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Chris, who's that? ;DAnyway, never mind the vids, where's the bloody e-book?
Have you got it chris sue?
In my opinion, the smell's always there, its just that because we are cooking in it we don't smell it but when the missus comes in from outside, she says its there. Making a few curries the other week, I left the mess for a few hours and when I cam back to clear up it the smell everyone goes on about was there.As for the taste, we are all striving to produce curries better than our locals but to me everyone's taste/local is different so I can't see everyone agreeing that we've hit the jackpot on the mystery ingredient, for example the Scottish people seem to like the Glasgow curries better than ours as they are more akin to what they normally get.As long as you're happy with your curries and are having fun cooking them, that's what i think is important.In my opinion of course.