Good. What rudeness.

With high quality lamb, I agree that mint sauce isn't called for however with lower grade fatty lamb its practically essential. I have spent a lot of time in Italy and they tend to have a lot of gamey fatty lamb and I was pretty much screaming out for that mint sauce to cut through the grease.

Good call on fine quality lamb though - it really doesn't need it!

I love Mr Naga Pickle, especially love how is says "Ash" in the ingredients!

I ordered an "extreme" hot sauce on the weekend and I was so disappointed, it made me laugh! It's a 3/10 on hot! Having said that it was pretty tasty and I do like the fruitiness and depth but its barely hot.

I had 2 heaped large tablespoons on my omelette and it barely tickled my tonsils - most disappointed! However I must admit it has a lovely flavour, fruity and Moorish.

http://www.grimreaperfoods.com/index.php?route=product/product&product_id=45

This place is tucked away deep within an industrial estate, as a hole in the wall it runs a caf? in the day and in the evening is a tiny restaurant. They also sell pastes and other Thai ingredients next door as well.

Whilst not 100% authentic the interpretation is pretty damn good, and what a setting, you wouldn't find this place unless you were a local. Very, very cheap prices too. Loved it. These kind of places you see on tv in these obscure cooking shows but never find.

http://www.tripadvisor.co.uk/Restaurant_Review-g186264-d4224510-Reviews-Thai_Kitchen-Shaftesbury_Dorset_England.html

Some good suggestions, I must admit I am leaning towards a DIY sauce.
Just for clarification: wings are part crunchy, soggy, sticky as you won't get an entirely crispy wing after its been dredged in sauce right?

Cool! I tried this and it worked pretty well.

I found I had to stir fry in the sauce at the end to stop the wings getting soggy.

I brought some Franks Buffalo wings hot sauce, while not bad I found a bit vinegary. I'm not really a sauce person in general, but I'm trying to find some combos that work for wings.

Having acquired 20 different bottles from around the world for these wings I'd say half are a write off.

America has a lot of sauces but I find most of these just far too eccentric and too many random flavours that clash. Having said that they seem to do the best BBQ sauces.

How well is this plant surviving? I am wanting to get a few lime trees for indoors but I am afraid they will not get enough light.

I've always wanted to try a goat curry but have no idea what its supposed to taste like.

Does anyone have any photos of one they've made with some recipes + guidance?

Could post a recipe of how to make the staff curries? How do they different from regular?