Great photo, Rusty. Did the plant survive the curry fumes?

That was a great idea to go for the KP's there, Mrs GB can't abide the things so the closest I ever get to any is photos on the forum here :cry:: Hope the cold gets better soon, Alchy. I forgot to mention that I also went straight in at 2 TSP of sugar, while at face value that seems too much it work...

Craig, was that the 101or the no yeast version? Thanks.

Hope the man flu gets better soon edwin, in the GB household we use that remedy frequently (with some medicinal Scotch as a chaser in particularly bad cases). The hotter the curry, the better

If I could cook naan like that I would be a happy man. As is, I am a grumpy old git

Many years ago, when Austin Allegro's were still occasionally seen on British roads, I used to have a regular Monday night ritual to help me cope with my first day back on the working week. My friend John and I would take turns to buy 2 beef or lamb Phal's and lots of Naan bread from the local India...

Beautiful colours there, rshome123. My meat is currently pre-cooking, so won't be long until I follow in your footsteps.

Love the way you have presented that Rusty, the diagonally sliced chilli looks great.

Edwin,

Think this is because the thread has been temporarily relocated under Curry Club for December (See viewtopic.php?f=205&t=6929).

Alchy, is that the case or am I just wittering?

MalNealon, Thanks for your encouragement and apologies for any errors. I'll put these down to typos rather than spelling mistakes as I have got to save face somehow. Thinking about it, It really should be "baby" phal with quotes, but this would deprive TikkaTom of the opportunity of making...

Wow alchy, that looks good. I must show this to my teenage daughter, she thinks anything other than Korma is vile (including chicken tikka)

If you would like to be included in the "On the rack" column in future editions, please PM Greybeard with your interest and your answers. Thanks. How long have you been cooking curries for? How did you come across the BIR scene? What is the best TA you have ever eaten? And the worst? How ...

I have a love hate relationship with rice. Perfectly cooked, with a good sauce based dish, it is the food of the gods. Badly cooked, and no matter how well the sauce or accompaniment may be, it will be a distraction, a thorn in the flesh of the final dish. A lot of this is down to the fact as a chef...

Brilliant video there Spellbound, next time I am marinading some meat I'll give this a try. Looks really promising !!

Apologies for that, the thought of a spam curry doesn't exactly inspire me, but no doubt someone here will have concocted one :laugh: You should be able to allow emails from this site to pass through to your inbox if your spam filter is a tad over enthusiastic. CA, any idea why this might be the cas...

I wonder sometimes if I have some sort of masochistic gene, or potentially some long term psychological childhood damage that causes me to follow the most difficult and arduous path. Here in Cumbria, we have the most incredible scenery and walking country, a landscape that is ideal for adventurous c...

Having spent a good amount of time going through all my spices and every cupboard in the kitchen etc. last night I discovered my 1/2 used packet of chat masala is formally missing in action. All is not lost though, if you have enough spices, you can make it yourself - I will be using the recipe gonc...

Chris, I hope you printed off the PDF and left it on the seat to spread the word about the forum to other commuters :D Apologies though, I really should have credited you specifically for the photography (as others). While there is a generic credit on the last page, that will be fixed in the next ed...

Thanks folks, I am already plotting the next edition in my head. I'll wait and see what suggestions pop up, but I am a man with a plan