Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: ELW on March 04, 2012, 08:30 PM
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Has anyone found a new level of success in bir@home by adopting the cooking techniques highlighted by the Zaal kitchen report & videos?
Some of the results I've had since I stopped hitting the spices with my handbag & cooked them with a bit of venom, are not vague in any way, they are definite & quite stark in contrast to the result of 'not cooking on full blast'. Not a 'tasty' curry, but a 'bir curry'. It's like night & day.
Whether the spices are slightly burned or simply cooked properly I'm not sure.I need to be far more consistent with my efforts on the home cooker, which upon reflection, is the only thing the bir kitchen doesn't have!
Results & ingredients up to the gravy stage would be great
I'd be also be very interested in hearing from anyone with results by adopting the low heat Sunday fry up method, which seems ingrained in the home cook when using a frying pan or those not using tomato paste
Thanks in advance
ELW
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I have to say my level of satisfaction with my home cooked curries is at an all time high, which I attribute to properly cooking the spices and tomato puree. Something I remember from the CR0 summer BBQ last year though is Az told me that a slow cooked curry will always taste better than one cooked fast. So it seems it's not the level of heat but the amount of cooking which counts. Ie, low & slow cooking is as valid as hard & fast.
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Has anyone found a new level of success in bir@home by adopting the cooking techniques highlighted by the Zaal kitchen report & videos?
I've noticed a definite benefit from last minute frying of garlic to add to dishes as a tarka, as used in the Chicken Roshney video. I used it again this evening in a plain chicken curry made from scratch, rather than via a base sauce.
I tried using a blowlamp to ignite oils in my pan for a flambe effect but there were no flames whatsoever. I guess the oil needs to be much hotter than I feel it otherwise necessary to use. My guess is that the flambe effect is quite important for the overall BIR taste, because it features so often. I need to figure out how to deliver flambe safely in my kitchen at home.
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Has anyone found a new level of success in bir@home by adopting the cooking techniques highlighted by the Zaal kitchen report & videos?
Yes, working on another post, but being a little distracted by the beer drinking! ;D
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What I've been doing with really good results:
1: Domestic gas hob, largest burner, gas fully open.
2: 23cm Alu pan on hob for 30 seconds, then 1 and a bit chefs' spoons of veg oil in pan, heat for another 30 seconds.
3: Pan off heat, in with a heaped teaspoon of G&G paste then back on heat - shake pan back and forth while keeping spoon static (pan usually flambes here)
4: When flames die down, pan back off heat, in with spice mix and chilli powder, then back on full heat, shaking and stirring for say ten fifteen secs.
There's a definate smell coming off here: almost like a bbq smell - metal, fire, food etc :) it has me sneezing and coughing.
5: Then in with the tom puree and at least a minute of full heat before adding a bit of base gravy
Slightlly different to the method we've seen in some vids, but this seems to be working for me trying to kep the heat at high levels with the domestic tools I have at my disposal.
It's more like battle than cooking, quite tiring really :)
Gary
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What I've been doing with really good results:
1: Domestic gas hob, largest burner, gas fully open.
2: 23cm Alu pan on hob for 30 seconds, then 1 and a bit chefs' spoons of veg oil in pan, heat for another 30 seconds.
3: Pan off heat, in with a heaped teaspoon of G&G paste then back on heat - shake pan back and forth while keeping spoon static (pan usually flambes here)
4: When flames die down, pan back off heat, in with spice mix and chilli powder, then back on full heat, shaking and stirring for say ten fifteen secs.
There's a definate smell coming off here: almost like a bbq smell - metal, fire, food etc :) it has me sneezing and coughing.
5: Then in with the tom puree and at least a minute of full heat before adding a bit of base gravy
Slightlly different to the method we've seen in some vids, but this seems to be working for me trying to kep the heat at high levels with the domestic tools I have at my disposal.
It's more like battle than cooking, quite tiring really :)
Gary
Gary, brilliant account of how you're doing it. Thanks for sharing this as it may help a lot of people understand the technique. What comes across in this post is that you've a feel for what you're doing. I don't for a moment think you're standing there with a stop watch clocking every stage :D . At the end of the day, Az said to us it's about eye and feel. It may just be for some of us it'll take a bit longer to develop the eye and the feel :D. Then you've got the added complicatons of us having different cooking equipment. For me this just emphasises the need to feel what one is doing as nobody knows better the cooking environment other than the person who uses it most ::) Great to hear you're having success mate 8)
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Thanks to this thread I now think I understand my variable results in the past - some great, others just o.k. Old technique was to start by frying the spices made up into a paste with water "to prevent burning" - can't remember where that tip came from. Next G/G, then base. Tom puree added later straight from the tube if the recipe called for it.
Now starting with G/G and frying briskly until just beginning to colour, I feel this gives me a good indication that the heat is about right, then in with the spices and dilute tom puree, (big hiss). Cook until the water has evaporated off and then a bit longer until the mixture has darkened a bit and the aroma develops. This is the critical bit but thanks to these posts I'm keeping my nerve but did slightly overdo it once, after all how else can you discover how far to go? As has been said, it's all about feel and practice rather than stopwatch timing. Then quench with a dollop of base, cook out and repeat until all base in. Keep stirring on high heat and scraping sides to get caramelisation without burning. Now's the time to relax a bit, turn the heat down and add other ingredients and simmer until done.
This seems much more controllable and reproducible that my previous efforts - thanks guys!
Using a stainless pan rather than non-stick too, and looking out for an aluminium one
Still can't get out of the habit of adding "sweet" GM (aromatics only, no ground coriander or cumin) towards the end with the coriander leaf. Must try the whole spices in the base trick next.
Thanks again for all your efforts.
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Az told me that a slow cooked curry will always taste better than one cooked fast. So it seems it's not the level of heat but the amount of cooking which counts. Ie, low & slow cooking is as valid as hard & fast.
Does anyone know if Asian chefs/homecooks, use the same method of cooking when at home?
I've tried 2 x slow fry of the spices today, on low heat 12-15mins frying... the results being very poor. When the gravy hit the pan(no tomato paste used), it it sounded like a batch of wet chips hitting the deep fat fryer, very loud :o
I'll try another couple of slow fry's then I'm going to abandon this method. It's far too early for me to rule it out completely & I'd love to find it can be done this way
Ignoring the pre cooked meats & pastes for a second, a homestyle curry is really only missing the base gravy, frequently replaced by tomatoes & water & a commercial cooking appliance . If the method / process of frying spices is commonplace/second nature, as old as the hills as has been suggested, then where does the fused spice taste disappear to in the homestyle version ??? I've had homestyle in a Pakistani home ,cooking all day, meat on the bone, falling apart, great yes, bir no
@Gary - thats pretty much the way I've been going. I rarely add meat to a dish if it doesn't taste right after the gravy is cooked out, therefore can get through quite a bit of base gravy.
When I'm down to my last gravy portion, and it doesn't hit the mark, I'll dilute it a little with water & repeat the whole process again. I've got some great results by doing this, but as Roy Walker from Catchphrase used to say "it's good, but it's not right"
Just a thought...looking now at the ready meal supermarket versions, the makers of which should be set up more than anyone to do bir, this little process looks more like one of the reasons they can't produce bir ready meals on a grand scale :-\
ELW
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O dear If you could try and find somewhere to cook on a high flame and results turn out differently . Might answer a few questions
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Does anyone know if Asian chefs/homecooks, use the same method of cooking when at home?
--- If the method / process of frying spices is commonplace/second nature, as old as the hills as has been suggested, then where does the fused spice taste disappear to in the homestyle version ??? I've had homestyle in a Pakistani home ,cooking all day, meat on the bone, falling apart, great yes, bir no
To me the BIR taste is as much a result of process as it is of ingredients.
With homestyle curries (of which I'm a massive fan, and cook them regularly) the spices are cooked for a lot longer, usually being put in after the onions have been well caramelised and before the meat is added.
Sometimes they may not be fried at all but added to the simmering gravy, other times some may be fried then others added later.
I can't say I've ever come accross a big emphasis on singeing/burning spices in home cooking books or vids, though a good few really emphasise the browning of onions as the initial stage.
Gary
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Here we are, from Camelia Panjabi's 50 Great Curries book:
"The sequence in which the spices are put into the pot is important...
...they may be fried or added to the boiling mixture. This is like the high or low tone of the note. Frying releases the flavour of the spice more strongly than plain cooking"
So we can see the spices in the typical BIR gravy are the low tone, while the spices that are fried much later on in the overall process (i.e. in the last ten minutes or so of cooking a typical BIR dish) provide the high tone to the dish.
Gary
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"The sequence in which the spices are put into the pot is important...
...they may be fried or added to the boiling mixture. This is like the high or low tone of the note. Frying releases the flavour of the spice more strongly than plain cooking"
Thanks Gary, thats a good litle snippet. I'm trying to whittle this whole thing down to find only what's crucial. I've no idea why longer frying on a lower heat isn't getting me the results of the full blast method, I thought they would eventually get to the same stage, but I've not managed that yet. It would be great for forum members if it was possible, it would certainly take the mess & panic out of it.
I'd like to hear if an Asian chef, or just an Asian homecook, would turn the pan up full when cooking at home. I can hardly think of anything I've ever cooked up full blast in a frying pan apart from this
ELW
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"The sequence in which the spices are put into the pot is important...
...they may be fried or added to the boiling mixture. This is like the high or low tone of the note. Frying releases the flavour of the spice more strongly than plain cooking"
Thanks Gary, that's a good Little snippet. I'm trying to whittle this whole thing down to find only what's crucial. I've no idea why longer frying on a lower heat isn't getting me the results of the full blast method, I thought they would eventually get to the same stage, but I've not managed that yet. It would be great for forum members on if it was possible, it would certainly take the mess & panic out of it.
I'd like to hear if an Asian chef, or just an Asian homecook, would turn the pan up full when cooking at home. I can hardly think of anything I've ever cooked up full blast in a frying pan apart from this
ELW
Hi ELW, I have cooked along side a Indian cookery tutor (although be it traditional home cooking) and the g&g paste and onions were cooked on a medium heat to avoid it from burning with the spices added once the garlic lost it's raw smell. I know this is not bir but maybe it could answer a few questions that may be in the back of some members minds, who knows :)
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"The sequence in which the spices are put into the pot is important...
...they may be fried or added to the boiling mixture. This is like the high or low tone of the note. Frying releases the flavour of the spice more strongly than plain cooking"
Thanks Gary, that's a good Little snippet. I'm trying to whittle this whole thing down to find only what's crucial. I've no idea why longer frying on a lower heat isn't getting me the results of the full blast method, I thought they would eventually get to the same stage, but I've not managed that yet. It would be great for forum members on if it was possible, it would certainly take the mess & panic out of it.
I'd like to hear if an Asian chef, or just an Asian homecook, would turn the pan up full when cooking at home. I can hardly think of anything I've ever cooked up full blast in a frying pan apart from this
ELW
Hi ELW, I have cooked along side a Indian cookery tutor (although be it traditional home cooking) and the g&g paste and onions were cooked on a medium heat to avoid it from burning with the spices added once the garlic lost it's raw smell. I know this is not bir but maybe it could answer a few questions that may be in the back of some members minds, who knows :)
Thanks for the reply CCL, I would ask the tutor why the spices are not taken further to bir level as we know it. Is it not the done thing for home cooking or is the bir level of cooking just a consequence of having a large commercial burner? A taste For Western palates? I don't know, but I'd like to get it down to only the required elements, just for consistency.
@Gary - After watching one of the Zaal videos(can't remember which), I've been adding spice/methi/salt to the cooked GG & oil, off the heat & letting it all become an thin oily mixture(not a paste), which can be tipped from side to side in the pan, then back on - quenching with gravy only (no tom paste at all)at the moment, to produce a decent bir tasting basic curry.
@ George - I've never added garlic at the end, but have upped the quantity a bit at the beginning, it does add to the bir taste, so does upping the salt I've found, which i was actually trying to reduce
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I was reading about a basic curry sauce here:
http://www.mamtaskitchen.com/recipe_display.php?id=10139 (http://www.mamtaskitchen.com/recipe_display.php?id=10139)
I thought it was interesting what she says for step 5. After frying the spices then adding the tomatoes she says fry until the oil separates. But then she says for a more professional taste add some water and fry again until the oil appears. Then repeat again.
Well I thought it was interesting!
Paul
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ELW, my favourite T/A is a 25 mile round trip ::) and some time ago I asked the guy at the counter taking the orders if there was any chance I could watch my and the wife's curry being made and surprisingly he said yes :o
If it helps there was no high heat or flames just a no rush slowboat way of making a curry,Oil with a small amount of butter ghee melted into it,tiny amount of fenugreek leaves,g/g followed by thinned tomato puree followed by the spices/chili,the end result was as per usual deeeeelicious,100% BIR ;D
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Hi emin-j
Would you mind entertaining a quick query regarding what you saw in your favourite TA kitchen please?
Would you consider it possible that even though there were no apparent flames during the cooking of your curry(s) and that although the chef appeared to be quite relaxed / slow boating during the cooking process - that actually the stove he was using could have still been producing quite high heat? rather than just ticking over gently? and that he is so experienced about what he is doing he knows on instinct that he can just complete the required steps that the optimum moment....
Or phrased slightly shorter and from a different angle - do you in your opinion think he produced a perfect BIR curry on a really low heat setting like any home cooker could produce and he cooked it slowly?
Thanks!
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Hi emin-j
Would you mind entertaining a quick query regarding what you saw in your favourite TA kitchen please?
Would you consider it possible that even though there were no apparent flames during the cooking of your curry(s) and that although the chef appeared to be quite relaxed / slow boating during the cooking process - that actually the stove he was using could have still been producing quite high heat? rather than just ticking over gently? and that he is so experienced about what he is doing he knows on instinct that he can just complete the required steps that the optimum moment....
Or phrased slightly shorter and from a different angle - do you in your opinion think he produced a perfect BIR curry on a really low heat setting like any home cooker could produce and he cooked it slowly?
Thanks!
Hi Solarsplace, The T/A is in a small village on the outskirts of Bristol and although a steady trade they have never been rushed when I have been there and I think the casual style is plenty quick enough for their trade ,The gas rings were the commercial type but set on a medium setting , sat at the back of the hob was a butter ghee tin that contained vegetable oil with 'some' butter ghee melted into it,this was placed quite close to the gas ring used for cooking the curry's I suppose to warm and keep the ghee melted.
Around a chef spoon of oil/ghee was added followed by about 1/4 tsp of methi leaves then g/g,tom pur, and '' chef's own spice mix '' which I now believe to be a in house garam masala with the other usuals to make up the spice mix.The heat was steady as was the chef casually stirring in the ingredients with no frantic scraping like I do :D
and when the base was added was able to simmer steadily without any major eruptions that usually occurs on my hob that creates a right mess for the wife to clear up :-X there is no doubt my gas hob could cook as hot as the chef was cooking my curry and yes I'm sure he knows exactly when each ingredient should be added and when it is cooked through.
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I've tried to avoid all ghee in my home efforts, I'll maybe pick some up at the weekend. The trouble with medium heat(full blast on my gas cooker) is that I'm finding the spice needs to be spread out better over the pan & although I'm unsure yet whether the spices are 'singed' on the heat/hot pan or in the hot oil, Any clumps or spice rolling up & sticking together or high spots are not getting the treatment resulting in my inconsistencies. The commercial burner seems to take care of this, I can see that from the videos
I've did Zaal base, 50/50GG, 1/4 Salkim Tomato paste, methi leaves & NATCO GARAM MASALA,recipe as per Ashoka,(no spice mix, I think Ashoka use the Banjarra paste in mainly in place of a mp), with surprisingly good results, just to throw a spanner in
There is a post somewhere, whether it's on here or elsewhere, where the site admin arranged for his local bir chef to come & cook at his home, on his equipment(electric 2 hob plug in if I remember correctly). anyone recall this?Chef said no problem, but after a couple of attempts, said he couldn't get the pan hot enough ???
Regards
ELW
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Maybe the chef at emin-j's TA was using the reduction method a la Taz? I know this works as I've managed to produce some great results, even when using bases that don't contain as much oil as the Taz base (i.e. which require the addition of oil to the pan in the beginning).
That said, I've found the slow boat method doesn't produce the same consistency of results as the SFQ (singe-fuse-quench) technique. Sometimes I get a stunning curry, while other times it's merely okay.
This is, of course, 100% down to the skill of the chef, and while I'm a long time practitioner of this dark art, I am in no way a skilled chef...
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Maybe the chef at emin-j's TA was using the reduction method a la Taz?
I know this works as I've managed to produce some great results, even when using bases that don't contain as much oil as the Taz base (i.e. which require the addition of oil to the pan in the beginning).
That said, I've found the slow boat method doesn't produce the same consistency of results as the SFQ (singe-fuse-quench) technique. Sometimes I get a stunning curry, while other times it's merely okay.
This is, of course, 100% down to the skill of the chef, and while I'm a long time practitioner of this dark art, I am in no way a skilled chef...
Hi SD, From memory the Taz method involves adding the spices after the first ladle of base :-\ At my T/A the base was added after frying the spices.
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Whilst on holiday in January for my birthday we went to an Indian restaurant. I asked if I could watch the chef cooking our meals and he obliged. I took a few photos of him cooking along with his base sauce. I have just looked back at the photos and of course he is cooking on a large commercial gas stove. Although the flames are not coming up the sides like on some videos the amount of gas being produced from one burner is a great deal more than one gas burner in our homes could produce :( If I could for one minute get my head around how to upload pictures up to this site I would.
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If I could for one minute get my head around how to upload pictures up to this site I would.
Please could you upload the photos to http://www.curry-recipes.co.uk/imagehost/ (http://www.curry-recipes.co.uk/imagehost/)
Then just insert the 'BB' code it gives you into your next post here.
Gary
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SFQ (singe-fuse-quench) technique
Thats the only way I've had any success. but here's still some unsinged spice getting through far too often
Those photos would be great ccl
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SFQ (singe-fuse-quench) technique
That's the only way I've had any success. but here's still some unsinged spice getting through far too often
Those photos would be great ccl
Hi ELW & Gary, I will download them onto the pc over the weekend and attempt what you said Gary.
Cheers,
Rob.
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Result again:
Dopiaza for Mrs:
Small Alu pan, gas on full, one and a bit chefs' spoons of oil in, let it heat - 30 secs at least on my hob, then in with G&G paste, quick shake and scrape - pan sets alight with flame a yard high :) Quickly off heat while pan still flaming! mix powder in, chilli powder in, back on heat; scrape and shake; things starting to brown/borderline burn - then in with dilute Tom puree, shake and scrape, in with methi leaves, then in with raw finely chopped onion, shake and scrape, in with a ladle of base gravy (Chewytikka's but with a small potato added). On with splatter guard and let cook on high for a minute, then in with pre-cooked chicken, quick stir, more gravy then in with a bit of pre-cooked peppers, then in with a good amount of pre-fried/caramelized onion, cut into rings.
Splatter guard back on, then cook on for 7-8 mins on med high, stirring occasionally.
Garnish then serve :)
I feel I'm really getting into the swing of this now; Like I know the pan is gonna flame, I know just when borderline burnt is gonna actually become burnt, and also just how far 'burnt' I can get away with
Resultant curries are becoming very consistent.
Savoury with a sweetness that isn't sugary at all, and a deep spicyness with out any powdery texture.
It's depth of flavour belying its short time in the fry pan.
Proper BIR really.
If you don't get these brief moments in the fry pan right I think all the rest of the stuff is wasted,
Gary :)
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Another great rundown Gary, I can't get the flambe on my cooker, but full blast gets me results of a sort
If you don't get these brief moments in the fry pan right I think all the rest of the stuff is wasted,
It's become my mantra, the really hot pans in a commercial kitchen are taking care of this with minimum fuss.
ELW
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Proper BIR really.
If you don't get these brief moments in the fry pan right I think all the rest of the stuff is wasted,
Gary :)
Great to hear you're getting the desired results Gary. I love the "scrape and shake". It goes well the singeing ;D
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Proper BIR really.
If you don't get these brief moments in the fry pan right I think all the rest of the stuff is wasted,
Gary :)
Great to hear you're getting the desired results Gary. I love the "scrape and shake". It goes well the singeing ;D
I feel a song coming on shake and vac style ! ;D ;)
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Proper BIR really.
If you don't get these brief moments in the fry pan right I think all the rest of the stuff is wasted,
Gary :)
Great to hear you're getting the desired results Gary. I love the "scrape and shake". It goes well the singeing ;D
I feel a song coming on shake and vac style ! ;D ;)
"......it's all you have to do" ;D
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I had another go at high speed high heat cooking in my ally pan last night. I made a curry with 2 tsp kashmiri chilli powder, 2 tsp ifindforu spice mix and about 500 ml of ifindforu base sauce. I also used 1 tbs tom puree diluted x3 and a teaspoon of hand chopped garlic and some salt and methi.
This technique definitely changes the flavours for the better. Last night I ate half the curry and found the heat of the chilli a bit too much. Previously when not cooked properly I've eaten curries with 3 tsp of same chilli powder and it never seemed very hot.
Also I often wondered how some people were using 1tsp of spice mix when I used to need 1 tbs. I still need to work at this but at least the garlic wasn't destroyed like the first time I tried this last week.
It seems like the way I've been cooking slow boat in my wok for the last 2.5 years I was way off the mark and would never have gotten very close to BIR.
So big thanks to the Fleet 5 and also chewytikka for his useful videos. :)
Right now I just need to get my quantities back on track i.e. amount of mix powder per curry and total amount of base required. Oh and I've run out of base sauce again. :(
Cheers,
Paul
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Hi PaulP, another great post in reply to this thread.
Today I bought a Casio 23cm ali pan(5 quid), which in comparison, regarding the thickness of base etc, to the 26cm pan I've been using, is a piece of nonsense. The shape & size of the pan when used on the biggest burner I have however is significant. Of note **this is a non stick pan**
What I can do with this pan on full heat, is concentrate the heat I have , to the ingredients over a smaller area. On the 26cm I was constantly having gather everything into the middle of the pan. The results I've had today, without sounding like a complete k**b, I would put up against loads of 't/a's', they are my best yet by miles. I've posted before about this, but I think I have found an almost full proof method of creating the bir taste, if the first home attempt fails, which I'll stick up tomorrow
Regards
ELW
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CardiffCurrylad are you having trouble uploading your pictures for this thread
best, Rich
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ELW....looking forward to your results with the smaller pan..and thanks for experimenting.
as you rightly mentioned, in larger diameter pans the heat is spread over a bigger area, whereas on smaller pans the heat is more concentrated.
makes sense when you think about it.
larger pans with medium burner= most heat is centralised in the pan with the outside areas cooler.
smaller pans with medium burner=heat is probably equal throughout entire pan.
I've noticed this while cooking with my larger pan. When adding base sauce I have to add it centrally to get the instant "sccchhhhhhewwwwww" :)
When using my smaller pan, it doesn't matter where I add the base to get the instant "sccchhhhewwwww" :)
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So mr.mojorisin
does that mean you get more of a "sccchhhhhhewwwwww" with the bigger pan than a "sccchhhhewwwww" with the smaller pan??
Joking!
I was trying to make the "sccchhhhewwwww"sound when reading
best, Rich
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I can't get the flambe on my cooker, but full blast gets me results of a sort
I don't think the flambe has any real importance, it only happens when I chuck in the G&G - must be the water and the oil.
Looks good though :)
Old story really: I've had many good dishes from open kitchens where there's been no flames at all.
Heat is key though, in those first moments of assembling the dish
Gary
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So mr.mojorisin
does that mean you get more of a "sccchhhhhhewwwwww" with the bigger pan than a "sccchhhhewwwww" with the smaller pan??
Joking!
I was trying to make the "sccchhhhewwwww"sound when reading
best, Rich
lol. sorry Rich
that was my poor attempt at mimicking the noise when the base hits the hot pan
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So mr.mojorisin
does that mean you get more of a "sccchhhhhhewwwwww" with the bigger pan than a "sccchhhhewwwww" with the smaller pan??
Joking!
I was trying to make the "sccchhhhewwwww"sound when reading
best, Rich
lol. sorry Rich
that was my poor attempt at mimicking the noise when the base hits the hot pan
I thought it was great this morning - ive just chopped onions for bhajis and then i was sat here making the noise - good job it was early and the wife didnt hear me - she would have thought i was on something
best, Rich
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CardiffCurrylad are you having trouble uploading your pictures for this thread
best, Rich
Hi Rich,
I am mate, I'm sure it can't be that complicated ::) I will pm you what I am doing & maybe you can shine some light on what is going wrong. Once I get it there will be no stopping me lol ;D
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Razor has a cracking pictorial post showing how to upload pictures
http://www.curry-recipes.co.uk/curry/index.php?topic=5333.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5333.0)
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CardiffCurrylad are you having trouble uploading your pictures for this thread
best, Rich
Hi Rich,
I am mate, I'm sure it can't be that complicated ::) I will pm you what I am doing & maybe you can shine some light on what is going wrong. Once I get it there will be no stopping me lol ;D
(http://www.curry-recipes.co.uk/imagehost/pics/c2daafb67aec5feb32b5c1de01203fc8.jpg)
I have finally worked out how to add a picture "only taken me nigh on 3 months ::) All I need to do now is establish how the hell to re size it to the given dimensions ;D
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right click on said picture
then click "open with"
then click "paint"
there is a resize option near the top upper left
simples :)
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Bought a 23cm Casio ali non stick pan yesterday from a local Asian supermarket (
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Looks like you'll be graduating shortly then ELW ;D Your perseverence and tenacity and all that experimenting and cooking is now paying dividends. A far cry from a few months ago eh??? ;) Well done mate. Go forth and singe and may the heat be always with you ;D