If a base is advised to be of milk like consistency, which most of the time it is, does it really matter who's base or what base is used to get good result's.
I would think the final result would come from the amount of oil, spices, etc when cooking final dish
Surely if base is watered down so much then i don't see the importance of it?

Whilst i appreciate the video and effort that this curried away guy has made,i've been looking for a phall vid for ages, so was well happy, but i thought his attitude at the beginning of the video stinks!
Correct me if i'm wrong but.. 'this is my version of a phall, if you don't like it....' hmmm
Could he of not just said, 'this is my version of a phall'

https://www.youtube.com/watch?v=Sa5mOlUiTpE

This offer was still on yesterday, with only 5 bags left in my local store. I won't be needing rice for a while!
Never used this rice before but it's aged and seems to have decent reviews.

http://www.hotukdeals.com/deals/himalayan-crown-basmati-rice-99p-for-1kg-home-bargains-1249781

Just bought 10 big jars of douwe egberts coffee, yes like my coffee but can use these jars for my powders, spices.
half price at tesco for ?3.29.   http://www.tesco.com/groceries/Product/Details/?id=271183270
makes sense if you like coffee!

Hey guys.
I put drop bleach in my aluminium pan diluted with water and now it's grey / discoloured on the cooking surface 
When i use a paper towel, it's bringing off dark colour.
Put drop bleach in because it's new and just thought hygiene..
I want to use it today to make curry's but just a little unsure if i need to treat this little mishap first.
Diffrent suggestions when i google this so just wondered if any of you guys on here have a similar experience.
Thanks