Damned if you haven't got me wanting one now!

Do you think Spices of India would give CR0 members a 10% discount off their orders if we give them a free banner spot on the home page?

To measure the temperature you need something like this (although probably a cheaper version). http://www.maplin.co.uk/Module.aspx?ModuleNo=221048&C=Froogle&U=221048&T=Module

The inside hood of our BBQ is absolutely filthy. It's a nice idea but not for me. Maybe half a clay pot would work sitting on the rack?

Hi Luke

Thanks for volunteering. Can you PM me youe email address so I can email you the scoring template. I have 2 full sets of results, Razors will hopefully make 3 later on today, and your's will be 4. That will be plenty to publish the results.

I can always add on more later if anyone else gives it a go.

Chris

Quote from: phatboytall on January 07, 2011, 02:58 PM

Quote from: gazman1976 on January 07, 2011, 12:19 AM
At home it's budweisers for me but like a few of your when sitting in for a meal it's cobra or kingfisher pints on draught , not the bottles

Why not bottles? Its all the same pasturised and carbonated product?

Are you serious??? You run (or at least contribute to) a beer testing website. The difference between a glass bottle of beer compared to it's equivalent draught is immeasurable. I can manage to drink bottled Peroni and Cobra but that's about it. If there is a draught option I'll take it every time. I don't know anyone who wouldn't.

As for you people who can't drink beer with a curry... I'm disappointed with you.

Smashing. I have 2 sets of results. Another 2 would be great. Anyone else up for it?

If I'm in a restaurant I'll usually order pints of Cobra. If I'm tucking into a hot Vindaloo strength curry all I need is something cold and bubbly. By the time we get to the restaurant I'm usually in for 5 or 6 pints so the subtleties of Indian lagers are lost on me. I like bitter, ale and an occasional Guinness but with a curry I couldn't imagine anything but lager.

At home I usually favour cans of Stella or Bud but only because I get them cheap from duty free (72 x 440ml for ?35).

I like the article though. I'll give that one you recommend a go next time I see it.

Did you get a chance to check out this thread? We group tested these a few months ago and the results were quite interesting.

https://curry-recipes.co.uk/curry/index.php?topic=5055.0

Quote from: Domi on January 02, 2011, 09:27 PM

Quote from: Stephen Lindsay on January 02, 2011, 05:46 PM
There's lots of good comedy programmes on just now that I like, e.g.

Have I Got News For You, Never Mind the Buzzcocks, Mock the Week, Peep Show, Come Dine With Me, Frankie Boyle, Still Game, Oz and Hugh Raise the Bar

^^* These ;D And QI, Russell Howard's Good News and I've recently finished the US Hell's Kitchen....there seems to be a new series every couple of months lol Can't abide American "comedy" shows....they're absolute crap - though there are some great American comedians out there! ;D

I beg to differ. The US version of the Office - if given time - if way funnier than the UK version. Most people give up after a few episodes of the first series but trust me - bear with it. I've also recently finished The Middle which is very similar to Malcolm in the Middle and just as funny. We have also just started with Modern Family which is also brilliant. Give those Yanks a bit of time, their writers are some of the best in the world. The other plus point is a series lasts 20 - 26 episodes, not 6 like UK comedy series.

Happy Christmas everyone. Spammers need love too.

I don't personally think there are any components that we don't reproduce as well as most BIR's. Our base sauces are good, the g/g paste is a fairly standard 50:50 mix, tom puree is up for debate but most BIR's will say it's just puree and water. The pre-cooked chicken hasn't (IMO) been perfected but I don't think this will have much affect on the taste of the sauce.

For me 2011 needs to move away from trying new bases and spice mixes and focus on the method more. I would love to take some of my base, spice mix, g/g paste and tom puree to my favorite take away (currently Chutneys in Fleet) and ask them to knock me up a Vindaloo using it. It would answer (or raise) a lot of new questions.