Interesting, most folks who are really into authentic curries laugh at S&B, although, I use it, as it is what I got used to for Japanese Chicken Curry. Most of the Thai, Indonesian and Indian cooks I have talked with find it too sweet and the flavor far too mild. Still, I can see where I would like it, except I don't care for chicken livers normally.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."