Trust me, its a Northern thing.

Oh and we 'ave proper flat ale 'ere to you know, as it's meant to be. None of that poncey cream flow stuff with half a pint of head on it. ;D

Strange, when I was in a certain South Coast town the other week I ended up drinking the exact same Becks lager that they serve in my spit and sawdust Northern local, only difference being the price, it's 10p a pint dearer up here!

Cheers
CoR

Hi JerryM

Sorry to hear about the cholesterol but it's only saturated fats you need to worry about so if you stick to pure veg oil, high in mono-unsaturated fats, and avoid red meat then there is no reason to cut down on the curries.

You should kick the marg and the coconut block into touch as well and instead of the greasy fry ups have a curry for breakfast, fantastic!

Regards
CoR

Pure class, cooking in a whistle, blimey I'll bet he's popular with his dry cleaner.

Can't see them getting away with that round here though I can just imagine the comments ".......ay up lad, what's they doin', they's settin' me biriani a fear..."

Cheers
CoR

I know exactly what you mean SS but yes it was the resin, he showed me the stuff and when I said it was difficult to find he gave me a few lumps in a paper bag.

He didn't grind it to a powder in his fingers he just rubbed two lumps of it so a few bits dropped into the butter and that is all you need, still bloody impossible to do though so I smash some with a meat hammer and then just use a tiny pinch.

Back to the dansak, I think the pineapple has been consigned to the bin of history, can't remember the last time I had any but years ago it always had pineapple chunks in.

Regards
CoR

Quote from: CurryOnRegardless link=topic=4402.msg42343#msg42343

  the tarka was just hing (the resin)...

CoR that's the first time I've heard anyone give a report of hing resin being used in a takeaway...interesting.

Hi SS

Indeed and, get this, the chef actually crumbles the stuff between his fingers into the melting butter!

This is the guy that wont normally let on about anything, if you ask a question he just fobs you off with a condescending "years of experience" answer so I felt quite privileged to get the tip about butter instead of ghee for the tarka.

Regards
CoR