Quote from: Derek Dansak on November 19, 2008, 11:58 AM
someone should pluck up courage to take in a sample of one of our lightly spiced madras dishes, and ask the bir chef to sample it. then just ask why it does not have that delicious toffee sweet taste which is common to all bir dishes. i cant see any other way to break through the barrier we have reached. if the chef does not know, then it must be a circumstantial thing to do with bulk cooking. I will try to take in a sample to my local ta, if i can be cheeky enough! 

I've already taken my Madras to both the Saffron and my local takeaway (much to the amusement of waiting customers). The Saffron (Raj - chef & manager) said he would have no problem using it in the restaurant although it was a little on the sweet side for his taste (I'd added a little mango chutney). The takeaway (Latif - head chef) said he couldn't detect any lemon juice (I prefer not to use it in a Madras) but otherwise a perfectly acceptable BIR curry.

The base used was the SnS Base Gravy June 2008 and the accompanying Madras recipe.

https://curry-recipes.co.uk/curry/index.php?topic=2757.msg24503#msg24503

SnS  ;D

I've just had a look in the cupboard. The stuff I use is called 'Cattlemen's Hickory Smoke BBQ Sauce'.

I may have bought it at Morrisons, not Waitrose?

Their website:-
http://www.cattlemensbbqsauce.com

A UK site for many sauces and rubs is here:-
http://www.socal.co.uk/sauces/97?source=adwords_barbecue_sauce&gclid=CIPq-vLviJcCFQnmlAodzkPz-A

SnS

Whoops

I sometimes use a drop in my chinese curries - tastes great (authentic Chinese BBQ curry!).

I think I bought mine (a different brand) from Waitrose last Summer - in the BBQ section.

Is it that you prefer the original to the edited version of the original or to the edited version of the edited version of the original 

I prefer the latest version - ie SnS June 2008 version. 

Might be some useful stuff here CA.

http://www.homeabc.net/Cleaning-Laundry/1661-cleaning-laundry.html

SnS 

Hi Plugsy

Note that the Saffron base has been revised.
Link to the REVISED saffron is here
https://curry-recipes.co.uk/curry/index.php?topic=2271.msg20262#msg20262

Personally, I would go for the SnS June 2008 base as this is the improved version of my original posts on the Saffron recipes. SnS 2008 recipe here
https://curry-recipes.co.uk/curry/index.php?topic=2757.0

Regards
SnS 

Hi Baljit

Have you cleared this post with Admin?

SnS

Welcome Russlec.

Glad to hear your'e enjoying it.

SnS 

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