Quote from: Phil [Chaa006] on January 11, 2013, 04:54 PM

Quote from: RubyDoo on January 11, 2013, 04:51 PM
Now that bugger WOULD look good in a pan!!   

You'd be sadly disappointed : he has only three legs (since May 2012), so after your wife and two kids had their share, there'd be none left for you   P.S. Jaffa says "We are not amused" :

Still looks very Tarka ' ish   ( or does that bring in the oldest joke in the book about Tarka just being 'otter  ? ) ?? 

Quote from: Phil [Chaa006] on January 11, 2013, 04:51 PM

Quote from: fried on January 11, 2013, 04:36 PM
I'm a bit worried about my partner. Normally, he's a prolific poster and I don't think he's been on-line this year. Hasn't answered my PM either.  Hope he's O.K.

I'll check : I have his e-mail address.
** Phil.

If he is out then you MUST (  ) surely take his place ** Phil?

Quote from: Phil [Chaa006] on January 11, 2013, 04:48 PM
Ask Jaffa : he will assure you "only in the most positive sense".

** Phil.

Now that bugger WOULD look good in a pan!!   

Quote from: Phil [Chaa006] on January 11, 2013, 04:10 PM

Quote from: RubyDoo on January 11, 2013, 04:07 PM
Can recommend the tower ones.

Tower are good but ali : Aldi is stainless steel, so suitable for induction as well.  Also less sensitive to what is cooked in it (e.g., rhubarb).

** Phil.

Point taken on the induction  - I am all gas ( so they say )  .  Rhubarb bhagis not a regular in this house!   

Quote from: fried on January 11, 2013, 04:36 PM
I'm a bit worried about my partner. Normally, he's a prolific poster and I don't think he's been on-line this year. Hasn't answered my PM either.

Hope he's O.K.

Anyone know?

Quote from: fried on January 11, 2013, 04:15 PM
Excellent review. I might have to have a go at this. Very quick too.

  'er,,   I thought you WERE in the 'game' already. 

I think the deal was the end of the month. I have time in my favour   ;D

Now shape up   

Quote from: Phil [Chaa006] on January 11, 2013, 04:03 PM

No need, old chap : I can buy the insides as easily as the complete thing.

Already powdered you mean?

Urk : the only place I would even /consider/ using unpeeled garlic is in a base that will subsequently be mouli'd/sieved ...

** Phil.

You old stick in the mud     if anything needs blending then what is the noticeable difference? if it has to be put through sieve , of course, no difference.  Only point remains = there is something horrid about the skin?  Do you eat jacket pots?  new pots with skin on?  Is this a texture thing? Do you have a thing about ginger skin? Are you gingerist?    ;D  :

Can recommend the tower ones.
7l will give you another onion or two 
Got mine for less but a quick search brings up

http://amazonkitchenware.co.uk/tower-11253-7-l-aluminium-pressure-cooker/

Quote from: Phil [Chaa006] on October 06, 2011, 06:01 PM


Now, who is going to invent "how to peel a whole root of ginger in ten seconds" ?

** Phil.

More to the point - who is going to invent - " how to deseed 400 caradamon pods in 30 seconds " would be of more use.  .................... and Phil - why do you peel yer garlic? Not necessary for most uses. Just remove the odd knobbly gnurly bits. ( the garlic - not you) 

Quote from: Salvador Dhali on January 11, 2013, 08:32 AM
Looks superb. If only more restaurants could do it so well.

If that was in front of me right now it would be gone in 60 seconds!

If that was in front of you 61 seconds ago, it would be gone by now!!