I hope this is thr irght place for this.  I have tried a Paneer making method from here and I used full cream milk (jersey) and put in the fresh lemon juice but all it has done is turned into buttermilk.  The curds and whey have not fully seperated.  I heated the milk until just on the boil, turned off the heat and added the lemon juice and stirred it occasiionaly.  It is nearly 24 hours old now and still the same.  Please help.

currygit

PS I even added some white vinegar later with no result.  I was using a nonstick pan.

Quote: Hello Snowdog....or is it Yellow Fingers?....I mean CurryGit!  How ya been doin!?

CoryAnder I am neither!  I was not having a poke!  I was just trying to help    I see I have made a mistake when I referred to size.  What I meant was file size not picture size - compression, which are different things I think..  Sorry if I touched a nerve  ;D

currygit

Obnviously peeps will use different photo editing packages, but I think most modern ones have an export facility.  EG in PaintShop Pro there is an export facility where you can reduce a picture size, eg Jpeg to about 70 percent and not lose too much image quality.  It would make picture up and down loading so much quicker and take up less space on the server.  IMHO of course  ;D

Currygit

When I have asked BIRs about MSG they always deny they use it.  Apparently it is now illegal to use it if they don't state it on the menu.  Salt!  Wow do they use it!!!

Currygit

I know for a fact that most people of Indian Asian origin do not care for dried methi leaves.  BIRs use it to give a so called BIR smell.  I have a Gujerati (sp?) friend who uses a lot of fresh Methi and she says its use is regional mainlt gujerati, maharati and bangaldeshi.

Yes, why use stock.  I asked the lads up in Bold Street (Liverpool), they have been around for years and they could not see why you would use stock except in a base.  Is this something the forum have come up with or is it a real secret?  By the way they will not give me any secrets  , tough

CurryGit

That sounds yummie Woks, I might just try that myself, I like the buna prawn puriis up here but they are very bland.

CurryGit

Thank you Ashes for that clear reply.  I shall have to dig around.

I like Star Anise but it is too strong, I have never thought of using it in curries though.  What is the Balti Garamm Massala please?

does anyone have pictures of chillies with their names on?