Thank you Fish, Salvador D and Edwin C.  You've given me some good ideas. :-)

Do you think I would be able to 'bolt' the frame down to something heavier to give stability?

Quote from: fishy on October 08, 2012, 06:02 PM
I got one of those from ebay, similar price, good burner but the frame that comes with it was powder coated so when cooking the paint burnt off and made a hell of a mess of my pan and curry, the smoke residue was near impossible to remove, utterly horrible.

Thank you for your replies.  I haven't been on here the last couple of weeks so sorry for my late response.  The one in Salvador's picture looks quite good.  What is the frame made out of?  I would like something reasonable heavy to stir-fry.

Edit to add that I can now see it's caste iron

I'm looking for a Wok Gas Burner so that I can create better stir fries.  I'm very much into Chinese dishes at the moment.  Ideally, I would like something I can use indoors......in the garage at least.  I'm not connected to the gas mains supply.  Any recommendations?   My knowledge of gas appliances is pretty basic so please don't be to technical.  :-)

I was looking at the following on ebay?   Any good?  Oh damn!  Just notice it's for outdoor use only. :-(

http://www.ebay.co.uk/itm/HotWok-Original-Wok-Gas-Burner-Set-HW3711-/271033385833?pt=UK_Home_Garden_BBQ_s_Accessories_LE&hash=item3f1ad94369

Quote from: jb on May 22, 2011, 02:14 PM
In almost every picture or video of a BIR kitchen I always notice a large tin on the stove from which the chef takes a spoonful of oil to make his curries.I always thought this was just pure plain veg oil but after watching this I'm not so sure....

http://cbm-mick.blogspot.com/2010/05/restaurant-bhindi-bhaji.html

It's clearly a tin of ghee and looks identical to most tins I've seen most chefs use.So is it ghee they use??  Could that be a vital part of the elusive taste???  Unless they empty the ghee out and replace it with veg oil which I doubt.

Some great videos here I have to say.

Sorry to but in on the thread but is there a discussion somwhere here on this PDF book?  Is it somebody from this forum?  Anybody tried it?

http://www.youtube.com/watch?v=usfiAsWR4qU

Quote from: Axe on August 13, 2010, 10:33 AM


Can I suggest that the term 'runny' used in the Onion Bhaji reciepe should also taken with a pinch of salt.

Could you be more specific?  1/8 a teaspoon or 1/4?  Thanks.

Quote from: gazman1976 on July 29, 2010, 05:12 PM
Hey Ader1 , you got a good recipe then for a thai curry plz ?

Thanks in advance

Garry

Will do in the Thai section in the next few days.

Quote from: Secret Santa on July 28, 2010, 02:29 PM

Ok, when I tasted the curry and thought it was too sour, I should have stopped and not added the suggested slice of lemon.

That really is the most non-sensical thing you can ever do when cooking.  You are cooking as if painting by numbers.  I used to make Thai Green Curries which never really turned out well.  I managed to spend some time watching and helping in a Thai kitchen and learnt that recipes are just guidelines.  They just kept tasting their efforts and adding a bit of fish sauce or a bit of sugar to get the correct balance.  I now cook quite a good Thai Green Curry as a result of following their lead.  Some lemons are bigger than others.  Some more sour.  Some fish sauces more salty even withing the same brands.  Some sugars sweeter etc etc.  I hope I don't sound too patronizing but from your statement above, you needed to be reminded.   

Did he taste the curry from time to time?