From the Observer Food Monthly article:

"So you think you don't eat MSG? Think again...

Some of the names MSG goes under

monopotassium glutamate
glutavene
glutacyl
glutamic acid
autolyzed yeast extract
calcium caseinate
sodium caseinate
E621 (E620-625 are all glutamates)
Ajinomoto, Ac'cent
Gourmet Powder


The following may also contain MSG

natural flavours or seasonings
natural beef or chicken flavouring
hydrolyzed milk or plant protein
textured protein
seasonings
soy sauce
bouillon
broth
spices


Free glutamate content of foods (mg per 100g)
roquefort cheese 1280
parmesan cheese 1200
soy sauce 1090
walnuts 658
fresh tomato juice 260
grape juice 258
peas 200
mushrooms 180
broccoli 176
tomatoes 140
mushrooms 140
oysters 137
corn 130
potatoes 102
chicken 44
mackerel 36
beef 33
eggs 23
human milk 22 "

No, never hurts to be careful!

Quote from: paast10 on August 20, 2005, 06:47 PM

Quote from: Mark J on August 20, 2005, 04:40 PM
Have you got links to those studies?

I dont mean to knock british culture but things are not so hygenic here and people are not so careful with raw meat, eggs, etc.

I don't mean to be argumentative or anything but I was born and raised originally in Canada, and large chunks of my family live there and in various parts of the US - and we think the opposite!

Quote from: Admin on August 10, 2005, 11:44 AM
I hope i dont offend anyone but i have to say microwave curry and those terrible jars of curry style sauce you can buy are the pits and goes against everything i stand for when it comes to curry, they are just horrible and as far away from a takeaway as one can get....my 2 cents worth.

Still i may just try this lidle one

stew

I totally agree, some of them are truly vile and chemical-tasting and reminiscent of cat sick!?

HOWEVER, if you get the chance do try Asda's Chicken Vindaloo from the chiller section (NOT the frozen section, those curries are bad) it is fantastic!

There's a really interesting article in last month's Observer Food Monthly about msg here: http://observer.guardian.co.uk/foodmonthly/story/0,9950,1522368,00.html, I was surprised to learn it naturally occurs in lots of food!? It may well be pertinent to the search for a good BIR clone.

The UK TV Food site has about 37 recipes from Reza.

http://www.uktvfood.co.uk/index.cfm/UKTVFoodpreview/recipes.cheflist/chef_ID/204/currentrecord/1.shtml

Quote from: Curry King on April 19, 2005, 08:41 AM
I don't even know why I bother reading it anymore but had a quick look this morning and its not changed, the usual fatheads are arguing the toss over who knows best:

http://groups.google.co.uk/groups?dq=&hl=en&lr=&threadm=d41ouh%24n6l%241%40titan.btinternet.com&prev=/groups%3Fhl%3Den%26lr%3D%26q%3Duk.food%252Bdrink.indian

Its worth checking out if you fancy a good laugh, you won't find much curry insight though its full arguments between the regulars and anyone else who might have a different opinion.

It's a shame that google group is such a waste of space, it could be a great resource if it wasn't presided over (in the main) by BIR naysaying trolls and clueless cooks, and I think you know who I mean!  I tried posting there before (in response to help/recipes needed) and was roundly sneered at and ignored.  There is no room there for other people's contributions, it seems, except for the clique who drive people away and bicker amongst themselves.  It's an embarrassment to the indian food loving community.

I was a little put off when he said he had never heard of  brinjal baji, even when told it was aubergine he seemed to think it was a fried thing like an onion baji.  As every indian restaurant I have ever been in (and I've been in lots!) refers to vegetable side dishes as 'bajees/baji/bhagee/' etc I have doubts he's even been in one, never mind worked in one.  The recipes seem to be copied and pasted from the usual old Dillonesque ones floating around on the net too, ie. 'green' ginger, which hasn't been used as a term for ginger for years!

Quote from: curryqueen on April 27, 2005, 06:44 PM
For some unknown reason this forum has gone very, very quiet!? Where is everyone old to the forum and also those who have registered and are not posting?? Have you all left the country for good, gone on holiday or just can't be bothered anymore!? I used to look forward each morning to how many different posts and comments in posts were being made!? You will be forgiven of course, if you have been hard on the road to finding "the taste".? I still maintain that it is the oil that is taken from each curry and re-used.?

I haven't abandoned this fine forum, I've been so busy nursing son with a badly broken leg so there's not been much time for internetting or experimenting with curry cooking sadly, so I don't have much to contribute here yet.? ?It's nice to see there are lots of posts here for me to catch up on though!

Quote from: joe2 on March 06, 2005, 07:31 PM
Re:Pataks pastes. Ive watched the restaurant vans load at the Indian Cash n Carry near me, they nearly always have some big jars of Pataks pastes. eg. Kashmiri Masala, Balti paste.? Pataks pastes are legendary and would enhance most currys Im sure.
But as said above, beware the jars of Pataks ready made sauces - they really are disgusting, I read a poll on the net, of ready made sauces and out about 6 sauces, - every taster placed Pataks at the bottom of the list.

Even worse are the Pataks frozen curry meals - absolutely disgusting in every way!? I know their sauces are rank too so I'm wary of anything bearing the Pataks label, however it seems their balti paste must be ok judging by how often it's name crops up.? It seems I must grit my teeth and buy some of this stuff!

Great posts again Pete - the curry sauce seems very simple so I'll give it a try soon.