Using the Glasgow Base Sauce

[Peripatetic Phil]

So what's the top-level domain going to be for Scotland once you've gained independence from the rest of the U.K. ?! 

** Phil.

[Garp]

As a Jambo, I did find the Accies win very amusing

[Stephen Lindsay]

So what's the top-level domain going to be for Scotland once you've gained independence from the rest of the U.K. ?!  ".hi" is still unallocated, if you wanted to use Hibernia as the full form ...

** Phil.

Phil I imagine it will be plain "sc"?

[Stephen Lindsay]

As a Jambo, I did find the Accies win very amusing

Potentially the more interesting league will be the championship

[Peripatetic Phil]

Sorry, my "Hibernia" reference was crazy (I just deleted it); I always confuse the old name for Ireland ("Hibernia") with the old name for Scotland ("Caledonia").  But ".sc" is already gone (.sc    country-code    VCS Pty Ltd [Seychelles]), as are all the sensible derivatives of Caledonia ...

** Phil.

[HeehawBaws]

.alba?

I have already frozen a portion of Glasgow Korma, a litre of Glasgow Madras and a litre of weird hybrid Bhunana experiment.

My neighbour also got a big bag of Madras and said he would pay good money for more like it.

[HeehawBaws]

Lol, my autocorrect came up with Bhunana because I made a"Bhunana hammock" joke to someone last week.

[Stephen Lindsay]

Sorry, my "Hibernia" reference was crazy (I just deleted it); I always confuse the old name for Ireland ("Hibernia") with the old name for Scotland ("Caledonia").  But ".sc" is already gone (.sc    country-code    VCS Pty Ltd [Seychelles]), as are all the sensible derivatives of Caledonia ...

** Phil.

I tried to think of an "sc" but couldn't - the plot thickens.

[HeehawBaws]

As requested, here is a photo. The buffet warmer is my new toy. A facebook friend offered it for sale for a tenner and I snapped it up.

I spent today with family, putting up a treehouse that my dad made for his grand-weans. He went a bit overboard , though, so picture something a bit like the Amish barn building scene from "Witness".

It was my job to supply the curry buffet, so I put out:

a load of Mick Crawford Pathia;

a mix of many, many frozen Korma experiments (including the Glasgow recipe) that actually blended together nicely;

a Glasgow Madras straight from the "Updated Glasgow Base" recipe. The camera flash has done strange things to the madras. It looks like I've swirled something into it, but that's not what it looked like in real life.

I have to say the Glasgow Madras was spot on. There's a certain smell and taste to the curry sauce from an Indian. I'm talking about the kind of generic curry sauce they always gave me when I bought a Tandoori Mixed Grill. The madras filled the kitchen with that smell - for the first time since I started making my own curries.

It has inspired me to experiment and come up with my own base. One that uses all the onions of the Glasgow base, but not nearly so much oil.

[natterjak]

Looks great HHB but possibly the pic is a bit large?


I'm very happy for you that as a beginner you've immediately found success. There's a widespread and self-defeating myth that goes around this place at times that you can't cook BIR at home. I think you're helping to dispel it so all power to your elbow