Quote from: Salvador Dhali on February 20, 2012, 05:54 PM

Quote from: noble ox on February 20, 2012, 01:40 PM
Hi
I use 1 of these for my brewing and outdoor cooking curries etc
If you get 1 make sure you have the correct regulator as the standard 1 which is 37mbr is quite weak for 8.5kw
The paint will need to be burned off
If you struggle locating a reg I have a contact number

Thanks for the advice, which I plan to heed well.

Thats the 1 you need good luck
I'm looking at this regulator, which seems to fit the bill: http://www.gasproducts.co.uk/acatalog/LPG_Reca_0-2_Bar_High_Pressure_Butane_Gas_Regulator.html

Hi
I use 1 of these for my brewing and outdoor cooking curries etc
If you get 1 make sure you have the correct regulator as the standard 1 which is 37mbr is quite weak for 8.5kw
The paint will need to be burned off
If you struggle locating a reg I have a contact number

Ghee is clarified butter and is very nice used sparingly, its easy and cheap to make,from my experiences Asians prefer anchor butter why ? I don't know
Veg ghee...................commerce ( getting on the band wagon) when there were cholesterol issues
Mustard oil  is the big danger (google the safety factors) It is banned in the USA hereand Europe it can only be sold with a label stating "for external use" Noticed it being mentioned here a few times for cooking
For me its butter ghee or veg oil

Quote from: PaulP on February 10, 2012, 12:53 PM
Noble Ox, can you give us any credible links that show that cooking (not storing) even acidic foodstuff causes an aluminium overdose in humans? If you ever eat in any restaurant you will probably find that nearly all the pots in the kitchen are made from aluminium.

Paul

Hi Paul
This debate has gone on for too many years ,as they say "no smoke without fire" So I will play safe and avoid aluminium it makes sense to me,to be sure of what to use which is safe.

Why are you using Aluminium pans?
The industry and marketing know the downsides to using this metal (their "war cry" is the same as the tobacco industry)
If acidic goods are cooked tomatoes etc the oxides leach out into the cooking Good or Bad you choose
To make it worse metal spoons are used to help this process
Ali is cheap mass produced that's why a lot of cooks choose it
Carbonised steel must be the direction to take as there are benefits to the health a good" Saute" pot will cost ?30 and will last a lifetime

Quote from: andymac on February 07, 2012, 04:05 PM
Talking of Rice, i always seem to get slightly sticky basmati?, but the BIRs always seem to come out perfect, how do they do it?
Andy

Hi Andy
The starch in rice converts to sugar in the cooking process,this is the main reason it should be washed and drained in cold water 3 times.
The cheaper grades are starchier hence its worth getting a good grade if rice from an Asian shop
some cooks put the cooked rice in the oven for a while with a damp cloth on top
Hope this is of some help

I am sure most BIRs  reheat rice its not possible to produce biryanis etc instantly also supermarket Chinese and Asian take aways have rice standing for days in the display units

Hi All
What do you do with leftover rice ?
I put mine in screw top containers into the fridge, when I fancy a snack I microwave one then add any lime pickle or any Asian pickles m,m,m,m,m,mm,
That way you can judge pickles without other tastes
No waste and great eating

HI Again Ian
The best Spinach is fresh from the garden. It can be grown in the soil or a 40Litre container  on a balcony or near the back door . I have fresh for every day if I wish ,all for a price of a packet of seeds,now that's what I call economy ;D

Hi 
That looks very tasty well done