Quote from: noble ox on September 13, 2014, 10:34 AM
Do many proper Birs use mix powder? as it seems to appear more in recipes on forums and you tube etc
copy cat cooking just look at all the mix powders on this site

If you knew the first thing about BIR you wouldn't have to ask the question. Your habit of talking down to people doesn't sit well with your ignorance of the subject at hand. 

I think we've all experienced poor food or poor service from an Indian restaurant at some stage, so the below video will doubtless be of assistance in establishing an effective means of gaining redress. Probably. Or, um, not.

http://youtu.be/yC0ckO2PrBA

Some people will think it's too basic to even watch (those with closed minds never learn anything) but this is exceptionally well presented I think

http://youtu.be/OiZr9cPPe1Q

Hi Ader, is it possible the chef you watched added some salt, perhaps without you even noticing? This would promote the onions breaking down quicker and might explain why you can't replicate what he did (if you're not adding salt at home)

I have plenty of saucepans and frying pans with metal handles and don't understand at all the objection to them. The handles barely become warm to the touch in normal use, as they are joined and made in such a way that there is low thermal conductivity from the base of the pan to the handle. It's really not a problem. Meanwhile the durability and easy of maintenance of stainless steel means my pans are unlikely to deteriorate.

A casserole with metal handles is another matter however, as it's quite easy to forget you've just taken it out of the oven and grab the handle to give the contents a stir. Don't ask me how I know.....

Quote from: Phil [Chaa006] on August 30, 2014, 01:52 PM
My G@d, "burgers and hot dogs" -- the younger generation don't realise how lucky they were.

You'd have to have seen them to realise how far out your assessment is. We are talking the worst kind of mechanically recovered horse gunk remoulded into sad looking patties.  Then of course Jamie Oliver caught on to the limitless potential for self promotion available from becoming the saviour of school meals and the junk food generation came to an end.

It does make you wonder though what damage has been done to the physical development of growing kids by the godawful offerings dressed up as "school dinners".

What are your memories of school dinners? The stand-out memory for me is of bright green "fried" onions served up with burgers and hot dogs.  Looking back I realise they were simply chopping up huge quantities of onions and completely over crowding the pan when they "fried" them, resulting in no actual frying going on but instead intensely bitter tasting lightly boiled onions were plonked onto your burger!

The things we suffer as kids, not knowing any better. What are your memories, good or bad, of school dinners.?

Thanks guys

Hello Michael. Could I ask, Where did you obtain the Malaysian curry powder which is called for in the Singapore chow mein recipe? This is one I'm struggling with

Quote from: adriandavidb on January 08, 2013, 10:21 AM

I remember a while back some discussion on the 'MSG is bad for you' myth (opps, dare I say that!).  One contributer supplied a link to an article that explained things very well.  Having been remiss enough not to make a note of it at the time, I now find myself unable to track it down.

I'd really appreciate any pointers on where to go!

http://youtu.be/VJw8r_YWJ9k