;D ;D ;D ;D

My favourite on Youtube is this one

http://www.youtube.com/watch?v=yHx8y1rFjdk

Quote from: Dajoca on February 12, 2013, 12:21 AM

Yet another thread destroyed with unnecessary bile and vitriol.  A new visitor to this forum reading any number of threads full of this constant, combative, point scoring is unlikely to ever return.  It also drives away many great contributors, fed up with being attacked for each contribution they make, in common with every other forum out there that is not strictly moderated.

Could you please re-post this on a daily basis, Dajoca, until the message finally gets through ?

Quote

Thanks to Martin for providing the vids and the recipe.

Agreed.

** Phil.

As a newcomer, I totally agree with the above as well. I can't believe how much animosity can be caused over what is basically a pan of onions, spices and oil. I've had curries from the length and breadth of Britain for over 40 years and there is a difference throughout in my opinion. I would think that a lot of people on here are trying to recreate a similar meal or better to whats available to them locally. I started with Dips recipes which some people didn't give much hope for before trying but then he came out good in the group tests. People should try before they comment. For me BB1 just bought  another way of doing curries and if he worked in a TA (same as Dip) and is selling his stuff, who are we to argue. I've tried Dips Base which I had quite a bit of success with for a first attempt, I'm now on CA's which is going well ( 6 happy chappies at work the other night) and next I'll try the Glasgow base which will be in a couple of weeks.

And on a humorous point for those complaing about the oil, what on earth did you expect from the city which invented the Stonner

Hahahaha. My hat off to you Sir for admitting that 'error'.  Re the crisping mine have normally also been frozen then defrosted which also does not help I don't think. They're A1 fresh out of the fryer though and a couple normally bite the dust when nobody is looking.

I'll freeze a couple then report back on the reheat as to the difference. As for the couple biting the dust fresh out the fryer, is that not part of the male species genetic makeup?   ;D ;D

Here's my next batch of cooking. Onion Bhajis using the No Fuss Onion Bhaji recipe. The first ones I tried to ball with the spoon broke up but once I just used my hands they were fine. Warmed them up in the oven and they came out fantastic. Even the missus who normally doesn't like them (?? ) enjoyed them. I also made some Tandoori lamb on my new skewers under the grill using Dips marinade and this also was delicious.
Next came CA's base and from that we did a double batch of CA's Jalfriezi and CA's Korma (with a teaspoon of chilli powder added) and both were really good.

Please put this subject to bed, Stew, and maybe the forum can settle down a bit.

Agreed, as a newcomer to the forum I can't believe what a pan of onions and spices with some oil in can cause.