Since Curryhell has the necessary social awareness, diplomacy and leadership skills, I'm fully supportive of him pruning threads as necessary to fulfill his role of moderator effectively. You on the other hand George....

By the way this thread should have been started in the forum administration section of the forum, so you've demonstrated you can't even use the forum right, let alone correct other people's use of it.  :

It's about the gluten development surely - you giving it a good kneading SS?

I wonder if, instead of minced beef, this press could be used to form a hollow onion bhaji, and what to fill it with if I did? Will have to have a play

Aloo gobi burger! That's inspired!!  how about keema as the burger meat?

Don't know about Big Mac, but I've been playing woth stuffed burgers lately. Chilli stuffed burger worked well, curry stuffed burger is up next

http://www.banggood.com/Stufz-Stuffed-Hamburger-Burger-Press-Meat-Pizza-Stuffed-Patty-Maker-p-941533.html

If you're trying to replicate takeaway food, remember those chefs are always scaling back on the ingredients and bulking out with the cheapest. So less spice more base is the way to go. Onions are cheap when bought by the 40kg sack load, spice pastes are expensive, so less is more.

I might give this a go and report back

Anyone tried it? How did it turn out?

I'm reading the Glasgow curry ebook by Alex Wilkie and was surprised by the chicken chaat recipe - there's no chaat masala! How can you make chicken chaat without chaat masala? Makes no sense. The only spices are Garam masala and tandoori paste. Wonder if it's a typo?

It's a bit like making poppadoms without using any poppadoms.

I'd like to suggest Garp as moderator, because he would be able to moderate out all examples of people not using bad language and insert suitable replacement words.

Come on, tell me that's not going to be comedy gold?