It was actually cassia bark I used and not the stuff I sprinkle on my rice pudding. There's a few times in things I've had where it really stands out flavour wise. I used to have the same  problem with fresh coriander over powering curries but I'm ok with it now. I'll just have to remember to go easy with it.

Quote from: Garp on September 06, 2013, 05:06 PM
It looks lovely Gav.

Cheers Garp. It does taste lovely. I'll try and get a bengli bob sexy food style photo tomorrow when I dish it up.

Anyone seen one the Uuni ovens in use yet?


http://www.kickstarter.com/projects/tapaninaho/uuni-a-small-fast-and-affordable-wood-fired-pizza

and

http://uuni.net/blogs/uuni

After seeing Bengali Bobs Bhuna the other day, I though I would have a go at a traditional on the bone Mutton Bhuna. After a troll through various recipes I plumped for this one of Youtube

https://www.youtube.com/watch?v=uI-vgcqOioU

I doubled everything up apart from the mutton of which there is 3kg as its for 2 of us at work tomorrow night  :. Its probably a bit to wet and I really should have went a bit easier on the cinnamon stick as I find it quite over powering. Verdict, - its gorgeous and i can't wait till tomorrow night. Heres a pan photo and I'll try to remember to get one on the plate.

Its an old, modified Blacksmiths forge made into a trendy cooker. Not to far away from this.

http://www.museumoflondon.org.uk/Collections-Research/Research/Your-Research/X20L/objects/record.htm?type=object&id=729814

They'll set the logs away under the plate and I imagine the box underneath is the ash collection box.

Quote from: Graeme on September 06, 2013, 09:28 AM
"Interesting bit in the Nigella one" and "using cheap beef to pass off as lamb"

That's what Phil posted about last week, and he reported it.

Knew I'd heard it before. There was also the horse meat scandal not so long ago as well that was discussed on here.

You can read them online here
http://www.spicebusiness.co.uk/advertising-material/

Interesting bit in the Nigella one about the haggis munchers using cheap beef to pass off as lamb.

Quote from: Bengali Bob on September 05, 2013, 01:25 PM
re image featuring Nigella

And after another drink and looking at Nigella, there's certainly a crisis  .

And not wanting to agree or disagree and after a night out for a retirement do basically talking politics ( I do have an opinion though), perhaps we should have a 'Down At The Pub' board.

Quote from: Bengali Bob on September 05, 2013, 01:25 PM
Interest read this:


http://www.spicebusiness.co.uk/staff-crisis-worsens-and-still-no-solution-in-sight/


I get this mag from my local TA.  They just get the one copy but never read it.  If anyone would like it drop me a pm and I'll pop it in the post. Quite a few good features on the trade.  It seems some TAs are being naughty and are still using chicken stock in their base gravy, for veggie dishes. 



Rob 

I can just see Nigella who looks lush and is available at the minute, apparently.

Edit: - In fact after a lot of locally brewed real ale --- Very Lush.

Quote from: Bengali Bob on September 03, 2013, 10:21 PM
Manchester, the home of the chip butty.

Rob 

Prove it  ;D ;D. I thought the word butty originated in Liverpool  :

Plus cooking chips at work would be impractical in a single fry. Double fry all the way unless your Heston Bloomingfly ( or what ever he's called) and you have to go one better

http://www.redonline.co.uk/food/recipes/heston-blumenthal-triple-cooked-chips