Actually SS

a nice 65 sauce over this and it would be a great dish

nice one LC

best, Rich

No idea mate - i emailed him but no reply yet

Wonder if its the way he does it in the shop

best, Rich

BBQ Spare ribs Vong's way
https://www.youtube.com/watch?v=ph01__Ebiew

best, Rich

Agreed with Martinvic
it has a large portion of slat in -

best, Rich

Its always the same on a forum - there are many with thin skins regardless of whom who like to give a little to a post but cant take it back...

The moderation of this site has been done solely by George for a long time and he has done a great job!

There are a couple of folks on here that must be out of the time of Shakespeare with their golden shrouded words and terminology - which to us educated normal folks go straight over our heads to the amusement of others - yet when it comes down to making a curry do they contribute anything even with 3,000 plus posts  most are just words - the moderating of the site is OK (was ok) how many moderators do you require for less than 20 constant contributors and 120000000000000 visitors, guests and non contributors

amazing this thread - im sure there are many visitors laughing


best, Rich

Eh Chewy i dont believe this post mate - I met Richard J Smith over here in Thailand a couple of months ago and told him i make a Vindaloo dip for cheesy crackers cheese toasties etc

best, Rich

this is the modified bit - I like to make the sauce dip but add finely chopped onions and tomato - makes sort of a Vindaloo salsa - and i would say i have it every week if i was honest

Welcome

many recipes to choose from on here - happy cooking!!

best, Rich

Your right lots to learn here

welcome

best, Rich

Nice one Andy - CH might try some super hot

My Jays Peach have popped through and appear to be making good progress but the Mad Ballz Choc are the quickest to grow and ready for potting on.

I look forward to grinding up and making some sauce this year

best, Rich

Van Morrison - Duets Re-Working the Catalogue (2015)

best, Rich