Hi loveitspicy

Well, to quote Bobby Bhuna a member who has not posted for a while who put it so eloquently in a previous post:

'Phwoar curry porn'

Thanks for sharing pictures... am desperate for a curry now after seeing that!

How would you say the taste of your dishes compares to a real restaurant / TA?

All the best

Hi curryhell

Totally agree with loveitspicy - that looks great, want some right now @09:25.

Nice pictures.

Cheers

http://www.dailymail.co.uk/news/article-2047718/Rochelle-Peachey-eaten-curry-29-500-meals-including-breakfast.html

That, is pretty dedicated to say the least

Hi SteveMac555

Well done on producing such a good looking base and curry on your first attempt!

I know for a fact that my first efforts looked no where as good as yours!

Thanks for posting the pictures too.

Regards

Nutters!

They won't be eating curry in a hurry! Participants in 'world's hottest chilli-eating contest' left writhing on the floor as two are hospitalised

Read more: here

Hi Chris

Agreed, would be more than pleased to pay Az that sort of money for some lessons.

Please count me in if / when it goes ahead.

Regards

Welcome punkmidget

Don't forget to post up some pictures of your curry creations!

Regards

@emin-j

Glad you posted this - its jogged the memory. Not made the Saffron base for probably over 2 years myself. Seem to recall it was very nice, but at the time there were so many others to try and one sometimes forgets the ones that stand out. Think I will give it a go next too.

@George

So, now you are saying that it is OK to suggest other relevant forum posts to members?

Surely that can't be right, can it? judging by your previous reaction to the same thing?  - https://curry-recipes.co.uk/curry/index.php?topic=6101.msg60705#msg60705

Sorry to slightly OT your post emin-j, but that had to be said.

Hi Guys

Sounds like you have this covered already, but here is something I heard from Az the head chef and owner of Chutneys Indian TA in Fleet Hampshire.

Spices such as Rajah, East End & TRS are all excellent and of high quality. I don't recall him mentioning Natco, but it was just a light hearted chat rather and an in depth analysis of every conceivable brand.

He says these days he generally exclusively uses TRS and sometimes East End in his restaurant. This is because when he buys massive whole sale size bags of spices - Rajah seems to be almost double the price of TRS or East End.

I think the price difference to us who buy 100g or 400g bags of spice is only a matter on pence, so we would likely not question the price difference so much. However If this extra expense in the case of catering quantities is really so high - it seems likely that most TA's and restaurants would likely be doing the same thing?

Cheers

Fine, if you feel the need to discuss over and over and over again whether these things can or cannot reach 400 degrees then carry on  :

How you came to the absurd conclusion that I did not think Fishy should have posted his pictures is anyones guess.

I enjoyed looking at Fishy's pictures.

You are a misery.

Edit: I removed the phrase 'jog on' from the post as it actually turned out to be more offensive that necessary. (http://www.urbandictionary.com/define.php?term=jog%20on)