lol I think you misunderstood....the callipers would be to keep your legs straight and save you bruising your plums in transit ;D I wouldn't want them rolling off the end of your knees

I'd gladly check anyone's plums for a small remuneration...I'm sure I've got some callipers around here somewhere. Please form an orderly queue....

Bit of a pointless poll IMO......Considering it's a curry forum, anyone who signed up is obviously interested in recipes (technique and ingredients are a part of the recipe, quite obviously)...the fact is if people were not interested in curry they probably wouldn't sign up though luckily this board caters for all of the above options and long may it last!

I don't think it matters particularly why members sign up as long as they are good members who treat other members with respect and act within the forum rules.

Friendly chit-chat/banter between members be it on or off topic does give the board a friendlier, more welcoming atmosphere too and can lead to new members joining in with the forum since we have heard alot of members say they didn't post for a long time as they "didn't feel qualified/experienced enough" yet quite alot have responded to bantering posts (check out the welcome section - Razor and Axe are great with the "meet and greet" and I'm certain that without such posts, alot of new members would never get beyond their first "Hi" post).

Just had some of their sweetmeats at my mates house (it's Eid tomorrow ;D ) Thought they were homemade but apparently she buys them from this place....can't recommend the special ladoo highly enough....DELICIOUS! The baklava is to die for too

If you fancy rounding off a curry night with some sweet treats, try here ;D

http://www.ambalafoods.com/Sweets.htm

Quote from: Phil (Chaa006) on November 16, 2010, 11:33 AM

Quote from: Secret Santa on November 16, 2010, 10:31 AM
I don't know what to make of you pair but the thought of both of you sitting there gazing at your plums is making me a bit queasy.  ;D

If that makes you queasy, what about the thought of someone chopping them up, boiling them in tomato sauce, and then stuffing them in a can ?!

Now that kinda talk whets more than my appetite! Can you talk about it more slowly and in detail whilst jogging on a treadmill I don't get out much

As to the tinned plum/chopped tomatoes, if I need chopped tomatoes I open a can of plum tomatoes and chop them myself (I always Napolina @ 65% tomato).

OI! watch it Phil! I've got a whip you know! ;D

fresh tomatoes in a main dish with base, tinned tomato in a more traditional homecooked dish which will be slow-cooked for longer

Quote from: Razor on November 14, 2010, 07:02 PM
Hi Trucker,

It really depends if you are talking about whole spices or ground (powdered).  For me, powdered spices need frying, to release the flavour and natural oils from the ground spice.  Whole spice on the other hand, just need braising to release their flavour.

Others with have their own ideas on this, this is just mine

Ray

Same here....fry them on a high heat (not top whack!) and add a bit of base to cool the pan to stop them burning

I wonder how many repeat customers they get achmal ;D

Quote from: Secret Santa on November 11, 2010, 06:37 PM
I saw Camelia Punjabi's 50 great curries of India in a local bookstore for GBP3.50 last week, it was a pocket sized version. At the time I glanced through it and it didn't really pique my interest but since reading that blog I wish I'd bought it.

I'm kicking myself now as they're no longer in stock! 

Maybe you've been looking in the....


: ;D