Very good idea Prawn.

Thank you for email this morning,i hope you receive my return Email.

Please send all my love to your Wife & yourself at this time my good friend, i will of course keep in touch with you, you have become very much a friend & comrade.
Life is very precious & the company of good people is a blessing, you are one of those CC i will always be around for you both, if at any time you feel up to it we can have another chat on Skype.
At moments like these i don't feel very funny at all but very humbled.

All my love to you & your Wife.
XXX. 

How does the fresh Garlic Onion thing work then CP?

Question.

Can any Spice can act as a flavor enhancer (i don't think its as obvious as it may seem).
As we all know fresh powdered Spices are quite strong/intense & cooking them mellows the Spices even though the carrier (Oil) does help to transport the flavor of any Spice evenly throughout the dish enhancing it again but with a more rounded soft flavor if you get what i mean.

I'm also inclined to think that the spices say for a Take-away/Bir style dish are cooked for very little time on high heat for a good reason, even though it was probably found out by either mistake or cutting cost via cooking time many years ago.

Are we slowly coming to the same end & slowly just getting there with our constant going over old ground here at cr0?

As with many things its down to personal perception is it not, as we change does our perception, hence going over old ground isn't such a bad idea.

I'm not sure but i don't think we have ever discussed this theory that quick cooked spices can act as a flavor enhancer in themselves (they ad flavor obviously, but can they act as an actual flavor enhancer, new twist?)
Thanks CP & Ashes for your inspiration  .

I once came home with a Take-away, opened the container to find white powder on top of the curry, it was Garlic powder, which may also indicate the very quick style of cooking which is something that Chilli Prawn has gone over with me.
         The secret to getting "the Taste/Smell".

I have his address, it looks like i will have to go & drag him onto the forum as i can see some interesting dialogue forthcoming on this subject (cue Chilli Prawn). ;D

Yes & as i wonder down the trail to the Curry secret i also believe that technique & a simple blend of Spices is key here, Ive made dam good Curries but as i grow in confidence & experience i have made my Curries over complex.
I'm going back to my roots as it were after speaking in length to Chilli Prawn about his techniques & recipe uses (relevant to this post ya see in the end).

Things to consider.
1. When using a base such as mine (complex & numerous in ingredients) perhaps the best end result would be to take a simple & quick cooking approach in the actual Curry (Second Stage).
2. To have success with a simple Base (Kris Dhillon style) you may want to make the second stage with a more complex Spice blend & experiment with various cooking techniques.

I attain much more success with number 1 as i think the complex base gives room for mistakes (I'm no Chef  ), were as the KD style in my humble opinion is very unforgiving if you don't get the second stage right.
Ashes do you find that powdered Garlic gives for a very different taste as opposed fresh ?

Yes Ashes by us/the members going over the same ground from time to time we may inadvertently come across a real clue or definite step further forward on our quest IE, this Garlic point, has anyone tried powdered Garlic instead & what was the outcome? Hmmmmmm.
The Quest continues people 

I am intrigued now especially when you say about it diminishing.
CP was commenting about certain Bir/ Take-Away methods that incorporate this theory, he explained in depth & i must agree i will be further experimenting in the old Kitchen soon.

I think Mark J started a thread on this somewere about getting very close & having the Bir smell in his Kitchen the following day.
Was it you Mark?
This is a big site.

Ah done an experiment on this!!!
After having a Take-away Curry my wife cannot smell much Garlic on me at all, but when i make my own Phall which has one whole globe of Garlic for a 4 portions dish, she says the Garlic is overpowering.
I have done this several times because i felt that Garlic was "The One" a long time ago, now im not so sure.
This is never ending, our quest.

Funny you say that, in a post many Moons ago i mentioned that in a Recipe Book it stated that Fenugreek was part of the Bir Smell (true or not i don't know).