Thanks Rubydoo
will check out those other bases. BTW is there no substitute for fresh corriander?

Quote from: Phil [Chaa006] on April 16, 2013, 02:55 PM

Quote from: failsafe on April 16, 2013, 02:52 PM
Yes George, delete the "absurd huge images". First time i have uploaded so forgive me. BTW what do you mean OP?

Failsafe, you still have "modify" access, so you can remove the images yourself and replace them with smaller ones (steal my versions. by all means !).  After clicking on "Modify", click on "Attachments", then untick the two that are already attached and attach two smaller ones.

"OP" is "Original Poster", in bulletin-board jargon ...

Thanks for that Phil. Have deleted them and thanks for defining OP for me. That's the trouble with jargon it becomes inclusive to regular members', but remains exclusive to newbies like me lol 

** Phil.

Quote from: Axe on April 16, 2013, 01:48 PM

Quote from: Phil [Chaa006] on April 16, 2013, 01:41 PM
I can advise on Paintshop Pro X and Picasa 3, but little else ...

I thought I was the only one using Paintshop, I only have V9 but it's pretty good.

Hi Failsafe, do you ever worry that those bags would not hold, when using liquid contents?

Hi Axe
The food freexer bags are stated as "ultimate strengh" and warns you to allow hot items to cool before inserting the said ingredients. So I presume they should be ok. They have been in the freezer a couple of days and i plan to get one out this week, so only then will I know (fingers crossed) 

I use Paintshop Pro X3 Phil. It's just that I have never resized in pixels so I'm a bit lost there, mate

Cheers Phil
I knew i went wrong with pic sizes when i resized  them. So should it be resized in pixels? If so what is it for width and hight? I ask this because i intend to post my vindaloo pictures next.
Cheers Phil

Well, finally got round to making my first base sauce using CA's recipe. 

The only alterations were:
1. My tomatoes were slightly over CA's 175g
2. Slightly over with the carrot
3. Used 4 large onions, which was the nearest to the recipe weight
4. Green pepper just +/-

I left out the coriander. Simply because I had non

Used CA's spice mix

I got 6 x 300ml which I put 2 x 300ml in containers and 4 food freezer bags which I first chilled then stored in the freezer.

Hard to say what it tasted like because never tasted one before. To me it looked like a rather thick like soup and wasn't sure if I should have added a bit more water to thin it. But decided against it in the end. 

I have (hopefully) posted pics

The first is at the cooking stage using a 6ltr pot
Second, bagged up ready to be chilled and frozen

I just use the plastic TA containers to store individual spices, which seems OK and a easy solution for storage

I buy my spices etc from here:

http://www.theasiancookshop.co.uk/index.asp

Welcome CK look forward to your adventurous recipes. Great to have you as a member of CRo

Trouble finding skewers that are 8cm with a reasonable price. May have a chance of 4cm: the question is what material difference would there be when only using them for kebabs [or others that i have not thought of]?

I say this because of an interesting point was raised using chillies also, but would not a 4cm just as well do that task?

Unless anyone can provide me with a clarified and definitive answer as to why it should be 8cm, then I'm lost [once again  ]

Quote from: commis on April 01, 2013, 07:30 PM
Hi
Sorry I only have experience with the chamber sealers and those at times aren't great with wet. I'd try putting your marinating material inside a ziplock type bag then put that inside your vacuum pouch. You may get some leaking into the pouch but the seal on the ziplock should hold most back.
Regards

Thanks for that Commis, will take note of that. Could be very useful answer. The machine I bought has the option of just sealing, so would that be ok for marinated food? The other option it has it to vacuum as well as sealing. Ideal for fresh & cooked foodstuffs-I think? Any further suggestions would be appreciated, thanks. P.S. I would presumably have to have ziplocks that are food and freezer friendly, yeah?