I'm very keen to grow my own chillies again this year.  ;D But I won't plant until the Moon is traveling through a water sign, astrologically speaking.  Poppycock, I hear you say, but even James May (Top Gear's Captain Slow) and Oz Clarke, wine guru, have visited and tasted wines using this biodynamic method. http://news.bbc.co.uk/1/hi/magazine/8008167.stm
Some say pseudo science but the Moon exerts a huge gravitational pull on all water, so when we sow seeds when there is plenty of moisture 'rising' its beneficial to helping the seed propagate. Also bear in mind the waxing of the Moon, from new to full, the increase of gravitational pull is increased, also a good time for white magic, but that is another story.

For info on lunar phases click the link following. 
http://darkstarastrology.com/lunar-calendar-moon-phases/

Just down the road from me, luckily is the great South Devon Chilli Farm, http://www.southdevonchillifarm.co.uk/?referrer=devonchillifarm&gclid=CPD3qODvt64CFe4htAodFnlRFQ I'll be shopping there soon, well when I'm not so pie eyed from all this lovely cider.

All the best
Colette. 

Quote from: nzfen on February 18, 2012, 11:56 PM
Or should that be Gals as well?  From my brief time looking thought the posts it seems to be mostly males who have this obsession with curry. Please prove me wrong 

Hi Nzfen! Proving you wrong! I absolutely love curry. I was hesitant about revealing my gender on this site for fear of not being taken seriously, I had nothing to worry about   

Hi Graeme!

Interestingly the Channel 4 website recipe states cooking for 3-4 hours, but I followed the recipe on the TV program, have found a you tube link -
www.youtube.com/watch?v=EgU-WycA54I
25 Jan 2012 - 5 min - Uploaded by lesterfontayne
From the Channel Four programme "How To Cook Like Heston", chef Heston Blumenthal ...

We really liked the taste of brined chicken, will definitely be doing it again.  ;D

After following Heston Blumenthal's recipe we found the the chicken to be succulent, tender and quite delicious. 

As you may see from the picture, the chicken was not fully cooked, we only used the breasts, which were ok; after watching the tv program again I realised  I had not followed it properly, after resting the chicken for 45 minutes, put it back in the oven for 10 minutes on a high heat to brown the skin, although I think the extra time wouldn't have cooked the meat through, just browned the skin. 

Wanting to keep the succulence in the meat I poached the remainder, with reasonable results.  

I would definitely use the brining technique again as I really enjoyed how moist the meat was. I usually prefer my chicken tikka but I would forgo that for the succulent taste.

Heston's recipe is
60g salt per 1 litre water 
To cover chicken and leave overnight
Roast at 90c for 1.5 hours
Leave to rest for 45 minutes
Roast on high for 10 minutes to brown the skin

Next time I shall leave the chicken in for two hours, although at first attempt I did use a meat thermometer and that registered meat cooked, but the unclear juices that were very evident showed that the meat needed more time. I expected the meat to have a salty taste, but it did not. 

I guess you have noticed the lack of picture, unfortunately my iPad seems incompatible with the image hosting program. I shall have to wipe the dust off the PC tomorrow and sort that. Although a bloody chicken is not very appetising!

Lesson for me here is do not trust the meat thermometer!

All the best
Colette. 

Hi George.

100% food grade is what's claimed on their website.

We've all got to die one day, I'd rather die happy and foolish having nice yummy hot curries 

Quote from: DalPuri on January 29, 2012, 04:44 PM
Try here Terramamba 

http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html

6.50p for postage upto 20kg

Frank 


https://curry-recipes.co.uk/curry/index.php?topic=5632.0

This company where very quick on the delivery, managed to find a few items I needed so the postage didn't seem to bad.

On the first use of my new Ali pan, after seasoning, I got the pan far too hot that the garlic and ginger burnt immediately! Started again and managed to make a fairly decent curry!

;D

Excellent, thank you, I'll be trying that 

Fried egg in the halogen? Please explain how! I'm intrigued!

Yes that's right, no rack, directly into the bowl. Although, the meat wouldn't do too well at the higher temperature required for the spuds. Doing both together I'd use the lower temperature, the spuds would take longer, but to get them crispy increase the heat at the end, along with the crackling.

All the best  ;D

Hi NJ!

With the roast spuds, the halogen recipe book says to parboil 10 mins, roast at 220c for 50-60 mins.

What I do is ;D heat the halogen up to max, remove all racks, add oil, peel spuds halve the big ones and chuck in! Keep an eye on them and they're done to perfection  in around 45-50 mins.

With a pork crackling joint the halogen recipe book says heat to 210c, place joint on low rack, in a tray, cook for 20 mins, heat down to 180c for 20 mins to every 500g. If meat starts to look too dark, cover with foil. Leave meat to rest for 15-20 mins.

I'd follow that, but when meat is out, carefully remove the skin, wack up the heat, place skin back into the oven, and keep a very close eye, generally I manage to burn mine, but it's still quite edible, reckon about 10 minutes or so. Additionally before adding meat at the start, I'd cut into the skin, remove excess moisture and add salt.

The top shelf is a bit quirky, I agree, good for grilling, I find anything that needs more time I put lower down.

Glad you're using your halogen and it hasn't become a counter queen!!! 

As for moving stuff around, I use a long handled pair of tongs, still manage to burn myself though! Lol!

All the best,
Colette.

;D