Are suppliers allowed to change the product at a whim then? And, more importantly, not have to inform you?

Cheers Santa, yep you're dead right on that count. Even better- pick your own eh! Great other post btw 

Looking good, SoberRat.

Any particular recipes you used? Esp that rice, really need to nail a good shroomy rice.

Quote from: chewytikka on November 23, 2016, 01:35 AM
All a bit psychotic pete,
A quite sad and misguided view, that as you say and seem to think (adamant)
that members won

Man, it's looking quality. One of them curries from Canning Town my mum had while she was pregnant.

It would explain much

Only reason I ask Kendo is that by trying both you might be able to identify differnig strains of flavours in each- you know, flavours that only come out with a bit of heat, and those that could be suppressed by the heat?

Interesting quest you set yourself!

Quote from: Secret Santa on November 21, 2016, 09:13 PM

Quote from: MushroomMike on November 21, 2016, 12:28 AMAlso they didn't seem too thorough about the blending. Loads of whole capsicum seeds, veg fibres, bits of carrot, odd bit of rice etc.

That set me thinking. You do have to wonder just how much of the unfinished customers' curries find their way back into the base sauce when no one is looking? Maybe more so in the old days than now? Who knows. The chefs certainly aren't going to tell!

None! Aren't they breakfast the next day?

Or are there punters who need to be taken out and shot come the BIR revoution?! Wasting gear like that.

Just made this. Took photos. Dipuraja is da man. ROCK ON SON.

Quality result. Cheers!

How does the flavour differ to the Mild Bowl?

Looks excellent, SoberRat. And good to see the shrooms get an outing too!