Quote from: peshwarinaan on March 19, 2019, 01:27 AM


In addition, the admin is not even attempting to host a dialogue about these controversial changes; any negative posts (no matter how polite) are simply being rejected/deleted/not published. This, in my opinion, will be the death knell of the forum. A good admin should be intelligent enough to realise that when (sensible) people have something to say, there's usually a reason for that, and it's worth listening to them.

CA doesn

Nice work there, hope you get some good results from the dishes you cook with your base. Good call to keep the spicing mild in the base. I think the worst thing is to have a strong flavoured base.

Thanks guys. I

Ok - could you elaborate?  I just checked the box and the lightbulb I

Update: the remaining 5 seeds from my original 6 batch have sprouted and been potted up. Now I have one which shows two tiny leaves above the soil and two which are just in the process of bursting through the soil.

I

Thanks guys and wow, that

 BIRs will get soft chicken by pre cooking it to the right stage. When you cook chicken it will start fairly tender but with a tight texture, go through a tough stage if cooked for longer, but then get to the soft and tender stage that I recognise from a good BIR if cooked for half an hour or more.

Nothing to do with taking it out of the fridge prior to cooking imho.

Well I put six seeds into damp kitchen paper when I last posted to this thread and in 9 days only one has sprouted. Not sure what to make of that, but the successful seed has been transplanted into a small pot today, so let

Good luck Livo, hope they have bolted the wheels on straight.

Ok thanks, I