Well not so much a strainer than a sieve.
Just bashed out 6litres of C2G ish base with a couple of twists and thought what the hell. Taking the lead from CT I then pushed this through a fine sieve. Took me 20 mins and a bit of elbow with a marble pestle. There is no cabbage in this base but a fair bit of fibrous muck was disposed of. Be interesting to see how we go on the first cook.   

Quote from: Phil [Chaa006] on January 08, 2013, 11:10 PM

Quote from: emin-j on January 08, 2013, 07:58 PM
Do you blend your g/g with a small amount of oil and water ? It's the frying out of the water that causes the sizzling.

No water, just oil : I had always assumed (perhaps wrongly) that water would encourage it to go

Not if you freeze the stuff 

Welcome buddy

Know what you mean about the goblet type. Always start those hot with a cloth over the top but the lid partly released.

So no reason that would adversely  affect the base to blend hot or cold?

Melt the blender? Maybe a toysrus one . 

Quote from: Phil [Chaa006] on January 08, 2013, 07:32 PM
Stick blender : hot; goblet blender : cool.
** Phil.

Which in English is?  . Blend it hot?

I notice that some base recipes suggest that the base should be cooled after the spice stage and prior to the addition of extra water, blending then reheating to raise froth/ separate oil.

Comments, experiences appreciated.

Is this necessary or do some include it purely for H & S reasons? In this day and age.
Personally I have blended whilst hot and do not see this as a problem especially if I let down after with HOT water prior to blending.

Certainly watching this one with interest 

Will look forward to how you get on. In the meatime - where is the TA menu? 

So if I substituted just the chilli powder in a dish with Bassar, would that also deliver enough of the Bassar taste?