Quote from: Sverige on June 12, 2015, 12:27 PM
Thank you Dalpuri, very enterprising. Who would be an author these days!

They were included in the free sample.

Screenshots of the three sauces from a quick search on Amazon UK and US. 

Quote from: Secret Santa on June 11, 2015, 04:14 AM

Quote from: livo on June 11, 2015, 02:19 AMThe recipes can easily be made omitting the oils...

Can they?

Knowing how significant oil is in the BIR process?

I made a third quantity of JB's base last night and noticed there's not much oil in that. 180ml in 6-7lts of finished gravy.
But, who knows if the chef was being conservative for demonstration purposes? Intentionally or not.

I bought a pair of gauntlets from Lakeland about 15 years ago. Really comfortable and much easier to use than mitts.
Looks like the ones they sell now are a little longer than mine.
http://www.lakeland.co.uk/16472/Lakeland-Cool-Hands-Oven-Gauntlets

Word of warning
Avoid any splashes with water or oil. (e.g. a misplaced thumb in the corner of a roasting pan  : )
Because of the loose knit, you will burn your hand when reaching in the oven.

I stayed in a small village in Ireland many years ago. The local butcher's used to sell 7 burgers for a quid and they got bigger when you cooked em!  ;D

I think the trick might be holes Les to keep them from shrinking. Try a lattice pattern with a meat mallet.
Make them twice the size required and press with mallet to create indentations.

Birds aren't affected by chillies or chilli powder. Its a good way of deterring squirrels from the feeder.

They could be moth larvae, hard to tell from a photo.

I'd check all your other spices George. Look at any clear jars you might have, shake them about and turn them upside down. Any dangly bits?
Seen any small moths around?
I had those kitchen moths in Wales. And the only thing that's safe is airtight containers!
Speaking to a friend at the time who is a pest controller, there is nothing to kill them.
I had to clean and check everywhere and put ALL powders into lock and lock containers.


p.s. don't forget to check the underside of drawers. 

Yes, its a nice touch to see a huge leaf sitting atop the curry when opening a long foil container. 

They would've used dried, but will appear fresh once rehydrated in the sauce they're cooked in.
If you're in London, go to bangla stores in Southall. They have pallets of the larger dried leaves!

I remember the gravy in KFC in the 70's, but never for one minute thought it was meant for the chicken.