Hello Tomdip, welcome to the forum.

You're not with that Harry fellow are you? Because we're quite a select group here, we don't let just any old Tomdip or Harry in you know!   

YF

Quote from: andy2295 on January 17, 2007, 11:01 PM
Wish he could come and work with us for a reality check.

Just tell me where to go and what time mate.

YF

How very dare you !


Wooohooo, yes that's the one. 

Hi graeme

Are you taking the p***      ;D

You've just described something I used to buy from the Tonibell ice-cream van when I was a kid. It was a small plastic cone with a ball of bubblegum at the bottom and lovely soft ice cream. Ah, it brings back memories. I'm blowed if I can remember what it was called though!

YF

And of course if this thread wasn't off topic to start with, it definitely is now. 

I'm not entirely sure if this is on topic or what? Anyway, has anyone tried any of the hundreds of Indian sweets? I don't mean ordinary BIR desserts like gulab jamun, I mean ones like these:  http://www.gulabrewri.com/index.htm

Can anyone recommend which ones to try as I've never had any. Any book recommendations for making your own?

YF

Quote from: andy2295 on January 17, 2007, 05:41 PM
The colour was completely wrong.

I have to  disagree strongly with you there Andy. The only thing in a curry that really matters to me is that it has the smell and the taste. I've been eating restaurant curries for over 25 years now and I can categorically state that for a given curry, a madras say, I've had colours from bright orange to verging on black and every shade inbetween, and they have all had that desired smell and taste. So colour shouldn't ever be a guide of rightness or wrongness.

YF

Thanks Vinda

I suspected it was your base, but just wanted to make sure. Any chance of putting a little more flesh on the bones of your base please before I give it a go? Things like onion size or preferably weight, carrot size etc.

YF

Quote from: Chilli Prawn on January 17, 2007, 03:23 PM
If keep it at that angle and you move it around in a circular motion pressing the mix into the wok sides (heat on full) and then scrape off...

Ahh, now I see what you mean, and I'm afraid what you've been saying - as I suspected - is misleading, which is why I needed to see it demonstrated.

What you're actually doing with this technique is removing the "fused" base from the sides by the motion of the spoon. You're not actually pressing the fused base into the sides as you describe, in fact just the opposite. You're removing the already fused base away from the pan by 'pressing' it while moving the spoon. This allows unfused base to take its place an hence continue to fuse.

Now the light dawns and unfortunately it's a technique I've been using for years. I'm disappointed about that as I though this might be the missing link.

I hope you understand now why we need pics for this kind of technique, or at the very least, an extremely well thought out description.

YF

The coriolis effect isn't a myth. But I'll tell you what, if you can demonstrate it in any everyday situation - sink hole, toilet flush, etc. - I'll not only eat my hat, but I'll eat yours too, liberally doused in naga morrich puree.

YF

BTW, I can already see we're getting dirty looks from the Luddites in here, so I'm not going to say any more  :-X

Quote from: Chilli Prawn on January 17, 2007, 03:23 PM
If you live in Oz it is Anti-clockwise motion, if you are in Europe it is clockwise motion. ;D

Grrrr...I know you're only joking but I hate that myth.