I would love to of been a fly on the wall around your house today 976bar.
Sounds like tomorrow is definitely going to be a feast to remember, good luck with the day, hope all goes well.

Thanks all for the advice.
I'm glad to hear there are ways and means of doing this.
I may do a trial run and cook 10 portions just for myself ;D , obviously to freeze the majority of it.
I should imagine this is a common question here.
                                                                               Much appreciated

Thanks Paul that's just the type of advice I needed. It all becomes so obvious once it's pointed out.
I should of thought of this myself.
Now I just need to ask myself do I really want to volunteer for this?

I am considering doing a curry for the pub quiz night.
It would be for about 12/15 people.

I would not be there I would just make it and leave it in a pot to keep warm. What would be the best way to approach this.
I would make a reasonably tame/plain one that everyone would get along with. has anyone any suggestions on one. Maybe a Madras with just a small amount of chilly in?

What would be the best way to cook this, should I make individual or double portions and then just throw it all in the pot.
At this minute I am just toying with the idea?
Has anyone any suggestions.
                                               TIA

I love sharpening knives with a steel. I nearly had my thumb off a few times and still bear the scars. I use upward curved swipes nowadays as opposed to my scar bearing  downward swipe days.
I would love to have a set like that to work on.

That case and contents looks like it was designed by James Bond's Q ;D

That is absolutely Spot on A'M,
Couldn't have put it better myself!

My pics seem to of gone walkies aswell Paul... Have we broke something between us?

I'm off to research the Vacuum sealer link!

Paul thanks for a great insight of this project mate.
I have been considering buying a vacuum sealer and that is a great tip of freezing the food before sealing it. I have read some reviews of these things and some claim to have a setting on them to add extra heat when freezing fluids etc.
What  type do you have and are the bags to be used bought from the manufactures only.
Just looked at google for a bit to get my head around sous vide.
Intresting post Paul.

Quote from: PaulP on June 10, 2012, 08:10 PM
Looking good TT. Jerk chicken can be good as well and can sometimes be really hot.

Your quite right Paul and I did infact enjoy his food.
I think it was more of the fact that people eat with their eyes and his chicken looked like, well, chicken.

Mine on the other hand looked a frightening red colour with a mix of peppers, in their eyes something to be feared!