fantastic meggeth you are well on the road to obsession.

Thanks guys for the replies.
Tonight we are having TA, i normally have it delivered (because if free) but today i will go and pick it up.
I will go for it because it's an open kitchen and you watch it being made, so i will be watching and video'in my South Indian Garlic lamb being cooked.
I think we should get to make a good clone from it.

on the menu it's South Indian Garlic and you just say what meat you want.

i am after South Indian Garlic Chicken "not" Garlic Chilli Chicken can any one help?

you are spot on Axe, that's why in my post i put "i use one of theses to put the edge on the knife, then a diamond coated steel just to re- fresh when needed."

hi Phil
not wanting to tell you what is what, if say your knife edge angle is 45 deg and this sharpener is set at 30 deg, your cutting edge will not be touched. you will need to run the knife though it till it gets to the set angle on the sharpener.
like this\V/

CH where did you get the recipe for mushroom bhaji please.

yes mate 2 minutes for one portion you can go to 3.

i nuke the for 2 minutes no problem with the chicken.

Quote from: JerryM on November 19, 2012, 07:04 PM
h4ppy-chris,

well pleased you've found the connection to the smell.

Thanks Jerry, i have to tell you it as blown my mind how the heat can change a curry so much.

once frozen pop them out of the tray and in to a bag then back in the freezer.