Thanks again to all the nice comments, i hope to get up to speed soon.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#52
Just Joined? Introduce Yourself / Re: IM BACK!
November 16, 2011, 07:50 PM
Cheers guys 
I got banned about four years ago, i cant even remember why, was something to do with another curry forum which i was dragged into & i got all messy ;D, no worries I'm here, still silly as hell, but I've mellowed with age ;D
I got banned about four years ago, i cant even remember why, was something to do with another curry forum which i was dragged into & i got all messy ;D, no worries I'm here, still silly as hell, but I've mellowed with age ;D
#53
Just Joined? Introduce Yourself / Re: IM BACK!
November 16, 2011, 07:38 PM
Hi all,
Thank you for the warm welcome back
Looking forward to getting amongst the curries once more.
Spelled wrong so I?ve changed it to the correct one: ITHAQUA is the mythical wind walker beast from the books of my favourite author HP Lovecraft.
Didn?t expect many replies so ill get you all up to date.
I?m in I.T (I don?t doo geeky) my first love is Powerlifting & listening to Dark Ambient. I do love a curry or two as well, but don?t cook them or eat them as often as the old days, but i will be upping the ante a tad now I?m back people.
Looking forward to trying some of the new bases I got a lot of catching up to do 
Thank you for the warm welcome back
Looking forward to getting amongst the curries once more.
Spelled wrong so I?ve changed it to the correct one: ITHAQUA is the mythical wind walker beast from the books of my favourite author HP Lovecraft.
Didn?t expect many replies so ill get you all up to date.
I?m in I.T (I don?t doo geeky) my first love is Powerlifting & listening to Dark Ambient. I do love a curry or two as well, but don?t cook them or eat them as often as the old days, but i will be upping the ante a tad now I?m back people.
Looking forward to trying some of the new bases
I got a lot of catching up to do #54
Just Joined? Introduce Yourself / IM BACK!
November 16, 2011, 06:56 PM
Hi,
To all the new peeps of the forum & a big HI again to any of the old ones who remember dear old DARTHPHALL
Been over 4 years i think
Came across this site a week or so ago, forgot the old place
Got a lot of reading to do ;D
Thanks to Stew for sorting my old acount out
To all the new peeps of the forum & a big HI again to any of the old ones who remember dear old DARTHPHALL
Been over 4 years i think
Came across this site a week or so ago, forgot the old place
Got a lot of reading to do ;D
Thanks to Stew for sorting my old acount out
#55
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
May 05, 2007, 07:39 AM
Yep 5 full stalks of Celery is correct matey
#57
Pictures of Your Curries / Re: Darth's Madras
April 28, 2007, 07:32 AM
Glad it went well & those picies look so tasty, mmmmmmmmmmmmm CURRY CURRY CURRY. ;D
#58
Lets Talk Curry / Re: where you all ?
April 28, 2007, 07:27 AM
I'm still here, but it's an extremely busy year for Mrs DarthPhall & myself.
;D
;D
#59
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
April 28, 2007, 07:20 AM
Hi all.
Sorry if Ive not answered any questions recently, Busy as a busy thing at the mo.
The froth question (Curry secret Cookbook), having now been in touch with a few Chefs, this is purely an aesthetic preference & has no impact on the flavor of any dish, but is sometimes employed in sit style Restaurants.
Hi Lorrydoo, I'm not sure about the Chinese touch, but remember this base may give what you perceive as a general commercial Kitchen smell that we a get when in the vicinity of many places, Kebab houses, fish & Chip shops etc..etc..
Cheers...........
Sorry if Ive not answered any questions recently, Busy as a busy thing at the mo.
The froth question (Curry secret Cookbook), having now been in touch with a few Chefs, this is purely an aesthetic preference & has no impact on the flavor of any dish, but is sometimes employed in sit style Restaurants.
Hi Lorrydoo, I'm not sure about the Chinese touch, but remember this base may give what you perceive as a general commercial Kitchen smell that we a get when in the vicinity of many places, Kebab houses, fish & Chip shops etc..etc..
Cheers...........
#60
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
April 05, 2007, 08:47 AM
Hi.
Sorry I'm so late in replying.
Cory Ander is correct in all the points mentioned.
The ladle i use is fairly small & holds 3-4 TableSpoons of Liquid, so that would translate to 6-8 TableSpoons, it isn't that critical, so i wouldn't worry to much about it.
Some BIR's don't Peel their Garlic but i do recommend you do.
And yes plain old Ground Coriander will do the Job adequately.
Cheers for now peeps.
Sorry I'm so late in replying.
Cory Ander is correct in all the points mentioned.
The ladle i use is fairly small & holds 3-4 TableSpoons of Liquid, so that would translate to 6-8 TableSpoons, it isn't that critical, so i wouldn't worry to much about it.
Some BIR's don't Peel their Garlic but i do recommend you do.
And yes plain old Ground Coriander will do the Job adequately.
Cheers for now peeps.