Hi Beebop, Glasgow here too..everything curry can be found on here..good starting point may be Panpots Ashoka base & recipes for initial comparison
regards
elw

Hi Tolns I have Cholula in at the moment, they sell it in Lupe Pintos deli in Glasgow & its pretty good..which Blairs Death do you have? Blairs do several 'deaths' then the 2am - 6-am range. I think thats the time the effects wear off after you try some!!
ELW

I have fryed the onions on low heat in a couple of bases at least over 30mins until, not caramelised, but getting there. I also have not been able to do a like for like comparison, mainly due to the addition of coconut block in one or the other. you would think add an obvious dimension to the base as the contrast between boiled & caramelised onions is stark..must try this!
..ps used caramelised onions in ghee in Mumrez Khan/Rick Stein Karahi a couple of years ago..too much chilli for me, couldn't taste anything else!
regards
ELW

Rajah all purpose seasoning is 67% salt plus msg......& works a treat on anything as the name suggests...anyone used it in a base?

Hi emin-j, & everyone who has answerd this thread , the 'benchmarks' description was probably wrong, but as a new member it has sparked the update i personally thought was missing on cr0. When I joined, I noticed a void of new information even after genuine reports from bir's, & members experiments, and I just wondered where we were on this at Autumn 2011. I was never looking for a quick fix to this & as curryhell hinted at on this thread, the thrill is in the chase. Emin-j, what you are experiencing is what I suspect alot of people are still is that taste, doesn't taste like shop bought powdered spices heated up..regards to all who have chipped in to myinitial  question

ELW

the frustrating thing for me is the simplicity of of the ingredients / equipment(tandoor excluded)/ & lazy cooking method which the chefs seem to be able to apply to these dishes, to create an appealing taste, honed particularly to western palates. They are after ll true entrepreneu
rs

i'm pretty sure no one could deny a curry tastes better next day, this is also true of casseroles, lasagne, stews. Meats in particular apparently continue to beak down under certain conditions, but I find base sauces also take on a much better flavour after time. I also found completely by accident that this process seems to begin immediately after a curry has reached room temperature & reheated, the improvement in taste is stark , not limited to Michelin (the tyre company)starred palates. Anyone who has nearly ended up in the bin with the pizza & box you were tying to throw away on a saturday morning knows this!

Regards
ELW

great photo..how good does that look! ...was this your own recipe?

ELW

i'd like to serve that to the 2 shouty guys on Masterchef... with a police issue pepper spray jus!

Hi Stephen, no this post was just from a new member lookin for an update hopefully from the same people who's posts i had read from 06 till now. Members trials, results & photographs on here were laying the building blocks of bir @ home better than any publication for me, but every now and then a  post like the reclaimed oil idea (from deep fat frying) would appear, which was a potential brick wall for me. At the moment I can produce really tasty curries, but not with the can't leave it alone taste, which Im workin on!
cant cook till the fridge/freezer is clear, thats why im asking so much this week
@Curryhell - yeah the juice is worth the squeeze
Regards
ELW