If you make a big pan of velute (Velvety soup!) and keep it on the heat- its eventually going to reduce down. Instead of topping it up with water, use whole fat milk- it will hardly change the viscosity, instead it will make it more rich and luxurious.
Always look to ad that 'bit extra' to your food, that show passion(&or)dedication and that's what makes it all that bit more special!

"oil carries the flavor of the essential oils that are what the spices contribute to the dish."

(apologies on my lack of ability to quote)

I whole heatedly agree. Any flavor you add to a dish- any spices will always have that flavor/oil within them to start with, the oil is just a means to distribute that flavor and those natural oils (and also protect them as they cook!). All i meant was it is important to put thought into the ingredients you use, and through experience learn how to sculpt your results to your specification!

Personally, i don't believe oil carries flavor any better than any other liquid, but i do believe its the way the oil delivers that flavour thats the key.
If you went to a resturant, and while eating your side salad you found the dressing to be made of water and vinegar, you wouldnt be too happy!
Oil is good for "suspending" ingredients, and provides a thicker, more luxurious mouth feel.
While it isn't the most healthy, experiment and see how you feel. The proof of the curry is in the eating after all!

Hi ootini! (star wars refference?)
I find when boning out a joint of meat, that cutting tends to be the enemy. Always minimise cutting, to cut-
you have to cut through the meat. Instead, try and 'scrape' the meat off the bone- remove enough meat around the knuckle, then roll
the meat back, and holding the knife at a fairly severe 80 degree-esque angle, slide the knife down the bone, working round it and teasing off the meat.
Practice with chicken legs, as they are cheap and easy to come by, but make sure to remove the tendons as they dont make for good eating!
(I recommend strong tweezers, the sort used for de-boning fish). As for knives- have a good chefs knife- 8" to 10", and spend good money on it but take good care!
if you cant re-sharpen it its no good! for butchery at home, i recommend a cheap, easy to steel boning knife knife
(http://www.russums-shop.co.uk/knives-c44/victorinox-knives-c89/victorinox-victorinox-fibrox-boning-knife-narrow-12cm-p922).

Hi guys!
Just thought i'd search google for... I cant even remember what i was searching for now, it seems like I got lost down the endless path that is the internet!
Anyway, I was impressed by some of the posts on this website and some of the pro looking dishes- its always good to know that people can still find more in their kitchen than their freezer and oven!
About me- I'm an x chef (name was a bit of a give away i guess =) ), but a fairly jr x chef. My background- i did 2 years college, studying professional cookery lv 2&3 and a lv2 patisserie course. After that, i worked in a 2 rosette restaurant as a commis chef.  While i was there, i developed good technical skills and a keen eye for detail. Unfortunately, the exec head chef was a total (insert expletive here), and as such i decided to leave the kitchen, and re discover my passion for food again where it all started- at home!
I have very little experience cooking BIR food (apart from a quick dabble with a recipe from the "curry secret" book), but I have worked with a good array of food in the short time i was a chef (sea buckthorn curd, anyone?) so i hope i can contribute a bit of my experience where necessary, as well as making the most of the wonderful resources available on the website!