Quote from: livo on August 07, 2022, 09:40 PM
That photo of your Cassia has me perplexed. With the exception of a few pieces, most of your weighed amount looks to me more like cinnamon quills. 

They look nothing like cinnamon quills whatsoever to me, Livo — far too coarse and thick.  Cinnamon quills are much finer and thinner, almost paper thin.  Robbo's look identical to my cassia bark.
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** Phil.

Quote from: livo on August 02, 2022, 09:58 PM
Fair suck of the sav Phil. Don't come the raw prawn with us. They're all bonza words.

'Ere, you taking the gypsy's, me old China ?  It's all bubble to me, a right load of cobblers.

Quote from: livo on August 02, 2022, 12:44 PM
That's twice now I've had to google something. First it wasTrilby hats and now chavs.

Well, now you know how we poor Britons feel when faced with impenetrabilia such as "arvo", "barbie", "dinkum", "flannie", "ripper" and "sheila" !

I fear that Mr Ricci will not be entirely pleased at this feeble attempt at identity theft, Santa — if I were you, I would advise my solicitor to engage the best QC that money can buy, because you can be certain that Mr Ricci will already have done the same ...

Quote from: Secret Santa on July 27, 2022, 02:55 PM

Quote from: Bengali Bob on July 25, 2022, 07:07 PM...An elderly gentleman wearing a trilby and clutching a copy of the Guardian.  He had finished his balti.  He seemed a little odd.  Sat upright and completely still, no movement whatsoever, Not even blinking.

That was me Rob. I was trying to recover from how s***e my chicken balti that I'd ordered was. Never going to listen to recommendations ever again.   

I demand photographic evidence that not only do you own a trilby, you wear one in public.  That all the rest rings true goes without saying, but a trilby ?  Not in a million years ...

Very very sad, BB.  Sincere commiserations.  I just hope my Eridanous Kalamaki pork and beef skewers are as good as your Shabab's kebab, when I finally get around to cooking them ...
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** Phil.

Quote from: Bengali Bob on July 24, 2022, 11:00 AMI looked in Authentic Balti Curry (the Kushi book) and the recommendations here to increase the heat of your balti with chilli powder are,  Madras 1 tsp, Vindaloo 2 tsp, Phal 3 tsp or more. 

... which very much accords with what Kris Dhillon wrote over 30 years ago (in 1989, to be precise) —

QuoteThis is a basic curry dish which is simple to make requiring little other than the cooked chicken  and curry sauce.  If you wish to make this into a Chicken Madras, use one teaspoon of chilli powder.  Double this amount and you will get a vindaloo.

No mention of a phal, not even in the index.  The book cost £1-99 when it first came out.
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** Phil.

So this wasn't actually a pizza ?  I am mightily relieved ...

Quote from: Bengali Bob on July 23, 2022, 07:27 PM
The oil in the finished dish needs to red, proper.

Well, since the poster is not Livo, this is presumably not an Australianism, but I am nonetheless absolutely no wiser as to what it might mean — could you possibly translate please, BB ?
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** Phil.

Quote from: livo on July 23, 2022, 02:59 AM
3) Has to be cooked in a Birmingham Balti Co. Balti pan and served in it as well.

The Birmingham Balti Bowl Co. Ltd. was incorporated on 28-Apr-2021 — how, then, were authentic Birmingham baltis cooked prior to the date ?
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** Phil.