From what i read prior to buying my burner and fittings was that propane burns hotter than butane, even though either or will do fine.
I already had a few butane bottles and fittings kicking around, but decided to swap one for an orange propane down the scrappy.
Same manufacturer, so that was handy. saved me 25 quid for a new empty. 

Cheers, Frank.   

I'm happy for all who went today, really chuffed for ya  ;D

I've always used my nose when frying spices rather than a set amount of time. you will know when its time to add the next ingredient. 
And interesting about the water. This is also where knowledge and experience of individual spices will come into play.
Which spices are water soluble and which are oil. E.G. How many of the spices used in the spiced water today were extracted in the water?
Maybe all, but do you know for certain? 

Frank. 

Quote from: natterjak on February 12, 2012, 04:46 PM


As for the secret ingredient - well, I have to say I would never have guessed it.  Thanks to Az for entrusting us to keep this amazing trick secret.

Not the statement we've all been waiting to hear 

Take a look here taysiderabbiter.

https://curry-recipes.co.uk/curry/index.php?topic=7721.0


Cheers, Frank. 

Always fancied buying one of these for 20 years or so. Still not got around to it. :
It was probably invented (like most kitchen gadgets) by the victorians.
Reading your post reminded me of the succulence using this method.

THE SPANEK VERTICAL ROASTER COOKS THE BEST ROASTED CHICKEN - BAR NONE!


Cheers, Frank. 

Quote from: chewytikka on February 09, 2012, 10:19 PM


Much easier bloody cooking it, than writing about it. :

cheers Chewy

And waitin for it 

The only thing i Dont miss about meat curries of days gone by, is the gristle!
Guaranteed to at least get one piece. 
It was like a game of Russian Roulette ;D

Doesnt bother me anymore 

Quote from: Curry Barking Mad on February 09, 2012, 08:51 PM

Quote from: DalPuri on February 09, 2012, 08:24 PM

There was always two dishes on most menus that was a 24hour pre-order.
Murgh .... ? not makhani. Any ideas?

Frank. 

Hi Frank,
Could it have been  or Kurzi Chicken or Royal Murgh,
all using a whole marinaded chicken or whole leg of lamb.
Cheers,
Mick

Yeah, Murgh Massalam sounds about right Mick  ;D

It was either that or a pasanda that i ordered when i got my first credit card

Cheers, Frank 

So much has changed eh Chewy   
It was against the law NOT to order a prawn pathia and puri starter  ;D
It used to be one of the tastiest things on everyones menu. I wouldve loved to have had it as a main dish back then!
I never ever felt the need to order any other starters because i would buy all the tandoori items and bhaji's, samosa's etc quite regularly from the takeaway places.
Going to the restaurant or picking up a takeaway was special. 

Not many specials on menus either. AND the days when you had to order a Pasanda 24 hours in advance  hahaha

There was always two dishes on most menus that was a 24hour pre-order.
Murgh .... ? not makhani. Any ideas?

Frank. 

Pat-EEa ? whats all that about? just as bad as people who say cho-RITTso :
I've no idea what's happened to this dish over the years, very sad.
When this dish was first on the menu's, it was only available as a starter.
Prawn Pathia and puri.
A very dry dish and a Wonderful flavour!
The owners realised it was a best seller and decided to make it a main dish and stick a basic Bhuna with the prawns for the starter.
Somehow over the years the dish changed completely and now has Pineapple in it :-X
There are still a handful of old school chefs where you'll find the original recipe, albeit a main dish and not with a puri as a starter.
If you're ever around Wimbledon, check out the Colliers Wood Tandoori.
You wont be disappointed.

Frank. 

One other thing Currymonster if you haven't yet read through the pan links (although it may be too late), is the single postage payment covers you upto a 20kg delivery.
So it can be quite cheap if you order a few items.

Frank.