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BIR smell in an odd place.

General chat about British Indian Restaurant curries

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Harrythephot
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BIR smell in an odd place.

Post by Harrythephot » Mon Oct 30, 2017 5:55 pm

Got back from a few days away and left my spices in containers in the car, because it was the usual carp weather down here.
The following day was a warmish one and when I eventually opened the car, a strong, perfect BIR smell hit me.
The smell that I have been struggling to get since I began cooking curries a few centuries ago.
I almost never get this smell from our local takeaways any more and have rarely got this aroma when cooking and never more than a whiff, so I'm a bit miffed that It happened by accident.

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ScotchBonnet
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Favourite Curries: Garlic Chilli Chicken, Tandoori Lamb Tikka, Veggie
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Re: BIR smell in an odd place.

Post by ScotchBonnet » Tue Oct 31, 2017 12:48 am

I think you don't get the smell while you are cooking because you are immersed in the smells cooking and you get noseblind. Step out of the house for 60 seconds, breathe deeply and then go back in again and you will appreciate the smells. As for your local TA not smelling as good as yeteryear, maybe they have better kitchen extractor fans nowadays?
"There is no such thing as too much oil; just an insufficiency of naan".

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Greybeard
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Favourite Curries: Dopiaza, Kashmiri, Madras or Garlic chicken
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Re: BIR smell in an odd place.

Post by Greybeard » Tue Oct 31, 2017 4:52 am

How to recreate:

Step 1 - Cook a curry with lots of Methi in it (Fresh or dried). Consume with gusto.
Step 2 - Wait 24 hours.
Step 3 - Sniff armpit.

:strange:
The definition of insanity is doing the same thing over and over and expecting a different result.

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