Quote from: rallim on March 25, 2013, 03:20 PM

Quote from: gazman1976 on March 24, 2013, 11:12 PM
Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried

1. Hi gazman, if you don't mind could you post the exact new recipe for the 3.5kilo base if you have it written down, just in case I have missed anything from the video when I go to try it.

2. At what stage did you realise the base needed extra water and add it?

3. Last one :-) Did you use the Glasgow precooked  chicken for the madarse?

Thanks in advance Gazman

Geo

I haven't tried this myself yet but here's what I got from the video:

Ingredients:

Quote from: bigboaby1 on March 25, 2013, 04:06 PM
it's a 200 gram block i used 50 g..hope that helps

Aah, so it's "1/4" block. Thanks for the clarification, BB1!

There's one bit in the video that is not quite clear:
You write "1.4 block creamed coconut" -> do you mean a 4" piece of creamed coconut of about 1cm width/thickness ? It sure looks more like it from the video.

You've been really busy. Thanks!

Thanks for sharing!

I, for one, think we can't have enough recipes on here. ESPECIALLY for base sauces.

So, I'm thankful you did come back to post your revised version here (and with video even) and not only on that other (pay-walled) website.

The arguing around here is hopefully over soon as the spring sun rays brighten everone's mind

Thanks for me, too.

Nice tip, thanks. However, most public VPNs are blocked by BBC iPlayer. Does Expat Shield work for ITV ?

I also can't watch these as I'm not in the UK. Can someone grab them with "GetFLV", please ?

Thanks for the clarification, SS. I didn't know that.