Red food colouring I'd imagine would be the biggest culprit. Kashmiri chilli powder also gives a nice red colour, as opposed to a chemical red colour.

Quote from: George on October 02, 2012, 09:30 PM

Quote from: fried on October 02, 2012, 06:40 PM
I know the search function isn't great, but you'll find plenty of threads about his curries. You'll just need to hunt around a bit.

What do you feel is lacking with the site's search function? I just typed in "c2go" and it came up with loads of threads. What do you mean by "needing to hunt around a bit"? I couldn't agree less.

That exactly the point, not a lack of information but far too much. It's not a problem specific to this site, but forums in general. This is why indexing a book is such a skill.

I just read that back and it sounded really sarcastic. It wasn't meant to be the search function isn't that great.

I know the search function isn't great, but you'll find plenty of threads about his curries. You'll just need to hunt around a bit.

Smoothness? You've not burned the roof of your mouth, have you?

Not that furry kind of greasy kebeb feel?

Nice work. Thanks for putting the time into producing this.

And well done too for setting off the fire-alarm!

Luckily for you , they even sell noodles and a sachet of sauce in a pot. Can't remember what it's called.

I can't really remember the first and as a kid our family always went for Chinese if we had a takeaway.

So it wasn't until I went to uni in Preston that i tried curry. The first one that sticks in my mind was a curry that I was given after a wedding.

My landlord at this point was a Pakistani with a string of student housing and when he needed some work doing he'd give me a call and I 'd do various decorating jobs on the side. One day he came round and asked if I wanted a few quid for cleaning up after a wedding. I was always skint at this time and readily agreed. The job was to clean the giant pots with a hose and didn't take long. Along with my pay I was given 3 2-litre tubs of pilau rice and 3 of curry sauce. It was delicious, blisteringly hot and had apparently been cooking for a few days. All the meat had disintergrated, leaving just sauce and bones. The pilau rice had 6 inch long bits of cinnamon which blew me away at the time. My landlord confessed that he'd found it too hot for him. He said it was a vinderloo but it obviously bares no resemblence to any BIR or traditional version I've ever seen.

I finished all the pots and even though it was far too spicy for me at the time. I remember sweating, trembling and my vision going funny, it was just too good to waste.
T

Isn't theres something more 'acidic' with sour tastes, but not necessarily so with bitter flavours?

All sour things are bitter but not all bitter things are sour, perhaps

Not sure, but my butchers' uses a band-saw type thing to cut through the bone. Not sure how easy this would be unless you have a decent selection of knives and a meat cleaver.

Could always use a black and decker I suppose.