Quote from: George on September 02, 2012, 11:08 PM

Quote from: Phil [Chaa006] on September 02, 2012, 08:02 PM
I can only apologise for allowing myself to be drawn into this pointless (and seemingly endless) debate.  I will endeavour to ensure that I do not allow it to happen again.

I think it may be the best approach! I read your original comments on the pastes you bought and they made sense to me. The nearest thing to a troll in this thread is CA.

Then why not take that approach yourself then George?
Instead of, once again, sticking your nose in and stirring things up again with that final comment of yours. :

They are 'concentrated' not condensed, if that helps.


Agree with CA here, I think there maybe a bit of a mix up, by the poster, as to what a base sauce actually is.

Too late now, but I'd have gone with a slightly smaller pan and a slightly bigger casserole.

The Casserole especially, as it means you can make bigger quantities of base, and if using a stick blender less chance of it coming over the sides and splattering everywhere.

Martin

Just one thing I'd add Chewy, before you nip off the dead buds, check that they are not actually chillis forming.

Hard to tell from the photo, but that is how the flowers look when a chilli is starting to form. the actual petals brown/die off, and a chilli begins to form underneath.

Oh and if you've got a good spot indoors and out, and it is not too much trouble, why not move it in and out, depending on the weather


Martin.

OK not sure what you are doing wrong, apart from getting the image size down and possibly making them JPG's (as Chewy has said).
But nothing seems to show in your posts, as if you have pasted the URL link in.

After you get the
Upload Succesful!

In the box under 'Embed on bulletin boards'
You should have a link/code/line of text like this (minus the *'s I've added to stop the picture actually showing on here)
[U*RL=https://curry-recipes.co.uk/imagehost/#d3ae361103883ea1a0a7c79ce40dd041.JPG][IM*G]https://curry-recipes.co.uk/imagehost/pics/d3ae361103883ea1a0a7c79ce40dd041.JPG[/IMG][/URL]

This should be copied, by left clicking on it so it all gets highlighted in blue.
Then Right click on it and choose copy from the list.

Then in your Post Reply message box, right click and select paste from the list and you should get the link/code showing.

No picture will show until you Preview or Post your message

Link without the stars added



Martin

Upload a Curry Image:  (must not be bigger than 1024 KB)
Click on 'Choose', and find the stored image file on your computer, select it and click on 'Open'
Then Click on 'Upload'
Upload Succesful!
Embed on bulletin boards - Copy that line
and paste it into your message on here

Test


Works for me, and I haven't tried it before.

Martin

Have a look here Clive

https://curry-recipes.co.uk/curry/index.php?topic=3978.0

I think that's how you are supposed to do it now.

Martin

Here, where I live, in the Midlands, it is and always has been described as a Hot, sweet and sour dish with lentils and pineapple.

I think that's why it has always been one of my favourites, the pineapple nicely offsets the hotness of the curry, for my delicate taste buds anyway.

To be honest, I think I'd find it a bit sickly if it was done as a mild curry.

Martin

Hi Phil

Not a forum sorry, but I usually have a read on the RHS site for tips and info.

Martin

Quote from: Axe on July 03, 2012, 03:52 PM
But I would disagree with Martin who mentions the chef's spoon being a serving spoon. The serving spoons I have are much larger.

Hi Axe
Sorry got to slightly disagree back, but from my past extensive searches for a 'Chef's' Spoon, I finally came to the conclusion that there is actually no such thing (in name).
All the catering sites I've searched on, and bought from, call them, in all there incarnations and sizes, serving spoons.

Would be very happy to be put right on this though.

Martin