Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Fi5H on June 21, 2010, 10:46 PM
-
The Ultimate Ultimate Chilli Con Carne
Serves 6
Ingredients
1kg beef mince
2 onion, chopped finely
2 can kidney beans
2 cans tomatoes
4 tbsp tomato paste
1 tsp sugar
6 - 8 garlic cloves crushed or minced
4 Jalapeno chillies, chopped finely - Adjust to taste
2-4 Scotch Bonnet or Habanero chillies, chopped finely - Adjust to taste
5 tsp cumin seeds, toasted and crushed
3 tsp paprika
2 glasses red wine
Small bunch coriander
Soured cream to taste
Method
Start by searing the minced beef in a very hot, heavy-based frying pan, oiled with a little olive oil, seasoning well. Once it has been cooked on both sides, almost to the point of burning, remove from the heat and place to one side.
Turn the heat down to a medium heat and gently fry the onion in a little more olive oil until it is translucent. Then add the paprika, cumin and garlic and fry for a few minutes before adding the tomatoes, tomato puree, wine and mince.
At this point add the teaspoon of sugar or if you feel like chilli with a twist, add a square of dark chocolate instead. It will impart a richness of flavour to the chilli.
Turn the heat down very low and simmer for an hour, stirring occasionally. Then add the kidney beans and simmer for a further hour.
Add all of the Jalapenos and two of the minced Scotch Bonnets, cook for a few minutes and test for heat levels. You can always add more chillies but you cannot take them away. Add more Scotch Bonnets according to taste, remembering that it will get a little hotter as they infuse. Cook for a further 10 minutes to let the chilli heat infuse the dish and serve with coriander leaves chopped and sprinkled over the top and a dollop of soured cream. If you do not have soured cream, mix half natural yoghurt and half single or double cream and you?ll never know the difference.
The flavours in the chilli meld together over time so you will actually find Chilli Con Carne better the day after you make it.
-
The Ultimate Ultimate Chilli Con Carne
Is that your opinion having tried this recipe, or simply a quote from the source recipe? Where does the recipe come from, please?
-
when i bought some Bhut Jolokia chilli seeds i got a booket with info all about chillies, at the back was this recipe, ive made it twice now and its the best i`ve ever tasted.. so yea for me its the ultimate chillie con carne.. but use dark chocolate instead of sugar..
-
when i bought some Bhut Jolokia chilli seeds i got a booket with info all about chillies, at the back was this recipe, ive made it twice now and its the best i`ve ever tasted.. so yea for me its the ultimate chillie con carne.. but use dark chocolate instead of sugar..
Many thanks. I'll be trying this recipe for sure. I'll split in in two, using sugar in one and dark chocolate in the other.
-
I do like Chilli Con Carne but prefer not to have it so hot, this sounds quite fiery. How do you rate the heat Fish?
George i'd definitely go with the chocolate, I always add some to mine when I cook it. Chilli and chocolate compliment each other very well.
-
hi Axe, I have to be very careful with the heat factor as there's only me in the house that likes it really hot, the first time i made it was for the family and i used 4 medium heat chillies and it was perfect for the family, the second time i not only stuck to the recipe but added more chillies and it was perfect.. if your not sure you can always add the chillies when you add the kidney beans that will reduce the heat level a bit.. and leave it for a day and it gets better..
-
I'm going to give this recipe a go but I will reduce the quantities of chilli overall. Some of my attempts in the past have turned quite mild if not too mild but have always tasted good, so i'm not too worried if I don't get enough heat into it the first time. If you see what I mean.
How much chocolate do you add to the dish?
-
the recipe says 1 square but i put 2 in, (that mean a square piece from a bar) I use a good high coco content chocolate. Another thing is when you have cooked it for the 2 hours and your ready to put your heat into it, add the chillies cooks for a min or 2 then taste it.. rinse and repeat until you get the desired heat.. you can also distinctly taste the cumin so if you want to reduce the amount thats up to you.
-
I like the way that the recipe is measured to taste, the wife will certainly appreciate this. We both like the taste of cumin so i'll be following the recipe as close as is possible. I might try it first with braising or stewing steak but will definitely add 2 squares. ;)
-
looks like a very strange recipe, might give it a bash , never really had chille con carne before as i dont really like mince lol
-
I'm going to give this recipe a go but I will reduce the quantities of chilli overall.
Me, too. I don't like altering a recipe upon the first try but I don't think I would enjoy so many chillies. It's flavour I'm after, rather than heat. I trust a reduction in the chillies won't affect the flavour too much.
-
George.. The reduction of the chillies will hardly effect the flavour of the recipe just the heat levels.. i would be curious to your reactions when you have done this dish..
-
I don't see anything strange with this recipe, it looks very much like you'd expect a recipe for chilli con carne to look
-
cinnamon works great in a chilli ;D
-
looks like a very strange recipe, might give it a bash , never really had chille con carne before as i dont really like mince lol
If you don't like mince, give it a miss!
-
Had a crack at this tonight which went down a treat. I followed the recipe only opting to use stewing steak instead of mince and left out the Scotch Bonnet. I halved the recipe and ended up using 4 peices of Green & Blacks 85% Cocoa (the chunks are smaller than usual). I cut the steak into small cubes and seared it hard. The method was then followed as is.
The dish had a nice consistency and subtle heat, both the wife and myself feel the missing scotch bonnet could be added next time. Strangely, the chocolate was lost in translation and I feel more could be used. Overall we enjoyed a clean plate of food but felt it lacked a little body. I might be tempted to use a little smoked paprika next time and perhaps some anchovy or a good splash of Worcestershire Sauce.
Thanks for posting the recipe Fish. :)
(http://www.curry-recipes.co.uk/imagehost/pics/a1ba51698087a724c2d20064c840cd92.jpg)
-
I always add a good tsp or 2 of smoked paprika...works a treat for chilli con'c (and i suspect it will give a similar taste to cocoa powder,without the cocoa :P )
Also, a tablespoon of dried fenugreek leaves and a sliced pepper enrich the whole flavour.
ive never tried wine though :-\ :-\ ...can't see it working(more a spag bol thing)but will try it next time i make one.
-
Axe, glad you liked it, theres always room for improvement, im a heat freak so i like it best when the scotch bonnets are in it lol
-
theres always room for improvement
I'd normally agree but not with a recipe which declares it's the Ultimate Ultimate. If it can be improved so readily, it doesn't inspire confidence with the original recipe or the sincerity of the claim. Anyway, I hope to try it within the next 24 hours.
-
Had a crack at this tonight which went down a treat. I followed the recipe only opting to use stewing steak instead of mince and left out the Scotch Bonnet. I halved the recipe and ended up using 4 peices of Green & Blacks 85% Cocoa (the chunks are smaller than usual). I cut the steak into small cubes and seared it hard. The method was then followed as is.
The dish had a nice consistency and subtle heat, both the wife and myself feel the missing scotch bonnet could be added next time. Strangely, the chocolate was lost in translation and I feel more could be used. Overall we enjoyed a clean plate of food but felt it lacked a little body. I might be tempted to use a little smoked paprika next time and perhaps some anchovy or a good splash of Worcestershire Sauce.
Thanks for posting the recipe Fish. :)
(http://www.curry-recipes.co.uk/imagehost/pics/a1ba51698087a724c2d20064c840cd92.jpg)
Hi Axe,
I only ever use stewing steak when making a chilli, mince is just not up to the trick. I always after having seared the meat, put it in a pressure cooker with a little water and a Knorr beef stock cube, then cook it for about 5-10 minutes on a low heat after it has started to whistle.
I then add both the beef and the stock juices to the chilli mixture and cook on a medium heat until the meat is really tender and the liquid has reduced to a thick consistency.
The end result is a chilli with soft meat that melts in you're mouth but a good body of flavour behind it. I also add a few splashes of worcestershire sauce too :)
Never tried it with the Chocolate though, must give that a go.
-
The Ultimate Ultimate Chilli Con Carne
Serves 6
Ingredients
1kg beef mince
2 onion, chopped finely
2 can kidney beans
2 cans tomatoes
4 tbsp tomato paste
1 tsp sugar
6 - 8 garlic cloves crushed or minced
4 Jalapeno chillies, chopped finely - Adjust to taste
2-4 Scotch Bonnet or Habanero chillies, chopped finely - Adjust to taste
5 tsp cumin seeds, toasted and crushed
3 tsp paprika
2 glasses red wine
Small bunch coriander
Soured cream to taste
Method
Start by searing the minced beef in a very hot, heavy-based frying pan, oiled with a little olive oil, seasoning well. Once it has been cooked on both sides, almost to the point of burning, remove from the heat and place to one side.
Turn the heat down to a medium heat and gently fry the onion in a little more olive oil until it is translucent. Then add the paprika, cumin and garlic and fry for a few minutes before adding the tomatoes, tomato puree, wine and mince.
At this point add the teaspoon of sugar or if you feel like chilli with a twist, add a square of dark chocolate instead. It will impart a richness of flavour to the chilli.
Turn the heat down very low and simmer for an hour, stirring occasionally. Then add the kidney beans and simmer for a further hour.
Add all of the Jalapenos and two of the minced Scotch Bonnets, cook for a few minutes and test for heat levels. You can always add more chillies but you cannot take them away. Add more Scotch Bonnets according to taste, remembering that it will get a little hotter as they infuse. Cook for a further 10 minutes to let the chilli heat infuse the dish and serve with coriander leaves chopped and sprinkled over the top and a dollop of soured cream. If you do not have soured cream, mix half natural yoghurt and half single or double cream and you?ll never know the difference.
The flavours in the chilli meld together over time so you will actually find Chilli Con Carne better the day after you make it.
Have you ever tried the tesco cans of mixed beans in a mild chilli sauce? They're great :)
-
no i havent bud.. im more of a morrisons guy dont get to go to tesco much lol but i will make an effort and try them out.
-
Have you ever tried the tesco cans of mixed beans in a mild chilli sauce? They're great :)
whilst not wishing to create a supermarket war lol, can I put my bid in for ASDA tins of red kidney beans in chilli sauce.
-
I made the recipe at post #1 this evening and it certainly has some merit, but I wouldn't go anywhere near as far as using the word 'ultimate'.
My changes were to make half the quantity, starting with 500g of lean mince. I only added half an anonymous green chilli from Morrisons but, as I said, it's flavour I'm after and not heat from the chillis. This recipe is expensive though, necessitating the purchase of red wine and sour cream, unless you happen to have these things lying around, which I don't. I also added quite a lot of salt and black pepper. The recipe only mentioned 'seasoning' early on, so it was too vague, really. The substitution of my normal (cheap) beef stock cube for (expensive) red wine can't be justified in my opinion. I may borrow some aspects of this recipe when I next make my normal chilli con carne. Aspects I may 'borrow' include the high amount of garlic, roasting the cumin and the high quantity of cumin, and perhaps even the red wine, but only in addition to beef stock.
-
Hi Axe,
I only ever use stewing steak when making a chilli, mince is just not up to the trick. I always after having seared the meat, put it in a pressure cooker with a little water and a Knorr beef stock cube, then cook it for about 5-10 minutes on a low heat after it has started to whistle.
I then add both the beef and the stock juices to the chilli mixture and cook on a medium heat until the meat is really tender and the liquid has reduced to a thick consistency.
The end result is a chilli with soft meat that melts in you're mouth but a good body of flavour behind it. I also add a few splashes of worcestershire sauce too :)
Never tried it with the Chocolate though, must give that a go.
Last time I made a chilli I used braising steak which worked really well, but I agree that steak makes all the difference compared to mince. This is not the first time I have used wine in a Chilli either but you need a delicately balanced recipe to really appreciate it.
I also didn't detect the cumin like I thought I would. Maybe the chocolate had something to do with this I don''t know. If anyone wants to try this recipe, I would definitely add either a stock cube or the Worcestershire Sauce or both.
:)
-
If anyone wants to try this recipe, I would definitely add either a stock cube or the Worcestershire Sauce or both.
I intend trying this tonight when I reheat the remaining two-thirds for today's supper. It's a bit dry already. I'll add about half a pint of beef stock and see if the flavour is improved. Next, I'll add a few drops of Worcestershire sauce.
-
On thing I haven't as yet tried that I have thought about is adding pork with the beef. I watched a Heston Blumenthal episode on Spag Bol where he went to Italy to find out the secrets to a good Ragu. Some use a mix of both beef and pork which is something that Heston incorporated into his finished dish. I followed this recipe which was a an eduring feat but the finished result was the best Spag Bol I have ever eaten. I appreciate that there are of course many other components to a Heston Recipe but I can say the Beef and Pork mix is a surprisingly good one and one that I have repeated time and again since. I think it will lend itself to a mild chilli, especially with the added wine.
-
I added 0.75 pint of beef stock (a Knorr stock cube) to the chilli this evening, plus a few drops of Worcestershire sauce. It made it better - about up to the standard of my normal nothing-special recipe which I've been making for years.
-
I had the final portion of the chilli con carne last night and it was good. I can't claim to have made a better-tasting chilli con so I'm grateful to Fish for posting the recipe.
So, from the original recipe at post #1:
- make half quantities
- add 0.75 pints of beef stock (using 1 Knorr cube)
- add a splash of Worcestershire sauce
- add quite a bit of salt and pepper
- add 1 tsp Oregano
- keep the chilli con carne in the fridge for 2 or 3 days, because it improves
- add a pinch of garam masala to each portion just before serving ( I use Ghanna's recipe)
-
Made this tonight with Georges modifying. Very nice indeed.
Cheers both 8)
-
George, the next time make this im going to add your changes to it.. thanks for your input
Andy
-
No all purpose seasoning? How can you make a chilli without it? :o
-
No all purpose seasoning? How can you make a chilli without it? :o
try it! :D
-
Next chilli day I'll give it a go.
-
Thanks George and Andy for this. I made it yesterday morning for last night and tonight.
I doubled up your additions George to meet Andy's original recipe. I did as I pointed out elsewhere use Vegetarian mince. I couldn't get Linda McCartney's so used Quorn. Now I know many of you will be thinking what a waist but I have usually found that with a good sauce like this one you cant tell the difference. I did add the chocolate but used a ginger flavoured dark one but only 4 small squares. My intuition and desire tells me to put much more chocolate in. Has anybody any experience of cooking with chocolate and chili to know what kind of proportions work? Even with the slight issue of using the Quorn the combined recipes worked really well and my wife and I loved it. I have asked someone who is a bit of an enthusiast for cooking Mexican who buys his chillies in bulk on line for his signature CCC so will post it when I get it through. thanks as ever PP
-
I got the recipe from my good friend so here it is.
Ingredients
Minced Beef 500g
Dried Mexican Chilli?s (Mulato / Cascabel / Chipotle)
Oregano tbl spoon
Beef Stock 1 cup
Cumin tsp
Paprika tsp
Chilli powder tsp (optional) make sure its mexican. Chipotle is good
Hot chocolate 1-2 tbl spn
Tomatoes paste 2-4 tbl spoon
Kidney beans
Salt pepper to taste
Deseed and take out the stem from the dried chilli?s I usually do 1 Mulato 3 Cascabel and 2 Chipotle
Cut chilli?s into small pieces and cover with boiling water for 20-30mins then blend into a paste
Fry up the mince
Add the Chilli paste and all the other ingredients
You can experiment with the types of Chillis there are some that are there for flavour and colour and not that hot.
You can buy some online here http://www.casamexico.co.uk/products/mexican_groceries-40-8-40.html (http://www.casamexico.co.uk/products/mexican_groceries-40-8-40.html)
Also I some times add some good diced beef or good quality chorizo.
The ideal is if you can get Mexican hot chocolate but any will do
The Chilli paste is also great to add into or baste homemade burgers
Enjoy!!
I asked him about the chocolate and he added that even having 2/3 table spoonfuls works.
-
Has anybody any experience of cooking with chocolate and chili to know what kind of proportions work?
I didn't really notice the chocolate but the end result - everything considered - was so good after my modifications, like oregano, that I wouldn't want to risk leaving it out.
I made chilli con carne again last week just as 'everyday food' but left out the wine and chocolate and was less careful measuring out quantities. The end result was edible but really nothing special so it just goes to show how a few changes can make or break a dish.
-
HI
Is it hot chocolate or hot chocolate powder before mixing with water ?
Thanks
-
HI
Is it hot chocolate or hot chocolate powder before mixing with water ?
Thanks
Neither (for the recipe at post #1)!
-
Iam assuming it's powder though he suggests Mexican is best. PP
-
Yet another chilli con carne recipe got knocked out of contention last night, despite a recent (24 Oct) BBC radio programme claiming it's delicious. The recipe is on page 2 here, for a while:
http://downloads.bbc.co.uk/threecounties/pdf/factsheet_10.pdf (http://downloads.bbc.co.uk/threecounties/pdf/factsheet_10.pdf)
The author uses instant coffee (liquid) instead of beef stock and/or red wine. Perhaps that's his twist to make the recipe seem distinctive but, in my opinion, it didn't taste as good as my recipe a few pages back on this thread. Edible, yes, but nothing special. You'd think that if someone was appearing on live radio, that they'd really come up with a special recipe.... Back to my hope for 'come dine' sessions where forum members could taste each other's very best curry attempts. The hosts might make claims similar to the people on the radio but would others agree?
-
I use this the following sites George, might be something that catches your eye:
http://uktv.co.uk/food/search&q=chilli+con+carne&x=0&y=0 (http://uktv.co.uk/food/search&q=chilli+con+carne&x=0&y=0)
http://www.bbc.co.uk/food/recipes/search?keywords=chilli+con+carne&x=0&y=0 (http://www.bbc.co.uk/food/recipes/search?keywords=chilli+con+carne&x=0&y=0)
-
I use this the following sites George, might be something that catches your eye:
http://uktv.co.uk/food/search&q=chilli+con+carne&x=0&y=0 (http://uktv.co.uk/food/search&q=chilli+con+carne&x=0&y=0)
http://www.bbc.co.uk/food/recipes/search?keywords=chilli+con+carne&x=0&y=0 (http://www.bbc.co.uk/food/recipes/search?keywords=chilli+con+carne&x=0&y=0)
Thank you for the links. I'll try some of those recipes in the coming weeks. I've recorded (wav or mp3) the two or three minutes of the radio programme where they enthuse about (in my opinion) the very lacklustre chilli con carne. Can I upload a 2 min sound file here, on this forum? I think Admin did it manually for another radio extract I had before.
-
George
Hi there - well I've been on this forum for several months now and not really posted anything as I don't really feel I can contribute anything to do with cooking curries atm due to my lack of experience
However here's my own chilli recipe which I've developed over 20 years of cooking - anyway its pretty simple and effective - I don't like a blazing red hot chilli but vary the heat with extra chilli if you want (just add it at the powder stage) - I do love a hot vindy though so its not a heat question - bizarrely I don't use any chilli powder it's the lime that gives it a kick!!!!
Give it a go - see what you think
Ingredients: (for 2 people)
Enjoy
ps all ground powders are level dsp/tsb/tsp's
-
here's my own chilli recipe which I've developed over 20 years of cooking - anyway its pretty simple and effective
Many thanks for sharing your recipe. Perhaps I'll give your recipe a priority, for the next time I make one. The lime sounds interesting, and quite a lot too. I've never even added lemon juice to any chilli I've made so far. Are the sliced chillis in a bottle easy to find? Asda perhaps? And would you say they're important, rather than using 'any old type of chilli'?
-
here's my own chilli recipe which I've developed over 20 years of cooking - anyway its pretty simple and effective
Many thanks for sharing your recipe. Perhaps I'll give your recipe a priority, for the next time I make one. The lime sounds interesting, and quite a lot too. I've never even added lemon juice to any chilli I've made so far. Are the sliced chillis in a bottle easy to find? Asda perhaps? And would you say they're important, rather than using 'any old type of chilli'?
Yeah jalapneos are on the shelf in asda in the Mexican section - think there 'Discovery' brand - all major stores have them - yeah definatly important - personal pref is using these and the lime juice rather than normal chilli's - perhaps 2 tbs of lime is a over estimate as I pour it in from the bottle - try 1 tbs instead - also you can vary the heat using red 'hot' jalapenos instead of green or a mix of both
-
Hi rdhotvindy
The question is when does a chilli become a curry?
I reckon if you add paprika, pepper, cumin and coriander as you have, then you've probably crossed the chilli/curry line.
Lean mince, by the way, is the worse thing to use. You need a decent bit of fat in there to give flavour (properly fried out at the start). Fatty mince also gives a better texture. If you don't like the fat content just spoon it off at the end.
I still think it looks like a good recipe but I'm dubious about calling it a chilli.
-
Are the sliced chillis in a bottle easy to find? Asda perhaps? And would you say they're important, rather than using 'any old type of chilli'?
George if you have a Home Bargains shop near you they (sometimes) have large jars of Bevelini brand sliced Jalapenos that are half the price of the discovery ones and have about three times as much in them.
They're great on pizza and as a puree can be used in any curry dish, especially vindaloo.
-
Hi rdhotvindy
The question is when does a chilli become a curry?
I reckon if you add paprika, pepper, cumin and coriander as you have, then you've probably crossed the chilli/curry line.
Lean mince, by the way, is the worse thing to use. You need a decent bit of fat in there to give flavour (properly fried out at the start). Fatty mince also gives a better texture. If you don't like the fat content just spoon it off at the end.
I still think it looks like a good recipe but I'm dubious about calling it a chilli.
Hi SS
Not really sure your logic there in respect of calling it a chilli - an interesting comparision none the less, but paraika/cumin are not unique to Indian cookery and certainly beef is not on the menu!!
I'm sure the culinary culture of the South American Continents was well establish long before the BIR curry we all strive to create was even thought of
So my question too you would be when does a curry become a chilli?
Agree on the lean beef issue - however with coronary heat disease ever little helps!!! so your call on that one.
'Big' Tescos stores also sell the Bevelini brand and as SS states much more for your money
-
Lean mince, by the way, is the worse thing to use. You need a decent bit of fat in there to give flavour (properly fried out at the start). Fatty mince also gives a better texture. If you don't like the fat content just spoon it off at the end.
You've raised under good point there. The most recent (BBC) recipe I tried specified 'solid' beef which I cut up. This will nearly always have less fat than even 'lean' mince, which is actually still quite fatty. I have, in the past, used mince with a high fat content simply because, like you, I think fat can be good for flavour, if not for health. But lots of chilli con carne recipes do specify cuts of 'solid' beef.
-
Lean mince, by the way, is the worse thing to use. You need a decent bit of fat in there to give flavour (properly fried out at the start). Fatty mince also gives a better texture. If you don't like the fat content just spoon it off at the end.
..........But lots of chilli con carne recipes do specify cuts of 'solid' beef.
Absolutely ? but mince is cheap and the kids love it!!!
-
I've spent this lunchtime looking over the web for various recipes and found hundreds of variations. From what I have gathered it falls into two dishes, the Texas chilli which is more a Spanish Mole with chunks of casseroled meat without beans and the more familiar Chilli Con Carne with ground meat and beans.
I think it is more likely that early versions were probably made with finely cut meat as opposed to ground, but nothing I have read supports that either way.
Actually, reading over all the recipes has been a worth while venture and given me some ideas to try my own recipe. But something that did come to my mind was to make a Sofrito to provide the base to my recipe. Using chopped onion, carrot and celery sweate d off with garlic then tomatoes cooked down with with fresh chilli and red wine, flavoured with bay leaf, corriander, cumin then seasoned. I'll probably try it with braising steak and add beans so it will be a mix of chilli con carne and a mole and will add a small amount of dark chocolate.
Any thoughts on this?
-
I thought the question of chilli versus curry was interesting for this recipe.
To my mind a chilli-con-carne should have paprika and cumin but not corriander.
The recipe does look a bit too much like a curry by the inclusion of corriander.
Paul
-
make a Sofrito to provide the base to my recipe. Using chopped onion, carrot and celery sweate d off with garlic then tomatoes cooked down with with fresh chilli and red wine, flavoured with bay leaf, corriander, cumin then seasoned. I'll probably try it with braising steak and add beans so it will be a mix of chilli con carne and a mole and will add a small amount of dark chocolate.
Any thoughts on this?
My instant thought is that it is not a chilli! ???
It sounds like a spiced up bolognese sauce or ragu. I like the concept of what you're trying to do but it moves it too far away from a 'basic' chilli con carne to still merit the name.
-
To my mind a chilli-con-carne should have paprika and cumin but not corriander.
The recipe does look a bit too much like a curry by the inclusion of corriander.
I agree with that.
-
But lots of chilli con carne recipes do specify cuts of 'solid' beef.
There's no doubting that George. I was just pointing out that if you're going to use minced beef, as many of us do by preference, then for taste and texture you need to be using a fatty mince.
-
To my mind a chilli-con-carne should have paprika and cumin but not corriander.
The recipe does look a bit too much like a curry by the inclusion of corriander.
I agree with that.
Well this has been an interesting first couple of post for me - really negative comments
So becuse its got lime in it does that make it a cocktail aswell!!!!
Bolloxs to you lot - enjoy your form without me on it