Cheers Unc, when's that on?

this one? Yeah, it looks good-and he seems surprised at the idea of a base being thin or soup-like, but that how so many others are...

I'm going to check out his restaurant vid for 500 portions while I'm at it. "Oh look at the size of your blender zirr!" 

Quote from: livo on July 19, 2021, 08:47 PM
Several recent base gravies I've tried, and Din's, which I haven't yet, have been very rich compared to the previous versions. I've tried chefs Abdul, Faz and Rik and all of these are outside the usual description of being mild to bland. They contain flavour, spice and distinct character. 

Are they on here, Livo? I admit, I haven't done a bass for ages, so something a bit different would be a good way of getting back into it. Especially if the richness results in more authentic curries!

Nice for the good folk of Llandudno to have a constant in their lives 

Well, it did come with a salt-related health warning. Can't remember how much I put in, but; a teaspoon perhaps?

Got some hooks, and then found out we haven't got the bars on the oven ceiling to hang them from. D'OH! 

Talk about gutting! 

Indeed. It's sharing not storage   

Ingenious! 

As you've noted Robbo, a subtler version of ginger. Dead healthy too.

Have a look at Garden Guides and this FAC.

Those are some really impressive looking plants. How much root are you expecting?

Yes, I remember seeing the whole thing originally too...