How could CA judge a BIR flavour?
All those years in Aus makes him think you can add spices to cold oil and it makes a good curry!

Was pleasantly supprised.... very nice.

Jura isn't too expensive in the field of whiskey, and not a bad tipple.

I'm currently supping on one of my own 5.2% pale ale, influenced with Citra and Apollo hops and a slight biscuity flavour from some Munich malt.

After the first H4ppy Naan's I cooked a long time back, I refuse to buy a shop naan unless its in a restaurant /take away.
So easy to make a batch, vac seal them and freeze.

I rarely post on BIR threads as i'm still learning, and my chilli intolerance of late has stopped me cooking a lot of BIR.

My chinese recipes still do get a lot of use and I'm glad we have a tolerant chinese section on this forum, and praise to ScottyM, Garp and others who continue to persue this cuisine.

Simple terms, if you dont like what we do here, dont participate and go elsewhere. If you do, contribute as and when you can.

Video Link

Hob Splash Cover

I might get a set and put it to the test.

Chicken fried rice and char sui pork belly with a bbq sauce.

Some left over for the mrs to have a take away when she gets home from work.




Shit, this is not BIR ..... ban me now!!!!

Depends on your space.
I freeze a condensed base, then water it down once defrosted to no ill effect.

Right I have grabbed the youtube video and will try this on friday.
I will add more onion, tomato, water, spice mix and also add green caspicum and a cardamon pod to try and bring it in line with my local T/A (ie more gravy and the difference in recipe)

I'll report back how it compares.