I'd bet money on it being Dettox Mould and Mildew 

Quote from: RubyDoo on March 12, 2013, 08:53 PM
Only alternative for me would be a Waring but they are silly money.

I've got a

I didn't read all that waffle Phil, I just think it is confusing and makes the forum harder to navigate.

Maybe we should have a vote if indeed the feature can be disabled.

I totally agree that changing thread titles is a bad idea on this forum.

If Admin can stop it so much the better.

When we talk about chilli powder on this forum I thought that most of us know that this refers to ground chillis.

The Schwartz stuff and some supermarket own brands label of chilli powder is incorrect and should state "chilli con carne spice mix".

Paul

It does sound to me like the spices might be home-ground and are too coarse in texture. Are they ready ground or home ground spices?

BB10 is near Blackburn I think?

I might be interested if it is a weekend day. I'd even be prepared to pay something towards it. It depends on dates as I'm on-call 1 week in 4.

Paul

I'm quite happy to see my 7.5 year old boy tuck into a butter chicken from our local TA and eating nan breads and pilau rice.

I can think of a lot worse things he could be eating!

Like this:

http://www.guardian.co.uk/world/shortcuts/2013/mar/04/potato-parties-worst-kids-food-fad

Paul

I just posted this on the site:

"Re: The comments about the currys tasting the same due to the base sauce on the cr0 website. You may chuckle but we want to create the same food as we get from British Indian takeaways and restaurants. It

Hi Meggeth, I think with this cookbook it is important to make the pre-cooked meat or vegetables to spec. These are quite highly flavoured items and contain significant amounts of g/g and tomato. When you make the final dishes all the flavours combine nicely.

One thing though, watch out for the mace in the base sauce. It added flavour notes that I didn't care for much.

Paul