Welcome Steve. It's as hot as hell in here lol 

Quote from: Phil [Chaa006] on March 12, 2013, 03:08 PM

Quote from: goncalo on March 12, 2013, 02:57 PM
Thanks guys, unfortunately I didn't see the last posts on time and the order is placed already (1h5mins ago) but I can possibly still cancel it if I get a quick enough response. Why should I go for stainless steel? (the only thing I can think of, is turmeric stains all over the shaft leaving it yellow)

"Distance selling regulations" are your friend.  You have seven days in which to change your mind.  Not sure what material the shaft is of the one you have ordered, but to the best of my belief neither aluminium nor stainless steel can be permanently stained by turmeric, and provided you give a quick spray with Dettox Mould and Mildew the risk of permanent staining is absolutely zero.  Far less true for plastic, of course, but DM&M is wonderful stuff when it comes to combatting turmeric stains.

** Phil.

Phil excuse my ignorance again, but what is DM&M?
failsafe

Hi guys
thanks for your comments.

on a serious note does this idea seem more suitable than having to trawl through pages to discover your city etc

i also think it would be brilliant idea for those visiting a different city that there own. they can just clink the link and find a suitable restaurant 9even more so if members were to rank/star them.

if you think it's a 'goer' how do we change it?

Quote from: Phil [Chaa006] on March 12, 2013, 02:13 PM

Quote from: failsafe on March 12, 2013, 01:49 PM
although still a bit confused as to whether it should be stainless steel for ceramic hob and/or if aluminum will be suitable

Aluminium is perfectly acceptable provided that your ceramic hob is not an induction ceramic hob, but in general a stainless steel pressure cooker will be of higher quality than an aluminium one.

** Phil.

Thanks again, Phil

Hi

Under the present set up in this category it's dreadfully hit and miss with many members having to trawl through many pages, that I believe, is unstructured, haphazard and  time consuming to the point that it  'puts them off'  or is likely to be largely ignored because they can't be identified with where they live.

My suggestion, I hope, is fairly simplistic. Under the above heading i think you should have a highlight link to the  UK , which would be broken down, in the first instance, to England, Ireland, Scotland & Wales; then into counties, for example, England; North West which could include sub-areas such as Wigan, Manchester, Bolton etc. Members could then click on a link nearest to their home. Of course the same would apply to other counties such as the Midlands [Birmingham e.g]; Yorkshire [Leeds e.g]; [Wales; Cardiff, Swansea etc]. Scotland; [Glasgow, Edinburgh etc]; Ireland, both North & South [e.g Belfast & Dublin etc]

This would not deflect from 'Regional Dishes' which is covered elsewhere on the the forum.

What it would do, however, is to narrow down the [IRR] into a manageable format, more succinct, more relevant to members in their locale with just a highlight-click. This is how i would imagine it to look, following your consideration, members consultation & feedback:

Indian Restaurant Reviews:
England: North West, North East, Midlands, Oxford, Kent, Somerset, and so on, London (and it's boroughs).
Ireland, North; Belfast, and others
Ireland, South; Dublin [Although this is a seperate country altogether mant people travel there and many CC memebrs are active on the forum. Whether you wish to include Eire is up to you].
Scotland: Glasgow, Edinburgh, Firth and so on
Wales: Cardiff, Swansea etc. 

The same can be applied to adding different IRR for other countries, for example, Australia and it's cities using the same format as above.

On a final point on IRR you could suggest that members who visit the restaurant that they 'give their own star ratings' - this is just an afterthought.
Any comments, guys??
failsafe

Quote from: Phil [Chaa006] on March 11, 2013, 10:33 PM

Quote from: failsafe on March 11, 2013, 10:00 PM
on the "leaving the the skin on [ginger] and just removing the gnarly ends", i don't know or understand what you mean, mate.

I don't have any ginger I can photograph today, so I'll just have to reply on prose.  When you make garlic/ginger paste, both the garlic and the ginger go into a liquidiser (or are blended using a stick blender).  So, whilst the skin of garlic is nasty stuff and needs to be got rid of before blending, the skin of ginger breaks down quite well, so all that is necessary before blending is to cut off the dry ends and any particularly hard parts, then cut up the remainder leaving the skin on and blend with the peeled garlic.  In general, this is suggested to save time/effort when making a base, which also includes blended garlic/ginger, but if you are not too fussy about wanting your g/g base to be pure white and bit-free, it may work for g/g paste as well.

** Phil.

Thanks for that info Phil. Will give that a go. Cheers, mate

The Philips hand blender looks good enough for the job. I'll take your advice also Phil and look at Lidles

Hi guys
thanks for that info it seems that 6L pot would do for my base sauce.
although still a bit confused as to whether it should be stainless steel for ceramic hob and/or if aluminum will be suitable
thanks again guys
Graham

Quote from: Axe on March 11, 2013, 05:30 PM
This looks good

http://www.nisbets.co.uk/Waring-Light-Duty-Quik-Stix/J772/ProductDetail.raction

WOW that's pricey. Particularly if you are on a strict budget!
failsafe

Hiya all
cooking for one on electric ceramic hob. first question is what size pot should i buy for just the curry base, is it in cm or pints? secondly, is aluminum pot OK for ceramic hob?
cheers
failsafe