%3A0000FF%3BLC%3A0000FF%3BT%3A880000%3BGFNT%3A0000FF%3BGIMP%3A0000FF%3BFORID%3A1%3B&hl=en
Very good curry resource site....
http://www.indiacurry.com/
Hope these help. There's a good amount of info here for how vindaloo has altered over the years, and recipes to go along with the progress. Its one of my favourite curry sites and vary usefull.
I have used the recipes off the site before, one of my favourites is a recipe for Biryani and is very good.

What these tests and indeed CR0 really needs is a unified spice collection ie, a standard set of spice mixes and or pastes that we can make from a set of universally available dry ingredients.
This way anybody from anywhere can come here, pick a menu, pick the universal masala mix from the site, proceed to make meal.
We already make all our own spice mixes, garamasala, tandoori pastes etc so it wouldn't be too far removed from what we already do, each recipe would then be very similar no matter who made it.

You havn't got to close the lid on a george foreman grill, maybe you just do one side at a time.

I don't know if i feel English anymore, i feel like a Brummie, always will no matter where i park my r's. I am English, i am proud that my grandfather fought in the 2nd world war against the Nazi's. I used to be proud of England, but lately, i just don't know.
I suppose i should be saying, am i proud of multi-cultural England in its present state?
The answers no for me.

I'll be the first to admit they my spelling is poor to say the least.
One of my biggest problems is "There, their, they're" which word to use, in what context?.
Also the apostrophe, i have major problems with that, i've, we've, hav'nt.
Its Laziness on my part, i should do a search and read a few lines of English, then make a point of remembering the correct spelling for the problems.
But i won't, and that's lazy.
Is that laziness, or is it ignorance?..
Both i would say.
As for England and Scotland both being GB or Uk. They are, we are. But the way Englands politicians have ruined England, i can't for the life of me see why anybody would want to be joined with us. And i'm English.
A link to ponder.
http://www.express.co.uk/web/europecrusade