Can't comment on the burner you've posted, but I have a very nice little butane stove that I take camping with me, and I have used it to cook curries outdoors (in the summer when I don't want to heat up the kitchen) and it does a fine job.  You can see one like it here: http://www.amazon.co.uk/Yellowstone-Portable-Gas-Stove-Black/dp/B001W78P0W/ref=sr_1_1?ie=UTF8&qid=1327674848&sr=8-1

It takes the butane canisters that you see further down the page, which last a surprisingly long time.  If you can find the canisters in an Asian market, they're much cheaper than Amazon, maybe $2.00 US each; don't know what they would be in the UK, but probably comparable.

Quote from: curryhell on January 23, 2012, 06:54 PM
... Freezing or canning? Mmm, don't think we've got anything about canning on the site.  I can be wrong though .  Most of us freeze any left over base as i don't think many, if any of us have the ability to can.  Please tell us more

I do a lot of canning here; mostly tomatoes at the end of summer, because they are so abundant...  I have canned curry bases in the past, just a basic hot-water bath, not even pressure cooker bath, and they remained completely edible two years later when I dug them out and threw them in a pot with some lamb..  I found one thread on canning on this forum, which was replete with cautionary tales, and I'm sure that the caution is warranted, but I will say that with limited freezer space, canning is very much a viable option if you can find the proper supplies such as lids, rings and a big old covered pot for boiling.

To quote Razor, "Curry On!"

MissLister

Quote from: Razor on January 23, 2012, 07:24 PM
Hi Miss Lister, and a very warm welcome from across the pond here in sunny Manchester :

... Before you know it, curry will be the first thing on your mind when you wake of a morning, and the last thing on your mind as you drift off to the land of nod ;D

Well done, and 'curry on'

Ray

Oh, it generally is anyway!  As mentioned in my intro, curry cooking has been rampant in my household for 15 years.  It's a Sunday tradition to spend an entire day "currying" here.  Thanks so much everyone for the warm welcome!

p.s. Razor, I spent a night in Manchester city last May, right before my flight back to the US - nice city, we enjoyed ourselves!

Quote from: Yakmandoo on January 23, 2012, 05:33 PM...this was my first also , take note on the cinnamon quantities...

Interesting!  It was pretty much a random choice, other than looking at the sub-categories and thinking "Hmmm, a Balti sounds good!" I did read that the cinnamon might be a bit much, so I took the sticks out before I gave the base its final blending. Didn't think I'd make much progress on them anyway, with my cheap immersion blender.  Cinnamon did not come through as overpowering in the finished product.

Quote from: curryhell on January 23, 2012, 06:03 PM
Welcome to CR0.  Look forward to hearing about your results from the "belting balti"  ;D . And pictures would definitely be a bonus.  Enjoy the site and all it has to offer

It was excellent, and my kitchen still smells divine!  IMHO, that's one sign of a real decent curry, when you can still smell it the next day, and it makes you happy.  ;D  Not much left to take pics of at this point, unless you want to see what's left of the base which is still in its pan, waiting to be stored somehow.  I think that's a question for another area of the forum - freezing vs. canning.  Hmmm.

Hi again, and thanks for the warm welcome!  Am very much enjoying the forum as I prepare my first curry from the collected recipes (This one: https://curry-recipes.co.uk/curry/index.php?topic=1442.0)

976bar, I live in Ohio, but I actually did live in Tampa for a year - ancient days, back in the late 80s.  Was just down in Florida 2 weeks ago to visit my dad a couple hours further south.  It's a welcome break from the weather up here this time of year!

Cheers!

Hello fellow curryholics!

I've been cooking curries at home for about 15 years, and I can't believe this is the first time I've run across this site!  Really looking forward to trying out some of your recipes, which are already looking amazing in the short time I've been browsing around the site.  Thanks for the info and the community!

MissLister