Looks like you have charcoal briquettes in there chewy, do you prefer using those to restaurant charcoal?

Quote from: Peripatetic Phil on March 13, 2019, 10:25 AM
OK, I will now confess that I am extremely confused.  The discussion has been about pressure canning, the link is to pressure canning, but there is not a can in site, only jars/bottles.  Where do cans come into the process ?

** Phil.

Thanks for the feed line Phil,

AmeriCAN,

Sorry couldnt resist

Quote from: bhamcurry on March 11, 2019, 11:55 PM
hi Sverige, thank you for the welcome 

Garp, BirmingHAM is very much like BirmingUM... formerly an iron/steel/coal mining area, went through bad stuff, and is on a distinct upswing (aided and abetted by our craft breweries) but people who don't live here thin it's still like it was decades ago. There's lots of good stuff here, and having helped changed the beer culture for the better I can only hope to improve the curry culture, too 

Thats why its "His" kinda town
https://www.youtube.com/watch?v=EoHVO1eSMFc

Quote from: Madrasandy on March 11, 2019, 01:20 PM

Quote from: mickyp on March 11, 2019, 08:40 AM
You should be proud of that crop of chillies, good effort. How are you going to dry your `kashmir chillies, then will you just grind them up as required?

I have a dehydrator, I will then just grind in small batches

YAYYYY, cool i love Gadgets.

Adding some stock to my can of worms, this is julian Voigt's take on tenderising meat.

https://www.youtube.com/watch?v=Bz0dOmVS0KY

if the link doesn't work first time refresh the page.

Quote from: Madrasandy on March 10, 2019, 01:28 PM

Quote from: curryhell on March 10, 2019, 01:07 PM
WOW, that's a whole lot of lovely looking fresh chilis MA

Cheers, all were superhots, but this year I have some Kashmir and finger chillies on the go too, looking forward to making my own powder with the Kashmiri

You should be proud of that crop of chillies, good effort. How are you going to dry your `kashmir chillies, then will you just grind them up as required?

Some seeds are critical of temperature and moisture control, if they are kept warm generally the germination rate will increase

I shall have to have a go at that, madras TA tonight, i can't paint and cook

well for tonights meal i think i will cook the can of worms i have opened, after they have got to room temp of course

Quote from: chewytikka on March 08, 2019, 12:39 AM
Chilled or room temp, raw chicken cooks the same, makes no difference either way,

Just more trivia aimed at risk averse, noncooks and has nothing to do with tenderising or cooking tender chicken.
Learning how to cook usually sorts that out.

I totally agree with you there, I learn new things practically every day,  do you ?