If you do (plan to) use mustard oil in BIR, don't forget to take it up to smoking point and then back it off; it both improves the flavour and destroys the harmful ingredients that normally cause it to be labelled "for external use only" (erucic acid).

** Phil.

Well I can't find her video now, but quite a while back I came across an Pakistani woman (youtube video)  who didn't  use mustard oil in her cooking, but she did include Colman's dry mustard powder into her recipe somewhere to get the mustard flavour, I'll have another look and if I come across it again, I'll link it. 

Its a very clean, open kitchen with 5 stars, nothing is kept on the floor
So not sure what your talking about Les.

cheers Chewy

CT, I never said it was on the floor, I said in boxes (more than one) on the floor with no lid's on them, and under the burners, and you don't know what S**t is falling of the bottom and the heat also, We are talking shellfish here,

Seemed OK, but adding Garam Masala twice! (whole and powdered), But like Sverige said, It's done for the viewers.
Did not like the thought of those boxes of Prawns with no lids on being stuck on the floor under the burners. (15:11)  in my opinion should have been in the fridge until required, No prawn curry from there then. ;D 
 

Same to you CC

May I say from the bottom of my heart, Les, that I hope that 2019 is your best year yet, and may each year thereafter bring you fresh blessings.

** Phil.

Thank You Phil, and I wish you the same my friend.