A lot of these chip preparation methods (we can't call them recipes can we?) seem very fussy and long winded. Heston's being the epitome of this.

I've found that if you use a good floury variety such as Maris piper, King Edwards,
Etc then the following works really well and doesn't take an age.

- peel and cut into thick chips or wedges. No need to wash or soak
- deep fry at 160C for 4 mins
- microwave 800W full power for 2 mins
- leave to rest, uncovered for 5 mins
- deep fry 170C for 3 mins or your chosen shade of golden brown.
- drain on kitchen paper and season with salt and pepper

Whenever I follow this sequence I get nice crispy chips with soft middles.

Hi Loup, I can't be alone in having solved the same problem by buying a second "curry" freezer 

Thanks Jerry. I was experimenting last night and found a free app which will download mp4 from YouTube, then an iPad app which allows you to upload off laptop onto the iPad and play the videos offline. Very similar to what you've described, but a different one.

I'm gonna use it to get H4C's base gravy vid on the iPad so it plays offline, then take it in to show to the head chef in my local BIR and see if I can get his opinion on what the magic paste contains and how it might be cooked. I'm not at all convinced by talk of secret ingredients. It'll just be onions, G&g paste, spices and toms cooked in the right way. Will be interesting to see what a super experienced BIR chef who really "knows his onions" has to say about it

Quote from: Garabi Army on March 16, 2014, 10:00 PM

Quote from: sp on March 16, 2014, 12:59 PM

Quote from: natterjak on March 16, 2014, 11:28 AM
Hi Jerry, how do you save YouTube videos onto your iPod?

use something like freemake video downloader to download them, and freemake video converter to convert to mp4 where necessary.  both are free.

I use Firefox with Download Helper installed, it's free. Really easy to use )

Cheers,
Ken

Thanks guys. But once downloaded and mp4'd, how do you get them onto the iPod? Just through iTunes I guess?

Hi Jerry, how do you save YouTube videos onto your iPod?

All sounds a bit advanced for that age group to me - hope I'm not underestimating them, but you might want to keep it simple.

Quote from: Les on March 09, 2014, 08:46 AM
Looking good there Gav,
Don't know what's happened to Scott, maybe he has been caught putting recipes on here

Les

Order a Chinese takeaway in Leicester tonight and you might find it hard to tell which meat is in there.... Looks like pork, but could it be..? No!!

Hi Bob,

Prepare it on the hob to the point where it's ready to simmer (up to temperature) then transfer to the slow cooker. Be aware due to the lack of evaporation from a slow cooker you need to avoid it being too loose (don't add excess water - use a spatula to scrape out the tins of tomatoes rather than swilling out with water) as it will slacken as it cooks due to the beef mince breaking down and fat rendering out.

Try not to stir too often but I do stir mine 3 or 4 times over 6 hours low simmer because it's quite thick. Below my own notes on my bulk version which fills a 6.5litre slow cooker:


Chili Con Carne bulk version - yield is 12 x 325g portions

1.5kg Minced Beef
3 large Onion - Fine Chop
1 Red Pepper - Fine Chop
1 green pepper - fine chop
9 Cloves of Garlic - Crushed
3 400g Can of Kidney Beans (maybe increase to 4 next time?)
4 400g Can Chopped Plum Tomatoes
36 Fresh Green Chillies - Fine Chop (seeds not removed)
6 rounded tbs tomato puree (160g)

The Spices and Herbs(Dry) LEVEL spoonfuls

6 tbsp dried mixed herbs
2 Tbsp Cocoa Powder
2 tbsp ground cumin
1 tbsp ground coriander
2 Tbsp Ground Black Pepper
2 Tbsp paprika
5 tbsp Chilli Powder
1 Tbsp Salt or to Taste

Method:

First prep peppers, chillies, garlic and onions. Measure spices while browning meat:
1. In large pan preheat then add meat in batches, trying to get colour on it without burning and transfer into slow cooker once beef is browned. No oil necessary if using 80/20 minced beef. Reserve the fat from the mince and allow to separate.
2. Spoon all fat (was 6 dessertspoonfuls of fat) back into pan then add onion and  and sweat till translucent for 5 to 10 mins then add red & green pepper and fry for 5 mins.
3. Add garlic and green chillies and fry 5 mins mixing to prevent sticking
4. then add the toms, Tom puree and beans, and bring to the simmer.
5. When ingredients are simmering add spices and herbs and stir in then add meat & stir in. Consistency should be quite stiff at this point.

Transfer to slow cooker and bring to boil on high, then set to low for 4 to 6 hours, stirring once every two hours.

JB try right-clicking on the videos and "copy link" then paste the URL into your web browser.

I used franks hot sauce. Asda sell it so tesco probably do too. In fact there is also Franks buffalo chicken wing sauce which is basically pre-cut with vinegar, but try to get the original.

For Sambal I substituted a small squidge of Mr Naga, but any hot chilli sauce would suffice. I deep fried my wings but I'm sure the method in the video must work.