Quote from: Secret Santa on January 09, 2008, 11:58 AM

Quote from: smokenspices on January 08, 2008, 10:03 PM
the real question should be - what is the BEST type of pan for cooking (including things like curry)?

And presumably the answer is that if you want to make BIR style curries you should use what 99% of BIRs use, which is cheap-as-chips high sided aluminium frying pans.

Well to a certain extent yes, but the secret is how to use whatever piece of cooking equipment (in this case a common or garden pan) consistantly and get good results, which in turn comes down to the skill of the chef not the quality of the pan imho.
I can burn anything in any pan whether it cost 2 quid or 200 quid  ;D

Playing devils advocate here (it's a hobby of mine, forgive me )
Does anyone think they cannot cook a decent curry on the Indian Subcontinent without a tri-laminate top of the range 'insert telly chef's name here' pan?
Discuss?   

I always use liquid colourings, its just a matter of putting your finger over the end of the bottle and giving it a flick.
Yes you get a multicoloured finger that does not clean off for about three days and sometimes the colouring actually hits the rice and not the work surface,the wife and the cat but hey, its fun and artistic  ;D

Have to agree with the majority on this one, they will use the cheapest rubbish they can get, that's why I never have lamb from a BIR.
Also have to agree with CK, neck fillet is the most wonderful cut for a curry, it used to be as cheap as chips many years ago but of course the supermarkets suddenly found that it was selling well and the price virtually trebled overnight.
It is now quite expensive but I always keep a few packs in the freezer just for curries.

Super stuff SnS, well done

Welcome to the forum

Welcome to the forum

Quote from: Bobby Bhuna on January 02, 2008, 08:10 PM
That's odd. I always thought that India was mostly Hindu and Pakistan was mostly Muslim... Why then isn't this proportionately represented by the Indian restaurant owners?

Because the Pakistanis tend to be in the majority of immigrants to this country from the Indian Subcontinent, therefore make up the majority of 'Indian Restaurants'.
As a national trait they also seem to be more entrepreneurial than the Hindus.
There are also a lot of Sikhs in this country, anyone seen a Sikh restaurant? or even a Parsi one?. Personally, I think it's just a matter of numbers and the law of averages ...Discuss.

Welcome to the forum mate

I would not buy seeds from Ebay, you can never guarantee if they are the real thing.
The bonafide company that developed the Dorset Naga is here: http://www.peppersbypost.biz/
If you are going to use these little beasties then severe protection measures are needed, I use disposable latex gloves and eye protection.
These chillis take no prisoners..you have been warned  ;D