nay lad....it's probly cuz we won't' war o't'roses as weer mo' knoin than thee lot ovver't'booarder....bleedin' Mancs!

check this out taste tester....It's grim up north lol
CAPSTICK COMES HOME - Tony Capstick

Quote from: Stephen Lindsay on November 24, 2010, 10:56 PM
oh meg goad taste testir yir no gonnae hiv a clue whit em sayin cuz when eh tell ye it's a braw bricht moonlicht nicht the nicht ye ken am goona lave ye bamoozulled like a plen bridie an an ingin ane an aw

ho'd oan a min big yin ma faither wa a Glesga mon boorn an bred.....ah hink ah git it nae boather ;D

which reminds me....Wee Glesga wumman goes intae a butchershop, where the butcher has just came oot the freezer, and is standing haunds ahint his back, with his rear end aimed at an electric fire. -- The wee wumman checks oot the display case then asks, "Is that yer Ayrshire bacon?"

"Naw," replies the butcher. "It's jist ma haun's Ah'm heatin'."

nahthen as 'im indooers sed ter me las neet...."Thees days tha's a job ter fahnd wun o' th' owd-fasioned barbers where tha can catch up on awl t' latest gossip. Mooast on 'em are wat they call unisex, sooa tha can be th' ooanly fella amang hauf a dozen wimmen. Well, Ah ask thee, aah can sich as me chew t' fat wi' a load o' women cacklin' away lahke battery 'ens abaat sooa an' sooa's new frock an? wat Bet Lynch is gettin? up to on Corrinayshun Street? We're lucky ter 'ave a men-ooanly barber i' t' village, an' tuthri on us meet up theer ivvery three or four weeks. T' barber's been theer ommost a lahfetahme an' awl, an' t' other day 'e gate raand ter tellin' us abaat sum o' laffs 'e'd 'ad over t'yeears. 'Ah were varry friendly at wun tahme wi a chap fra t'valley 'at 'ad getten on reight weel as a musician,? 'e telled us. 'E used ter pop in naah an' ageean if 'e weer playin' t' violin 'i these parts, usually t' Taan Hall i' 'Uddersfield. On this particular day 'e cums in wi' 'is violin case under 'is arm whahle Ah wer cuttin' owd Willie Haigh's 'air. Ah thowt Ah'd jist let they 'ave a look at this, 'e sed. Ah've been after wun o' these for donkey's years.' Wi that, 'e opened up 'is case an teks aat this reight grand violin 'at 'e 'andled lahke it wer a baby. Willie wer a bit upset wen Ah stopped cuttin' ter take a clooaser look. After a minnit or two 'e sed reight impatiently: "Wat's that tha's getten theer then Bill?? "Na then, Willie," Ah replahd. "Tha'll nooan see monny o' these. It's a Strad." "Well, Ah'll gooa ter yar haas," sed Willie. "Ah cud 'a sworn it wer a fiddle!? "

originally by Razor....or Bez as he was formerly known, before he did a runner

Quoterobbin all the freezer space.

typical Manc.....tek the teeth out yer 'ead if they could : ;D

Keep us posted, Bezzer....I find your base hard to beat at the mo so if you can top it, please do lol

Quote from: canicant on November 20, 2010, 06:29 PM
.
Well I got lured in by the promise of sex, drugs and indian food, unfortunately two are sadly lacking but at least I got one out of the three

Rob.

Maybe a bit o'hashish is the thing we're all missing, Rob ;D well...some of us lol

Thanks Moonster Much appreciated

Hi Alan, ;D

Any chance you could post your full recipe/method? It's always good to read someone else's accounts....

I'm having my kitchen done just after Xmas and I'll be getting a range with a wok burner - can't wait! Where did you get yours from, if you don't mind me asking? I've heard very good reports from Wren kitchens and to be honest some of the larger retailers have a terrible track record if the review sites are to be believed.

Got my brother-in-law doing the fitting so that's going to save me a few grand ;D I'll let you know how I get on with the extra heat

originally by moonster

Quote
I have just made a beef ceylon based on ca's chicken ceylon using razors base.

I must stress that i made the base to spec other than adding a knorrs chicken stock to razors base when he adds the water towards the end.

used CA's method even including my precooked beef at the beginning.( which i have a class recipe for).

Well done moonster ;D Your post backs up my last post about tailor-making recipes to suit your own tastes. Though I hope you're not following in Archimedes footsteps and tearing down the street naked lol

It's always good when a plan comes together

I think alot of members use the recipes as guidelines, yes we may follow them to the letter the first couple of times but as we all seem to have different preferences we alter them to suit ourselves. Some like lots of garlic/chilli, others may not be so keen. Some may prefer a tomatoey korma whereas others will lambast them or cry blasphemy but at the end of the day we're all trying to suit ourselves.

You should see some of the arguments over lemon juice/dressing in a madras lol don't get 'em started on almonds! ;D

Personally, I have used different bases for different curries (though having said that I've used and stuck with Razor's base for months because it suits the curries we like at home). Admin's base is too strong for more delicate curries but is very good indeed for stronger flavours such as a madras. You have to tailor recipes to your tastes...some like a more rounded base and factor it in to the final dish (minimal spicing needed) whereas others will like a very bland base and prefer to get the spicing right in the final dish....which brings up another argument, that of mixing and matching bases and recipes.....it's all part of the fun though ;D

The key of it all is getting to know your spices, what's too much or too little, how long to cook them and at what temperature to suit you....if I've learned anything from this forum, it's that you can only please yourself lol

Trust you to prefer people who talk like they've got a plum in their mouth, Phil! ;D