Any of you watch the City game today?

What a climax to the season! Absolutely unbelievable suff.

Google Docs here. Accessible from everywhere and don't have to worry about backups. Nice and simple.

I have a very simple folder structure: Recipes > Indian. Everything goes into the one folder.

Please count me in for this also! Sounds like incredible value for money.

Nice one natterjack. 

Very jealous. Wish I had the room and the money for one. Tikka looks divine.

Quote from: jb on April 07, 2012, 05:13 PM
I would be interested in where exactly Julian first encountered the use of old bhaji oil.I'm hoping it was first hand from a  BIR source.Apart from this forum the only other time I've come accross it is from The Undercover Curry Book(which I didn't like that much).

This was my first thought - that it originated from the 'Undercover' book. This is what prompted me to try it and as I mentioned in my previous post, it made no discernible difference to the base.

I wonder if anyone would be interested in doing two versions of Julian's base, one with seasoned oil and one without. I imagine Julian has done something similar in order to find what works best, but it would be interesting nonetheless.

Quote from: chewytikka on April 07, 2012, 01:47 PM
LOL ;D Oh No, Old Bhaji oil again, absolute nonsense.

I tend to agree with you. In the past I've tried seasoned oil in the base and it just gets lost and makes no discernible difference. I know others have also had a similar experience. In the final dish it would make a difference, but Julian doesn't specify the use of seasoned oil in the recipes for the final dishes.

Quote from: chewytikka on April 07, 2012, 01:47 PM
I was amazed to read one review, where they say out of 119 pages, 100 of them
are a biography/history of the author. - Crikey, that's some preface.

There is a lot of non-recipe-related material (how he came to have his own business, etc.) but it's certainly not quite as bad as that. It's an interesting read.

That does look wonderful - lovely colour! 

Yay - I saw one of my pics in there!  ;D

I've also tried to promote cr0 where possible. I host my photos of dishes (e.g. for the group tests) on Flickr and always mention cr0 and the author in the comments, to try and get a few more people onto the site.

Using regular oil will be fine, although the results do improve if the spiced oil is used.

If you want to make a double batch then you need to double everything, as you won't have enough sauce. Personally, if I was making this for 4 people, I would make two double batches.

I don't know what size mine is, probably 14" (it's definitely a whopper!) and I find it very good to cook curries with. The main advantage, as others have said, is the greater length keeps your hand away from the heat source - this is obviously going to be a great help to you SP because of the burner you have (and the fact there is no rubber). It's also useful if you're a 'dipper' as well (i.e. using the cooking spoon to add spices to the pan, as opposed to pre-measuring).