I have some fresh naga chillis that need using up. I might go one up to a phall. Although not quite the same. Most phall will just have four spoons of chilli powder, whereas a naga curry can be hotter and much more flavour 
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Oh god, you are right! Someone might even reply b word and then 
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Apply not reply
You are a discerning chilli connoisseur: Iām looking forward to buying some Carolina Reapers when lockdown is over.
Aye, as in āIāve inadvertently just cut my finger on my ultra-sharp Damascus steel knife, and the bloody boutique is everywhereā. 
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Cheeky, but any recipe hints for that?
Cheers
AC
Yes, but it could have been much worse with a blunt knife!
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Seriously though, (not like me, at all), it does always puzzle me why so many folks donāt seem to appreciate that youāre far more likely to cut oneself on a blunt knife.
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Welsh dragon chillis for your Welsh lamb?
Never tried them, but happened to find this the other day:
Presumably surpassed these days.
Yep, Mrs AC doesnāt get it at all.
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Oopsā¦i kinda do thatš¬
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Not cheeky at all. Iām more than happy to share recipes. You may have missed my original post last week:
greatcurryrecipes.net is a good starting place to learn how to make your own curries. First youāll need to make a batch of base curry which can be frozen for future use. Then choose what style of curry you would like ie Tikka Masala. You will also need a decent electric blender to give the curry a smooth consistency.
P.S. When buying spices do not buy the tiny jars because they are expensive: it is much better value for money to buy them in sealed bags.
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Anyway, Iām off to watch some telly, but the last few days on here have shown me just how important it is to share a bit of banter/humour with like minded folks on this 'ere forum.
Thanks, guys. 
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Absolutely.
6 months ago to the day yesterday that my father died, subconsciously probably wasnāt in great spirits and irritable at home.
I also found out last night that someone on another forum I regularly frequented had died - Iād never met him, or knew his real name, but I had always appreciated his humour and general easy going style, itās actually quite hard to get your head around something like that when thereās anonymity involved.
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Some people take life too seriously: Iām often laughing out loud or even rolling on the floor after reading some of your posts. They say laughter is the best medicine and you are indeed superb with your sense of humour. Itās so annoying that I have to wait three hours before I can love another post.
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Yeah, none of us actually āknowā each other, but it doesnāt take too long before we work out which folks are on vaguely the same wavelength, or maybe, as in my case, we donāt take ourselves, or some of the other folks here, that seriously.
Sāall good.
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I have removed all the overnight replies beyond this point. I apologise to anyone who feels their constructive post was swept away amongst all the rubbish.
Out of respect to the OP and to our hosts, I would kindly suggest that members try to stay on topic from now on. Thank you.
We are going to do something with these lamb and mint sausages tonight, having bought them in desperation back at the beginning of lockdown when this was the only meat product the delivery service had.
My enthusiasm has been somewhat knocked by reading the cooking instructions that say ācook the burgers on both sides, turning only onceā. It all feels a bit happy go luckyā¦
Maybe itās a typo that had a misplaced ār ā
ā¦ cook the buggers on both sides ā¦
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That is the approach taken by many, or perhaps most, take-aways and less authentic Indian restaurants. And it may be one reason why, at least in my experience in Britain, the food in the majority tastes much of a muchness, some differentiated by not much more than degrees of heat. A more authentic approach, that helps each dish be more distinct in flavour, is to make each from scratch. It is not difficult, doesnāt take very long, and the aroma from freshly grinding and/or blending spices is part of the pleasure of cooking such dishes!
I found an exceedingly good book, which talks through the different spices, what they contribute, and cooking technique. Not essential to understand if you are going to follow a recipe, but personally I found it fascinating and educational, and it helps if you want to vary a recipe, whether cooking one of the recipes in the book, or one from elsewhere, or indeed experiment with your own. The recipes in the book are distinctive in taste, a delight to make and to eat.
It is 50 great curries of India by Camelia Panjabi, published by Kyle Cathie Ltd (kylecathie.com), ISBN 978-1-85626-546-1
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