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I can't waitI'm fairly sure I know the "mystery" ingredientBut I want to know for sureI saw this done at a takeawayI tried their gravy,and it had the taste I was afterThen I cooked it at home, and it didn'tHow long for the book now Chris?
Quote from: haldi on June 27, 2013, 07:39 PMI can't waitI'm fairly sure I know the "mystery" ingredientBut I want to know for sureI saw this done at a takeawayI tried their gravy,and it had the taste I was afterThen I cooked it at home, and it didn'tHow long for the book now Chris?I would love to know what you think the "mystery" ingredient is? PM me if you don't want to put it on here.Here is what is taking the time to get the book finished. Every monday i go to the TA to video the curries being made (i know poor me) 1st monday videoed every curry that was made. 2nd monday, now i have to wait for someone to order a curry that i have not filmed. Last week not one video was shot, this week 3. All the time i have to stand there and watch curries being made and eat a staff curry Then someone will call me in to the back to show me how to make naan dough or rice, or something. Then if that's not enough i have to go home, watch the vids, write the recipes down and make them ffs lol.Then edit the vids and fill the book in.
Thanks for sharing - very interesting, the mysterious ingredient looks like a kind of oily paste... I was going to suggest a Pataks curry paste of some type (but that doesn't fit as you said the TA made it) or perhaps all the reclaimed oil off (or maybe a dollop from) the hundreds of curries that were cooked at the TA that weekend, but then that would be a chicken and egg scenario - you can't make the curries without the base, and you need the finished curries to get the reclaimed oil to add to the base - how do you start from scratch then? Any other guesses?