Hi,

I just went back to the UK for a few days and loaded up with a fresh supply of spices from a well known Glasgow west end asian grocers and turned on this morning to all of the above with photographs included.

What a site you cant leave it for too long or the world moves on and for an apprentice like me you have to just accept you are going to have to go some to catch up with you all.

I used to read the Sunday papers until lunchtime now its this site while all the time itching to start cooking the meal of the week.

Thanks again for responding to me somewhere above and for the continued if red hot pace you all go at.

Bye the way if ever in Glasgow visit the Mother India cafe and enjoy tapas style indian food that you can actually see them cook as you wait for a table each mouth watering dish is cooked in minutes and the Butter Chicken is to die for.

I am back in the south of france and have an other website forum hunting down the best bir and until it is located its down to me and the leadership of you guys

Thanks Panpot

Hi Darthphall,

As a beginner to the site making quantum leaps with my cooking as a result. I wondered if you could point me in the right direction to begin following your lead. I like medium curries like Butter chicken and bhoona lamb and other wonderful concoctions you find in big portion giving Glasgow IRs .

I am back to the UK tonight and intend buying a fresh supply of all I need to follow the Bruce Edwards approach especially his base sauce.

Is there anything else I will need to get up to speed with your approach as I am willing to become your apprentice for a while given your confidence.

Thanks for all the encouragement anyway

Cheers

Panpot

Hi Mark J,

I was hoping I was wrong with my liitle theory and I suspected you guys must have visited it a few times down the years.

If thats all there is to it then so be it so maybe we need to find the ideal method of keeping the scent out of our noses and mouths while cooking. I can see us all with those SARS type masks they wear in the far east when the flu scare is at its height, you never know though it might work.

Whatever is the cause you lot have been and will continue to be an inspiration to all those in the past and future who have found the site and the magic contained within.

Looking forward to Sunday lunch allready and maybe a wee curry in Glasgow before I get back here Saturday night.

Cheers

Panpot
was

Hi Snowdog,

Thanks for that I am off back to Glasgow tomorrow and back here by the end of the week so I intend to pick up all I need for the Bruce Edwards magazine articles and will do what you say on Sunday.

Hi Mark J,

Thanks for putting my mind at rest re the missing posting, it was really frustrating since I had got up real early and had typed away in my madness.

I have really enjoyed what the site has done for me not only the results on the plate but also that you guys are talking me seriously by getting back to me so thanks. Thanks particularly to Buzz for the excellent Butter Sauce with Tandoori Chicken and for Merrymaker for reuniting me with the Rick Stein recipe.

What happened Saturday was that I woke up real early thinking about the site, I must have lost the plot but Buzz's recipe for the Butter Chicken was superb and my wife was delighted with the improvement. I have been eating and cooking curries for over 30 years and good a it too or at least good at using the various recipies from some of the cook books that have come out of famous Glasgow curry houses but Friday nights meal was a leap forward.

I just had to get up and read the Bruce Edwards stuff I had printed off Friday night and got really excited about the opportunity it provided to take my cooking even further. But having read it my mind turned to ''The  Quest'' and I began to think I had solved it.

I know before I explain this that it may be overly simple but it might just be what you guys have been trying to solve all this time. Please don't dismiss it out of hand but give it some genuine thought even set up a liitle test with friends or family to check it out.

So here goes, having read Bruce Edwards it seemed that he had written that without a sense of something being missing certainly not a secret ingredient or process or even burning with flame
He had been shown what do do and from this site it seems it is really good stuff so what if.

Have you ever noticed how you can never smell the curry breath on a fellow diner or the scent of garlic from a someone else if you have eaten it too. So what if the fact that we have been informed that we will never be able to recreate the smell and taste at home is not to do with a secret but rather that as we cook our nostrils and tastebuds adjust to the spices and aromas as we cook and so by the time we eat it we are short on the impact as a result.

I was fascinated when I went back to the site later in the day on Saturday that the debate on cooking the day before or in the morning for evening consumption had started, almost proving my theory. What if apart from my idea here the very fact that a curry house kitchen only cooks constantly Indian spices just simply builds up layer and layer of the smell on the walls ceiling etc and that it just cant help smelling the way it does.

If I am right then we will never be able to do it at home unless we cook with gas masks on and then shower and change or even go out for a walk in the fresh air to then return for the maximum effect.

I hope I am wrong because if we can crack it then life will be just perfect.

I wonder

Panpot

Yes Scribes,

We do it all the time 2 at a time for 30/40 seconds on high.

Cheers

Panpot

I am probably going mad as I have suggested allready due to the excitement this site is giving me but....... I have been on here for a couple of hours this morning and very carefully typed in a reply that took me an hour easily.

I then posted it to find that it has not been registered and is not showing up even after logging in and out a few times.

I am really pissed off because you see I actually posted what I genuinely believe is the secret and it just disapeared into thin air.

So is there a BIG CHEF watching over us?

I cant be bothered going to all that trouble again and it is now too late since other Saturday things are calling.

Dissapointed but maybe it can be easily explained

Panpot

Well Snowdog,

You dont sound like a begginer thats for sure thanks for this,its allready printed off for attention tomorrow as the Butter Chicken is about to be cooked.

I have also just printed out the Curry House Cookery article on Bruce Edwards so no TV or DVD tonight. What a site its changed my life

Cheers

panpot

Hi again,

I wondered if this little point can help in the 'quest' Last year I watched Rick Stein on his Food Heroes show cook a lamb and spinach curry after visiting an Indian cafe somewhere in England. You probably all seen it too and it is insignificant but the thing that stood out and indeed Stein drew attention to it was that the chef didnt brown the lamb he just added it to cook in the sauce.

I had a go and it was very good but have since lost the recipy maybe this will add something or someone can give a comment on it.

The marinade is calling

Panpot

Doh,

I just found frequently asked questions by Curry King, sorry it ionly proves how mad I am with the excitement of the site.

Panpot