I recently bought a 60D and now wish I'd paid the extra and got a 7D. My mates just bought one and for a semi-pro camera its excellent, although the file sizes are massive  ;D.
I got mine from http://www.hdewcameras.co.uk/ who offer a 3 year warranty. Grey imports are only guaranteed for 1 year. Mine is covered for one year manufacturers and then 2 years by hdew cameras who send it to a Canon service centre for repairs. My Sigma lens bought of Amazon uk actually came from Germany and the same thing applied, one years manufacturing warranty unless I sent it back to where it came from. The motor in it did break after a month so its already been back.

Quote from: Phil [Chaa006] on May 24, 2013, 11:51 PM
I have a strange feeling that squid might be one of those meats that softens twice, and goes hard/rubbery in between.  I have /never/ cooked squid for more than a few minutes at absolute most; as soon as it turns translucent and starts to curl, I take it out and serve it, at which point it is deliciously tender.

** Phil.

Aye, I had to have a good think about squid in a curry. I think its lovely (along with most other food) and done nicely its definitely not the battered rubber bands you get in Benidorm. I've got a Slow Cooked Squid in Spicy tomato sauce to try from that Italian bloke whose name escapes me of the TV. Plus if you get it at sainsburys, its expensive.

Quote from: Phil [Chaa006] on May 23, 2013, 10:44 PM
Oh G@d, I've just bought a new laser printer; how on earth can I now justify a new knife sharpener to SWMBO ?!
** Phil.

What a coincidence, so have I and its mint. Will check the sharpener I bought for work when i get back but even if its fake can it be worse that the real one.  If someone with a real one can comment if it doesn't leave metal filings on a hard sharpen I'll hang my head in shame at being conned.

Mind i nearly took the end of my finger off the other day slicing onions after the El-Cheapo knives (the ones where the handles match the colour of the chopping boards) at work after it had been sharpened and a previous butcher commenting on the fact that it had been the only work location he had been to with sharp knives.

Quote from: Phil [Chaa006] on May 21, 2013, 10:37 PM

Mat, if you want taste, leave the chicken on the bone.  You can always remove it at the point of service if you don't want bones on your plate, but you will definitely get loads more flavour if you cook it on the bone.

** Phil.

Definitely skin on and on the bone for fuller flavour. As Phil says you can ditch them for serving but for me its finger food at its best.

Quote from: Bengali Bob on May 21, 2013, 08:29 AM
The lads at my local TA also use a small serrated knife for most chopping tasks in the main kitchen area. Not sure if theirs has a brand name.  I ended up buying one of these which looks very similar. Think it was about 7 quid. 

http://kitchendevils.net/control/

Code 603002 

I am actually getting the hang of cutting up an onion properly using this. 

Rob 

My missus had a Kitchen Devils serrated 6" knife from the early 80's and we used it for most chopping. It was great. We replaced it when the handle got melted and we both though the newer one was'st as good. It seemed to 'stick' more than the older one.

Quote from: goncalo on May 21, 2013, 01:19 AM
Chewy,

what is the brand or reference name for this knife?

If I hadn't read your comment, I would immediately thought "this won't chop onions very well due to the uneven blade", it sort reminds me of a small sized bread knife.

That would be the one on the handle - Messermeister  ;D. And although I cant find them over here, they are here

Pro-Touch 5.25 Inch Vegetable Knife

Quote from: h4ppy-chris on May 19, 2013, 11:23 AM


Just read your post Gav it looks spot on, you did the curry proud.
What a compliment "It was really really nice and all 7 of us agreed it was the best curry yet we had had at work"
cheers Chris.

One of the lads  commented on the fact that is was like the stuff his Indian mates wife used to make. I'd like to try Chewy's idea of doing it in a pressure cooker to see if there's any difference although past memories of peoples Sunday Dinners knocked up totally in a pressure cooker still haunt me today. As for the curry, I've just finished what was left for breakfast. Keep them coming 

Looks fantastic

I did this last night and to keep it in my curry thread the posting is here. Hope it doesn't confuse matters

https://curry-recipes.co.uk/curry/index.php/topic=11440.msg95427#msg95427

h4ppy-chris's Staff Curry

Got asked yesterday morning if I would do curry for work last night so it was an ideal opportunity to try out Chris's Staff curry on the fussy f*&%$"s at work. Watched the vid and wrote the recipe down. As it was to feed more people I upped the spices about 2.5 times, used 2kg of boned and skinned legs and 1.5 kilo of Chicken wings, bone in and skin on. I used CA's mix powder as that was what I had most of and also added a couple of tins of spuds as the lads at work are big eaters and the plates are like a bus drivers steering wheel. By the time we got to eat it it had done nearly 3 hours in the pan. It was served with my usual fragrant pilau, microwaved poppadoms and nans from the indian bakers who do 4 for a quid and their still warm when you buy them. It was really really nice and all 7 of us agreed it was the best curry yet we had had at work. For me due to the longer cooking it has a greater depth of flavour than the normal 'fast- food' type bir. A bit like how your normal curries seem to taste better the next day due to the flavours infusing more (in my opinion of course). I'll be trying the Shatkora one next and also Chewy's Bengali Chicken Roast. I think I'll have to invest in a pressure cooker. Anyway here's the photos in the pan and on the plate. Apologies for the plate presentation as someone else served it (with a catapult I think followed by a bollocking from me. There was nearly another portion all over the bench.).