Well the colour looks fantastic. 

Quote from: curryhell on March 12, 2013, 09:24 PM

An assortment of dormant white and coloured lavae there Phil.  May have tasted good but rice just never looks that great when photographed so close  :  Always better from a distance

Have to  agree. A step too far.. Looks ,minging . 

Certainly looks more appetising if only by the photo.  Not sure what your point is on my comment as posted though. That was regarding fried rice cold or hot, not the appearance. 

Only alternative for me would be a Waring but they are silly money.

Lidl silvercrest are excellent. If it breaks then buy another at that price. Never had to buy another in three years though. 

Never peel ginger now for paste etc. as Phil says, just remove any really dry or gnarly bits. 

I have stopped pre cooking chicken on home basis other than Tikka of course. I find it adds nothing to the dish flavour wise. Big point also for me us that if I pre cook then it makes sense to do it in bulk. That bulk then has to be frozen having been frozen once already, raw. I then defrost and make a dish. No probs but if there is a significant amount left over then it goes to waste on the freezing 'rules'. Most dishes can be made easily with raw chicken. Just add early in the dish and seal properly. Left overs can then be safely frozen. 

I think that makes sense. On second bottle of vino tinto. 

My tuppence-worth. Cannot understand anybody adding spices to cold base. The spices should, imho, be brought to life in oil before adding base. Hot or cold? Always hot for me. Keeps up the cooking process best as possible on my humble home hob  and is really no extra effort to have it hot in the pan next to the ali.

Sorry Mojo but Phil takes that one hands down on appearance at least. Until they get taste and smell on the iPad that is.  yours, notwithstanding photo, looks a bit anaemic and reminds me a little of a south London pavement pizza.  no offence meant. I am sure it tastes great. 

Fine effort especially considering the circumstances.