Ianws

It is difficult times for everyone and people are chasing their tails trying to catch up. My aunt’s medicine runs out next week. She is in her eighties and wants me to collect it. I can’t get through to the pharmacy to arrange what needs to happen but understand they are probably quite busy at the moment. Things have changed and unless it’s an immediate emergency don’t expect immediate responses, even then you might need to wait more than usual. Things are changing on a daily basis and it’s hard for people to give an accurate position on anything at the moment.

Was it necessary to call the emergency number when it’s not actually an emergency? It might feel like one but is it really? Stay put, don’t venture out unnecessarily and keep a distance when you do (which is only when essential or for exercise). From reports being on the towpath would be even more hazardous and stressful.

Other local fuel/gas suppliers might be an option if you have transport to get there and get the container to your boat. Do a google search for your area.

Exactly. That describes it perfectly but it’s what a lot of people people have experienced before and want to replicate.

I took it to m mean curries as seved in British Indian restaurants rather than homestyle traditional cooking.

I’ve never tried this guy’s recipes but he seems to be using the approach I mentioned earlier https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/ Check out out the rest of his site, hopefully he tells you what to do after making the sauce.

From memory it involves making a big batch of base sauce. When you come to do your curry of choice add the spices, main ingredients and extras. The base sauce fries really quickly in oil, which may need draining off after. Spices should never be used raw either put them in when frying or use roasted and ground spices. Curry houses usually have a couple of big batches of base sauce that they use to create most things. You can also prepare meat with some base sauce and extras and then freeze for later use to knock up a really quick meal.

I used to have a book by Pat Chapman from the curry club. It was aiming to produce restaurant style curries at home. It involved preparing some base sauce that you then adapted for different recipes. I had some decent results.

If you do a search for aerial there are previous threads with lots of information.

From what I’ve seen a really good wash with soap and water, to remove rather than kill the virus, is better than relying on bleach etc. Or both would also work.

The first pasta I encountered as a school kid in the seventies was school dinners with starchy over cooked pasta and a mince onion and gravy sauce, nothing else, it was horrible. My mum’s first attempt was no better, until she found a packet bolognese herb mix, which was heaven in comparison. After that we learnt ways of cooking with pasta. A lot of people now have got used to cooking in different styles but lots of people have no idea of any of the basics. It’s not just about money, a quick and nutritious pasta meal can be cooked with simple ingredients. I know people like meat but I bet you can still get hold of green lentils and mushrooms which make great bolognese if you can’t get meat. And the lentils last forever in your cupboard.

http://backwoodsman-stoves.co.uk/tippy-ash-carriers/ Simple picture guide.

I’m not being arsey, it just made me wonder. I might know about Tippys but have loads to learn about everything else.