hi jeera

g'luck on your globals

i doubt you will be dissapointed

I have 3 of those
well almost, i have an g4: 8" oriental cook
which is pretty much the same as the g2
except the shape is slightly different
the gs3 is superb as well and in regular use
i have the gsf22 also and that is more for
heavier work, its not as sharp as the other two
but is a lot heavier and stronger and has many uses
where you fear for your lighter knives

let me know what you think

if you are not an experienced knife sharpener
get the minosharp water wheel sharpener
it is a great bit of kit and will do you global edges justice
(they are set to suit the global edge angle and work v well)

rgds

4

hi all

good tip on the indian pizza

I have made CTM pizzas before
and they were yum, (i used regular pizza base)

I have also had a "chinatown" pizza in a restaurant
which was like crispy aromatic duck, base sauce was like the plum sauce
you get with crispy aromatic duck, it was a bit rich, but a good idea

rgds
4

Hi jon


I will be cooking tommorrow for saturday evening festivities
If you can get me recipes by tommorow that would be great.
so I can do my shopping.

kind regards

4

hi all

I'm doing curry for 20 at my house
I'm a handy enough cook,

the only base i use is mark j's,
but would like to try Darth's due to its popularity

Is there any point in doing the base separate
as it will all be used in the dish?

I have made curry for 16 before
but I had loads of base in the freezer,
i have no stocks of base at the moment.

any thoughts on a favorite mild/medium recipe
Mine are usually on the hot side of things!
but i want to suit the masses,

I could be tempted to do one of camellia punjabi's authentics

how would you approach it?

cheers

4

hi all

havent logged on in a while

i only use about a 1/2" square (a dice)

it goes in towards the end so you can
try a little and add to taste


rgds

niall