Quote from: chewytikka on August 04, 2014, 11:14 AM


Davey, you can buy an interface disc for induction cooking, then you can use any pan, including Ally.

cheers Chewy

Thanks again lads. Chewy that sounds ideal to me. Love my Ali pan. You sort of get attached to these things.
Interface disk hunting now.?

Thanks a lot Phil and Chewy. The search for a decent pan begins then. Any pointers ?

Thanks lads. I could get the camping stove out, but I want to see how the induction hob works. Seemingly. They are as responsive as gas. Only got it installed today so early days. Somebody must have tried one, hense the question.
The reason for the induction hob is efficiency, gas hobs are 40% efficient, induction are 85% efficient. Half's the cooking bill.
I do a lot of cooking.

Hi guys and gals, does anyone cook bir curries on a induction hob ? If you do I would love your tips and tricks. I've been cooking for years with a aluminium pan on a gas hob. New cooker in new kitchen = induction hob.
I no 'sacrilege'. 
Any help appreciated.

Quote from: DalPuri on June 21, 2014, 11:51 AM

Quote from: daveyham on June 21, 2014, 10:23 AM
Hi dalpuri re your spong grinder could I ask what number it is and what spices you grind with it. The reason i ask is I have a number 3 but have not used it to grind spices yet. Thanks.

Hi Davey,
I have a no.1 and grind all my whole spices with it. The trickiest one is mustard seed because they contain a lot of oil so it helps to dry them in a low oven before grinding. Another being long pepper.
But mostly I grind straight out of the packet.
Just remember to grind a teaspoon or so of rice when you've finished to keep clean of any odour or leftovers. 

Thank you for the tips. I'll let you know how I get on. Really looking forward to this.

Hi dalpuri re your spong grinder could I ask what number it is and what spices you grind with it. The reason i ask is I have a number 3 but have not used it to grind spices yet. Thanks.

A trip to MA brothers may be on the cards in a day or so, I'm 15 mile up the road from them.
Cheers

Quote from: Gav Iscon on September 08, 2013, 09:46 AM
Last night at work we had the Lamb (mutton on the bone) Bhuna Gosht previously mentioned along with pilau rice, plain nan and poppadoms. It was fantastic. I now intend to try and do a traditional curry type meal once every month as they really are worth the effort. Anyway here's the photos.

Very rarely post, that mutton on the bone bhuna gosht has to be the best looking curry I've seen.
A proper looking Bhuna.
Hats off to the cook.
If you don't mind me asking what was the cut of meat and where did you buy it.
Cheers Davey

Hairspray works a treat.

Cool
happy new year