Ooooohhhhhhh! I think I'm getting a hot flush just looking at that scran! Lovely! 
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#222
Pictures of Your Curries / Re: Naga Chilli Chicken
February 24, 2016, 07:31 PM
Looks malevolent, MA! Malevolently good,that is!
#223
Talk About Anything Other Than Curry / Re: Pizza and Naan in the Uuni
February 24, 2016, 07:15 PM
Everything looking very good, Gav! Seriously considering one of these rather than building in a full wood-burning pizza oven.
Seriously considering one of these rather than building in a full wood-burning pizza oven.
#224
Talk About Anything Other Than Curry / Re: What
February 19, 2016, 12:09 PMQuote from: Gav Iscon on February 19, 2016, 09:46 AM...Sitting on the table with a couple of chefs, my missus leaned over and said quietly, 'We're at a wedding,....... do not........ask........how they make their base'...
Love it!
#225
Talk About Anything Other Than Curry / Re: What
February 18, 2016, 08:08 PMQuote from: Gav Iscon on February 18, 2016, 07:02 PMRead here
http://slice.seriouseats.com/archives/2012/10/the-pizza-lab-baking-steel-lodge-cast-iron-pizza.html
and source a bit of 6mm steel.
His descriptions of rising and bubbling are surely straight out of a 1970s 'Up Pompeii' or 'Benny Hill Show' script!
#226
Pictures of Your Curries / Re: Jhal Murgh Aloo
February 17, 2016, 07:36 AM
Looks really good, Chewy - I wouldn't mind wrapping a chapatti around some of that!
#227
Pictures of Your Curries / Re: Balti house Rishton
February 11, 2016, 10:13 AM
Be very careful using the Mangal powder if you want to keep your flowing locks!
#228
Talk About Anything Other Than Curry / Re: Ironing out my chapitis
February 07, 2016, 01:48 PMQuote from: loveitspicy on February 07, 2016, 01:15 PM
Just Ironing out my Chapitis...
Maybe he's pressed for time...
#229
Talk About Anything Other Than Curry / Re: What
February 03, 2016, 07:37 PMQuote from: Wickerman on February 03, 2016, 07:11 PM
Tarka dhal and some freshly made naan bread for tea.
Splendiferous! Lovely-looking grub!
#230
Pathia / Re: chicken tikka pathia from the takeaway
February 03, 2016, 06:53 PM
If you like garlic - and I do! - I highly recommend using a full bulb of garlic, crushed, at the initial stage. It's delicious!
I also meant to say in my last post that I gave the curry for 3 people 2 long, continuous skooshes of lemon dressing - maybe 2 seconds or so per skoosh. Working fine for me.
I have a feeling I'll be making it again this week as very large hints have been dropped about how well king prawns would go with the pathia!
I also meant to say in my last post that I gave the curry for 3 people 2 long, continuous skooshes of lemon dressing - maybe 2 seconds or so per skoosh. Working fine for me.
I have a feeling I'll be making it again this week as very large hints have been dropped about how well king prawns would go with the pathia!