You could try one of those table top tripods for about a tenner from a photo shop, use the macro mode (the little flower symbol) and set the white balance manually if you can. Even a cheapo digicam will be loads better than using a camera phone for food photography, "proper" food photographers cheat like crazy btw, that delicious looking ice-cream and toffee sauce is more likely to be cold mashed spud and motor oil!

Regards
CoR

Living in Spain + eating curry = no need for laxatives, Immodium maybe!

Regards
CoR

Quote from: Cory Ander on January 03, 2010, 11:34 AM
Yes, I have some growing in my garden...can't wait to try them!

Interesting comments about drying them and rehydrating them as a paste...does anyone have any suggestions on how to best dry them?  Just leave them in the sun or put them in an oven?

I tried some of those South Devon Chilli Farm Nagas but I don't really think they are any good for a BIR style curry taking far too long to cook IMO. They seem to need at least an hour or so of simmering so they are OK in a chili con carne or a traditional style curry, if you try to cook them quickly they are very, very hot with an overpowering harsh taste but cook them on a bit and although still hot they develop a nice earthy/fruity flavour.

Regards
CoR

?10 for a 66 page book, blimey. A bit of googling will show you this guy is associated with a certain Andy Holmes who certain members here have a particularly dim view of. Far be it for me to tell you how to spend your dosh but I think you would be better advised to try any of the recipes on here, for free, before shelling out that sort of money on what is little more than a glorified pamphlet.

Cheers
CoR

Hint, when was the last time you ever saw a stray cat within 1/2 a mile of a curry house...?

Quote from: jimmy2x on December 15, 2009, 09:46 AM


yeah but its cheap and tastes just fine in a curry and does you no harm. unlike the rspca who inevitably hate humans.

You like paying for water, fine carry on paying for it.....

Quote from: Chilli on December 14, 2009, 09:08 AM
Forgot this

I also added some shredded potato to the onions as well. 

Here we go again

Next time you are shopping, in any supermarket not just the 'budget' ones, try to bear a few things in mind. The RSPCA have a few interesting things to say about animal welfare in farming CLICK HERE.
Also remember that there have been no significant changes to food standards enforcement since THIS ARTICLE was written.
A further point to bear in mind is that the restaurant trade buy their meat from wholesale suppliers who in turn source their products from the cheapest producers. These days this largely means foreign (Asian) imports so given the sorry state of domestic meat production just what do you think you are actually eating, 'fresh' chicken, do me a favour, it's reconstituted, re-formed, re-textured, made from 'protein slurry' that inevitably contains 'meat' from other sources.

Bon appetite.
CoR

I thought sage and onion stuffing was served with pork (and poultry), are you thinking of 'forcemeat stuffing' which is usually made with sausage meat but can be any combination of ground meat, chicken, spices, veggies, even fish?
If that's the case then there are so many variations I can only suggest you try google, just make sure you have plenty of time to go through the thousands of responses!

Cheers
CoR

Quote from: Cory Ander on December 02, 2009, 03:20 PM
I am also surprised that 10-15 mins is enough to cook lamb to a suitable tenderness (particularly for the cheaper cuts). 

Hi CA

Neck/shoulder fillet is not a cheap cut, quite the opposite in fact. For cuts like leg etc then yes looooonnng 'n sloooooooooowww is definitely the way to gooooooo!!

Cheers
CoR