Hi Mike, welcome to cr0
'
paul
'
paul
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#161
Just Joined? Introduce Yourself / Re: Hi folks, hello from clevedon, somerset
March 15, 2011, 06:42 PM #162
Just Joined? Introduce Yourself / Re: Hello from Luton!
March 14, 2011, 03:20 PM
Hi Eng, and welcome to cr0.
paul
paul
#163
Just Joined? Introduce Yourself / Re: Just another newbie
March 12, 2011, 06:44 PM
Hi Natterjak and welcome 
paul
paul
#164
Just Joined? Introduce Yourself / Re: Hello from sunny Florida
March 10, 2011, 04:13 PM
Welcome to CR0.
#165
Lets Talk Curry / Re: Most recipes don't work
March 04, 2011, 12:45 AMQuote from: Stephen Lindsay on March 03, 2011, 06:56 PM
I think the problem with this thread starts with the title - most recipes don't work. There's just no evidence for that.
100% agreed stephen
#166
Lets Talk Curry / Re: What Makes a decent BIR CTM "the classics"
February 25, 2011, 12:01 AMQuote from: Graeme on February 24, 2011, 09:33 PM
If it helps i have never seen any tom soup anywhere in a Bir.
When you think about it there would be tins of soup all over the place :-)
never ever seen any tom soup in a bir...ever.
hope this helps.
totally agree mate
#167
Just Joined? Introduce Yourself / Re: New curry fanatic member
February 24, 2011, 12:18 PM
Hi People
If u hunt the antiques or car boot markets you can find the old half sized milk kegs used years ago in farms to collect & distribute milk
They are made from heavy aluminium and taper pretty much into the same funnel shape as this tandoor
Just cut the bottom off with an angle grinder and hey presto.
Price? Around 25 quid!
If u hunt the antiques or car boot markets you can find the old half sized milk kegs used years ago in farms to collect & distribute milk
They are made from heavy aluminium and taper pretty much into the same funnel shape as this tandoor
Just cut the bottom off with an angle grinder and hey presto.
Price? Around 25 quid!
#168
Just Joined? Introduce Yourself / Re: New curry fanatic member
February 23, 2011, 06:27 PM
Hi Coogan, and welcome to cr0
regards
paul
regards
paul
#169
Just Joined? Introduce Yourself / Re: Hello
February 23, 2011, 05:05 PM
Welcome Sparker.
take your time and read as much as possible on the site, hopefully many aspects will clarify themselves, if not dont hesitate to fire out your questions to the forum.
most of the 'older' members on here will have the experience to sort out virtually anything you may ask
regards
paul
take your time and read as much as possible on the site, hopefully many aspects will clarify themselves, if not dont hesitate to fire out your questions to the forum.
most of the 'older' members on here will have the experience to sort out virtually anything you may ask
regards
paul
#170
Lets Talk Curry / Re: What Makes a decent BIR vindaloo "the classics"
February 21, 2011, 11:10 PM
Hi Guys & Gals
I have perfected IMHO what constitutes a classic Vindaloo recipe over the past year, including the best suited choice of base from our site also.
It will work perfectly with your own choice of precooked chicken / lamb tikka or regular precooked chicken or meat or lamb from any of the well tried and proven precooked recipes on this site
Ive just undergone extensive surgery recently so typing a major recipe with cooking instructions is a challenge at the mo but I will try to do so over the coming week as Im getting stronger daily.
It is a killer recipe IMO, I no longer buy BIR Vindaloo takeaway as a result.
So please bear with me as it will be worth the wait, again in my opinion and Im F**** hard to please believe me.
It has full red oil separation etc on the plate and doesnt look like or taste like just an upchillied Madras.
I have perfected IMHO what constitutes a classic Vindaloo recipe over the past year, including the best suited choice of base from our site also.
It will work perfectly with your own choice of precooked chicken / lamb tikka or regular precooked chicken or meat or lamb from any of the well tried and proven precooked recipes on this site
Ive just undergone extensive surgery recently so typing a major recipe with cooking instructions is a challenge at the mo but I will try to do so over the coming week as Im getting stronger daily.
It is a killer recipe IMO, I no longer buy BIR Vindaloo takeaway as a result.
So please bear with me as it will be worth the wait, again in my opinion and Im F**** hard to please believe me.
It has full red oil separation etc on the plate and doesnt look like or taste like just an upchillied Madras.