Hi matt, cant beat flying, love it, i started in about 1980, ive been today, sunday is my day and its flying day, not sure where your located but im in the west midlands, i fly just off junction 11 m6 motorway. club called waslall model aero club, not to be confused with greenacres club walsall. i wanted a flair kit sometime back it was the astrahog, lovely model, but now opted for a space walker, so that will be just nice for the spring, hopfully have the jet built up too for its final test run, regards the kj66 yes theirs plenty who do a good  back up service, built 80% of mine but good to know for quick spares.
steve.

All noted, i know its no big deal, however over the past 20 years ive got most of the books of how to cook bir's curries at home. kris dillion, pat chapman, the curry secret, the balti selection to name a few, non of them really come close to the taste, if you trawl the internet like i do i found no end of new websites all offering more or less the same recipes over and over again, tried them non of them again replicate the bir taste, its called jumping on the band wagon for publicity, promoting there product/business and so called knowledge, i'll stick by my guns! if the books/videos held the true secrets then forums like this wouldnt exist. i shall still bash my pan and share my bases with all, We will take victory ;D

Again ive watched this video about the 4/5 times, what is the liquid poured from the dark pan through the sieve into the base sauce and whats all the stuff that drops in the sieve, doesnt look like a few cinnamon/bay leaves or cardomons to me.
ive also watche julians clip again on youtube, again i listen and watch very carefully, again he showing you how to create a bir curry base at home, then in the next breath after hes added the spices tells you the spices are the most common added but they are basic! then says every chef adds his own secret. so why go on youtube showing you how to cook them then derails everyone!

Yes just the base with a bit of gram masala/ coriander, from a takeaway i just have a chicken curry most of the time, not into curries that blow your head off! 

Managed to upload pics of last nights supper.

Base gravy cooked yesteday.

lightly spiced chicken curry.

Hi elw, yes you can eat it as it is, but you must cook it out for good amount of time, this gets rid of all the rawness after blending the onion mixture , my son tested it last night, said it was brilliant, hes not a big eater but i didnt see anything left in his balti dish!!i just added the base to a pan add some 1 tbls chopped coriander/chicken simmered to reduce and a touch of gara masala, done! i had a bhoona, so a good base to cook any dish. regards the ghee i use kyc pure butter ghee. the one in the green tin ;D

I think this is where a lot of folk get it wrong, they cook a base gravy, puree it then use it straight away or freeze it, this will without doubt will taste bland if not sourish. once your based is blended simmer for an hour.

Well after todays cooking session i must say the base/gravy/curry is very very good, infact  its good enough to eat on its own, its a mixture of a few recipes posted on here. lightly spiced i think you will be impressed with it, if not i'll buy every chef and chefess's on here a beer! also a quick way to cook the chicken/meat to save time!
sorry i cant upload any pics, still having trouble but will try and post them in the correct colum soon as i solve the problem.

Ingrediants:

5 medium onions chopped
1 carrot/medium
1 medium baking potato
3 cloves of garlic fresh/fine grated
1" peice of ginger fresh/fine grated
1 small tin of tomatoes/blended
1 tsp salt
2 tsp sugar
1/4 pint of oil
2 tsp ghee
water
2 tbls of chooped coriandor roots
1 tsp tandoori masala
1 tsp gara masala
2 heaped  tsp kashmiri chicken masal mix

Method,

Add the oil to a pan add the chopped onions, Now, these must be caromalised very slowly for about an hour until they are really a darkish brown, do not burn!,Google caromalised onions if your not sure, add salt half way through to bring the sugar out of the onions.

when caromalised drain the oil from the onions and put to one side for later.

chop the carrot and potato add to a pan add 1 pint of water and simmer until they are soft, then add the caromalised onions and chopped coriander simmer for 10 mins. then puree the mixture. keep simmering.

The oil from the cooked onoins can now be added to a pan, add the ghee, over a medium heat when the oil is pretty warm add the galrlic/ginger until they brown slightly,then tandoori masala/gara masala/kashmiri masala gently fry for 2 mins then add the blendid tinned tomatoes and simmer for about 10 mins.

now add this mixture to the onion mixture, add 2 tsp of suagr top up with water but do not make it to watery and simmer for 10 mins.
but this has to be cooked out a lot longer with a twist!
now add 4 or 5 breasts of chopped chicken or meat of your choice and simmer on a very low heat for one hour, this will go slightly darker and sweeter, stir from time to time, now the chicken/meat is cooked you can remove it which is fairly easy and it saves time cooking seperate and the flavour of the chicken is lovely.

i'm not searching for anything that's not already posted and more than well pleased on my CRO journey.

Jerrym your right, its a long winded journey LOL but very true, my next quest is to realate my bases on a stew, it was the bir chefs who altered the taste of indian cooking to suit the western palet, and our favourite, well mine is stew, base gravy is an asian cassarole and mixed with westen cooking mainly british,  i can say without doubt that the base gravy is the complete thing, i have actually tried it, as i say again we dont cook a stew then throw it in another pan and throw everything we can at it to make it taste better do we! when it cooked its cooked. i just been out for more goodies for tommorow, so its gonna be a pan banging section, im free, off work and doing nothing but cook!