Actually, it smells like a bad indian take out right now and she still comes round, so it can't get that much worse. That Chris Dhillon and his boiling onions with garlic and ginger for hours has impregnated the walls!

 ;D I'm getting excited about this. Is the going to stink out the house TopConker? Haha, I think I might struggle to get the gf round with the place smelling like a poor mans brewery. That said, I won't care because I'll p****d  ;D

That would be awesome TopConker. What's the chance that you could post a thread with the basic instructions?  ;D

Quote from: Cory Ander on December 08, 2007, 10:50 PM
Yes, that's the one Bobby 

Used to be able to get a copy on the download section here too....don't know if you still can?

That's actually the second base I ever made. Lol, I didn't have a coffee grinder, so I ground the Garam Masala by putting all the ingredients into a pepper mill and twisting it back and forth for about an hour. I found that by following his recipe to the mark, the base was extremely thin.

I'm looking towards getting an analon wok to do my curries in. Does anyone have experience with the brand?

Could it be an industrial strength dose of msg? I bet I'm the 1,000,000th person to suggest this lol.

Good point George.

So instead of purchasing a curry, we choose a BIR that will sell undiluted curry gravy and send our anonymous cr0 member in 15 mintues before the demo team arrive to purchase a few other items and the curry gravy (the other items are to make it less obvious what we are up to). He then asks for receipt.

The anonymous cr0 member then grabs a seat and says he waiting for the demo team to arrive.

Upon telling the checkout assistant that we are part of the demo team, they will no doubt tell the chef. If the chef was going to try and cheat, I'm sure he would seriously consider changing his mind at that point.

Then we can compare the real curry gravy to that which the chef produces during his demo. The chef will not try to claim that half an hour or so is going to dramatically change the taste of the base sauce.

To be honest, I love the quest for the perfect BIR curry. It inspires me to cook and makes me look forward to dinner. It's great socially - I'm often cooking Curry's for my friends, gf and family who all love them.

I think if I did perfect the BIR curry, that would be quite sad. Another box ticked but no more curry related banter - and it is great banter  ;D

For example, I went to work on Friday, and had a Tupperware box with a curry in it. I use lots of oil and some speckles of food colouring in my rice. The tub leaked into my bag, covering my belongings and I in strong smelling oil 

When I went to lunch and heated up my curry, all of the oil from the curry had seeped through the rice, swamping it and changing it from lovely red flecked pillau rice to this radioactive red goop. Anyway, this curry stank  :

All my work mates were giving it the whole "toilet roll in the fridge" thing and the toilet humour progressed. I had way over spiced this thing and the smell was really upsetting my friends! During this furour, I had a brilliant vision intended to soothe. An invention to aid all those curry addicts made to feel uncomfortable in the workplace! The Yogurt Nappy. The yogurt nappy had us all in tears of laughter, with images of presenting the product to dragons den. I think I'd struggle to keep a straight face when they asked me my estimated projection 

I think what I'm trying to get across here, is that BIR curry chasing is a great thing to do. It provides good food for you and your loved ones, offers excitement and opportunity for innovation, and provides us with cracking good banter. Experimenting with freshly ground vs pre ground spice is all part of the adventure and although my preference is fresh, I suppose it's whatever appeals to you.

: Sorry for such a long, slightly idealistic, borderline offensive and almost certainly off topic post!  BB.

I have a far fetched suggestion...

It is a fact that reusing vegetable oil lowers its smoking point each time.

BIRs probably reheat the oil in their deep fat fryers many times, e.g. they may change the oil in their fryers once per week.

By the time they then use it in a curry (assuming that is what they do) - at high heat, it is probably smoking like a chimney. Could this deteriorated oil's smoking effect on the ingredients being fried account for the taste missing from our currys?

Lol, I'm one of those unhealthy chaps that like maximum fried surface area on pretty much everything. Flat a knobbly is the way forward for me - especially with some Raita!  ;D