Yes I agree that it could do with updating otherwise this will go unused for the majority.

How about a more compact and refined run down of the revised?

Cheers

Cheers Phil

Interesting to see more than a few use a wooden implement.

Cheers

Hi all. just wondered what people cook with - pan material wise?

Aluminium? Cast iron? stainless?

Anyone concerned with 'apparent' safety issues with some metals?

Personally, I cook with aluminium and a chefs spoon (similar anyway) - probably not the safest combo!

Thoughts anyone?

Hi all, this does sound promising and after not making a base for a while I am really excited about giving this a go

Can I ask if the following seems about right - proportion wise?


3 kilo white onions(chopped)
1 green pepper or 1 red pepper (or half and half)
small bunch coriander stalks
1 small carrot
60 grms plain veg oil
60 grms blended plum tomatoes
30 grms fresh ginger & garlic (50/50) blended with water
15 grms salt
15 grms turmeric
50 grms block coconut block

cover and cook for 2 hours until onions melt

then add:
7.5 grms turmeric
2.5 grms of chilli powder?
7.5 grms cumin
7.5 grms coriander
30 grms blended plum tomatoes

cover and cook for 30 mins then blend the base
Add water to thin the base

finely chop and fry 5 cloves of garlic until brown, tip into full amount of base, swill pan with a ladle of base and tip back into base.

Does all the above seem about right if we say 2 chefs spoons are 30grms?

My main question is do I add enough water to thin out, (per base batch) to double up the entire base batch size?
or is it approx added water of 1 ltr ? 2 ltr etc etc???

Thanks in advance