This link may be useful to some of you who liking making your own  Hot Sauce's, Lives in the UK, and grows all his own chillies.
https://www.youtube.com/channel/UCSdNragfmbW_bqzUYBKIK_A/featured?disable_polymer=1

anybody else getting this blooming annoying pop-up screen? Can't get on cr0 unless I accept whatever it is.
Sorry about the size.

A little while ago someone posted a web link to a site with spice mix's, herb mix's and other's on there, and I'm darned if I can find it, Can anyone remember where it was?

So, why has my post been deleted in CT south Indian prawn, it wasn't offensive in any way shape or form.  

A Merry Christmas to everyone here on CRO, and for those who don't do Christmas, have a good day.
and I wish CRO all the best for 2018

Morning Everyone,
What is the most popular brand of Kashmiri Chilli Powder used in our BIR's, I need to buy some more, But can only find TRS brand, locally, But some reviews say that it is way to hot to be a  true  Kashmiri Chilli Powder, What are your thoughts on this?
Thanks Guy's.

Les

Hi Guy's just had a new Indian T/A open near me, and a good 80% of their menu is Thali dishes. What is Thali?
A couple of meal's from the menu below,

    Nawab Thali
Fenugreek infused dum-pukth fresh chicken breast Thali in a medium sauce 

Kolkata Bujon Thali 
Pangash Fish simmered with curry leaves tamrind water and tomatoes.

Mughal Thali 
Diced lamb in a hot garlic chillie sauce with whole spices

Goan Thali 
G A coastal preparation of blue water king prawns with red onions and green peppers :

Les

I think I just found out what a Thali is, It appears to be just a compartmented  platter on which to serve a few different dishes. a bit like a taster dish I suppose.
anybody tried one??

A very happy Christmas to you all. and if you don't do Christmas, have a good day.

Hi Guy's
I  don't know if any of you download videos from YouTube Or anywhere else with subs, If you do, can you tell me what software prog you are using, or know of one I could use, tried YTD, and 4K video, but none of them download the sub's or captions, any help appreciated,  and yes, I know that you can download an srt downloader, but that don't work well either
Thanks

Les

According to this young lady, Ginger/Garlic paste will stay fresh for 2-3 months in the fridge, without losing it's colour, if you do it her way, might be worth a shot

https://www.youtube.com/watch?v=xdewCXW06Gk

 To all our friends in the North............

Don't know if any of you guy's like Korean cooking, but this girl has a couple of free e-books on her site plus, videos for all her recipes

http://www.maangchi.com/downloads

I'm looking to change my mix powder, been using Abduls for quite a long while now, and fancy a change, Can't seem to remember which one I used before Abdul's, What is your current powder mix, and would you recommend it? looking for something quite spicy, don't do wimpy spice mix. ;D

Les

To me yes, I've been here 4 years, and the number of posters has gone down big time, We currently have  21922 Members, but we only see about 10 (If your lucky) regularly posting, even Phil (bless him) doesn't post as much as he used to, If we want to keep cr0 going, we need more input, or cr0 will just die a natural death. like so many sites before it.
What is your opinion? What is the answer?

Les

Is it possible to use a meat Digital Thermometer (range between 50c to 300c) to test the temp of Oil? and also can it be used in Jam making? yes, I know that your supposed to use a sugar Thermometer. but don't do jams or marmalades very often. so pointless buying one ;

Les

Hi Guy's
Need some help from the more intelligent than I, Just tried to make some Roti bread (first ever) and FAILED, yes Failed, But I don't know why, followed the recipe by Manjula, but the Roti didn't puff up like her's, don't know what I done wrong, Tip's please

http://www.youtube.com/watch?v=jD4o_Lmy6bU&list=TLmYT4T0B3r-QQv3OfNu0Or073Fd_Q3FC7

Les

Just found these two recipe's, may be useful to someone.

Achaar Masala (Pickle Spice Mix)

My mother was very creative when it came to making Achaar. As far as I know,
she invented the "Green Pea Achaar" which she made by boiling fresh, ripe, green peas in the pod,
shelling and air drying the extra moisture before adding oil and spices.
She used pure mustard oil for all her Achaars which is hard to find in Western markets.
I use extra virgin olive oil and enjoy its sharp flavor.
The recipe below includes the most common spices used in Achaar. Besides using for Achaar,
this spice blend can be used for lamb, beef and stuffed vegetables such as eggplants,
karela, okra and Stuffed Bell Peppers.

yield:
Approximately 1/2 cup.

ingredients:
2 tbsps. fennel seeds
2 tbsps. onion seeds, divided
2 tbsps. black mustard seeds (rye) or yellow mustard seeds
1 tbsp. fenugreek seeds
1 tbsp. turmeric powder
1 tsp. asafoetida powder
1 tsp. ajowan seeds

While sitting in bed this morning drinking a cup of tea, pondering over Darwin's "The Origin of Species"
I came up with a question that I could not answer.
If people from
Russia are Russians
china are Chinese
America are Americans
Japan are Japanese
Britain are British
Etc, Etc, Etc
(even in other country's)

Why are People from Africa in other country's, (America, Britain,etc) not called "African's" instead of "Blacks"

Les

Something different for those who like to dabble. IMHO a very good site.
well worth a look

http://www.food-nepal.com/

Les

I've been using this bit of free software to download some of the curry videos lately (CT's and others). and thought some members might like to do the same, So here is the link.

http://atube-catcher.en.softonic.com/

or here

http://download.cnet.com/aTube-Catcher/3000-2071_4-10969422.html

Les