Yuk Once you make a couple of bases, you'll have so much of the stuff in your freezer, emergency base will be the last thing on your mind. I can't give the stuff away!

  Oh no!!! Well I hope it's not goodbye CA and just that you're taking a little more of a back seat. I must admit I am a little saddened to hear if your resignation!

Your top notch posts, mouthwatering photos, walk through guides and unbiased manner were very much respected and will be sorely missed. I'm sure I speak for us all when I say that your dedication to the forum has been enormously appreciated and I hope you look forward to a warm summer of outdoor curry making on that incendiary wok burner we all want so much!

That looks beautiful! I'll be trying this one out!

You're chopping your onion coarsely right? If you've started chopping more finely that could explain it...

Another cause could be that you're eating/drinking something sweet before tasting your base, which you didn't before. Sweet / sour / bitter are relative. If you take a swig of Coke then drink some tap water you'll see what I'm talking about.

Great post SnS - thanks! ;D

Quote from: Secret Santa on March 05, 2008, 01:31 PM
The only thing I know I did differently in the last two was use red onions and Tesco value onions, not the white (brown skin) medium sized onions that I would normally use.

Sounds like you've found the problem. I have only ever used medium sized whites and opt to remove the scum during cooking. This seems to do the trick for me

Quote from: smokenspices on February 29, 2008, 05:27 PM
Whooooops - didn't I tell you I'm a decendant of a Central American Nahuat Indian tribe?

Lol - fantastic response ;D

Quote from: smokenspices on February 29, 2008, 05:20 PM
such as the Kashmiri chilli

Don't you mean 'the Kashmiri Chile'?

and... ummm.... the onions...

Just put them aside - you'll never need them again. ;D

  Smart****