I have heard that it is possibly conected with religion and the spreading of seed etc!!  I know its weird that we are talking about such a subject but who knows what goes on behind closed doors?

One of my work colleagues' wife is an health inspector and he told me about how her department got hold of material via a hidden camera that revealed what could be the secret ingredient everyone is looking for in BIR curries!

Apparently, the Chef and his co-workers were filmed masterbating into the the ingredients.  This happened in a BIR in Middlesbrough and I do vaguely remember reading something about the place in the local paper at the time.

Hi Darth, Iam slowly making my way through various bases and have now made yours.  I will make your 100% Madras next week (May bank holiday) and let you know how I get on.

I have made some concentrated chicken stock by rosting 4kg of chicken wings and then boiling them for several hours.  This was sived and the remaining 2 litres of stock was reduced to just enough to fill one and a half icecube trays!  Very strong stuff.

I subsequently put two cubes in a curry today using ifindforu base and Cory Anders Madras recipe.  Still couldnt detect the chicken flavour that is present in BIRs!

I think they must be using a flavouring product and I have heard on here that Knorr Boullion might be used.  Do you know anything about this product and its possible use in BIRs?

Many thanks,

Barry.

Hi Cory, have made your Madras curry today using ifindforu base.  It looked the part and I will post some pictures when my phone decides it wants to communicate with the PC.

I added some concentrated brown chicken stock to get that BIR chicken flavour but no it wasnt having it and it was undetectable!

Personally, I think the two components we are looking for are 1) the chicken flavour in the sauce.  2) The sweet taste (possily in the oil). 

Do you know anything about Knorr Boullion?  Because my intensive stock didnt come close to working, hence are we looking at a flavouring product?  I priced up the Knorr  boullion (Veg and chicken) 1kg and they were ?12 each Macro, do you think the BIRs might use this?

Sorry for all the questions Cory, but this quest is driving me mad and I keep making good curries but not BIR ones, Im just drawing a blank every time.

Regards,

Barry.

This is the finished base.

Here is  ifindforu base I made recently.

Hi Mark, I use slow cooker for chicken stock, does a good job but dont use it to cook onions as they get a stewed taste.

Thanks for clearing that up GD.  There is a post on here that says the best BIRs use lower amounts of spice, which sounds reasonable to me.

Thanks Haldi, I will bare that in mind next time I make a base.

Another BIR kitchen.

http://www.youtube.com/watch?v=56L-ZRWWDA0