Quote from: solarsplace on January 11, 2012, 08:31 PM
Hi

Just to avoid any confusion (at least on my perception of the suggested offer).

I thought the suggestion of money approx sixty pounds was on a per-person basis.

Taking into account Az (who I have had the pleasure to meet before through Chris W G) is going to give up a fair chunk of a productive chef's day, to teach / demonstrate to a bunch of curry-heads and cover that much content - at the same time, most likely bombarding him with questions at a very unreasonable rate - this sounds a more than fair price to me.

I really hope this goes ahead - I cannot wait

Cheers

That's my understanding also -

Looking forward to this!

Count me in. Price sounds good. I'm easy in terms dates.

It's a shame you've had to call on him, to be honest, but you do have a severe lack of quality in central midfield coupled with your horrendous injury list. That said, even if Scholes is only able to deliver 20-30% of what he used to, he still may be of some use.

Glad you beat City though, but I don't think you are going to be able to stop them winning the league.

Quote from: Cory Ander on January 05, 2012, 03:01 AM

My hope is that some members will try these simpler recipes, particularly, perhaps, when embarking upon their BIR curry making journeys.  I think many people are put off by the myriad (and often hard to get and specialised) ingredients, excessive volumes and considerable time it takes to prepare the more elaborate recipes on the forum.

A very worthwhile aim. I think your recipes are probably the most user friendly on the site and the perfect starting point for a beginner. Be interesting to see the feedback on this base.

Quote from: noble ox on January 06, 2012, 11:47 AM
Oh this modern world : : : :
There are Gulls which are called Seagulls No such thing common ,black headed etc why? :

There are Bass which are now called Sea Bass   why? :

There are spoons which chefs use now being called Chefs Spoons    why? :

They are "Serving spoons" all of different sizes and shapes to be" trendy "

I am glad I don't use one

     

The trouble is that there is a massive difference between 2.5tbsp and 4tbsp, and this difference can and will completely change the shape of a dish. I do wonder how many recipes I've tried and been disappointed with due to me thinking that a chef's spoon = 4tbsp - probably quite a few.

Man, that looks damn good.  ;D

Quote from: DalPuri on December 15, 2011, 03:20 PM
whats happened to the results?
has this test been finished yet?

cheers, Frank.

Couple more members need to finish, I think. It might just be worth posting what we have and moving onto the next one.

Lovely looking curry.

You've stuck with Taz's base for a while now, haven't you (if my memory serves)? Clearly giving good results.

Do you feel this improves on your original base? Having made CTMs with your original base, I wouldn't consider it, in any way, unsuitable for milder dishes - what makes this one more suitable?

Quote from: bmouthboyo on December 30, 2011, 01:09 PM

One day I would like to make the videos more of a tutorial and add the ingredients and written instructions in the video but never seem to have time. Plus feel a gimp talking like a presenter haha

Definitely do - I think videos are an incredibly valuable thing on this forum. To be able to see how people cook and the technique they use is something that's very useful to everyone here.