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Messages - mak

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51
Hey, I noticed this part of the forum allows OT subjects :)
Anyway, I have being doing the freebie scene for quite a while now and have accumulated game consoles, ipods, a trampoline and loads more - infact nearly ?5,000 worth of freebies.
If anyone is interested then check www.free-console.com and sign up and complete just one sponsored offer - the site only uses top companies as there partners.
When you have completed an offer then you need to get some others to do the same.

I can vouch for this as being 100% legal and legit as I have done it many times.
If you need any help or have any questions then post here or send me a pm.

Take a look: www.free-console.com

Regards,

Mak

52
It's the Ashoka for me - with a little less salt and oil in it :)

53
BIR Main Dishes Chat / Re: Ashoka Recipes
« on: February 14, 2009, 09:01 PM »
I have made a Korma and a Bhuna during the last 2 days using this base and I am well pleased with the results :) Thanks so much for your hard work PP  ;D
Can't wait to knock another batch up !

Ian

54
BIR Main Dishes Chat / Re: Ashoka Recipes
« on: February 11, 2009, 11:08 PM »
How long does the recycled oil generally last and what's the best way of storing it?

Cheers

Ian

55
Just Joined? Introduce Yourself / Re: Noob
« on: February 11, 2009, 05:42 PM »
welcome aboard Ian!  :)

Thanks mate, Im glad I stumbled across your site :)

56
Just Joined? Introduce Yourself / Noob
« on: February 11, 2009, 05:37 PM »
Hi guys, this is my first post as I have mainly been looking around the site for the last week or so.
I have only been making curries from scratch for 3 weeks  ;D with very average results!
I'm very excited by what i have found regarding the base gravy/curry method and a few other tips such as the GG paste and bunjara (is it?)

Anyway, I am going to attempt the Ashoka base first so if anyone can offer any advice then I much appreciate it :)

Right I'm off to work out on reducing the quantity of the Ashoka base's ingredients (prob down to a quarter) and then give it a go

Thanks,

Ian

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