Quote from: fried on July 01, 2015, 04:57 PM
You've just ruined my day lc

you are more than welcome also just tag me @Kattis ... just know there i am in charge

Quote from: littlechilie on June 30, 2015, 11:39 PM

Quote from: Kattis on June 30, 2015, 11:56 AM
i think it is a lovely forum also  and well balanced.. it is nice to have it a little social also all work and no play make a forum a dull day   i was on another curry forum that was super over zelous mods and admins .. so boring.. i will not be returning to that one now i have found here again

Lol, Kattis I really would love to know who you really are, and were you got the aviator photo from?

LC

now that is something i have never heard before more than welcome .. come visit me at https://forums.oneplus.net/threads/friends-of-uk.11403/page-7521#post-11712162 MR 650,000 members and growing if you are into tech phones and just because i like curry and post on a forum i am not a girl

erm ok

Quote from: SoberRat on May 27, 2015, 08:54 PM
Hi all. I've been making my base like this for a while now with some really good results. It's pretty much Jb's base ingredients but with the ideas that chewytikka uses in his pressure cooked base.
I hope that someone will find this useful.

Rob

big thumbs up i will be trying this on the weekend

[Picture replication removed]

Quote from: Garp on June 27, 2015, 09:29 PM
Looks pretty decent, Bob.

I'm not sure if posting images showing recipes from (what I assume is) a copyrighted publication is legally or morally sound though.

Maybe a moderator could keep us on the straight and narrow in this regard

all her recipes are free but if you keep quiet i will

looks yummy

Quote from: leodis1970 on June 29, 2015, 08:52 AM
I'd use jaggery (think that's how you spell it!) as it seems to lend itself to curries nicely. A different kind of sweetness (a bit more subtle) and dissolves a lot more easily without any "granulation". A block of it lasts ages, as you only grate off a little bit at a time.

yes that is what i use also  should habe mentioned that bit oops  ;D ;D

Quote from: Phil [Chaa006] on June 23, 2015, 12:15 PM

Quote from: Sverige on June 23, 2015, 10:46 AM
There's a very easy solution which is for the site admin to customise the home page via the portal he will have access to so that only posts from the "lets talk curry" and recipe boards show up in the "recent posts list". This will keep LC and Phil happy.

Phil is not in the least un-happy; the status quo seems fine to him.  It is Madras Andy and Little Chillie who seem to feel that there is an excess of non-BIR-related chat, whereas I feel that we achieve a well-balanced mix.

** Phil.

i think it is a lovely forum also  and well balanced.. it is nice to have it a little social also all work and no play make a forum a dull day   i was on another curry forum that was super over zelous mods and admins .. so boring.. i will not be returning to that one now i have found here again

Quote from: MushroomMike on April 19, 2015, 03:17 AM
Having watched numerous videos on YouTube it seems a lot of chefs including H4ppy's mate Sam seem to favour ghee instead of oil. I've only ever used oil in the finished dish. Does anybody think ghee makes a better curry. Also what type of ghee - vegetable or butter?

Cheers

Mike

hej i find Ghee has more flavor as i can not get it in sweden i just microwave a 500g of butter and that separates the ghee

Quote from: littlechilie on May 30, 2015, 08:28 AM
Ok so we often hear people talk about leaving a curry to develop in flavour, or for the spices to intensify!

Is there any truth in this theory, or are we just approaching the dish the following day with fresh senses?

The above is my opinion it's just my senses dulled from cooking, but it would be interesting to here members thoughts and opinions.

yeeeee back to a proper forum flipping bircurries what a bunch of control freaks

i think it is as you say a bit of both ... the more you cook the more you taste .. you certainly dull your taste buds some say sniffing coffee powder helps ?? no idea

Quote from: Madrasandy on May 09, 2015, 08:22 AM
Chicken Phalfrezi

A nice combination of CH phall and a Jhalfrezi, very hot and totally lush

are those crinkly chips Mr ??