Quote from: Les on January 25, 2013, 04:34 PM
I play that just as a warm up before the real stuff 
Excellent, that man got talent

Les

Yes he has Les, but it doesn't stop the keyboard warriors. Here's a comment on his youtube page
"its only the delay that makes it sound hard? " - that from the youtube nobody "Moglyfish ". Some people should use white font on a white background.



I remember this guy being called a fake 

Quotehttp://www.youtube.com/watch?v=ATub40Npxik

reminds me of *edit* a thread regarding a pot of curry gravy 

QuoteTrying a bit of solo playing at the moment. I love David Gilmour, so am trying to copy some of his solos - comfortably numb and brick in the wall. Also having a go at Hotel Californa end solo. Taking lots of practice, but I'm getting there!

Hi meggeth, agreed Gilmour's guitar work is brilliant, it's not overly complex with a bit of practice, recreating his tone though,as the solos are so well known is difficult. Mother is another great solo & song
Regards
ELW
Anyone got a Marshall Shredmaster?

That  could have been posted on youtube only yesterday ...too funny

ELW

Hi jb, thats a 7kg onion batch as spec right?. What size of stock pot are you using?

ELW

The detail in the set for a two and a half minute sketch is brilliant  ;D. Restaurants bragging about z lister visits must be common the world over

ELW

Top report martinwhynot, reading that, you obviously understand what your doin. I had an idea bigboaby's info would produce results like yours. He'll be back with some more recipe's to use with the base, which may build up new method & recipe set once tested. It's similar to the Taz base & method which Stephen Lindsay has stuck with.
I find that some Glasgow curries don't seem overly oily ie pools of oil, but texture wise, the moisture is oil & less water.People I know from all over always comment on the flavour of a curry here. I don't think there's been anything like this posted previously, although I think Haldi may have picked this a while back

ELW

QuotePLEASE DO NOT ADJUST THIS RECIPE UNTIL YOU HAVE TRIED IT ONCE AS I OFTEN SEE COMMENTED ON OTHER RECIPES - MAKE EXACTLY TO THE LETTER AND TRY IT BEFORE YOU START DECIDING TO CHANGE THINGS!!!!

Understood, nice one martinwhynot!

ELW

my freezer full of cbm Little India Base(undiluted). I'll be on this once I have space. I'll also need to scale this back a bit when i do it.

Does 7kg batch sound like a typical t/a rather than restaurant size batch? &   What size of pot are you all using for this ?

ELW

Most people keep javascript enabled George, a huge amount of web content relies on it & it's used in many different ways now.
I've never updated from Java 6. The threat from Java applets (remote Java code) is in short the Java languages capability to access your machine's file system, which is obviously not good

It's irrelevant to this post but javascript runs server side also 

Well spotted anyway

ELW

Quotecan't wait for the recipe.love a good old Glasgow Bhuna

yes let's have it bigboab, love a bhuna

...then again i love a jaipuri as well 


ELW

Brilliant curry debrief  & pics rubydoo. I've made banjarra paste loads of times & think yours looks more or less as it should be. Most photos on here look a little brighter. The onions always flinch first in a game of brinkmanship, so you've probably got a good paste there. I normally whack a bit of it into most curries i make & its flavour seems to change against the ingredients of different dishes.

The dish it's self looks very good, better than some of the stuff they charge a tenner for here. I must have eaten kilotonnes of this - Ashoka jaipuri is the only one which doesn't have mushrooms    should taste quite peppery. We normally ask for madras heat tikka jaipuri, which can pack a few psi in Glasgow

I've found the taste & smell of coconut becomes apparent when the dish cools, coconut is common in curry bases here although i'm not sure if its added to the jaipuri main dish across the board in Glasgow, difficult to tell.
Very garlicky is the Ashoka indeed - ditto about the pre frying & turmeric

You've  weighed in heavy with this effort  ....who's going to follow it up ?

Regards
ELW

Edit- did you use gm instead of mix powder?