Surely frying  GG paste at a v high temp kills it?

emin-j I'm probably one who has yet to be convinced that the oil issue is so significant but nevertheless I like your post, not least I love next day curries! I remain open minded and therefore open to persuasion that flavoured oil is definitely the way to go.

I recall a good while back that CA made spiced oil from scratch and I can't remember what the outcome was.  How do you think you would be able to create such oil in sufficient quantities (and I suppose in such intensity of flavour) to be used in your curries?

Hi Stephen hi all

my take on old oil / my take also as a baker of bread using a  bread yeast/sour dough starter which can be anything up to YEARS old in actual real time age

In bread making the easiest way to implant the greatest depth of flavour is involving the use of the most basic component in bread making, the initial yeast/starter mixture. if you have access to an AGED culture/starter dough, the resultant bread is simply on a different planet taste wise and smell wise. The best bakeries use a starter dough of many years of age but constantly being replenished with fresh starter dough to keep the mixture going

skip forward to a busy BIR

they are already using a base prob made the day before or earlier that morning

ok they are busy, base is getting low, what do they do?

Answer - before they run out they add the latest fresh cooking next base to TOP UP the remainder of whats left in the earlier base pot till its full again.
RESULT - an intensified base for day 1

Day 2 same thing happens again and so forth and so on all week long

by the end of week 1 a VERY different base both taste wise and smell wise is on the go, now automatically you have the results of old oil/reused oil/marinading, happening

( thats why some members have found a  curry bought and made from prob a fresh new base on a Monday tastes pretty crap compared to what they are used to from the same BIR or takeaway over the weekend)

Almost the same reason a curry tastes better a day later, but purely marinading is the main reason in that case

does this stack up?

Hi all.

my young son got a Dingoo A320 for Xmas.

However it has frozen on the screen showing the bear print and will not boot up any further.

I am NOT tech minded but have tried all the solutions I could find on the internet eg. reset button plus B, Dingoo recovery tool, letting battery drain out completely etc etc.

As I am living in Turkey I can find no one who can repair it or has knowledge of it.

So I am hoping I could post it over to any forum member who knows something about these things or knows someone who can carry out a repair please?

Naturally I will reimburse all associated costs

Cheers

Paul

I want to thank all who offered to help with this I am impressed and grateful to you all ;D

It goes to show the quality of this Forum and the many decent folk who inhabit it.

Cheers ALL

CurryHell,

Please can you try this fix which for somereason works, please can you change your deafult language to ENGLISH BRITISH and see if this fixes for you.

Goto your profile and select the dropdown preferred language as English Britishs as follows;

Quote

Profile -> Account Settings -> Preferred Language -> English British

Can you tell me if this works?

Stew

Thanks Stew

that fixed it for me in Chrome