Quote from: meggeth on March 01, 2013, 04:24 PM
Local chippy after frying cod??

;D

Could be Ribena. Could be some bodily fluid. Who knows? Bored with it now. Will pass judgement if this book ever gets published but not impressed with the forum being used in this way. 

Very informative.. Thank you.. 

Quote from: George on March 01, 2013, 02:37 PM

Quote from: h4ppy-chris on March 01, 2013, 12:26 PM
Here it is on the plate, fantastic flavor. If you want it thicker just cook it a bit longer simples.

In the past, if anyone posted a photo like that, they'd probably provide the recipe at the same time or almost immediately someone asked for it. That's the nature of the forum, whereas you see to be into marketing tease with us needing to pay to see the recipe.

Is that acceptable? - a new model perhaps, and the way the forum should go, or would most people prefer it to remain a forum for free exchange and debate? At leash Abdul didn't tease us. He provided loads of free recipes, and mentioned there was a book available as well. I think that's acceptable, but I'm not sure about a prolonged 'marketing campaign'.

I find myself agreeing with George. ( 1st time for everything as they say  )

Strange Chris has had time to compose more posts such as this but has conveniently avoided my implied invitation to enlighten us as to his interpretation of what seasoned oil actually is ( having 'downed Julian's  version that is ).

https://curry-recipes.co.uk/curry/index.php/topic,11635.0.html

Is this not a similar principal to the Glasgow Base? ( yes , remember that  ) a highly spiced and potentially very tasty sauce but which is for the best part a finished sauce and not a base. It follows that there is more likelihood that every dish will taste the same than there is with the majority of more 'neutral' bases promoted on CRO?

A base is exactly that, a base or single layer of flavour to be built upon.

...........and yes, bit tomatoey? I wonder if they do a PaddyAloo? 

Seems a little pointless slagging off Julian' s take on seasoned oil without giving your own version up for consideration. 

Quote from: Phil [Chaa006] on February 28, 2013, 10:27 PM

Quote from: RubyDoo on February 28, 2013, 10:21 PM
I find it never needs a second mincing. By the time you get your hands in there and give it a good mixing squeeze then the consisency is just fine.

Mebbe your butcher can afford to replace his cutters more often than mine !  But I do find that once-minced lamb tends to fall apart when used in a kebab, whilst double-minced sticks very nicely together.

** Phil.

Never had that problem.

Quote from: Phil [Chaa006] on February 28, 2013, 09:57 PM

Quote from: RubyDoo on February 28, 2013, 06:53 PM
Certainly going to try it.  I get my lamb ( horse ) already minced so a quick wizz for the onion in the processor should do the job. That said I do have to get the mincer out when doing C2G kebabs as it also uses a percentage of minced chicken breast. Not convinced onion would go well through the mincer though. Only one way to find out. 

If your minced-lamb-from-the-butchers is only single-minced, I would be inclined to mince it a second time at home, and to feed the onion in with the lamb which will then act as a carrier.

** Phil.

I find it never needs a second mincing. By the time you get your hands in there and give it a good mixing squeeze then the consisency is just fine.

Certainly going to try it.  I get my lamb ( horse ) already minced so a quick wizz for the onion in the processor should do the job. That said I do have to get the mincer out when doing C2G kebabs as it also uses a percentage of minced chicken breast. Not convinced onion would go well through the mincer though. Only one way to find out. 

One to try.

I assume the onions are minced too

Hahaha.  ;)0nly 2 years in but know what you mean. Borrocks to the preservatives.