Hi Jerry , Haldi,

I've watched them all and found them useful, especially for technique,
They show all the ingredients going in, ie tomato paste, mix powder, salt, chilli, methi and the like but don't always describe the amounts but if you have a good recipe then I suppose you know,
For me , they're all about method and timing,
The bloke who took the videos has even taken his own base in and thechefhas cooked a madras with it, all very interesting,

One point, can someone tell me why my post about the videos on the other site was removed, I don't understand why that would have been done

Quote from: fshakoor on September 08, 2008, 04:59 PM
OK, use the search facility. Point taken

When I click on the link you posted - I get error 'The topic or board you are looking for appears to be either missing or off limits to you'.

Me too,

Hi Derek,

A tablespoon of salt per dish, I'm struggling with that,
I know if I was to put that amount of salt in any curry, whether or not there was any salt in the base, would make the dish pretty much inedible,,

Mick

I will look forward to the results Jerry,
At 2.5 kw it is only a touch more powerful than some camping stoves,
As all the owners of various restaurant/ takeaways that I have spoken to have said their burners are 4.5 kw at least,
Should be interesting,
Mik

Yes , saw it, unbelievable,
it snot  what I'm looking for in my curries,

Quote from: Bobby Bhuna on August 09, 2008, 11:12 PM
The "SIR" forum's off!

Don't give up Bobby,
You never know kind of kebabs you'll be getting,
Mik

Quote from: Scottishlad on August 08, 2008, 07:30 PM
Im actually living in Airdrie, there is a fantastic indian restuarant there.

Just made a lovely keema curry (minced curry?) and i loved it!  Im having a party tomorrow night and we are having a cok off, and all the guests are going to blind taste them.

Went into a little spice shop in bellshill today and the lady couldnt have been more helpful.  I have some lovely green chillies that are packed to the brim with chilli seeds.  I must admit i was peeing into the wind a bit with the recipe but turned out ok.  I aint sharing cos you'll all probably laugh at me for my very basic recipe! lol

Bloody Hell,

Sod cooking round yours and if anyone thinks I'm eating there you can forget it,,,,

  Nice one Bobby 

Bloody Foreigners

Johnny English

Jerry,

I have a similar mandolin to this, I have always struggled to get on with it,
the onion would move while in the guard, I found peppers were worse to slice, the veg were supposedly held in place by 3 prongs, peppers being hollow just would not stay put,
there were times it made me feel to try to slice things without using the guard,
which was plain daft,
maybe it was me, I don't know, but it now sits in the bottom of a kitchen draw not ever seeing the light of day,
maybe others have had a better experience than me with mandolins but they are not for me...

Mick