Topic: Curryheads "Madras 2011"

[PaulP]

Phil,

I just select the text with the mouse, type ctrl-c for copy, open notepad, wordpad or word and type ctrl-v for paste. Then I print from notepad or whatever and save the file.

Paul

[solarsplace]

Great   

Axe/Stew -- Do either of you have an SMF hack to allow a single message to be printed ?  I would like to print Mick/Taz's recipe without risking also printing the following 50 or so messages, and it's not worth cloning it to my web site just for the purposes of printing.  I know about "?action=printpage;topic=4163.0" but that still formats the whole d@mned thread for printing 

Can you not just copy and paste the text into M$ Wordpad, Word (F*&king hate M$ Word), Open Office, Notepad etc, format it how you like and print from there?

EDIT: Double post of what Paul just said, sorry.

Cheers

[Peripatetic Phil]

Yep, copy & paste is certainly an option (as is "Print preview / select pages to print / 1:1) but this ought to be something SMF can do out of the box.  Anyhow, let's move this to "Suggestions for improving the site" because it is contaminating/diluting this important thread ...

** Phil.

[parker21]

hi phil highlight the text you want to print then right click and select print when the print window pops up look for the word selection with the dot beside it and select it then ok or print. hope this helps mate
regards
gary

[Peripatetic Phil]

Thanks, Gary : answer moved to "Suggestions for site improvements".

Now, back to Madras 2011 
Base is now starting on its first boil; here are the quantities, methods and ingredients used :

6 tennis ball sized English Onions 1 Average sized Green Pepper Total weight : 1lb 14 7/8 oz; onions peeled and sliced 2 inch x 1 inch piece of Ginger (chopped) 3 1/8 oz 5 Garlic Cloves 7/8 oz 400 ml of Veg Oil 450 ml Tesco pure vegetable oil (new) which is, in fact, rapeseed. 2/3 of a tablespoon of Salt 2 teaspoons 1+1/2 tablespoons of Turmeric 1 tablespoon + 1 1/2 teaspoons 1+1/2 tablespoons of Coriander Seeds 1 tablespoon + 1 1/2 teaspoons 1+1/2 tablespoons of Cumin Seeds 1 tablespoon + 1 1/2 teaspoons 2 litres of Water 2 litres warm water 200 grams of Tinned Tomatoes 7 oz Tinned Tomatoes All seeds are seeds : only ground turmeric used. ** Phil.

[PaulP]

Hi Phil,

Do your figures above show three and one eighth ounces of ginger?

If so that seems too much compared to the garlic. It is always a problem when somebody gives 2 dimensions of a 3 dimensional object i.e.  2x1 inch piece of ginger.

When I make this base the amount of ginger I use I visually try to balance with the garlic 1:1.

If it really is that amount of ginger I would try to fish out two thirds of it before you blend. That is if the pieces are not too small!

Paul

[Peripatetic Phil]

Yes, 3 1/8 oz ginger; I assumed that 2" x 1" meant 2" long by 1" diameter, and although I confess I didn't use a vernier caliper, I think I was reasonably close.  The 5 cloves garlic seemed very little to me, even though I chose largish cloves, but the ginger looked "about right" in proportion to other things.  Perhaps one useful than might come out of this exercise is if we re-publish the original recipe with additional suggested weights.

** Phil.

[PaulP]

Well good luck Phil if you keep the ginger in. I would say 20 to 25 grams of ginger is correct for this recipe and you've got closer to 90 grams.

2" x 1" x 0.25" I would guess in inches.

Paul

[Peripatetic Phil]

2" x 1" x 0.25" I would guess in inches.

Arrggghhhh : there's nothing in the original to suggest ' x 0.25" '    (It just says "2 inch x 1 inch piece of Ginger (chopped)").  Sob.

[George]

Yes, 3 1/8 oz ginger; I assumed that 2" x 1" meant 2" long by 1" diameter

I took it as 2" x 1" x 1" = 2 cubic inches of ginger, But because I made half quantity of base, I used a square piece of ginger, cut to measure 1" cube.