Many people on here freeze their ginger & garlic puree, myself included. I've never noticed any ill-effects. It' a very convenient way of managing stock - do a big batch, freeze it and thaw it when needed.

That looks lovely Ray, as do all the pictures in this thread. Definitely got to try some of these at some point.

Quote from: Axe on March 14, 2011, 02:42 PM

At this point in time, my feeling is that we will never be able to truly produce identical dishes without doing the same as the BIR/TA kitchen, cooking on a bulk scale. Things I have read on here, been told by others who have visited kitchens and seen for myself, suggest this.

Pretty much my thoughts on the matter. I think we can get 90% of the way, but the elusive 10% may never be attained. Sometimes I am reminded how far away I am when eating a top quality BIR curry - I just don't think I will ever be able to achieve that quality.

Ah, yes. You cannot beat a bit of Foo Fighters.

Looks good, natterkack. The bunjara tastes so good I could eat it by itself (although it is quite salty). Used it in a recipe yet?

The Ashoka recipes are indeed great stuff. I am sure Panpot spoke recently about acquiring some more recipes from there, but I don't think he has been around for a while. Hopefully there is more on the way.

I love heavy metal as much as the next guy, but I CANNOT stand screaming or growling vocals. Really gets on my tits. Currently listening to Killing Joke's new album.

http://www.youtube.com/v/Yy87GI1sETY

http://www.youtube.com/v/VoKBmJ-0khg

How are people getting on with this group test? Not sure when Chris is hoping to publish the results, but I am hoping to have them all finished by Tuesday next week (only one remaining).

Cheers Phil!  ;D

I think you'll be fine with scaling-down CA's base. I know it scales up very well, so going the other way will probably yield acceptable/good results.