Hi Domi,

As much as a I respect GR I must say that this Hells Kitchen is much better organised than the previous ones.  They are getting orders out and I feel that its all to do with MP attitude towards them.  He respects each and every one of them and keeps his cool (so far) which, I feel in turn has made each one of them feel more confident to do their jobs.  All GR could do was swear and put people down - doesn't do too much towards confidence does it?  CQ

Don't know yet who will win but will let you know when I have made my mind up.

You'll really enjoy Stew if you do make it.  There are loads of small, medium and large chilli plants there.  Also you might like to try the different chilli cheeses too, one of my favourite stalls.  CQ

Just to let you alll know that this is being held next Saturday/Sunday 11th/12th August at West Dean in West Sussex.  Start time is 10am both days. I think this year, so I have been told that there are going to be about 100 stalls there.  You can buy anything chilli orientated, even choc.  Loads and loads to meander through when sipping a nice cold beer etc.  CQ

Hi Ganda,

Fantastic post, keep it coming.  CQ

Never seen a base sauce brown in colour before.   The restaurant kitchen I went into, the base sauce was orange and more often than not when been mentioned on this forum has been an orangey colour too. Wish Pete was about, he would confirm this as he has been into more bir kitchens for demo's than all of us.  With regard to the thickness or not of the base it should be quite runny.  If you have a thick base and start adding spices to it when making a curry it will thicken too much and you would have to let it down then with either water or stock.  CQ

For some reason the link is not working for me,

Hi Phall,

Welcome to our wonderful site!  Well then, what are your fave dishes then?  I'm quite certain that you will find everything you want here, and if need be then don't be afraid to ask.  CQ

That looks fab and good enough to eat!   Well done you!!!  CQ

Hi Anthony,

Welcome to the forum and let us know how you get on.  CQ

Hi Bee,

I think there is one thing that needs pointing out and that is we are all trying to replicate the same taste and smell in a curry.  Only trouble is that if you bought say a vindaloo in say 10 different parts of Britain then there would invariably be significant differences in each one.  At times on this forum we have begged to differ with regard to the taste and the end result of the dish bearing that in mind.  So you see that it is a never ending onslaught to reaching that desired "smell and taste" throughout.  CQ