I think Chewy's comment     -  "I've followed this thread, with interest and enjoyment as it unfolded
Kids in a Sweet Shop. Whoa."  Is just about right!!
This has breathed a new life into the threads and there is a great little buzz with many reading and to be honest ive noticed quite a lot of names (members) reading whom i hadnt seen before - fantastic!

best, Rich

I will post this - George you are a prick!! if you want to take it as an insult please do - Chewy's vids are great but they are filmed in a  different way and location -  not on the spot cooking when the guys were having a lesson both vids chewy's and guys are great - and i will say what others have said if you are such a demon in the kitchen lets see a fail safe cook every time recipe and please film it!! crikey me i thought you made a great job in trying to sort out spamers etc etc but this is laughable

well done to the lads for including ALL the information they learnt in the kitchen note taking cooking and filming

best, Rich

Cheers CH
I thought it would have been - but there are many variations on garam masala - taking out of the pods and just using the seeds etc

best, Rich

Hi JB

was that green cardamon still in their pods or the seeds out of the pods

best, Rich

Quote from: haldi on February 11, 2012, 08:48 AM
Fishes link is very reassuring
But what concerns me is the method the curry chef uses
He scrapes and scratches the pan with a ferocity not normally attributed to cooking
Surely, this must add to the quantity of aluminium present in the curry

a curry chef would have to chisel out some aluminum to get into into the curry scraping and scratching doesnt put enough pressure to gouge out any significant amount of aluminum

"Conclusion

Aluminum pans do not pose a health risk to their users, even if they are scratched or pitted.  The amount of aluminum that leaks into food is negligible, and far less than that consumed through other methods".

best, Rich

looks great

best, Rich

Im all ears on this  i will PM you

best, Rich

Quote from: Derek Dansak on January 25, 2012, 10:37 AM
made a salad the other day and left the onion and lettuce tomato out to air by accident, for a day.  The taste of the onion and tomato was much sweeter.  The air seems to mellow the flavour, and improve it alot.
        Next time i make a base i will be cutting the onion up and leaving it out to air for 24 hours, in the hope it may improve the flavour. .  I will then do what i usually do. E.G  fry the onion in oil gently for 1 hour before making the base.  Thought i would share this idea in case it works.   

IT DOES WORK - but usually only about 5-6 hours

best, Rich

these are all over out here in Thailand - no problems with this frame - just need a gas bottle some pipe a regulator and two jubilee clips and off you go cooking anywhere

best, Rich

Looks OK - after all the onions and carrots we add just help bulk it up as well as flavour

best, Rich