Is it just me or has anyone else noticed that when preparing a curry at home, from base sauce, to finished meal , our tastebuds and sense of smell system has been saturated or numbed a little.
When I go to a curryhouse and the meal arrives I am drooling and getting every sense working, I have prepared currys for friends and they can describe that exact curryhouse feeling and when I go to theres
Is this the mysterious "curry secret " our senses not being overloaded. Its the same when I eat a curry next day it tastes better and smells better
Any thoughts on this theory

Quote from: gazman1976 on November 20, 2011, 04:52 PM
interesting post - i know for a fact BIR in Glasgow dont do this as i have been in a couple of kitchens watching them cook - the onions i have seen in the big pot have just been regular but large white onions ( not red ) they do boil them whole though and a lot longer than 3 hrs as they wait until they turn a darkish colour then blend

HI Gazman
I agree BIR will not waste fuel and oven space baking them I have used both ways and found this much better
just another method but worth trying

Hi Ray
I just bake them sealed in foil no oil
Then use them as any other onion ( I fry mine as KD 2nd version base) they will stay clear soft and sweet, try a couple of big  Spanish onions next time you have a roast etc eat them with the meal or clingfilm and fridge them for the next base
Hope thats a bit clearer

Hi All
I would like to share my experience of onions in a base
From my cooking bases I have learned that fresh onions are very important taken from growing to the pot
Here in the UK most onions are small and sometimes a bit on the bitter side. where as onions from
the med areas are larger and sweeter having grown quicker
I grow a variety called Kelsae or Ailsa craig they are large 1kg is normal I then bake them in a baking tray cover them with foil for 1 to 2 hrs low heat
Make your base in your usual way and taste the difference m,m,m,m,m,m,m

Hi 
I am looking for some curryleaf seeds if any of you have any to spare
thanks

Hi 
I had my 1st curry 55 years ago and have cooked them for some 45 years. I try to grow as many spices and veg as possible  and make my own pickles and chutneys
I hope I can learn some more and contribute to this forum