Good afternoon Livo

I know the feeling of never being quite sure who might be around for a meal or not.  Both of my children also work in the hospitality trade, at different places and on different shifts.  Add in their social lives and whilst they still live at home, it often feels like a hotel.

I hope you enjoy the pulled chicken whenever you make it.

BAJ.

P.S. Message altered to remove the irrelevant and misspelt.

Welcome A Board Rich.

Welcome A Board Stan.

As a relatively Green fingered individual, growing my own chilli plants, I have been following this thread and others.

Whilst I am not above paying for plants, I prefer to grow from seed if I can, although I have found that sometimes the advertised plant is not always the seed provided.

My son has an 'App' that identifies most plants and I have asked him to identify my Bay Leaf Bush, the next time he is over (I aquired a small bush cutting from a very old family friend).  I recently read on here that some are ok and some are Poisonous!  I have not harvested any leaves yet, as you can tell from the fact I am still here!

It does look nice and thick.

A very good curry I used to have was at a local pub on a Sunday evening (only time it was available).  The Landlord had a south Asian chef (I think Bangladeshi) that came in and started it on a Friday evening to achieve the finished product by the Sunday.  The chef wasn't there all the time and the pubs had limited opening hours back then as well.  The aroma on a Saturday evening certainly helped the local TA's do a little more business I think.

And so to my point, commercially it may not have been feasible but since TA's don't open in the UK much before early afternoon, I guess there are several hours for the preparation of the base gravy on a daily basis if that spare time is utilised in prep.

Please keep us informed on how it goes.

BAJ.

Welcome A Board Gnashers,

I am relatively new to these forums but they are extensive and full of advice.  I am sure there are many that can help you.

I remember the 'Vesta Meals' well.  They were the only 'fast food' my father would allow in the house (we were not allowed to eat Fish and Chips in the car, we had to take it home and eat it lukewarm!), Chicken Supreme. yeah 

BAJ

Good afternoon Livo, my hours are not your normal '9-5' so yeah, up late some nights and out early the following day.

I am new in tonight and going to have to work through the numbers, just had to try to explain tax law (on his variable earnings) to my son and he doesn't recognise or agree that it is not a linear scale based on his earnings as they vary, as do mine, on a weekly basis, he thinks tax should be the same every week irrespective of earnings... scaling debate with different thresholds springs to mind!

MB6 look different (lighting), MB8 look the same.  I think you have it, visually, now if you could send me a portion of each, I can taste test it for you. No fee. 

Just relaxing before bed and on comes a program that has me a little fired up (in a good way).

BBC 2 - The Best of British Takeaways - Indian.

It is still showing so I don't think available on Iplayer until later today but here is a link to the BBC website for reference:

BBC 2 - The Best of British Takeaways - Indian

BAJ

I watched a cookery programme, a while ago (a couple of years) and I can't remember what it was but the guest chef did say that powders and such never go 'out of date' but do lose potency, so you just have to 'use a bit more'.  I was going to bring this up in the 'Scaling...' thread but then realised it wasn't relevant to that discussion.

Do you find that with your old seeds as much?

BAJ

This looks interesting and something even I should be able to get right.
Like Phil, I will have to get some fresh Curry Leaves.
What is the qty of Mustard Seeds? I don't see it in the recipe on page 1 or any subsequent comments...

BAJ