Hi came across this contraption while browsing youtube. The chef is obviously excited about it as he is endorsing it, but what do you think???

http://youtu.be/vCODeJt9gvc

Hi Guys

tried what Axe suggested with the Compatibility View, seems to have sorted the problem. I can view the pages now.

Thanks all

George

The first page loaded clicked the next page and wouldn't load. Went back to first page, it wouldn't load again. Very strange

George

Hi Phil
I use IE8. I've deleted the cache and cookies still no joy, strange it's just those two pages, so far?  Might try another browser until I figure out whats wrong.

Cheers Phil

George

Quote from: Phil (Chaa006) on February 27, 2011, 10:50 PM
This page, George, ** Phil.

That's the one Phil

George

Update, the same problem with the "Rajver curry gravy(revisited)"

Strange how I can view others


George

Hi

can anyone help? when I click on the Mick's/Taz's base page all I get is the blue header at the top with the small pictures no print. All the other pages seem to load ok???

Regards
George

Quote from: Phil (Chaa006) on February 25, 2011, 06:00 PM
mine is now about a month old, has never been frozen (just lives in the 'fridge) and is a pleasant yellow colour : I used some last night, and could taste nothing untoward at all (and I don't have food poisoning today !).  So I am inclined to suggest "forget the colour : just make sure it hasn't started to fester" 

** Phil.

I agree, I have a tub of blended garlic/ginger that has been in the fridge for about five weeks now and is still OK. No sickness or diarrhea, but I always cover it with oil (the garlic/ginger mix).

Steve

that patia looks spot on, the colour is the way I remember it from Glasgow restaurants. Did it taste like a curry with a sweet and sour taste through it? Its been almost five years since I tasted one so trying to taste it in my minds eye now, it was my wife and daughters favourite dish (I prefer madass) but was still nice for a change.

What kind of mango chutney did you use?

Regards
George

This recipe is spot on although I reduce thequantity of the  chili powder as my wife doesn't like it too nippy.

A wee tip, I found that a lot of times my spiced onions were rather bitter, now I put the chopped onions in some water for about 5-10 mins then drain of before putting the rest of the ingredients in. I was recently in India and spent three weeks in the Punjab living in a village and two girls from the village would come round to the house and cook for us. The onions would be chopped and in water, they told me it was to remove the bitterness. It works for me.

Regards

Merry Xmas all, from down under.

George