Quote from: SnS on April 06, 2009, 10:15 AM
Anyway - who cares?  ;D I like the 'VERY TOMATOEY' base.

I wouldn't say it comes over as particularly tomatoey to me. Besides, I've tried all the main bases on this site several times and still have best results with your June 2008. This is probably because it works so well with a Madras, which is what I make most of the time. It's also perfect for Bhunas.

I very rarely make any of the gay curries ;D anyway, so I don't care how a base works in a Korma etc. As "versatile" a base as I need is one that works for Phall, Vindaloo, Madras, Bhuna and Jalfrezi.

Quote from: SnS on April 05, 2009, 03:06 PM
The finished base is 2.65 litres (2650 ml)

Correct me if I'm wrong but I recall reading that CA was working on "solids" and not finished base volume.

On another note, I'm down to the freezer base sauce dregs (trying to rid myself so I can start anew) and used the Ashoka base. God I hate that base. I swear, it's near imposible to knock up a bog standard curry worth eating. Gross.

Quote from: Secret Santa on April 01, 2009, 09:06 PM
An alternative interpretation, which I believe to be closer to the truth, is that todays BIRs are well and truly sub standard.

I know what you mean. That's the reason for "average" in the title. It's hard to get a good one. They hold their secrets tight to their chest!

WindyBum! Hahahaha ;D

Quote from: billycat on April 01, 2009, 06:16 PM
Any chance you could put your madras recipe up sns please

Click here: SnS' Madras Recipe

Quote from: SnS on April 01, 2009, 05:37 PM
....or even hour to hour  :

....or even mintue to minute  ;D

Quote from: SnS on April 01, 2009, 05:05 PM
They also vary in taste from week to week (depending on which chef cooks it)

Even day to day! It kills me, I once had the holy grail of Madras. I was almost in tears it was so.... beautiful!   ;D It made me want to burn my spice cupboard to smite my wretched attempts. Went back the next day for another piece of heaven and it was gone. Never to come back. Gutted

I still venture along from time to time. It's still the best in Edinburgh that I've been lucky enough to come across (and I've tried 8 so far)

Quote from: Derek Dansak on April 01, 2009, 01:13 PM
dansak, and vindaloo, and korma are simple. however madras remains very tough. Is this because it is essentially a very low spiced simple recipe that relies heavily on the bir 'taste'.

Yeah, I have always found the Madras (or just a plain chicken curry) most difficult of all.

Quote from: Onion B on March 30, 2009, 08:44 PM
BBs spicy onion salad (with Ketchup)

Cheers Onion B, I love that recipe! It's pretty much Kris Dhillon's onion salad with ketchup, but what a difference! It was the chef at my work's canteen who put me onto the ketchup. I've noticed that cheap ketchup isn't as good as using Heinz.

Cheers,

BB.

Quote from: Secret Santa on December 14, 2007, 07:34 PM
Just mix them all together and serve in a small bowl.

Do the sugar and salt dissolve ok at room temp?