the bottom one is a sunflower ... just in case anyone says :p

Here are all my Cayenne plants... very slow they are going through.

most of the time its a pointless endeavour for everyone on here to try and achieve the same results. my idea of good curry probably tastes crap to some people on here and vice versa. such is life and the variety of sub continent derived cooking in the uk.

I dont add sugar to my base sauces. I use a little jaggery for my vindaloo or light brown sugar as a substitute, but it is definately not something which is used in every base and curry.

Quote from: JerryM on May 15, 2008, 08:36 PM
have never had any problems with the 7 day fridge storage in - well quite a few years.

only had food poisoning on 1 occasion in my life - from up an upmarket place and put it down to prawns.

well impressed that i can now increase this storage period with safety margin to say 14 days - although in practise the 4.5l capacity of my pan means that it will be long gone in that time.

I do feel the reheating to be not a good idea down to the toxins and therefore fridge storage the best practical option

upmarket / downmarket - does not matter what class the eatery is... it all depends on the kitchen... you ever watched ramsays kitchen nightmares? some very fancy restaurants with disgusting kitchens and staff.

Quote from: parker21 on May 14, 2008, 10:07 PM
hi guys
if the reheating of the base is dangerous how did a chinese stock keep going for 50 years! reheating and cooling i'm sure,it was only when the family were moving i think to england, that they had to leave the stock! so why is it harmful to do the same for the curry base sauce has no animal fats( which forgive any ignorance) were more harmful than veggie fats (cholesteral and that) hey maybe i'm wrong but if the sauce is cooled and then reheated then cooled and reheated again then provided it is not comtaminated with meat then surely the only toxins would be harmful would be the oil in it and i thought there was a certain amount of times that it can be reused!
most of the bases are or start out quite runny so the amount of oil would be minimal. am i wrong?

regards
gary

this has nothing to do with oil. it is to do with endo toxins produced by bacteria in any food... not just curry sauce.

Multiple Reheating is a very dangerous game.

I will cook my base sauce once and cool and freeze straight away. I will then make a curry with the base which I will only ever reheat the once as the base has already been heated and cooled. High heat will always kill the bacteria but does not kill the toxins produced by them. Multiple reheats is a sure fire way for food poisoning.

I am trained in food hygiene.

I have split up some of the smaller younger ones first as a trial. I have 12 individual pots now each with a little cayenne plant.

The bigger one looks very healthy but there is so much basil I think it might be too risky to seperate it.... the roots look quite messy.

My other half wants a sun flower  ;D

I am scared to seperate them... dont want to kill the basil off.

Here are my plants... You can see where there random chili plants coming out of the basil   ;D ;D