Quote from: Axe on May 10, 2013, 11:58 PMCan I ask you to re-read my comment, I think you'll find we are on the same track.

Um, um, um yeah okay I agree!

Not sure why peeps get so  annoyed with each other? Life is far to short, but guess I'm blowing one in the wind on this score! Ok I started a Mexican American restaurant in Liverpool way back when nobody knew what it all was about! I was involved with lavender in my fajitas and blackened  steak! My secret ingredient.
Now different personal likes, and I always believe we move the movement of food on

Hi
Tex Mex in Liverpool, as in the blackened steak, are you referring to Cajun ?
Regards

It was chef Paul's blackened steak magic, best set of seasonings around

Quote from: Phil [Chaa006] on May 10, 2013, 11:49 PM
My point is that BIR curries /do/ "allow for delicate meat to take the stage", and that poor quality meat can only lead to poor quality curries.

Quote from: spiceyokooko on May 11, 2013, 12:08 AM
Um, um, um yeah okay I agree!

My apologies guys I had one too many and was rambling on!  :-X

Ha ha so did I with all the curry excitement