In reply to Post #20
Mae Ploy.

Remember it's curry paste, not curry sauce.

In reply to Post #17
A good curry paste in not ‘full of oil', the one I use is less that 3% fat.

And of course it has different properties, the question was for a good alternative to RR, and a good curry paste is a good alternative, and way better than a paprika/sugar mix.

In reply to Post #5
A good curry paste.

In reply to Post #1
As has been said, Lamblac is high in fat and the sort that solidifies in cooler temperatures. Skimmed milk powder is higher in protein and virtually fat free, but has gone up in price quite substantially recently. The cost effective route, whilst retaining solubility is BAF's Whey Protien Powders at £35 for 10kg, they're 75% protein and refined milk proteins if that's what you're looking for.

In reply to Post #9
Baileys no. 1 is just micronized wheat.

Wild bird food for Robins and the like have a good mix of bits, mo so than some pigeon conditioners.

In reply to Post #7
Vitalin
Flaked Wheat, Flaked Maize, Meat & Bone Meal (13.0%), Flaked Soya, Flaked Barley, Soya Oil.

In reply to Post #195
Not quite, when any yeast starts fermenting sugars and producing alcohol this does make a more hostile environment for bacteria to reproduce so while not sterile does act as a preservative, just think about some historic beer styles that are brewed to a higher ABV so they kept for longer (others used more hops which acted as a natural preservative, e.g IPA's). All yeast can only keep fermenting up to a certain ABV (remember alcohol is it's waste product), and this is dependant on the particular strain of yeast. For example those used for making those kit ‘spirit' type drinks can tolerate up to 20%+, others, wild or otherwise, only maybe 6 or 7%. Of course if there insufficient sugar to reach this limit, the yeast runs out of food and fermentation of course stops, the result being something with no sweetness, as there's no sugar left.

There seems to be a little bit of unwarranted mystery around fermenting particles, assuming we're talking about yeast here and not bacteria.

If you dissolve some sugar in water and leave it open to the air for a while (then cover it or don't), and keep it at a constant room temp, preferably in the dark, the sugar will be fermented by yeast. There's yeast floating around in the air everywhere, some will end up in the water, chow down on the sugar, convert it to alcohol and carbon dioxide, and multiply ...this is how booze and bread have been made for a few thousand years.

So all you need is sugar and yeast (monosaccharides being the easiest for yeast to eat).

When you boil your particles you'll kill any yeast already present, so leave it open to the air for a while, cover and wait. Or for guaranteed quick results, just add some bakers yeast and it'll be fermenting in minutes, it really is that simple.

Looking at the ingredients and wot not I've always been tempted by ferret food, never quite hot round to it though.

In reply to Post #1
If I didn't make my own, without question it would be Sticky baits Krill.