Well done Gary. 

CP

I agree ashes.  I still can't quite get that taste, aroma yes, but that finished BIR taste no.  But, I still think there isn't a 'secret' ingredient; just technique, the right equipment, and perhaps the base.  But on the latter, BIRs use lots of different base recipes and still achieve what we all seek. 

Inspector Ranjit Clouseau to the rescue, voila!

CP

Thanks CK I will give it a try
CP

Welcome W..Z .  I belive Guinea Pigs in a mild curry sauce are very tasty.  I guess someone here will have the recipe  ;D

CP

Welcome Chilli Spice.  You may be right, and its fun searching.

CP

Thanks very much Gary, that is most welcome.

CP

Thanks for the light relief, humour is the spice of life.  I hope Santa looks after you this Christmas too.

CP

I think you are correct, I think a lot come from Africa also, but there are many different varieties of Bay (Laurel). I had 4 types in my back garden which have now gone thankfully.

CP

HB these are mostly safe natural products and those that are risky contain warnings to that effect.  This is my final response on this issue also.  My debate is about excessive use of potentially dangerous products, and the Indusytrt and Government arguments are ithe food industry can't self-regulate then substances will be banned.

CP

YF everyone has their own choice as long as it is an informed choice, and I would be the first to defend that right   I do think that information and education on these matters is important though.  There are newbies here starting out on their adventure and I would not wish to be a party to telling them they should use colourings or any other hazardous stuff without informing them of the risks.  If you have read the article I linked on hints and tips you would see the amount of concern there is within the business community and the health authorities about the number of restaurants/takeaways that are flouting the guidelines on additives.  They are closing some down because of it!  This also applies to spice providers; look what happened to TRS (Sudan Red issue).

If someone wants to eat or make brilliant red CTM (in my opinion crap) and they are well aware that they seriously risk getting bowl or other forms of gut cancer then so be it. 

I am not having a go, but perhaps because I am close to the Health & Hygiene issues and have a sort of relationship with Health issues I do get concerned and I don't mind if people think I am being anal.  At least I have done my bit.  There are others in the health and Hygiene sectors who contribute to this Forum, and I am sure they can put their case forward better than I.  If we are going to have a fully rounded Forum for information sharing then these issue should be discussed and debated as you quite rightly are doing, and I hope other will join in rather than lurk.

As for your comments on Tandoori Chicken and CTM; we produce both in our business and they are rated very very highly, probably the best on the Island and neither have any banned or controlled colourings.  We don't knowingly use any ersatz additives or colourings just the natural ones.  However the Readydy made powdered spicesand pastes are still at risk, e.g. Sudan Red, so you may well be using banned substances without knowing it.  Please follow this link

http://www.laboratorytalk.com/news/rea/rea128.html

which is one of many relating to this subject matter.

Trust in your trip and smell the coffee
CP