HI Mike,don't know where the free bit came on the post!! They certainly weren't,from Hillers at Dunnington Heath,Alcester.I ended up making a masala paste to liberally spread over them.they went well with the samosa baked potatoes I'd partly done.Not my intention to do them that way,but had no response to the post,and had to do something pretty sharply.

Cheers Geoff

Just bought some very meaty belly draft slices from farm shop in Warwickshire,am looking to spice them up for tasty meal.Any ideas?

Cheers Geoffbrick

 :)Fair play to you LC,great job,hopefully give us all the incentive to have a go


Cheers Geoff

A Happy 60th to you Haldi,as SS says wonder if you'll crack this by the time you're 70,have already reached that,and am learning,trying different things every week,that's the beauty of it all,the forums being invaluable.
Enjoy your takeaway!
Geoffbrick

HI Bob,your "nicer dicer" looks a good bit of gear,tend to hold my onions with a fork to give me a better chance.Where do you get them from?

Cheers Geoffbrick

AS previous thread but on same theme,Rogan Josh tasted good particularly with a few "barleypops",meaning beers.It's an old CB radio expression,going out for a "ruby and a few barley pops". Giving my age away!Look forward to more rogans etc. Geoffbrick

 :)HI Ed,mushroom and pea recipe from Madhur Jaffreys 100 weeknight curries,enjoy,very tasty,but watch the chillies,like I didn't! Enjoy
  Geoff

Relatives came down from across the border to see how their "wounded soldier" was getting on.

"How you fancy doing us a curry"Explained veg and high protein at present."well have some of that"
Did a mushroom and pea curry with samosa baked potato(Cantrells kitchen)

Put potatoes in the oven and proceeded with the curry.
In to the pan with cumin seeds,then garlic.Stirred adding chopped mushrooms some chopped ginger and a few chopped fresh green chillies,stirred for a while adding some garam masala.Put in two tbs of tomato puree and 3/4 pint chicken stock.Stirred and brought the boil,then simmered adding yogurt.Cooked gently,then served with potatoes.
Stuffed potatoes tasted good,the curry,talk about "quetta earthquake plus",pass the water,pass the beer.It was hot,did not taste as I normally do.The curry tasted good,just too hot,even for the rellies.They braved it saying get back to the meat".
  The moral,taste and taste again.
Happy curries Geoffbrick

How right you are re t/as and often the patrons!Recovery going ok,thanks,had a letter from the surgeon/consultant saying that everything went well,tests on goodly lump removed,were positively good.Don't think he was in league with Hannibal Lecter 're piece removed!

Back to original thread,feel we are addicted,but also selective,as you get older you appreciete things more.The "knowledge" gained, to take forward to your next dish.
On,bland,protein full dishes at present,per discharge request.Am getting taste,but not necessarily heat.Good practice.

Cheers Geoffbrick

HI,Garp,Phil,MM,&Zera,

Think you are 100p/cent right Garp,though the "good old days"often weren't that good,but you leaves the day and enjoyed it.Started off my working life in an apprenticeship,the money was low so things were tight to start with,but it made you appreciate things more,become selective out of necessity.

A few years on,was experiencing more of the curry/Balti growth and particularly enjoyed the Baltis,bring your own beer,enjoy the piping hot karahi meal with plenty of naans and chappatis,everyone just dug in.

The Balti triangle survives in Brum,still,and in my experience there are still some good Indian Restaurants.Its the T/a that make you more selective,because there is,as I said,some dross.

Enjoy your base construction Zera,I love trying and tweaking,that's all part of the fun.

Happy curries Geoffbrick