Yep I agree with Darth it looks very tasty and the rice looks spot on Not to much food colouring please keep the photo's coming it's great to see other members dishes well done  Curry On Hotbot

Hi Jeera
This is the Four Star range here is a direct link for you to copy and paste let me know what you think ok.

http://www.zwilling.com/locale/en_ww?bereich=sortiment&produktbereich_id=1&produktbereich=serien&serie_id=2628

Hi All
This is my Chicken in Black Bean Sauce (sorry it's Chaa006) Ok before anyone starts screaming I know this is a ?Curry? forum but I requested this recipe from Chaa006 So I thought it only fair I show him I have tried his recipe and I must say it?s Very Very nice perhaps a little salty but I guess that?s from the Paste or Fermented Beans my only suggestion to others who try it would be Don't add any Salt but do add some Yeo?s Hot Chilli Paste if you like it really Spicy

Anyway Many thank?s to Chaa006 for this recipe I will most definitely cook this regular No wonder my Nurse sorry Mrs is over-weight Oops pour the StrongBow my love Supper is ready Darth I gotta cut down drinkin somebody help me Absinthe for Xmas Wow !
  Layne

So Mote it be - Amen

The proceedings of the lodge are always closed by the Worshipful Master with the curiously archaic words, "Amen. So mote it be"
;D Layne

Just for our members here's my Baby's So Mote It Be

CP, You will appreciate (with you being in the trade) how important knives really are I tried "Sabatier" and within 1 month the handle split  absolute crap (in my opinion) no dis-respects to your Dad years ago when he bought his they were probably manufactured to a much higher standard than they are today but I should have known better I think it cost me about ?15 quid where as my Henckels 8'' Chef Knife costs ?60 odd quid.

Heston Blumenthal  (I.O.Shen Sashimi) now that's a new one on me ? if your happy with it that's all that matters it's gotta be Japanese well enough said Samurai they are probably on a par with "Global" which are very good.

People ask me what Knives I use I say Henckles if they are good enough for Mr Ramsay they are most definitely good enough for Layne ;D

CP, Yes I think your right it would save a lot of confusion to other members I think it's a very importand factor which Spuds are being used particularly when Par boiling.
Layne

Hi All

Just quick tip to our members if anyone is thinking of purchasing a good knife the make I opted for are made by Zwilling J.A Henkels they are without doubt (in my opinion of course) the best Knives money can buy.

I purchased mine when I 1st started college back in the 90's had my initials engraved on them etc I use them everyday and they are like the day I purchased them sharp as a Razor.
I couldn't afford to buy the whole set (ten) straight away so I bought 1 a month they are very expensive but hey you only have what you pay for here's a link to their website http://www.zwilling.com/

Take a look it tells you all the manufacturing processes each knife goes through etc our members may not need the whole set but the Chefs Knife is well worth getting hold of.
Layne

 ;D ;D ;D ;D ;D ;D
Hit me with your Curry stick hit me hit me it's nice to be a Curry "Anal" Lunatic  ;D I need some Absinth Oh yes please nurse 

I gotta calm down the Mrs is getting nervous

CP, Anal

Thank's for being very informative (as ever) ;D

just thought I'd clarify this fact to others so they wouldn't end up with a mashy Aloo :
your posts are very interesting and no doubt about it this forum has benefited enormously since you have joined us please keep up the good work.
Layne

Hmm CP you have not clarified what type of spuds you are referring to ?
by waxy potatoes I take it you mean "Old potatoes" such as Maris Piper ?
Anyway the point I'm trying to make is that "Old Potatoes" shouldn't be added to boiling water they should be placed in Cold water and brought to the boil, where as New Potatoes such as Jersey Royals is the opposite they Should be added to boiling water :

Just thought I'd mension the Correct cooking procedure.
Layne