Does anyone else wet shave with a double edge razor, using a proper shaving brush and shaving soap or do you all use over priced multi blade cartridge razors and canned shaving foam.

London.

I've just picked up a hardback copy of this from Poundland in Bath usual price

Are Bullet chillies and Jalapeno chillies the same, if not what are the differances.


London.

Does anyone have one of these are they any good.

https://www.youtube.com/watch?v=1sdZ-tR5330

London.

I've just eaten a Mumtaz Karahi Lamb from Sainbury's. Pretty good as far as ready meals go, the lamb was a bit tough but the sauce was very nice, next time I'll try the chicken which I'm sure will be alot more tender. Anyone else tried any of their ready meals.

London.

I made a Dansak last night and left the G&G out and to my possibly uneducated palate there was no or very little difference. Has anyone else try making a curry without G&G? if so what are your thoughts. Does half a tsp of garlic and half a tsp of ginger make much of a difference as most if not all bases already have G&G in them.

London.

This Sunday @ 20:00 on the Travel Channel's Big Kitchens they go to Royal Nawaab in Manchester, might be worth watching.

London.

I've tried many of the recipes from here and came up with this quick and easy one, of course it similar to others but it works for me.

1 Cup (250ml) of plain yogurt
3 tsp of sugar
2 tsp of lemon juice
1 tsp Colman mint sauce.

It's best if it's left in the fridge for a few hours or over night.

London.

Gave Andy's Madras recipe a go this evening with a few minor adjustments, less chilli powder and ainseed seeds instead of star anise. Must say I really enjoyed it, nice one Andy.

Spicing up Britain might be interesting.

London.

I just had Chewy's tandoori chicken for my tea and must say it some of the best Tandoori chicken Ive ever eaten, shame about the naan breads which weren't up to scratch and something I need to work on.

London.

I knocked up a Dhansak for dinner tonight served with pilau rice and mushroom bhaji.

I had a Chicken Shatkora for a change from Dhansak tonight and would like a recipe for it, I'm guessing that it's just a basic BIR curry but with Shatkora in it but not sure if anything else is put is to balance the sourness or how much Shatkora to use, also do they use fresh or frozen any help would to great. I've seen Adey's recipe but it seem to be a bit OTT with far to many ingredients.

Thanks in advance,
London

Chewy,

Do you have an old school vindaloo recipe that you can share with us please, a video would be better if you have the time.

London.

Here's tonight's dinner lobster Dhansak using Chewy's recipe. sorry about the crappy phone camera photo.

I've managed to obtain some cheap cooked frozen lobster tails that I want to use in a curry, how should I go about it, should I just add it for the last couple of minutes of cooking or warm it another way and add after cooking.

Thanks in advance for you advice.
London.

I've just got a pressure cooker and tried to cook rice in it following a guide from the internet, it turned out well over cooked. Does anyone use a PC to cook rice if so how do you do it, my PC is 12psi if this helps.

Thanks in advance for your help,
London

Hi All,

I've been looking at knives and wonder which one people use, I've got my heart set on a Japanese gyuto
I just wanted to know which knives you guys use.

Thanks in advance for your input.

London.

Does anyone use star anise powder in madras, if so how much.

London.

One of my favorite curries is the dry meat as served in Tayyab's, Lahore's and Nedoo's, does anyone have a recipe that come close to these.

Thanks in advance.