some irony in walleye's post, but it is an unfortunate price to pay.

Godspeed you in your curry journey, Matcurry.

No problem. You are very welcome. Leave some for the curry, don't smoke 'em all ;-)

SC,
That is a fantastic looking pizza. It reminds me a lot of one of my favorite italian restaurants around here. Did you get your breston yet?

Quote from: Bengali Bob on August 11, 2013, 06:33 PM
It's a nice thought.  But I can assure you that a video of me cooking would be comical, at best. I wouldn't be able to stop laughing anyway.  "Hi curry fans", "if you don't do this it is NOT a madras, etc.  I wouldn't be able to keep my face straight.  Not to say other people shouldn't have a go.  All the vids are useful.  It's just not for me; not yet anyway.

Haha!

For all I care, the video could be filmed a la chewy (sans the 70s and 80s porn background music ) -- just a fixed camera shooting the pan without narration, but with subtitles would certainly do. Consider it. ;-)

What distinguishes this jalfrezi as sylheti? I've searched it up as soon as I've read your comments earlier in this thread, seeing as the shatkora is grown in sylhet (and also where most bengal chefs came from) so I was intrigued to find out what made it different, but the descriptions on the various menus do nothing to highlight what's so special about it. Look forward to hear your thoughts about it Rob

I had a chat with a chef from kerala a few weeks ago and this dish has been on the back of my head. He mentions though that using canned coconut milk does't scratch the surface of what you get with freshly extracted coconut milk. He also stressed how important it is for the coconut to be grown in kerala, as some countries coconut aren't great for the dish (i.e brazil)

Another good one, adventuring yourself towards the more traditional end. Look forward to your next dish!

Quote from: natterjak on August 11, 2013, 04:40 PM
Lovely looking curry there. Let us know the trick of starting with a finished dish and cooking it backwards into powdered spice and oil.

Hah!

I agree, with NJ. you should video your cooking! I'm sure we all can learn from you. While this dish looks great Bob, it is certainly way ahead of my heat threshold level.

Thanks Chewy!

Quote from: chewytikka on August 10, 2013, 09:04 PM
Anyhoo, probably pick up the Morphy Richards  for Garabi experimenting, this weekend.

I just looked at a couple of the morphy richards soup maker videos and the kambrook one. Would you think the blending is smooth enough? I need a new blender more than a soup maker, but the possibility of making small portions of base is exciting, as I hate making the large quantities myself. I also see a potential for reutilising reclaimed oil in base after base more practical. I'm giving a good thought into buying this one as price wise seems perfect. 

That was excellent DP! I have to listen to the pressure cooker ones. Thanks a lot

AussieMick:

Is this it?
http://www.amazon.co.uk/Barbel-ThermoChef-Natura-Thermal-Blender/dp/B00AVW7D70/ref=sr_1_1?ie=UTF8&qid=1376056708&sr=8-1&keywords=thermochef

Phil,

Thanks, I don't know about LIDL's over there, but our LIDLs here don't appear to restock stuff that has already sold and I'm afraid I missed the opportunity. I'd imagine for the lassi you are adding ice as well? If so, then I'd imagine that can require a more reliable blender.