I would have liked to see how you sliced the individual slices. I like the idea that was in one comment that you precut the top layer into individual portions before laying them on the custard.

you should add Kashmiri chili sauce and wrap the naans up!

Super plants sir super

I've been meaning to thank you for this series. After much prevarication, I finally built my own oven last year (based on your design) and it works better than I could have imagined. Over 12 months later and still going strong.👍

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Hello from California. Looks delicious, but i can't find the kebab seasoning. 😮

How did you get the rest of water out of essential oil

Great vid. Thx for filming this and sharing it with us.

I used an electric knife to cut, a neater cut

Yes definitely a bought slice from store

You not doing your right, needs to go in a fitted tin and filling high,

Another good thing about this method is you can separate your mix into two logs and have a smaller amount twice.

Thank you! Perfect and unique!

Interesting I often wondered what was in those little packets of mystery dust. They must be quite strong flavour / msg as a little goes a long way in water

Good video, I punt a metal flame shield made of any piece of metal and the pizza cooks without burning, I got that idea from a person who lives in Japan.

Thank you very much for the clear illustrations. I am a beginner in processing essential oil as a new beginner i like your suggestions in identifying the appropriate tools and equipment. I am from Ethiopia.

I'm sorry but when i first read this the first thing that came to mind was the Donner Party...apologies.

I made it, it’s terrific

I hate myself for watching this.

Yes, Calcium ALUMINATE cement is the key. NOT Calcium Sulfo-Aluminate quick setup.

I need a recipe for leeks cooked with white sauce

Not seen you pop up for a while! Life eh and I hope you are all good. Glad to see some videos and have been checking for any I’ve missed. Check out Da Malat spice blends in the link. I have been buying them for years (since Donner Kebab Vid 1) They are amazing quality and great value - check prices of others and give these ago. I am going to stock up for summer / Euros cooking.

I just watched your video and had to laugh at your bench scraper. I too have a GG bench scraper, but iot is not as fancy as yours. Instead of the walnut handle at the top, mine is just a flat piece of steel that has the top edge rolled like a leaf of a door hinge to accommodate a huge pin. Maybe yours was a UK version.

I've already bought your Indian base gravy mix, I could do with some more....and some of this kebab seasoning too 👍

Excellent documentation and ery inspiring for my futue project. How does it work and look after some years now?

2 cool

Thanks locks yummy!

Thank you this is brilliant ! So going to give this a go gosh looks like a restaurant style meal ! Thank you

Doesn't get any simpler than that mate 👌🏻👌🏻👌🏻.....

Thx for doing this, filming it and sharing it with us.

Looks great and fantastic outdoor cooking set up 👍

Good to see you cooking outside. Liked the video . I do something similar but using burgers. Thanks

Hey, so how long aproximetaly is the water boiling for?

The term is 'par' baked, not part.

Following your video I built an oven which I have gone on to create a pizza business from for the last 4 years in Hong Kong. Happy to share some photos if you are interested. Thank you so much for sharing your knowledge. I have a question you may or may not be able to help with! I had big problems making a vermiculite base for the oven so I actually made it with fire bricks, after years of using it, the gaps between the fire bricks are a nightmare, ash builds up and its hard to keep the floor clean. I'd love to solve this problem, I could re-grout the bricks, (at least the middle bricks that are reachable from the entrance. Do you have any ideas on how to retrospectively add or change the floor of the oven, how would you go about this? Just brainstorming some ideas for the off season how to improve the oven. Would you recommend adding the additional chimney flute? I'm concerned with the intense typhoons we get it may not be wise.

i did this with a stove top kettle and something a little different and it produced distilled water faster. the shape = think of a ball cut in half, spout usual position for kettle. I toke a 2 litre bottle, drilled a hole in the lid and the bottom for copper pipe. slide bottle on pipe, seal bottom with sealant. fill the bottle with water, then drop the cap onto pipe and screw tight. completely seal, then wrap in aluminium tape to reflect heat. just enough copper pipe to secure to a bit of flexi hose of each end i made 2 of these. so i joined the copper pipe to the kettle with a piece of flexi hose, attaching the second part the same way. the ability to play around with the decline of the pipe makes a difference in flow rate - once you find the perfect position - make stands

in Australia we add passion fruit to the iceing sugar

It takes seconds to fill the tubes with a piping bag👍

I use that Mayflower curry blend mate and like you say if you simmer it long enough it's superb👍🏻👍🏻👍🏻👍🏻👍🏻

Geezus that was definitely not a road with shortcuts t finally arrive @ 16:20.. IMHO if some one doesn't know how to apply silicone then they shouldn't be learning on this project..lol

Hi am.planing to make bbq qanted to ask can this morter be used foe inner walls to lay beicka and is this heat resistant or is this only for exterioe walls? Please could uou let me.know v appreciated

Thanks a lot more videos please

Thank you and yes great to see you back ! Love Chinese curry as it’s far lighter than the Indian version .. looks good well done 👍 !

That is qute interestng about the flavour difference on the sauce simply by simmering it for 40 min, instead of the couple of min on the pkg. Thx for doing this, filming it and sharing it with us.

Good to see you back. Hope you do some garden projects too on the other channel. They’re right up my street

Interesting curry sauce, when you going to start outdoor cooking?? Thanks

Good to see you upload. I still use your custard slice recipe. Great stuff!

Fake onions

Adding a door to your oven would speed things up a bit, also, it would allow for a more even cooking.

I wonder if the nozzle dispensing end is actually reducing the bubbles by potentially compressing and breaking them since the diameter is so much smaller than where the foam gets created? I have seen another video where the end of the foam wand is completely open, and they used 2 screws to hold the stainless steel scrubbies in place.