I continually use both Darth's  &  Pete's base as a standard and incorporate more traditional recipe spice blends to them in order enhance the flavor . I am never disappointed - the base is the building block on which all subsequent flavors are layered and enhanced . To the base sauce kings on this forum.....two thumbs up !!!

CC

Well done BB - the golden - red gravy reigns supreme ... it is one of the bases to utilize for BIR recipes - try the others on the site - compare ....please the palate and then decide which is most suited to your taste  .

CC

Oh my!! - well I know a good urologist  ;D ;D

" Titan " tikka - I can taste it now ;D

Can't have too much of the " darkside " mate - thats an integral part of this forum . ;D

Hmmmm - Italian curry...should we have wine instead of beer? as a beverage ?....need basil though to make it a true pesto .? ;D ;D

I think I read somewhere ( probably a medical journal ) that if you drink copious amount of lager , that the calories from the beer greatly offset those calories derived from the this type of curry . ;D ;D
Seriously though , these look like "must try " recipes - well done Pete.

CC

Its quite true - there is " method " in our madness .  ;D

 ;D

The chef at one of my locals does admit to using both chicken or beef stock as well as poultry seasoning . The seasoning that they use contains red pepper flakes , onion powder , salt , sage , celery seed , garlic powder , thyme , marjoram ,  tarragon , paprika , rosemary and mustard powder . I wouldn't suggest using too much poultry seasoning ,  otherwise the dish might be too " foul " .  ;D