jason7579

I've not logged in for a while but I'm definitely up for getting involved again. This could be a good start, I'll have to get the computer on and something knocked up.

My sincere condolences. @daveb47 was a very popular member here and always good for a conversation.

@Jamer remembered where he put the key for the dungeons and let @djweeble out to make the tea...

https://www.strava.com/athletes/10559354 It records activities such as Cycling, wallking/running / swimming etc. on your mobile or you can attach it to a smart device. Cyclists say "if it ain't on Strava it don't count ? "

Any Strava or Zwift users on here? I have got into my cycling lately and whilst last year wasn't sure about Zwift, having started to participate in races it's changed it for me big time.

Hi Derren. Seems there are a few of us lurkers who haven't posted in a while!

Another long time member that is guilty of not visiting as often as I should. I think that social media - Facebook et al has taken a lot away from forums but I still much prefer the set up and family feel of a proper forum such as this one. Edit: forget to say thanks to Jamer, which was my initial reason for posting this reply!

Registered :) I have a Common Boa, a Royal Python, 2 spur thighed tortoise, 2 cats and a load of guppies so will definitely be able to get some pictures uploaded at some point.

Ar eyou set on converting the vinyl to digital or is it possibly an album that one of us can find for a bit cheaper digitally ;)

Merry Christmas all

RIP Milky

I know it's a bit late, I've not tried this yet but will do at some point.. The first thing to make up is a batch of base curry sauce, this is another Indian restaurant secret, at the start of the day they will make up a huge vat of this sauce and every curry they offer is based on this sauce. The sauce isn’t specific to CTM, for example to do a Madras curry you would fry some ginger and garlic, add a tin of plum tomatoes (no juice), fry for a few minutes more, add about ¾ pint of the base sauce, add 2 tbsp of ground almonds, a few tsp chilli powder and viola. Anyway I digress, for the base curry sauce you will need the following: • 2 TBSP butter ghee (not vegetable although you can use that if you can’t get butter ghee) • 1Kg Mild onions (Spanish red whatever) • 75g Garlic • 75g fresh ginger • 1 tin tomatoes (liquidised) • 2 TSP turmeric • 2 TSP paprika • 1 TSP coriander • 1 TSP cumin • 1 TSP tomato puree • 2 UK pints (1.14 Litres) water Yep that’s a lot of onions. 1. Chop the onions up roughly and place in a large saucepan, 2. liquidise the ginger and garlic in a little water and add that to the pan, 3. add the remainder of the water and bring to the boil, then leave to simmer for 45 minutes. The onions must be extremely soft. 4. This onion soup must now be thoroughly liquidised until its consistency is extremely smooth; it is this base that gives the Indian restaurant curry its texture and consistency. 5. Mix all 4 of the spices together in a bowl with a little water to make a paste. 6. Now put the ghee in a wok or karahi on a medium heat, 7. add the spice paste and fry for 20 seconds stirring all the time, no longer or they will burn. 8. Add the tomatoes, tomato puree and salt and cook for a further 5 minutes, 9. now add the onion, garlic and ginger mixture and bring back to the boil, simmer now for 20 minutes. This is the base curry sauce and can now be frozen in batches for future use. About half a pint to a pint is good to make 4 portions depending on how much sauce you like.

Well look who the cat dragged in ;) I'll see if I can resurrect Mikemgs

I always use an ancient mobile phone number for these type of things or look on the web and put the number for their own head office?

Hope you have a good 'un :)