LOL. As for the criticism of the "Manc" accent (God, I don't even know the word, but I feel that fear of not being politically correct building, like maybe it's a racial slur!! lol), perhaps the accent's not wrong but the transliteration is different from how another person would do it. Like the same reason we use both "Ketchup" and "Catsup." At least we do here. Dunno about you.

I am in good company, I suppose. Not sure whether I feel justified seeing that the UK's spelling is just as bad as ours or if I feel disillusioned.  : lol Don't you know that people with British accents get cast for all the smart roles in American cinema?

Can someone tell me why or offer a theory on what when wrong teaching, "You change the 'Y' to 'I' and add 'E-S'!"?

Daaaaamn! This looks good. It's a lot of work though. Also, where would one buy a coconut block that I keep reading about?

And yes, I've seen lemon juice in some kick-ass CTM. My most favoritist one ever used it.

I can't identify all of your regional accents, but some of you do speak as if you've got plums in your mouths!

Yay! It turned out well. I used less than half of the recommended water because I wanted it to be more concentrated for storing. It looks like gravy... Hmm.... Maybe we will have some funky gravy withour mashed potatoes this Thanksgiving.

(Also, since I made it when I was at my mom's, I used her postal scale. It turns out it also measures in grams, so that was convenient! I translated the measurements into something I can use at home. The only thing I had to look up were how many grams were in a kilogram. I couldn't remember if it was 100 or 1000. I know it should be obvious, but I honestly can't remember the last time my brain needed to compute the word "kilo".)

It's really funny that you posted this because when I used your recipe last week, I didn't use all the water. I used less than half of what you called for. That's how thick they made it the Indian restaurants I worked for. Also, I needed to store it ... I was just going to your recipe board (Oh, I can't think of the word) - THREAD - to tell you.

Quote from: Phil (Chaa006) on November 17, 2010, 09:22 PM
Well, I do have fond memories of a "Burrito Supreme" in that country just to the north of yours; I even had a few goes at making them when I got home, but never really managed to re-create the authentic CMR taste 

** Phil.

Phil, I don't know you, but I'm gonna love you and give you some advice. If you don't want to be shot in LA or any city with lots of Mexicans, don't ever call Taco Bell Mexican food. Saying McDonald's is American food is insulting, but it doesn't even come close to calling Taco Bell Mexican. I say it's "Mexican Inspired."

It's unfortunate to me that so many Mexicans here won't try Indian food. I think they'd rather like it. The two foods have a lot in common, only Indian food has a thousand more years of perfecting the spices. Mexican food is more fresh tasting and uses a lot of cheese.

Oh, and damnit that I'm not a pothead. They use grams and ounces and other things by weigh. I'd have a proper idea weights and be able to guess correctly then. Well, I'm going to my mom's, and she has a postal scale. That'll do. She's excited because I'm making a big batch and leaving some behind.

Quote from: Phil (Chaa006) on November 17, 2010, 07:16 PM
I hate to be less than helpful, but do you not think it might be worth borrowing a set of scales, just so that you can do your own weight-to-volume conversions once and for all ?  You could then set aside large marked bowls, each calibrated for a different ingredient, and then just fill the relevant one up to the appropriate level whenever you needed that quantity of whatever in the future ...

** Phil (who thought that the world had come to an end when his wife admitted to dropping the electronic kitchen scales and not telling him, after which he had to press his precious postal scales into service until such time as SWDTS had replaced them ...).

Haha! Make my owns marks especially for curry! So obssessed sounding, I love it. Maybe I will buy a cheap pitcher from my dollar store and mark it up with lines that read "Onions," "Cilantro," etc. That way I can standardise (-ize? I never know these things) my cooking like a fastfood joint such as Starbucks. That would be sweet! It will really super impress my whiter than whitebread in-laws who already joke that curry is my secret to everything. (I'm pretty sure they don't know what curry means. It's pinto beans, not dal and it's Spanish rice, not pilao here in SW. I think Mexican food is to the US as Pakistani food is to the UK.)

Or should I have said it was a Grandslam? It was in Pakistan, so we had biryani.  Especially greasy biryani.