Hi Layne, I haven't heard of them for years, they were rated the best knives around and the most expensive!  I have some very old Sabatiers (from my Dad, who would you believe was a chef!) and I have some new ones which are not a patch on them.  I have just bought what I think is the finest knife I have ever had/used, it is an I.O.Shen Sashimi knife and is an absolute gem to work with, and sharp enough shave with, and half the price of Globals.  It is the only product Heston Blumenthal (Fat Duck @ Bray) recommends.  They are a three ply blade with a 15 degree angle, so they have to be sharpened on a special electric sharpener which is a drawback.  I am not sure if they are on a par with Zwilling J.A Henkels, but for the cost (?48 for my Sashimi knife) they are very good value for money.

WWW.ioshen.co.uk

We could do with more of these product recommendations for our newbies because the right equipment is equally as important.  Maybe Admin could get some revenue for this site from these guys and maybe a discount for us to :

CP

Admin I think you can now remove this thread now I have posted the final version.

Darth, I used to drink a Schnaps called somthing like Ratzenputzen when I worked in Germany.  It was a very strong Schnaps mixed with pure fermented pure chilli juice and pure tomato. juice.  It was worse than a plateful of Phall in a small schnapps shot glass.  Just suit you sir ;D  We used to drink it at the satrt of a pub crawl, wheeeeeeeeee :-X

CP

This is BIR recipe.  The potatoes can be cooked ahead and stored in the fridge ready for use.  The Asians (and I) like to pre-cook them because when they are added to a dish they have a nice flavour and texture and don?t break up in the dish

Use good quality waxy potatoes cut into large or small chunks.  Some cooks cut the potatoes in half lengthwise only, because they say it preserves the flavour and texture better.  Put them in a pan with enough cold water to cover them. Leave them to soak for about half an hour.  Remove and pat dry

Bring a pan of water (enough to cover the potatoes) to the boil

Add the following (enough for about 1 Kilo of potatoes)

1 - 2 tsp salt (to taste)
2 tbsp oil (flavoured if you like), add more oil if you have old spuds and/or hard water.
1/2 tsp white Cumin seeds (optional)
1 tbsp curry base or ? tsp mild curry powder, or ? tsp mild Garam Masala
1/2 tsp of Haldi (Turmeric) if you want them to be yellow

Add potatoes and bring back to the boil, then turn the heat down to simmer.  Remove from the heat just before the potatoes are cooked (about 15 minutes for slightly undercooked) and drain.  Rub in some more oil to seal them and store covered in the fridge.  They should keep for a couple of days at least.

If you are not sure if your potato fits in to the waxy category, i.e. will or will not break up you can try this test. Mix one part salt to 11 parts water in a measuring jug and add the potato. A floury one will almost always sink to the bottom of the jug, while a waxy one will float.

Common types of waxy potato

Cara potatoes
Carlingford new potatoes
Charlotte potatoes
Desiree potatoes
Estima potatoes
Maris Piper potatoes

Happy Cooking
CP

Another Dury fan eh?  You missed a couple of hit me's out Layne ;D  Sadly missed is the old geezer, and no-one to replace him.  Anyway before I get shouted at again back to the topic, maybe I should re-post the hint/tip as a new post with you correction and de-anal-ised (I like that one).  And then me and son shall go for a couple of pints; they don't have Absinthe on the Island as it wouldn't work for the locals anyway  hehe  :-[

CP

You are most welcome Layne, and I always welcome your responses.

Sometimes information is anal, but what the heck ;D

Thanks
CP

Thanks CK

CP

.... and the pod carries the sour/bitter taste; I hate the things.
CP

Thanks CC.  Another food colouring which is completely safe and used all over India is Beetroot Powder.  You can buy it from most Asian shops.  It is not as powerful, but does add colour.

Happy Safe cooking
CP

Yummy Yummy, my son will just love this one.  Everything he eats is normally in a Naan or some wrap.  He can cook some up in his reastaurant. 

Thanks
CP

Been there an got a sore head for a long time
CP