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Author Topic: How do you know when you are "there" ?  (Read 5142 times)

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Online bhamcurry

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Re: How do you know when you are "there" ?
« Reply #130 on: April 08, 2019, 01:31 AM »
Pre-prepared base, or everything made from scratch in 30 minutes ?
** Phil.

I had base gravy from a jar (pressure caned home made), but the 30 minutes included taking the meat out of the fridge.

Offline Peripatetic Phil

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Re: How do you know when you are "there" ?
« Reply #131 on: April 08, 2019, 08:16 PM »
[...] the 30 minutes included taking the meat out of the fridge.

But not bringing it up to room temperature, clearly !
** Phil.
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Online livo

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Re: How do you know when you are "there" ?
« Reply #132 on: April 08, 2019, 11:28 PM »
Could be done.
Whiskey is the answer, but what was the question?

Online bhamcurry

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Re: How do you know when you are "there" ?
« Reply #133 on: April 09, 2019, 12:36 AM »
[...] the 30 minutes included taking the meat out of the fridge.

But not bringing it up to room temperature, clearly !
** Phil.

nope! I was a terrible host  :o ;D

Offline Peripatetic Phil

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Re: How do you know when you are "there" ?
« Reply #134 on: April 09, 2019, 08:57 AM »
Could be done.

Ah, la chambré instante — frowned on in the best oenological circles, don'tcha know !
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Online livo

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Re: How do you know when you are "there" ?
« Reply #135 on: April 09, 2019, 11:51 AM »
Lost me at "la" I'm afraid. My full year of French lessons, at age 13, taught me to say I was Jean Clune, even though I wasn't, count to 10 and sing, but not understand, Frere Jacques. I could never do the throat thing either and assigning gender to inanimate objects was simply bonkers. I do remember the teacher fondly though. She used to write on the chalkboard at a downhill angle from left to right. The whole class one time arranged to all lean over a little bit while her back was turned. We thought it was hilarious but she didn't share the feeling.
« Last Edit: April 09, 2019, 09:59 PM by livo »
Whiskey is the answer, but what was the question?

Online bhamcurry

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Re: How do you know when you are "there" ?
« Reply #136 on: April 10, 2019, 09:35 PM »
for me, getting "there" means I can turn out a curry that tastes good, that my audience enjoys, along with pilau rice, in just as short a time as I could turn out spaghetti with some pasta sauce.

I am not quite "there" yet, but I can see "there" not far away, and that is thanks to y'all on this forum here. Thank you, everyone.

Online bhamcurry

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Re: How do you know when you are "there" ?
« Reply #137 on: May 06, 2019, 01:39 PM »
on Saturday, 2 friends came over for dinner. She's from Norwich, he's local.

Menu: Lamb Madras, Lamb Korma, Goan pork Vindaloo (I posted the recipe), pilau rice, tarka dal. Dessert was gulab jamun. I put all of those on the table in about an hour.

My toe is over the line of "there" (I got the timing on the vindaloo wrong), and it's thanks to the recipes, hints, tricks, and so on posted here and shared so generously by all of you. Thanks for your help :)

Offline Peripatetic Phil

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Re: How do you know when you are "there" ?
« Reply #138 on: May 06, 2019, 01:52 PM »
[...] My toe is over the line of "there" (I got the timing on the vindaloo wrong), and it's thanks to the recipes, hints, tricks, and so on posted here and shared so generously by all of you. Thanks for your help :)
On my part, at least, "you are very welcome".  And many congratulations on the success of your multi-dish meal.  I very rarely go that far, prefering in general to concentrate on getting one main dish as close to perfection as I can manage, and accompanying it by (at most) pulao rice and/or paratha.  Mushroom bhaji or saag aloo only very occasionally as side dishes, and even then, only on special occasions.

** Phil.
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