Nice video. I went to a chicken wing joint in Toronto that bragged the hottest wings in the world. Everything was measured in Scoville units. I ordered the hottest "as a side dip" and was met with wailing sirens and a visit from the wait staff.

I dipped one wing in the sauce and ate it.

Put it this way, I stumbled out (only had one beer) and had someone drive me back to work. I was the laughing stock for balance of day.

My guess is that I'm the only cr0 member within a 500 mile radius of where I am. 

But I'd really like to see the London/Birmingham/Mancs/Glasgow members do as George suggests...

Sandwich bags are perfect. You can get enough in for base (including a little evaporation as you bring it separately to boil) plus enough to make your precooked meat. I can get in approx 700ml of base, which does me for one meal.

QuoteJust a small question on the food colouring: is this stuff good to use?

The answer is yes as others have stated, but unless its only me, that jar looks like it would last you 10 lifetimes of home BIR cookery!

I've had the same pot of red food colouring for about 2 years, and its smaller than my thumb!

QuoteThe best curry I have made is Murgh Makhani (butter chicken)

Not trying to take the thread on a tangent, but could someone describe clearly what a BIR "Butter Chicken" is?

Over here, butter chicken is by far the most popular among North Americans. Its similar to korma (sweet, mild), but has a definite tomato flavour. Its red, BTW.

Remind me what BIR butter chicken is? I think I had it once, and found it to be like korma, but richer. Definitely yellow with no tomato.

-- Josh

Bobby - always great to hear members having personal success.

I find it interesting that you compare it to a BIR "Chicken Curry", and not a Madras, which that chilli level might have suggested.

Would you put that down to not having any tom puree?

No mention either of methi, but if I recall CA's spice mix uses it as an ingredient. Personally I think you might want more methi than is delivered by CA's mix by ratio.

Now to CA's first point... can you reproduce it?

Cheers,
Josh

Quote1)  Chris's proposal for a BIR chef cooking in his home (Fleet, Hants)

This sounds immediate. All England-based members should consider though. I assume the findings would be shared with the forum.

QuoteGeorge's proposal to have a "curry meet" where members cook and taste eachother's curries

This would be the ultimate. Throw a few local BIRs in wherever the (assume UK) venue is. Give me minimum 18 months notice and I will be there... granted its less than 20k km.

I would love to meet George, JerryM, CA, SnS, Mick, Haldi, Unclebuck, Stew, Chinois, Curry King.... and the list goes on. Maybe Bruce Edwards would pay a visit.

- Josh

QuoteI want the heat but not so much the flavour (I'm a phal lover!)

Maybe we should ignore your sub-vindaloo recipes then... 

Kidding

QuoteAnyone near (north) london?

Sounds like its Fleet, Hampshire.

If I lived in North London (and yes I know the logistics /travel time) I'd be in like Flynn.

Its funny... lessons/cookalongs with BIR chefs have come up a few times, with few takers and excuses all over the map.

When you're thousands of miles away without a proper takeaway, seems like it would be a no-brainer for those within a 200 mile radius?

Come on guys. Need more breakthroughs...

QuoteActually, I know you're kidding Josh, but I have to say that that is correct (for me anyway). 

Actually I was just helping to ensure Chonois got laid. 

But in retrospect, you're right. The base is part, and the other part is the focus you put on the method. If I cook just a korma, its great. If I cook a Vindaloo and and korma, the korma lacks.

As for the glossiness, I put this down to the copious sugar. BIR kormas (as I remembered them) were just as sweet, but with other flavours also coming the fore -- they were curries!