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Quote from: haldi on October 21, 2010, 08:31 AMMy book turned upI've lost track, Haldi : which book is this that has just arrived ?I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.** Phil.
My book turned up
It's suckered me inI've just paid for itEvery time!I know I'm an idiot, and I'll be in line for the next one
Hi AllSupposing you have reclaimed or purpose infused oil that has been created with ingredients such as onions, peppers and garlic with spices:1) How long is it safe to keep for?2) Where is the best place to store it? in an old oil bottle in the cupboard? in a fridge? freeze?Thanks in advanceRussell
What I would say though is, I don't think that they use yogurt. The coating on the meat is too thin for yogurt to be included, or that's how it seems to me.Ray