Quote from: JerryM on February 27, 2011, 10:14 AM
parker21,

i did read the base spec but i'm sorted on base and difficult for me to quiz you on comparison with the rajver. you may not remember but i make a "delux" version having misread the instructions when i 1st made it. i continue to make it and don't see it being bettered.

i suppose i should do side by side comparison myself. as a pointer it would help having your view on how this base rates against the rajver (with or without delux tweaks - i think just the addition of coconut milk).

JerryM- deluxe version? Sounds interesting? Especially if discovered accidentally!

You spokesman for a generation you! 

Radical. Thanks bob, Long time since I thought of Timut pepper- seem to remember it was rather pricey per g.? Looks good thuogh "The crunch is in the taste" etc 

And fry in a small amount of soy sauce for umammi but not enough to be a 97B from Shanghai Lill's. 

Caldine paste:

1 green pepper,  roasted in oven then deseeded.
8 tbsp fresh coriander, finely chopped
5 tbsp coconut block.
2 cloves.
8 green finger chilies (or to taste)
1 heap tsp roast coriander seed
1 tsp cumin.
6 garlic cloves.

Blend / mix.

Quote from: Phil [Chaa006] on December 10, 2016, 12:41 PM

Quote from: Onions on December 10, 2016, 11:38 AM
"The doc cannot be opened"

Is that not because it is an Excel file (which this system will not allow to be attached) and therefore needs to be downloaded and renamed before an attempt is made to open it ?

** Phil.

Thanks Phil.. Artium arcanorum indeed

"The doc cannot be opened"

...their flip-flopping heels, presumably 

Now this was fine. More or less to the recipe; except chicken cooked in

Bloody brilliant though, cheers!

Mmm unfortunately: that makes sense... and with two separate orders, then, well; costs would... mushroom?!