Quote from: Secret Santa on December 08, 2007, 07:05 PM
2. We have to get several people down(up) there to taste test as normal customers before proceeding further.

SS, your point has given me food for thought.

Shortly before receiving the demo in the BIR, we send an anonymous cr0 member in for a classic curry, e.g. Madras, to take away. The curry is then handed to the members attending the demo before they arrive.

We then ask for that type of curry (e.g. the Madras) to be produced during the demo.

The take away curry is reheated and compared against the demo curry. If they match, we agree that our demo has the BIR flavour, thank and pay the chef. If they do not, then both curries are there for the chef to taste, upon which he can explain to us why he has been wasting our time. I doubt a chef would argue that two different dishes taste the same, even under pressure.

The responses to the ifindforyou base look very very encouraging. I see it mentioned that it offers that pre 1990 flavour that seems so sought after by many members. I'm really glad that I posted this thread because I have been given so much inspiration for my next dish! Much appreciated  ;D

Quote from: Secret Santa on December 08, 2007, 07:13 PM
I know I'll get berated for it but try Kris Dhillon's base

That name rings a bell. Is that the author of "The Curry Secret"? That's the first curry book I ever bought!

Having reached the end of my batch of "Admins new base sauce" I'm left with the huge dilemma of what to try next! I've had the Rajver base recommended by a very experienced member but having read darthphalls base, I think I'd quite like to try that as well (due to the fact that it is quite different and highly rated). A Base sauce will last me a fortnight and dictate the quality of the curries I produce, so I want to choose the right one.

What I'd like to know, is what base sauces do our more experienced members actually use time and time again? Also, considering my last choice of sauce, what base is the next logical step for the evolution of my curries?

Thanks for all your help,

Kind Regards,

BB 

What tasty looking Bhajis! These are so getting made. I will post pictures in the next few days.

Quote from: George on December 02, 2007, 11:56 AM

Quote from: haldi on December 02, 2007, 11:28 AM
It's got to be done at home, otherwise what's the point?
But for a home demo with the "taste", yes, 50 pounds

A key challenge will be to get anyone to agree to payment by results and avoid a major dispute if you didn't want to pay. You'd be offering a lot of money - several hundred pounds. The end result MUST have the taste and be generally accepted as pretty damned good, otherwise the chef will be laughing all the way to the bank.

Even if there was a control sample, like I suggested before - cooked at the BIR, and we all said the home version tasted nowhere near as good, they might say it did and we were just making excuses to avoid paying, even if it was GBP50 or GBP100 for the demos and several more hundred pounds as a 'success fee'.

I like you thinking CA but we still need to address the issue that George brought up... If we don't get the correct result and the chef disagrees then we run into trouble. Especially if it is a BIR sharing a good relationship with cr0 members.

Welcome to the forum! If you're anything like me, then thi?s forum in guaranteed to offer your curries a new lease of life! 

I know exactly what you're on about. I don't think restaurants make it, I think they just buy it in. I have a couple of varieties at home and prefer the Patkaks one, available in most large supermarkets in the Asian foods and sauces bit. I hope this helps, perhaps you're already aware of this and just want to make it fresh, in which case I apologise.  ;D

Cheers Jethro, lol, I actually had some last night aswell, minus the tomato and lemon because I didn't have any. Was still pretty good though! 

Thanks Haldi - thats just what I was after. Haha, it looks like you've got this well practised. I really hope I can get the base sauce recipe, as a base sauce from a Pat Chapmans best in Britain restaurant would be a dream.