Anyone buy wine online then?

Thanks guys!

About to start cooking!!

Quote from: Naga on February 09, 2013, 06:04 PM
Why not make the curry as described just using the single portion of chicken and freezing the unused sauce for another day?

With only 300 ml gravy I wasn't expecting any sauce to be left!! I normally use 350ml in a single portion although this will be first time using CA's base.

Nice job curryhell!
CA's ingredients serves 2 people; did you scale it down for 1 person or did you use full measures? If you did scale it down what did you reduce?

Going to try this later but only have 1 chicken portion so thinking about what to reduce, but nothing looks obvious  to me apart from chicken, and maybe salt/sugar!

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Anyone recommend a site for buying some reasonable cases of white wines?

An awful lot offer 'discount' wines but so many to sift through so thought I'd ask in here.

I'm more confused than ever!

What do the BIR's use?

Paste/puree/passata/blended plum toms?

Or different from place to place?

Quote from: h4ppy-chris on February 01, 2013, 06:19 PM

Quote from: uclown2002 on February 01, 2013, 06:05 PM
For those that use blended plum tomatoes, do you need to dilute it?

No just pop the whole contents of the tin in a jug and blend.

I meant in the curry!

If the recipe calls for 2 tbsp of tomato paste do you just use 2 tbsp of blended plum tomatoes or would you dilute with water to get the 2 tbsps?

For those that use blended plum tomatoes, do you need to dilute it?

Oh well, probably make no difference anyway so I'll crack on!