Yes apologies Phil, it was just a quick calculation in my head to get some idea.

Still would be interested in getting hold of some to try out.

Thanks
Martin

PS have you had a look here?
http://www.masti.co.uk/Foods/FoodProduct.aspx?productid=9441&sid=244

Quote from: Phil (Chaa006) on January 06, 2012, 03:40 PM
It's

Quote from: mikeyp on January 06, 2012, 03:43 PM
Had another look and found 24cm genware aluminium omlette pans for ?2.39+vat from cheapchefsclothing.co.uk
Not sure how much shipping is but shouldn't be more than a fiver or so, looks like the same ones in the above link..

Hi Mike

I got the metal handled 24cm one, I don't think they had the wooden handled ones in stock at the time (and they are a little more expensive).
(oh and I bought a nice ladle from them in my order too )

Great price from that other place you mentioned, the downside is they seem to be charging ?6.25 per item to post.
So pretty good for a one off purchase, but not if you want more than one item.

Martin

What about this one?

http://www.argos.co.uk/static/Product/partNumber/8605782/Trail/searchtext%3EPRESSURE+COOKER.htm

Large 7 litre, 15 psi (according to the Q&A).

I can recommend here, as I bought from them myself.

http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html?SID=bb93aff8506727848903d6dbc31c1fed

There is a one off postage charge of ?5.95 (Plus, please note VAT has to be added to it all), so will obviously make it worthwhile ordering a few things from there.

Along with an Alu pan, I bought several different length Serving (Chefs) spoons, balti dishes and a Tawa from there.

Martin

My Serving (Chefs) spoon = 50ml (level spoonful of liquid) = just over 3 tblsp   (3 1/3)

OK Jerry, it's all about personal tastes in the end anyway.

I personally work on the proviso that the mix powder should be, for want of a better term, 'neutral'.
Hence fine to use in all dishes across the board, then the various individual spices are added to create each dish.
Just a personal view of why I would never use a hot madras curry powder in a general spice mix.


By the way I like the look of those Kashmiri curries, what recipe do you use?

Martin

Quote from: JerryM on December 14, 2011, 05:42 PM


i have no additional knowledge on the make up of the powder from ifindforu. the observation was purely on tasting side by side the mouchak and ifindforu. i can't see the roughness being in the coriander, cumin or turmeric in the mouchak. the garam proportion is very small and on tasting the East End that i keep no roughness jumps out. i can't really detect any roughness in the chilli powder. that only leaves the curry powder. i use the rajah hot madras which tastes pretty good but could well have the roughness. there are 6 off units of curry powder in the mouchak so it has quite a large effect.

the only way forward i see is to get some Eastern Star curry powder from ifindforu and then make a batch of mouchak with it.

this roughness taste is quite staggering - if i'd not experienced it i just would not believe it.

Hi Jerry

Does the mouchak spice mix state the use of rajah hot madras curry powder?

Only asking as I thought most spice mixes call for a standard/mild curry powder?

Would that make a difference in the 'roughness', ie is the Eastern Star a standard/mild curry powder?

Martin

One thing about what is used in restaurants/takeaways is, I can't see anything else being quite up to the job of getting the various spices etc. out of there containers, as a metal 'chefs' spoon.

Obviously not needed at home for the majority of us, unless you have your own spices set up that way.

Martin

Just thought it funny how this is the exact opposite of Emin-J's problem here
https://curry-recipes.co.uk/curry/index.php?topic=7502.msg65346#msg65346

Maybe you could compare notes.

Martin