I was a full time all weather biker until I was 28. I used to love it but nearly got killed a few times!

Then I got my first car and it was wow: ashtray, windscreen wipers, stereo, heater, just fill it full of stuff.......

But I do still miss my biking days. 

Paul

I chucked it out in the end. Had a little taste and thought it wasn't quite right. 

Cheers,

Paul

I just found this:

http://en.allexperts.com/q/Food-Safety-Issues-767/safe-time-line-homemade.htm

5 days should be fine, there are no meat or dairy products in the base.

Cheers,

Paul

Hi NJ,

Let us know how the thigh meat turns out. I'm sure I've had thigh meat in a TA here in Liverpool and it is always very tasty and tender. Did you skin the thighs first? A lot of fat is stuck to the inside of chicken skin so if you remove the skin you remove most of the fat.

I'm not sure whether your curried chicken fat would be nice or not. You'll have to taste it and let us know!

Cheers,

Paul

Thanks guys - I'll test it with my nose and give it a good boil. 

Cheers,

Paul

Just checked the fridge this morning and I've left 400 ml of CAs new easy base recipe in there. This evening it will be 5 days old and has been stored covered up.

If it smells ok I'll probably eat it. What do others think?

Cheers,

Paul

I remember reading about people doing this kind of thing in London some time ago.

Here is a link to what is called "supper clubs":

http://vegetarianliving.co.uk/interviews.php?do=view&article=66

Cheers,

Paul

Well the base produced a very tasty curry indeed.

It was a near perfect curry (for me) with just a taste that I can't put my finger on that I would have preferred less of. I get this taste with other base recipes too. It could be too much garlic or methi - I'll eat the rest tonight.
I did take a couple of photos but they're still on the camera.

So big thanks to CA although I did modify the recipe slightly I would recommend it and in future I might stick to smaller scaled down base recipes.

Cheers

Paul

The study was focusing on Asian people who for genetic reasons seem very susceptible to type 2 diabetes.

The same will be true for eating bread (white or brown) or non wholemeal pasta or potatoes but the study failed to mention this fact.

In fact basmati rice is preferable (in terms of glycemic index) as it is in the medium category:

http://en.wikipedia.org/wiki/Glycemic_index#Glycemic_index_of_foods

The same can be said for drinking fruit juice.

Sorry but diabetes is a subject I need to know about as my young son has type 1 diabetes.

Paul

I've just knocked up a double version of this base. Well it was almost to spec:

All ingredients were just doubled except-

Garlic 22 grams
Ginger 18 grams
Fresh coriander stalks 12 grams

Not in recipe but I added 1 tbs tomato puree.

TBH if I'd had a pepper and carrots in the house I probably would have added a little of those.
The mix powder was ifindforu "secret" mix powder.

Anyway, I was very pleased with the ease of cooking. The finished volume was 1.6 litres and it blended easy and smooth. I did cook the blended base gently for about 15 minutes.

So far looking good, it tastes sweet and quite nice although not as full on as the last base I cooked which was the ifindforu base.

I'll make a simple chicken madras later tonight and will judge it then.

Cheers

Paul

Edit: Just re-tasting the base it is probably the sweetest base I've ever made. It will be interesting making a curry later on but first I need a shower.