Quote from: Secret Santa on March 28, 2008, 07:39 PM

Quote from: unclebuck on March 28, 2008, 07:20 PM
this probably the longest load of old dribble on the web! (no offense to the regular posters  )

I honestly think that's a bit unfair uncklebuck. You may not have liked Rai's style but the essence of his questions was very interesting and I only wish we had come to some verifiable answers.

And just so it's not all one sided you should note that once again SnS has deleted other people's posts while leaving his own intact - hardly fair don't you think?

yeah your right ss it is a bit unfair.. it is the beginners section after-all, as i say no offense intended, UB.

Quote from: smokenspices on March 28, 2008, 12:58 AM
Okay Rai

Peronally I've had enough of this.

We've surrendered to your persistant criticism. I don't like your manner, I don't like your instense interrogation techniques and I certainly don't feel that there is anything to be gained from persuing this matter further, as I'm sure most will agree.

I'm really not quite sure why you are here on this forum in the first place, as you claim to know to know nothing one moment and then 'hey presto' you are the absolute guru, the next, and you certainly are not willing to listen.

I've tried to be polite, I've tried to give reasonable answers (as have we all), and I've tried to appreciate your objectives - but you still resist.

I can also get nasty - but so far I've resisted the temptation. As far as this forum is concerned, it is for the benefit of most and not for the satisfaction of a few.

I strongly suggest you read through this thread again (from the beginning), and I'm sure you will have the answers to your questions.

Sns

Sns thank you for breaking the mold and taking the words out of my mouth! Ive resisted sooo much - this probably the longest load of old dribble on the web! (no offense to the regular posters  )

Your welcome Domi 

Hi Haldi thanks, you can leave yeast out if you wish its defo not a restaurant thing like you say. most restaurants have a tandoor so can get instant rising without the need to use it. hay are you the person who has a tandoor?

cool looks like ill be given this a try. cheers UB 

thanks domi, seems there the same but the ones ive seen seem to be flat rather then puffy?


click me

Hi Gary great post, is poori the same as puri? only asking as Ive seen BIR's do a starter dish called chicken puri and ive been looking for a recipe

Quote from: parker21 on March 22, 2008, 08:52 PM
hi ub
a little tip when you fry whole chillies is to cut a small slit in the pointed end of the chillies because they will explode and you have no idea the pain of being hit in the face by one.

thanks Gary,

Thats a really important tip. That just never crossed my mind i would add that to the notes but i cant now... all the same good point, cheers mate.

Thanks Vinda

Quote from: vindaloony on March 22, 2008, 02:24 PMlooks like I'll making hot cross Nan's

Hot cross naans! now thats something i gotta see!, enjoy your meal. 

thanks chris  ;D let me know how you get on.