Hey Jerry, have you thought of trying honey instead of sugar? i know they have it in the kitchen at my local ta.

So at ?16.99 would you say this book's definately worth ordering?  If so im getting it tomorrow...
Blimey thats a con, i just found this book on ebay, new for 16.99 plus p+p.
At the hosts site its 9.50 +2.50 p+p.
And 11.00 at whsmiths.

Hiya im oop north, about 10 miles from the scottish borders lol.

Been there a few years ago with family and friends and can say i had a great time there in the bbq area. Good food and a good atmosphere, and being a bbq you get to see the food cooked.

I did buy a brand new still in the box black and decker workmate for 15 quid last week from the local charity shop, oh and a few books, including one of mrs jaffreys.
Pots and pans i'll have to keep an eye out for.

Im still using my ever shrinking cheap as chips argos knife. It works ok as long as you keep it sharpened. But im still waiting for mr clause to deliver a nice one, at the moment its still just a pipe dream. 

I usually use spices of india for my deliveries of spices but having recently run out of black salt and also needing to try Indian bay, which unfortunately spices of india don't stock i thought i would try a different site.
http://www.theasiancookshop.co.uk/index.asp
Its a uk site and fortunately has both the above ingredients in stock. Plus all the usual suspects. I thought i would post the addy here for like minded people who wanted to get there harder to find ingredients under one roof.

Hi natterjack, persevere, at least you know things cant go much worse next time. You have more patience than me, i have been looking at the bunjarra recipes for ages here but never can seem to find the get up and go to have a bash at it, so well done for that
How did the post it notes taste? ive never tried them curried, do they dissolve as a thinckening agent or add texture to the sauce?

Yes but you can disguise this by leaving a blue elastaplast in plain site near the serving dishes
I think you speed the process by adding a little boiled water to the pan and then reduce it off later.

I have gone back to my old habit of adding a little ghee to my oil when making a curry, it does add a sweetness and enriches the meal.
A naan bread with ghee brushed on it tastes so much more authentic than one without, and combined with your meal goes a long way towards finding the taste.
Also people keep saying meals taste different today than years ago. Maybe this is because years ago, restaurants could get away with using a load of ghee, where as today health concerns make it redundant.
I want crumpets with melted butter now grrrr.