Quote from: DalPuri on November 12, 2011, 06:10 PM
i searched 3 or 4 cash & carry's (while visiting near  blackburn ) for kashmiri powder, not one place had it!
only to  find out days later that it
mostly comes in a box : ;D

Hope you didnt do what i did and Only looked for plastic packets without asking 

When i was a young lad (northern accent for comedic effect )
my nan would keep her chip pan in a little cupboard beside the cooker.
i would often pop round a few days a week after work and if she wasnt knitting, she would always bend over backwards to rustle up something for me to eat (typical grandmother )
on the odd occasion where she was knee deep in a huge crochet blanket, i would head straight for the kitchen.
i'd whip out the frying pan(only thing i wanted from the inheritance ) and take a spoon of the chip fat.
it was obviously lard that she used. it never set hard from the impurities in it and was a yellowish brown colour.
this chip fat made the BEST TASTING SAUSAGES OR EGGS IN THE WORLD!!!
so it wasnt my nans magic frying pan that made things special, but the fat they were cooked in.

Cheers, Frank. 

whats happened to the results?
has this test been finished yet?

cheers, Frank.

FDA Guidance for Industry: A Food Labeling Guide

How are spices, natural flavours or artificial flavours declared in
ingredient lists?

Answer: These may be declared in ingredient lists by using either
specific common or usual names or by using the declarations ?spices,?
?flavour? or ?natural flavour,? or ?artificial flavour.?
e.g.
?INGREDIENTS: Apple Slices, Water, Cane Syrup, Corn Syrup,
Modified Corn Starch, Spices, Salt, Natural Flavour and
Artificial Flavour?

However, products that are spices or spice blends, flavours or
colours must list each ingredient by name. FD&C?Act 403(i)(2).
21 CFR 101.22(h)(1)

Does this mean Terry has to list all his ingredients? ;D

Which came first, the chicken or the egg? (the pan or the spoon)

Personally, i think (apart from being comfortable) the chefs spoons are used because they fit the curvature of an ally omlette pan making it easy to scrape down the sides.

the same goes for a wok and a turner.

Perfect Companions. 

i did that with my cast iron dutch pot recently
hadn't used it for a while and didn't notice that one of those salt block lights was slowly dripping onto and inside it :
(was in a damp outhouse)

had to get the wire brushes out and re-season. chucked a block of lard in and left in the bottom of the oven for a week heating with other foods.
came up a treat
it didnt create the puddled patches you can get sometimes when the fat dries, because it melted down evenly. there was 1/4 inch still in the bottom when i thought it'd had enough.
been using it since for the no knead breads 

the pan has been great, the handle length also. a dream to use and a natural non stick surface
its Not stainless steel but made from a type of iron. and NOT cast
most probably pounded iron or something.
the patina has been holding up really well. dont forget its only a 10 min fry, so any lifting of the coating is very minimal if at all.
i coat it with oil after cooking just like you would with any seasoned pan, but then burn it in for a couple of mins. (which is no big deal, because it goes back on the heat to dry after a quick rinse with hot water anyway)

i just need to find the right spoon/turner to use with it.............might have to get the angle grinder out again

Cheers, Frank 

 ;D aye CH
i think its the panch phoran that does it for me

a very underated blend of seeds

Hi all,
ive made spiced oil twice since joining the forum.
the first was petes oil from the other forum. i used that to make a base and froze the rest in cubes for starting curries.

the other time was when i made micks suggestion for pre-cooked potatoes.
all i did was add loads more oil and removed the solids before they broke up.

cant say i really noticed the difference in the base, but it definately makes a difference when starting the curries with spiced oil.

cheers, frank.

this guy has a a couple of different methods
 

Chicken Seekh Kabab