Yep USA; have a great thanksgiving (I hope curried turky is involved).

Dat seemed well Manc to me mate, youse all talk like dat.

Oh they have Maccers here Phil, mad about them. There's an outlet named Legs and Breasts (I know) that does a takeaway roast dinner (chicken, stuffing, veggies and gravy) in a foil takeaway container. Bizarre....

And by the looks of your signature you like Rush too?

Whehey Trucker!

I get my scouse thick with the spuds breaking down. Gorgeous with crusty bread and pickled red cabbage...

Sorry, I realise that I'm talking about using a sink and hot water and you're talking about a dishwasher.

Having been unimpressed with dishwashers I probably shouldn't comment; silly things in my opinion.

Phil, boiling it won't make any difference. You need to get at the thing with a cloth or a brillopad. Once you've got all the rubbish off rinse the beggar with hot water and you're good to go. It only takes a few moments to do it. Or you could just chuck it away and buy a new one because they're so cheap now!

Yeah, it's school dinner soup. It falls off the ladle when you scoop itand doesn't leave a real residue (I'd say like scouse but none of you'd know what I mean).

Your water isn't hot enough. To clean a deep fat fryer your hands need to be stinging when you put your them in the water. Thick gloves, loads of washing up liquid and you'll have that bhaji fryer ship shape and Bristol fashion in seconds.

Phil. That's Melbourne mate, I'm in hobart; they've only just found kebabs here (usually by the side of the road with a few empty tins of Victoria Bitter)...

CA. I think it was part of your spot on Madras discussion, I remember a thread saying that you left the chicken in hot water for 10 mins or so and it came out perfect (and it does) but not that yellow colour I crave. I replicate it by cooking the chicken in watered down base gravy now. It saves a lot of fuss and gives a great result every time.