George, Phil did just a few posts above you.

Quote from: George on March 07, 2019, 10:14 PM

Quote from: Garp on February 21, 2018, 10:26 PM
Nobody congratulating one of this forum's greatest contributors?

What is his user name, please?

Quote from: Peripatetic Phil on February 22, 2018, 10:41 AM
It's always good when a long-standing forum member publishes his ideas in a medium less ephemeral than a forum, but for me, a cookery book has to be just that -- a book, not a downloadable Kindle-format package.  So, I congratulate Richard on, and wish him every success in, his new venture, but urge him to consider the world of print.
** Phil.

All meats have loads of those things on them and in them which is why we cook em lol, im still of the school room temp before cooking.

that said Rice is a different kettle of fish , i never have that lying around after its been cooked.

God knows where that trail starts then, when i was restocking from my local store a fair few packets of ground spices stated " This product is processed in a factory that also processes nuts, while every effort is made to control.........trace elements may etc etc, so do restaurants have to get their spices from controlled sources?

Oil used to cook Onion Bhaji's will be ok if they are made with Gram / rice flour and freshly ground spices, i do keep my Bhaji oil for further use.

The idea is to allow the meat, that is all m to relax and reach room temperature before cooking, "sitting around in the warm". was not what was
being suggested.

As well as marinading the chicken (lemon juice is good) always cook from room temperature, ie not from fridge to pan, let it warm up for an hour or so.

I buy my poppadoms at Bookers, 10 x 200 gm packs for

Quote from: Naga on March 06, 2019, 09:21 AM

Quote from: Unclefrank on March 05, 2019, 10:35 PMI dont know why i am getting such a bad reception to be honest i have been a member of this forum for over ten years and have posted several recipes, pictures and advice just because i dont post on other topics doesn't make me a bad man lol.

Stick with it, UF. Your experience is appreciated!

what he said UF.

I store and reuse the oil i cook Onion Bhaji's in for both curries and more onion Bhaji's, i dont do the same for oil that i cook poppadoms in because of the flour etc, does anyone here reuse / keep the oil pops were cooked in, or filter it?

Quote from: Naga on March 06, 2019, 08:07 AM
If I'm making roast potatoes, I bring them to boil in a pot of salted water then simmer for 6 minutes. I drain them in a colander, and, like you, allow them to dry.

Then, I heat a little sunflower oil in a roasting pan on the hob over a high flame. I rumble the potatoes around in the colander to roughen up the surfaces and briefly fry them in the hot oil, turning frequently, until the potatoes turn golden and slightly crisp on the outside.

Then, the roasting pan goes into the oven, pre-heated to 180C/Gas Mark 4, for 40 minutes. The roasties come out nicely browned, crisp on the outside and moist and tender inside.

We did them the other week in Goosefat, tis a sin worth trying, very yummy