Quote from: Ashes on October 22, 2006, 10:53 AM
The important thing with stock is to reduce the it down to a concerntrated liquid, it can then be strained (several times if so wished) and made into demi glace.
Regards Ashes

Oooh DEMI GLACE Now we are talking I'm very impressed !
Ashes have you made these ?
Layne

Hi Brummy
Welcome aboard.
Layne

WoooooooooSH
Well that's quite an in depth thread there Oh Mighty Prawn superb stuff well done  ;D
Layne

CP
Please do not l

Quote from: Chilli Prawn on October 20, 2006, 05:23 PM
So if you want to shout or rant at me forget it, I can spend my time better teaching people who want to learn, and I shall leave this Forum.

CP

CP,
PLEASE DO NOT LEAVE THIS FORUM

All I can say is I for one really appreciate your Positive input into this site your comments are very informative in depth and sensible plus the fact you are only to happy to help and advise others with great tips too I might add.

This Website would definitely Lose a POSITIVE Asset if you left.

There's a lot of Bitchy-ness in the rank's lately WHY and what's the point Phew !
Layne 

Well Woks Up
It appears there aren't many things in this thread You do agree with 
have you been drinkin with the Snowdog ?

I have stated in earlier threads that an old friend of mine (Bangladeshi) had his own establishment but He NEVER used Ginger Or Garlic Paste he Always used Fresh  SO Your Wrong on that Count :

Garam Masalla OK I never seen him grind his own spices but that's gotta be up to the individual if You don't want to grind your own then Don't But there's No way on this earth will You or anyone else for that matter convince me that ready ground Garam Massala is better than freshly ground stuff 

The case for keeping your spices in the cupboard for months well that's again up to the individual but 50p to 60p for a 100g bag isn't gonna break the bank is it ? you can then rest assured your not using SawDust after spending the time and effort trying to produce a dish using inferior products.

I'm sorry to say Woks Up but I think you'll be chasing that dream of finding that Golden Egg for a long time with your Ideas.
Layne

Hi Welshie
What a nice area Taupo I drove past the lake last year when I visited NZ (Lions Tour) we stayed 4 nights in Wellington drove to Rotarua 1 night then 4 nights Auckland I wasn't very impressed with that dessert area it was like the land that time forgot 

Anyway I know how you are feeling I started having withdrawl symptoms I couldn't get a decent Curry anywhere but never mind hopefully if you follow the recipes on this site you'll be cooking your own CTM just like you were used to having at home back here in Wales

If you have any questions feel free to ask away no doubt as you have already noticed we are a friendly group of Curry lovers so have fun and enjoy the cr0 experience.
Layne

Darth I think you've pretty much Nailed it there my old Mukka  ;D

The only things I would add are =

1. Buy Small Bags of Spices Often (100g)

2. Always Dry Roast and Grind Your Own Garam Massala.

3. Always Use Fresh Ingredients.

4. Never Follow Recipes Down To The Last Gram Experiment Until YOU Are Happy.

5. If You Make A Balls Up of Your Curry's Don't Bin em Send em To Me ;D ;D ;D

               Good Luck To Us All
Layne

Hi Welshie
Welcome to the best Curry site on the Web !
Layne

Hi Chili Spice
Welcome to Curry Land this site is full of recipies and ideas also the members are happy to help and advise you.
Layne

Erm so there we have it Sorted !
All our members should now be Master Knife sharpeners ;D

Very informative CC Phew ! 

Layne