Welcome to the forum and Merry Xmas  ;D

Quote from: Graeme on December 21, 2007, 05:46 PM
Could we get into trouble for doing this,
should we blot out faces etc.

They are in the public domain on a website so no, you don't have to blot out faces.
They can only gain from the free publicity so very unlikely to complain. 

Welcome to the forum

Hi adriandavid,

I use a 9.5 litre stockpot which is nearly full when I do a base. I use a Kenwood Wizard Pro hand blender which reduces this lot to liquid in about a minute or less.
I gave up on the old Kenwood Chef Food proccessor when I got hold of this powerful little beatsie, saves on a lot of washing up and moving hot liquids about too.

Ok I'll start the ball rolling, I can't post any piccies but let me describe the last but one curry night I did.
All started well, it was a Darth's Madras I was doing and the starters were my own version of Tandoori King Prawns served on cast iron sizzlers.
CA's Pillau rice was needed and it was about 30 mins before the guests were about to turn up.
Being bright and vagualy scientific methinks, I shall not boil 3 kettles full of water I shall put the pressure cooker on and do it in one go, far quicker.
Big mistake!!!
Our new all singing all dancing pressure cooker does not have the old type of weight in the middle that you can take off and be sure that all the pressure is released.
It is a new fangled thing that rotatates in steps to adjust the pressure. One minor design flaw with this is that when its boiling well, the vibration can actually make the weight go from unpressurised to fully pressurised without you knowing unless you look closely.
The Other design flaw is that the lid is quite stiff to get off even when it is cold.
The result of this combination of design faults and several G&T's results in me taking the lid off of a fully pressurised pressure cooker with about 6 pints of superheated water in it.
Don't try this at home folks, it bloody hurts and the one thing that went through my mind as 5 pints of steam and water tried to take may face off, is that one of the guests coming in a good looking nurse, she will look after me (I did not mention this to the wife at the time because the scalding was bad enough, let alone being castrated into the bargain.)
Anyway, apart from my skin falling off my face for a couple of days, the meal went well but the kitchen ceiling needs re-painting 

They ain't prawns they are small lobsters!!
Don't blame you for not sticking 'em in a vindaloo, total waste of seafood in my opinion.
Must say they look a bit yummy tho'
I'll just phone the bank and a re-mortgage the house to buy a pack

Welcome to the forum my friend, everthing you need is here for curry heaven

Welcome to the forum mate

Quote from: Curry King on December 11, 2007, 04:35 PM
I'm the same I love beer and curry preferable at the same time 

Welcome to the forum

In the same glass? 

Splendid stuff Topconker!!!
Keep it up and work out one for Cobra beer ('tis rumoured there is cardomom in the brew somwhere)

Jethro

PS Used to work in a brewing laboratory for a lot of years
PPS a proper Lager fermenting vessel has an inverted cone at the bottom to increase surface area for bottom fermentation.