Also with the Borner V-Slicer you get a really excellent plastic grater. It is superb for grating ginger

Hi, yes you might be able to get them from wollies but they are not the Borner V-Slicer they are some cheap make. It is a mandolin and I wouldnt recommend any other than the official Borner V-Slicer.

Mark - No need to bung in the dishwasher but im sure you can, all you need to do is rinse it in water its as simple as that. However one thing I did find is that if you chop a lot of carrots the slicer can get stained orange.

QuoteHey Chillihead i was thinking about a v-slicer !!
Do you recommend? As i cook loads of vegetables, are they as good as the ad suggests ?

Yes I would recommend it, I bought a brand new one from eBay, its was about ?23.00 inc postage. The guy on the advert is an expert using it and if you have small hands its not that easy at first but we use it all the time now to make salads and chop onions really fast and easily. I chopped all of my veg with it yesterday and it saves so much time.

Regarding the onion chopping Ray, I use a V-Slicer, you probably have seen them on TV? Its very easy its just peeling the 15 onions that effects me
You can get them on eBay cheaper than you can buy on TV.

Thanks for the input Ray.. i think my eyes were misleading me as I asked my misses "what colour is it, is it golden, she said green at first but as soon as I mentioned golden she agreed with me. It was probably the lighting in our kitchen.
I made the vindaloo recipe and it was very nice and not too hot for me! I have tried Darths other "best base to date" recipe and I found that this was more like my local BIR. Its probably because that one had much much more oil in the recipe. Needless to say I am very happy with this receipe and I have a tonne of base sauce and now vindaloo sauce to experiment with
Thanks Darth, I will try it tomorrow as I should have left it overnight I guess

I used Rajah Extra hot madras curry power instead of the one you used and i put the corriander leaves in also so thats maybe why its slightly different in colour? Still it looks right and tastes great.
Gonna make your madras recipe with it later tonight after a few stella's, just in time for Match of the Day

hmm not sure about the pans mate , it might be my eyes after peeling and chopping all of the onions 
its sorta orangy/green and it tastes nice and I followed all the instructions

Right i have just finished the gravy and it looks sort of greeny in colour, does that sound right? Just letting it cool now to freeze later tonight.

PS - I love the smell in my house right now but my misses aint too impressed

Thanks, its currently cooking as Im typing this. Made a slight error though as my large stock pot was too small for all of the ingrediants so I have had to use an additional pan which is cooking the extra onions. I am hoping this will not spoil my efforts as I will blend the 2 pans together during the blending stage and once blended it should fit in the 1 pot. (hopes so)