Please note that the method has now changed.  Please see here for new details:

https://curry-recipes.co.uk/curry/index.php?topic=1475.msg36034#msg36034


1.0   Background and Scope:

This procedure summarises how to the upload photos.  The procedure is also suitable for uploading other attachment types (i.e. txt, doc, pdf and mpg formats).

When uploading photos, the following constraints currently apply (subject to change):

• File types = jpg, gif and png
• Maximum file size = 1.5MB (per photo)
• Maximum number of files = 4 (per post)

Before you can upload your photos, you need to resize and compress them.  This ensures that:

• the photos fit neatly into the picture frame
• the photos load suitably quickly
• efficient and economical use is made of server space.

2.0   Resizing and Compressing Your Photos:

Use any suitable photo-editing software (e.g. PaintShop Pro, Paint-Brush, Photoshop, etc), to edit your photos, as follows:

• Resized Image Size:     700 pixels wide by 525 pixels deep (scroll bars will be generated for larger photos)
• Compressed File Size:  ~ 100 to 300 kB (but <1.5MB maximum)

Save you photo, with a suitable file name, for later retrieval

3.0   Uploading Your Photos:

• Generate a post by either starting a "New Topic" or replying to an existing one
• Select (left-click) "Additional Options" below the text window
• Select (left-click) "Browse" next to the "Attach" field
• Navigate to your photo and select it (double left-click or "Open")
• Select (left-click) "More Attachments" if you wish to post additional photos
• When you have selected the photos you wish to post, select (left -lick) "Preview" (to preview your photos) or "Post" (to post you photos) at the bottom of  the page
• You can test your photos in the "Test Your Upload Pictures Section" here https://curry-recipes.co.uk/curry/index.php?topic=659.0

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I hope this is helpful.  Please let me know (message me) if you wish to suggest improvements in content or clarity.

Regards,

Quote from: Curry King on January 05, 2007, 11:35 AM
If you need a hand or anything just reply here or send me a PM.

Hi CK,

I still think it would be helpful to include some brief instructions in the "Pictures of your Curries" section....either in the "Test your Upload Pictures Here" section or in an independent thread entitled.....oh I dont know......how about "Instructions for Posting Photos"! 

PS:  I'm happy to write these if you (or another administrator) can post them in an appropriate place?

Regards,

Boots The Chemist used to stock similar ceramic "tandoori" pots. 

To my recollection, they are more intended to marinate (e.g. Tikka) and bake (e.g. Tikka Masala) dishes, where the sauces and flavours permeate the porous material of the pot, rather than to replicate a tandoor for cooking things like tandoori, tikka or naan.

I think Boots were considerably cheaper than 31 quid though?......if so, I'd give it a go! 

PS:  If you do buy one though, DO NOT put it directly onto a gas burner, hot coals, or similar!  It WILL crack for sure! 

Quote from: jasper on January 04, 2007, 07:29 PM
......? Soup ladle turmeric (I think that?s about 3 dessertspoons).......
......1 SL =1  Soup ladle, let?s day about 10 tablespoons...

Hi Jasper,

Thanks for posting these recipes 

One point of clarification please.......by my reckoning:

• 1 dessert spoon (dsp) = 10ml (so 3 dsp = 30ml)
• 1 tablespoon (tbsp) = 15ml (so 10 tbsp = 150ml)

So, depending on which you look at, your soup ladle is either 2 x 30ml = 60ml (former) or 10 x 15ml = 150ml (latter)??  Quite a difference, I think you'll agree? 

Perhaps you meant 10 teaspoons rather than 10 tablespoons in the latter (i.e. 10 x 5ml = 50ml)?

Perhaps you could clarify this please?

Ta, 

That's really great Jeera!.....you mean the Vindaloo do you?

Quote from: andy2295 on January 03, 2007, 10:22 PM
.......Will start posing before weekend.....

.......you'll "start posing" before the weekend!!!!!  Guess you had one too many Cobras at the curry house then!   

Sheeesh!  And we hardly even know you! Good on ya Andy!.......I can hardly wait! ;D 

Hi Jasper! 

Thanks for this!  I think the gram flour is, no doubt, simply to thicken the sauce?....or is this a marinade?......are there any procedures to go with the ingredients Jasper?

Regards

I see that a number of people have threatened to try this recipe (including CurryKing, MadrasAndy, George, JohnBoy, Fandango and Lagathy)........... 

.......but am I right in thinking that, after more than 3 months, 4000 views and 120 replies, no one has actually tried it yet?......

......apart from YellowFingers, that is, who has made the base, with and without the spice mixture, but not reprted on any curries made from it yet?   

Is the recipe still unclear or something?

I'd be very interested to hear of the results of anyone who has actually tried it and made a curry from it?   

Regards,

Quote from: haldi on December 31, 2006, 08:57 AM
....It made me realise how important getting the base right is

I agree Haldi.  What you've effectively got, here, is a Curry Base that has simply been made tomatoey (i.e. tomato puree), slightly spicey (i.e. spice mix) and hotter (i.e. chilli powder)......So the outome is inevitably bound to be very dependent upon the quality of the curry base itself! 

Hi Haldi,

I've just tried making this (just the sauce - no meat) using:

• my own, lightly spiced, Curry Base (predominantly onion, garlic and ginger - plus some other veggies)
• Bruce Edward's Spice Mix (i.e. coriander, cumin, tumeric, curry powder and paprika)

The result was pretty good!  This is what I found:

• the tomato puree gave the oil and sauce a nice red colour (as you said)
• the sauce took on quite a nice sweetness
• the predominant flavour and aroma was that of the underlying "onionyness"of the Curry Base (quite common, in BIR vindaloos, I've found)

All in all, I think it produced a very passable (and simple!) vindaloo!

Cheers!