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The BBC is running a story on the current cost of a takeaway curry in various regions of the U.K.Indian takeaways: Restaurant owners say high prices down to perfect storm https://www.bbc.co.uk/news/newsbeat-67138765The wife and I used to have a takeaway most weeks but in our area, a medium sized town midway between Chelmsford and Colchester, the cost is becoming prohibitive.A main course each, a couple of chapatis, two veg side dishes and some poppadoms (which used to be free) is now close to £45.The price seems to be a bit of a lottery; we add up the cost of the order and even though we have the latest menu, an additional 3 or 4 quid is always added to the order. I don’t know if this is now for delivery, despite the menu stating delivery is free but it means the delivery guys and gals don’t get as big a tip as they used to receive from us.The takeaway opens at 17.00 but has recently decided to deliver from 18.00 hours, meaning the food is invariably tepid and can arrive too late to eat before bed. The biggest problem is the quality of the food. I tend to order from the tandoori section, mixed grill or chicken shaslik, whilst the wife focuses on some of the “regional specialities”, shaktora or Nawabi. I’ve noticed on a chicken shaslik that the quantity of chicken has reduced to be replaced with added onion or tomato, whilst the wife says everything off the regional menu tastes exactly the same, there is no variation in the sauces.This is from the take away that we have used for many years, it has never been the greatest but was the best of the lot. A rival opened a few years back claiming to offer a “fine dining takeaway experience”, a claim they never substantiated but it was a better take away and carried a premium price. We used it for a short while but reverted to our usual take away after a while. I’m told now that this high end restaurant has also increased its cost but has nearly halved its portion size and quality has fallen away. The owner of a local Tapas bar used to sing the praises of this high end option but was so disappointed with recent meals he told the restaurateur, a friend, that he could no longer recommend the place anymore and would no longer being ordering from there, and these guys are/were good buddies.We all know the Indian restaurant trade has been in trouble for years now, I just wonder if this is the death knell for the industry from which it won’t claw itself back?
About 20 years ago, I went beating for shooting parties several times. We were given a couple of pheasants as partial remuneration, each session. I recall cooking some the next day and experimenting with hanging for various periods. I also played around with seasoning, sauces and other aspects. But nothing I tried, produced a pleasant flavour for my taste. I much prefer chicken. Pigeon is also tasty.
My wife's hotel has just been gifted four brace of freshly-shot pheasant, and I have been asked to "do the necessary". I know that they need to be hung, but for how long ? I have improvised with road-kill pheasants in the past, and of course have cooked pre-hung, drawn and plucked pheasants, but never had to deal with multiple pheasants all requiring the full process. All advice welcome.-- ** Phil.
Thank you, T63 — much appreciated.-- ** Phil.
I realise that he was dead, I fully appreciate that he could no longer feel pain, I know that he was destined to be eaten, but why did someone find it necessary to cut off his feet ? I am confident that it wasn't mutilation for mutilation’s sake, but to my mind it does convey a sad lack of respect for a once noble creature ...-- ** Phil.
