This question already answered. Ignore.

Here are pics of the Mothership Pizza Oven. I have the balls out warming to room temp now so I'll post some pics of cooked Naan in an hour or so.

20 grams of GM. Smell is fantastic.

@Phil: That is going to make for a lot of code.
@GI: thanks for fixing that up.

Question without notice.  Is the Longi Pepper unusual?  I've never seen it before.

My own answer is it's a spelling mistake / typo on the label. It's actually a Long Pepper.

Quote from: noble ox on September 07, 2014, 10:51 AM
I watched a chef use methi he put a good pinch in his palms then rubbed it to a powder then lobbed it in
I have tried and for some unknown reason it makes the curry less harsh
I expect someone who is a professor of methi use and what height to drop for the best flavour will educate us all ;D

Probably depends on whether or not you've just scratched your cashews.

Didn't even consider that.

Garam Masala ( To make 20g)                                     GREENZ       Tarla Dalal     J. Sahni 1   Cumin Seed          7.0 g               8.0g              4.0g 2   Coriander Seed            -                2.5g              4.0g 3   Black Cardamom   1.0 g               -                         - 4   Green Cardamom      -                3.0g               4.0g 5   Ginger                    4.0 g               1.5g                 - 6   Black Pepper           2.5 g            1.5g                4.0g 7   Cloves                    1.5 g             1.0g                1.0g 8   Cinnamon                  3.5 g            1.5g                2.5g 9   Mace                             -              0.5g               - 10   Longi Pepper           0.4g              -                   - 11   Bay Leaf                     -              0.4g                   - 12   Nutmeg                   0.1 g            0.1g                 0.5g

Table insertion is better but still a bit out of whack.

Quote from: Phil [Chaa006] on September 07, 2014, 09:02 AM

Quote from: livo on September 07, 2014, 01:01 AMI tried to line up the columns but it didn't work sorry.

"Insert table" (icon 1, set 4, line 2)
** Phil.

Cheers Phil,
I'll give it a go in the Garam Masala thread.

Quote from: littlechilie on September 07, 2014, 10:38 AM
Very interesting looking at it this way ELW I may make the Madras powder fresh for comparison.
Always make my own Garam Masala, and very little sprinkled tastes so potent.

I haven't made it yet and I'm not sure how mild it will be with 5 Red Kashmiri Chillis in it for that overall quantity. Someone else may be better able to tell at a glance if it will be mild or not.

For mine it worked out pretty well, and really 120 ml or so in a 1.6 - 1.75 litre gravy is only around 7% and it is possible to use more or less or add some water to the gravy if it's too strong. I diluted it to make the Mango Chicken.

Ideally I would like to make my own pastes and since the ingredients are listed on the pack in descending order of amounts, it shouldn't be too hard to get fairly close.  I watched H4ppy Chris's vid on the Kashmiri Masala Paste so I'll be giving that a go too.

I actually found the Base Gravy recipe I was looking for on the Opposition Site in a supposedly New Recipe Set  that appears to have gone nowhere. It really is nothing like what I came up with anyway but now that I have found this paste I 'll probably give it a go.  Can't hurt to try.