Uploaded a few more books last week.
The link above still works.

Cheers, Frank. 


p.s. have noticed a couple of books on Google play store that are cheaper than Amazon.

Prashad 

Quote from: Phil [Chaa006] on October 01, 2014, 12:13 PM

Quote from: noble ox on October 01, 2014, 08:22 AM
Who was the 1st to use cabbage on this wonderful site ;D

He Who Must Not Be Named mooted it as an idea in 2008, and shortly afterwards Haldi stated that he had tried it, amongst many many other things.

2005 is the earliest reference that I can find on this forum from Pete.

Thats just a random pic.
Can pick them up second hand for a few hundred .

Very nice Michael. 
I'd go all out and plump for some real power.
Get yourself a second hand wok cooker.


I'll be getting myself a 5 burner when I move house. 

Quote from: LOUP on September 27, 2014, 12:15 AM
Hubby is taking me on a date night tomorrow, local Italian ( they better have something spicy, lol)

Ask for some pepperoncini/pepperoncino and they should bring you some dried chillies/flakes in olive oil. 

Not on the mile,  but the next place I'm going to try in Manchester is Lahori Dera in Cheetham Hill. 

Stumbled across this Australian series on world cuisine the other day whilst flicking through the TV guide on freeview.
Not bad for a channel ive never watched before. (The Community Channel)

Episode list
1 Congolese
2 Italian
3 Chinese
4 Mandaean Iraqi
5 Vietnamese
6 Cuban
7 Burmese
8 Indian
9 Argentinian
10 Greek
11 Afghan
12 Serbian
13 Balinese



http://www.youtube.com/playlist?list=ELU4kfTf-nKHo

Cheers, Frank. 

You can use either or, but mostly people use propane. It burns hotter and is the orange bottle.
Check your fittings as well as they use different regulators.

Maybe he adds peppercorns out of habit Rob from making basic (non curry) stocks?
I try to count whole spice in and out but guaranteed it'll be me that bites down on a green cardamom when one goes missing. 
They're not always that easy to find unless you're using those extra large ones I spotted recently?

I like one of the Glasgow ones, but the cooking time is far too long. I would add the meat much later than specified.