Quote from: Salvador Dhali on January 25, 2013, 11:07 AM

Quote from: h4ppy-chris on January 25, 2013, 07:48 AM
Good pressure cooker there gagomes i have the same one. Mine never came with instructions, would it be possible for you to email them to me please.

This may be helpful, HC:

Prestige Pressure Cooker Instructions
http://www.ehow.com/how_7833748_prestige-pressure-cooker-instructions.html

Judging from the third step, it doesn't seem to fit for mine:

"Place the lid on your pressure cooker and close it tightly. Place the 15-lb. weight that came with your pressure cooker onto the vent tube. Listen for it to click into place."

Mine doesn't have weights, as far as I've seen !?

A button that you can rotate from one side to the other which I have no idea of its purpose, it's right at the junction with the top handle and the pot.

The customerservices person got back to me with a ton of questions to figure out what exact model I am using. If only they had read the subject...

Thanks a lot for looking Salvador

Would these be any good?

http://www.ebay.ie/itm/6-METAL-SKEWER-WOODEN-HANDLE-BBQ-BARBECUE-KEBABS-FOOD-GRILL-ZINC-COATED-STEEL-/310537371283?pt=UK_Kitchen_Accessories&hash=item484d783e93

Quote from: h4ppy-chris on January 25, 2013, 07:48 AM
Good pressure cooker there gagomes i have the same one. Mine never came with instructions, would it be possible for you to email them to me please.

Not a problem at all. As I have a bad vision, I was planning on taking shots of the pages for quick consultation. I have, however, gone one step further and I mailed prestige asking for their manual in PDF format. Let's hope they will get back to us quick enough, otherwise, I'll get the pictures online for you during the weekend. PM me if I forget :-)

Quote from: RubyDoo on January 25, 2013, 10:16 AM
...and would you like to make any excuses for the Simpsons slippers or simply 'put you hands up' now ?  ;D

Haha! Yeah, no excuses there. I am as guilty as charged as you can get. Lovely slippers though!! ;-)

So I went into town and raided the 4 major spice shops looking for kashmiri chilies. I couldn't find them whole, only ground, so I am going to be making an order from UK over to IE. I picked up however a bag of ground. For recipes where the actual chili is called, how much powder should I compensate with?

I got myself a bag of grounded jaggery. When I open the bag, it has a bit of a vinegar/cheesy like aroma. Is this ok?

I also bought green cardamom powder. Can this be used when recipes call for green cardamoms?

I'm a metal player and my gear is essentially:

Ibanez prestige rg1527 (7 string)
Ibanez mtm-1
line6 pod x3 live
ISP Decimator
maxon od808

Quote from: George on January 25, 2013, 12:04 AM

Quote from: gagomes on January 23, 2013, 04:36 PM
Once, while on my way to tesco by taxi I was talking to a chap and he said he used to be a chef back in the late 90s in some of the "highly rated" indian restaurants in Cambridge, some of which have changed name and owners and chefs, etc. From some private exchange with CA who used to live nearby, he may have experienced meals made by this chef. So I told him which were my favourite takeaways in Cambridge and he didn't thought they were very good, he recommended another one instead. He said: the chef at this restaurant used to be my master. He knows how to infuse flavour in a curry.

Interesting but you lost me. Who did you tell were your favourite takeaways? Did you tell CA or the taxi driver? And is it the same person who is referred to as 'he' from there on, in your account? Perhaps you need to add some punctuation marks.

Sorry. Let me try and clarify it: The taxi driver was once the head chef in a restaurant called "curry queen" in the Mill Road in Cambridge. From speaking with CA after joining this forum, I found out that he has been to curry queen when he lived in UK.

During my taxi ride, I told the taxi driver that I used to use Renus for my regular takeaways (see my review in the recommended restaurants forum) to be one of the freshest around and all-around decent portion sizes (though, very unlikely to be the best.)  He said he had the food from Renus and thought it was just a bunch of sauce and not enough separation of flavours and then he went on and recommended chef ali's (his "master") restaurant which from my vague recollections was Royal Sice.

So, I went out to the nearest argos today with an intention: To come back home with a hand blender and a pressure cooker. I picked a decent hand blender and a cheaper pressure cooker, but, I'm hoping it will do the trick.

Oh, great Rob! Let us know how you get on with your course -- sounds like fun. I've heard about kushi a few times on this forum, but can't relate to him. Who is he and why is he so spoken of? :-)

Just came across this kickstarter project for a rather pretty spice box.

http://www.kickstarter.com/projects/2041090133/the-handmade-spice-box-an-artists-palette-for-cook

Quote from: RubyDoo on January 23, 2013, 11:00 PM
Bit late tonight now but have you seen the vid or got the book? If not then pm me and I will give full details tomorrow if i can.

I didn't see the video yet, but will do now. I have the book, version 3 and version 4.xxx which Julian sent in an email a couple weeks ago. I will PM you. Thanks!