Used to be Miller (Lite) - until they stopped making the tinnies in UK.  Settled on Carlsberg after that.

If in an Indian, I prefer draught Kingfisher over Cobra - latter upsets my stomach.

sprayed the plants with bug spray to stop the spider mites and it looks like 3x have definitely been badly affected by the spray - bad move on my part.

Now down to 4 plants

Late sprouter died off ans I've cocked up 2 more when transferring to a larger pot when pricking out from the look of 'em - plus the dreaded spider mite (must be in the soil?) attacking one.

tahine sauce goes over the salad / meat mixture as a dressing - not 'in' the meat.

Here is ano spice blend from a Bahraini used in Shawarmas

Ground spices
1 1/2 tsp ground loomi ( dried black lime )
1/2 tsp zafran / saffron
1 1/2 tsp dhania / coriander powder
1 1/2 tsp jeera / cumin powder
1 tsp ground kala miri/ black pepper
1 tbsp lal mirchi / red chillies ground. I used sankeshwar chillies but you can use whatever you like.
1 1/2 tsp dalchini /cinnamon powder
1 tsp powdered lavang / cloves
1 tsp powdered elaichi / green cardamom
1 tsp jaiphal/ powdered nutmeg
I ground each ingredient seperately in the coffee grinder so that they were all about the same size and then mixed the lot together.

Quote from: loveitspicy on March 14, 2016, 10:55 PM
SS as far as taste mate - its OK taste wise - not sure what the real deal taste is back in Blighty been that long mate to be honest - I put in the post if anyone had any other spice recipe - but no one has come forward with one..
As it happens i making this again today for tonights salad - with the hot sauce and yogurt mint - salad - etc its great

The thing is with this - this is cooked through after you take it out of the can - so this aint raw meat -

It does make a decent amount to be honest - haven't frozen any yet but - had it on and off for a week - i like it

best, Rich

Look up my diy shawarma post on here if you want an alternative 'spice' recipe.  Shawarmas (lamb) taste comes alive from the tahine sauce made from the unhusked version of tahine.

https://curry-recipes.co.uk/curry/index.php/topic,13466.0.html

Vesta chow mein - my missus was as sick as a dog after eating one of those and has had an aversion for anything noodle orientated ever since

I have grown my own Apache & Super Chilli plants and dry the chillis at 50 deg C for 5 hours then grind them whole to a powder.  At 50,000 Scoville rating each - they are perfect for my taste in heat.  A flat teaspoon of powder = 4 whole chillies.  Just a touch on the end of a teaspoon in e.g a poly pot of baked beans gives them a nice buzz.

Great for use in a marinade to do my Ravis Chicken Tikka.

Brilliant

Maybe CH has chilled out.  I certainly hope so - or been taken to task?

Either way - let's hope lessons have truly been learned and there are no future flare ups.  There should be no reason for your apt description Naga of such 'nonsense.

So - I'll post this in this section - the relevance of which titlewise seems to have escaped CH.

As a mod & supermod elsewhere, I fail to see the reason for the rant from CH.   There is a section here for people to discuss matters non curry related - yet you seem to object to non curry related chat in your rant - sounding just like a clone of CA.   Are you in the right forum CH?

Chill out pal - or move on.