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Messages - colin grigson

Pages: 1 2 3 [4] 5 6 ... 34
31
Just Joined? Introduce Yourself / Re: Hi guys
« on: January 28, 2013, 01:25 PM »
Hi Mark and welcome to THE curry making forum  :)

32
Just Joined? Introduce Yourself / Re: hi everyone
« on: January 28, 2013, 01:24 PM »
Good luck Ken , please keep us abreast of your progress   :)

33
Just Joined? Introduce Yourself / Re: Hello from Northamptonshire
« on: January 28, 2013, 01:22 PM »
A warm welcome from Slovakia Jay  :)

34
Just Joined? Introduce Yourself / Re: Hola!
« on: January 28, 2013, 01:20 PM »
Welcome to the forum Mike .. I look forward to trying some of your recipes in due course   :)

35
Lets Talk Curry / Re: Food colouring
« on: January 28, 2013, 10:40 AM »
As long it's powder and from an Asian type store I don't think the brand is important  :)

36
Just Joined? Introduce Yourself / Re: Hi to all
« on: January 17, 2013, 11:38 AM »
Welcome flashy .. enjoy your curry cooking   :)

37
Just Joined? Introduce Yourself / Re: Hi from Gold Coast, Australia
« on: January 14, 2013, 10:44 AM »
Hi Damian and welcome to THE curry forum   :)

38
Trainee Chefs / Beginners Questions / Re: Adding powdered spice
« on: January 09, 2013, 08:28 AM »
This is strange since I do the same as Phil ie. only blend with oil and my g/g sizzles like crazy when I put it in ... I wait for that moment when it stops sizzling to tell me it's done otherwise I would have no idea and more than likely burn it  ;)

39
Just Joined? Introduce Yourself / Re: I'm new - obviously.
« on: January 09, 2013, 08:24 AM »
Hi SP and welcome ,

Funnily enough Vindaloo was the first dish I cooked from this forum about a year ago and I've not looked back since ... I still remember that 'wow' feeling that I had produced it myself ... great !!

Good luck and keep us posted on your progress   ;) :)

40
Just Joined? Introduce Yourself / Re: Hi from Brisbane, Australia
« on: January 09, 2013, 08:20 AM »
Hi jesseb ,

Welcome to the curry forum .. I think you chose wisely starting with CA's recipes .. as long as you follow them accurately you'll always produce something special ...I'm a big fan . That said there are some great recipes from other contributors too for when you have the 'knack' .. good luck !    :)

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