Quote from: natterjak on April 11, 2012, 06:28 PM

Quote from: DalPuri on April 11, 2012, 05:27 PM

Quote from: chewytikka on April 11, 2012, 05:04 PM


Sorry I'm late, so easy to miss posts. Admin should make the list longer

Quote from: DalPuri on December 07, 2011, 12:41 AM
Hi,
Would it be possible to increase the recent posts on the main board index from 25 to 50?
that would've helped greatly this past week will all the spam clogging the system.
Also, there are more than 25 posts in a day so would be nice to have the choice of a quick glance. rather than going through 10 pages.
cheers, frank

I asked admin this question back in december  :

You might like to save this link as a favourite in your web browser:

https://curry-recipes.co.uk/curry/index.php?action=recent

10 pages of recent posts .....

I think you've missed my point NJ. Recent posts is how i always navigate on this forum anyway.
What i want is for there to be 50 lines of recent posts on the main page rather than 25. Then we can see at a glance from the homepage how many posts there are each day, thus saving trawling through 10 pages of recent posts.  At the most i might have to go through 3 or 4 pages because i am usually upto date.

Frank. 

Quote from: chewytikka on April 11, 2012, 05:04 PM


Sorry I'm late, so easy to miss posts. Admin should make the list longer

Quote from: DalPuri on December 07, 2011, 12:41 AM
Hi,
Would it be possible to increase the recent posts on the main board index from 25 to 50?
that would've helped greatly this past week will all the spam clogging the system.
Also, there are more than 25 posts in a day so would be nice to have the choice of a quick glance. rather than going through 10 pages.
cheers, frank

I asked admin this question back in december  :

Nice one Rich 
More colour than mine. I'm not so keen on the flavour when browned too much and i like to keep it very soft.
I would still eat it ALL though.
;D

Its the only time i ever cut anything this way. Rolling the potato around in the hand nicking bits off.
I think it helps for a softer tortilla and keeps all the pieces even and thin. Sometimes even going to a mash when cooked.
And possibly because i like to whittle  ;D

Frank. 

Is it only me that see's your posts like this? 




This is a screenshot by the way just to show what's replacing the apostrophe's.

CH, i have to ask you what you're using for an apostrophe?
Are you using the one with that doubles up with the  @ symbol on the keyboard which is the correct one.
Been meaning to ask for months 

This is the same dish using an old digital camera Olympus C5050 zoom.
The top picture without flash was a closer representation of the actual colour.

Without flash





With flash

I'll add some pics next time i get some eggs 

Tortilla de patatas


I always make one of these when i get fresh eggs from the farm up the road.(ex mother-in-law)
NO OTHER EGGS COME CLOSE!
The yolks are Always huge, no matter what size the egg. Always a deep yellow. And the best flavour you'll ever taste.
She even has a letter from David Cameron saying they were the best eggs he'd ever eaten. 
She sells from the side of the road with an honesty box and to a couple of b&b's. (where the PM had them, before he was appointed)


6 eggs
6 medium sized potatoes
1/2 onion small dice
2 big pinches salt
4 tbsp olive oil
NEVER ADD PEPPER

Since watching my old spanish guitar player making them i've always cut my potatoes in the hand,(blade to thumb)

So.......

Break the eggs into a bowl and add the salt.
whisk with a fork and leave to one side.

Peel the potatoes and slice into very small slivers. mine usually come out like little flat pyramids/wedges about 1 inch x 1/4 inch.
I did used to add straight to the frying pan but i found this was a better method by steaming them for 10 mins first.

Pre-heat the grill to high.
Steam the sliced potatoes for 10 mins.
Take an 8" non-stick frying pan.
Heat on med, add 3 tbsp olive oil and the onion.
Fry for a few mins then add the potatoes.
Fry until onion is soft and the potatoes just start to colour on the edges.
Tip the potato mixture into the eggs and stir with the fork.

Turn the heat up
Add the remaining oil to the pan and back in with the egg and potato mixture.
DO NOT fry for more than 1 minute or the thing will taste like an english omlette.
Shake the pan a bit while you fry to bring the thing together and stop the sides sticking.

Transfer the pan to the hot grill for another min or two.
You should remove while it still feels soft with a prod of your finger because it will set up firmer.
(you dont want a hard tortilla. it should still be slightly soft when cold)
Put a plate on top and use a teatowel or oven gloves to hold the plate and pan to flip over.

Et voila. 

Cheers, Frank.

p.s. i did start writing this in the non curry specialities thread but feared it might get lost. 

Quote from: George on April 10, 2012, 11:57 AM

Quote from: Aussie Mick on April 10, 2012, 10:21 AM
"A very nice curry" sounds good to me though..
CA and Cwewy's recipes also give a very nice curry.
I'm gonna get meself a pressure cooker tomorrow and give this one a go. 
I wish we had an Argos here in Perth though. Cheapest I have found here is $175 for a 9.5 litre pan.

Here's my expectation or prediction, for what it's worth - my hunch is that, in six months time, pressure cookers will have been forgotten or put back in the cupboard in terms of cooking base sauces or anything to do with BIR food. C2G may have found a time-is-money type saving by using a pressure cooker in business but I doubt very much if equal or better results can't be obtained by cooking at normal pressure for normal times like almost every other BIR does. If pressure cookers are essential in this context why haven't they been seen much before in BIRs?

Good point George.
It's not like they don't know about them. Almost every Indian household uses a pressure cooker. 

CH, i had a few pics to choose from and a there was a complete difference with the flash on.

without flash = true and red
with flash = brown

Cheers, Frank