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Messages - nige52

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Talk About Anything Other Than Curry / Re: What's this??

« on: March 11, 2015, 12:00 PM »

Many thanks!!

I had it set to English...... :

All ok now

Talk About Anything Other Than Curry / Re: What's this??

« on: March 11, 2015, 11:45 AM »

This is a snap of what I see.

Talk About Anything Other Than Curry / What's this??

« on: March 11, 2015, 11:42 AM »

Why do I see this one the top of every page??

$txt['pm_register'] = 'Send pm to new members'; $txt['pm_register_id'] = 'Select the ID of the sender'; $txt['pm_register_username'] = 'Select the Username of the sender'; $txt['pm_register_subject'] = 'The subject of the PM'; $txt['pm_register_body'] = 'The message of the PM (BBCODE)'; $txt['pm_register_body_desc'] = 'This is where you set the message that you would like to send to the user. To insert the username of the user just insert "{$username}". For forum name use "{$forumname}".'; // LimitAGuestsDailyPageViewsMod $txt['limited_views_remaining_singular'] = ' page view remaining today'; $txt['limited_views_remaining_plural'] = ' page views remaining today'; $txt['limited_views'] = 'Limit guests to x page views per day
0 to disable
'; $txt['limited_only_topics'] = 'Limit guests only in topics
In another case will be limited in boards and all actions (except vital actions)
'; $txt['limited_views_message'] = 'All guests are limited to %s page views per day.
We now invite you to login or register to continue accessing the forum.'; $txt['limited_views_title'] = 'Please Login or Register'; $txt['pm_register'] = 'Send pm to new members'; $txt['pm_register_id'] = 'Select the ID of the sender'; $txt['pm_register_username'] = 'Select the Username of the sender'; $txt['pm_register_subject'] = 'The subject of the PM'; $txt['pm_register_body'] = 'The message of the PM (BBCODE)'; $txt['pm_register_body_desc'] = 'This is where you set the message that you would like to send to the user. To insert the username of the user just insert "{$username}". For forum name use "{$forumname}".'; $txt['display_facebook_like'] = 'Show Facebook like icon in posts'; $txt['display_facebook_like_all'] = 'Show Facebook Like icon in all posts, Note Display Facebook Like has to be checked.'; // LimitAGuestsDailyPageViewsMod $txt['limited_views_remaining_singular'] = ' page view remaining today'; $txt['limited_views_remaining_plural'] = ' page views remaining today'; $txt['limited_views'] = 'Limit guests to x page views per day
0 to disable
'; $txt['limited_only_topics'] = 'Limit guests only in topics
In another case will be limited in boards and all actions (except vital actions)
'; $txt['limited_views_message'] = 'All guests are limited to %s page views per day.
We now invite you to login or register to continue accessing the forum.'; $txt['limited_views_title'] = 'Please Login or Register';

I see it before and after I've logged in??
Nige

British Indian Restaurant Recipe Requests / Re: Chilli Sauce?

« on: February 02, 2006, 12:14 PM »

When I lived in Wolverhampton, in Chapel Ash (Where there's loads of restaurants, take- aways, Chinese, kebab shops) There was and still is I believe a famous Turkish kebab take away with a couple of plastic tables and chairs for those too drunk to stand.
This kebab shop was always packed as the food was top quality and the chilli sauce was home made and fantastic. It sat there next to the salad in a very large shiny stainless steel bowl and it's main ingredients were tomatoes and chilli. It was pure heat, on the counter was a photo of the chilli champ, the person who could endure the most tablespoons of chilli on his donner.
Every week there was a new champ's photo.....I think it was 25 Tbls at the last count.....I once actually made this chilli sauce to perfection, looks consistency and taste but all I can remember about it was that it was done in a food processor (Not a blender, it wasm't a puree) it was made with oil, fresh toms and red chilli powder, but whether it was fried or not I'm not sure.............dammit........now I fancy some.......

Just Joined? Introduce Yourself / Re: Hello from Spain

« on: January 30, 2006, 04:46 PM »

We can buy minced coriander, I have some in the fridge but to me it's not the same as fresh leaf, it seems to have lost it's potency and smell by being bottled. It is possible to buy fresh bunches off the markets and yes, it's called Cilantro here but it's not very popular so only the odd stall may have a few bunches, if you're lucky.
Nige

Accompaniments (Sauces, Chutneys, Dips, etc) / Re: 'Yellow' mint dip

« on: January 27, 2006, 05:26 PM »

Oh right, sorry....
Err....I have no idea of the weight but the Mango tin is the normal 'Baked bean' tin size, not the baby tin, the next one up and the Yoghurt is the standard 'Pot' size, not the big tubs that you can buy. Just had a look in the cupboard and the Yog is 125g? Standard small pot and the Mango is about 415g? Sorry this isn't exact..... :

Nige

Curry Base Chat / Re: Carrots and Celery in curries??

« on: January 26, 2006, 06:12 PM »

Well I'm all for something new and as I'd never dreamt of using them before, except in a stew that is, I'll be giving them a whirl in my next one, Saturday probably

Nige

Pictures of Your Curries / Re: Here's mine

« on: January 26, 2006, 03:09 PM »

Well,
This one was one of my quick off the cuff type curries that has no fixed recipe or base sauce, also I'm not too clever on exact proportions, but here's how I made it.

Into my favourite frying pan went a good splash of veggie oil, I suppose about 3 or 4 Tbls
Next in went 1 heaped Tbls of both minced Garlic and Ginger from jars, this I fried gently for 5 minutes or so.
Next in went the powdered spices, tsp each of haldi, (Turmeric) coriander, hot chilli and cumin, half a tsp of salt and half a tsp of brown sugar plus 1 good squirt of concentrated tomato puree from a tube, about 2 good Tbls I suppose. These I gently fried for a couple of minutes.
Next in went 1 finely chopped onion (Medium sized) I generally stand over it now with a beer in one hand and a mug of water in the other. As the mix is very gently frying, I add water a little at a time to stop it burning, this takes 10 - 15 minutes.
Out comes the blender. Tip the lot in after it's cooled a little, a really good whizz (I don't like lumps) and return it to the frying pan. I then added 5 green cardanoms which I split with my nail, 1 star anise (Because I like aniseed) and a heaped Tbls of Nazirs curry paste (It matters not which brand, Nazirs, Pataks etc) This lot is then very gently fried with a cover or lid on to stop it glooping adding a little water as and when for about 30 mins. I then added the already cooked chicken and photo'd it!
I cooked it for another 5 mins or so and then eat half of it with freshly cooked Basmati and garlic toast to finish off.

This curry tastes twice as good the next day, it matures very well. If after posting this I remember something I missed, I'll edit the post ;D
Nige

Accompaniments (Sauces, Chutneys, Dips, etc) / 'Yellow' mint dip

« on: January 26, 2006, 02:31 PM »

I purloined this recipe from a small restaurant in Wolverhampton and I think it's great as a different mint dip to go with pops, onions and chutneys.

In a blender, tip in 1 whole can of sliced mango including the syrup
add 1 carton of yoghurt
add 1 Tbs of mint sauce
add 1 level tsp chilli powder
blend well, if it's too thick, add water a little at a time.

I find this to be a sweet but spicy sauce which contrasts well with the lime pickle chutney!

Hope you like it,
Nige

Pictures of Your Curries / Here's mine

« on: January 26, 2006, 01:22 PM »

This is one I made the other night after joining this forum, its a chicken madras, balti style. Whenever we have roast chicken for Sunday dinner, we only ever eat the breasts, so I salvage all the other meat including a little roast skin and add it to a fresh curry.

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