Ah thanks CP, I was with you all the way up "one" 

Nah, I understand mate

Regards Ashes

Ah, that would be 32 fluid ounces, yep I just found a jug in the cupboard and it had exactly what you stated; one pint-16oz- 2 cups, now i realise this is American standardization.

That will be useful for those American books i got at home.

But to make it easier, I guess you could say 1 litre (or just under) of milk to roughly 1 tablespoon of vinegar, thing is, i think Americans use different sizes for tablespoons but the difference can?t be that great, after all its approximate measures and chef guesses

Thanks again!! 

Ashes

Merry that looks like a top tip, thank you!

Btw what is a quart in eurospeak?

Regards Ashes

Maybe it was a long time ago, but i remember when i first discovered curry,  i thought it was the worlds best food (isnt it? ), and i tried to create it at home. not really knowing anything at all, i presumed it would be chicken stock with spices.. so i got going, baked me a chicken and cover it in curry powder. Then was all surprised when it turned out the way you might imagine. :
More attempts were with Majur Jaffreys first curry book, the more i cooked the more i liked.. but there was an feeling of disappointment. This wasnt the same taste or texture as restaurant curries....... it took many years until i came close and then some to try my first Cr0 BIR curry. I believed it would always remain a secret!
And as far as im concerned, im happy with where i am, the grail isnt so much a step up, although, its always nice to reach perfection
There are lots of people who have helped me in understanding the nature of curry, but those posts ive been most interested in are those written by the old timers who walked the streets and asked the questions and begged the recipes from the curry houses. A big thank you to all those people!! There is enough information here on this site to write the most comprehensive book on the BIR curry ever.
Im surprised someone hasnt offered to publish these recipes.

Anyway the effort that all you curry fans put in is much appreciated !

Keep up the good work! And let the effort we put in result in our ultimate curry goal!
Ashes 

That would make searching through posts and experimenting easier i suppose, although it might be hard to agree on what we all agree on, in reference to the BIR taste. Its food for thought though .

There are a lot of techniques on this forum, and some contradict others, all could be right and i firmly believe that chefs create curries differently, an example of this could be when does one add tomato paste to a curry? At the end, at the beginning.. both are right depending on the chef or the dish? I haven't got a definitive answer but CP?s idea would help us to debate the issues.

Regards Ashes