Topic: Adey Payne Cooking Lesson in Boston

[Madrasandy]

Not sure if Adey is declaring this income.

 : Nope

[Garp]

Perhaps we should ask Adey if he is declaring his income from Curry Lessons to HMRC.

[Madrasandy]

And you think you will get an answer!!? He has avoided many questions with no replies, If he doesnt like the question it was never asked 

[Garp]

Very true mate. Got to give him the opportunity to reply though

[George]

Andy puts it at about

[littlechilie]

The curries are not identical to ones I buy locally, but are definite BIR quality

Lost my interest right here.

But thank you Haldi for the kind informative info

[haldi]

recently you thought the Glasgow base was amazing, and you are from down south I believe?
do you still use the Glasgow base or a different base now?
if so why?
Garry

I think the Glasgow Base is very good
I will definitely use it again, although I might change my curry cooking methods
The Glasgow base runs very close to what I am after
I'm from the Midlands
Nottingham
To be honest I feel confused
I feel a bit like hanging up my curry pans for good

Don't misunderstand
Adey's course teaches a BIR quality that is bought every day
My whole family loved what I cooked
So what is different about the takeaways I go to?
Haven't a clue

[Madrasandy]

Haldi, are you close or have you reached your goal for cooking Indian ? Or do you still feel you are missing something from your curries?

[ELW]

Hi haldi, if you had someone else to cook your curries using your own ingredients you'd probably enjoy them better.
I just make a base up as I go along now, as long as its cooked properly it will make decent tasting curries.
Onions not boiled properly,too long on the final cook darkens & adds an unwanted flavour to the base, then the curries for me. You know this anyway
The only reason my curries don't taste like my local's is simply the recipe.  I had a curry in Amsterdam recently which tasted like what I would expect find anywhere here really. Curries we ordered at Masala in brick lane were a bit powdery & supermarket like & Tayyabs Punjabi is nothing like any of the Punjabi food common in Glasgow.
A crap flavour coming through from the base gravy in the curry gets confused with missing flavours or %'s imo
regards
ELW
 

[littlechilie]

Stick with it Haldi , not worth hanging up ya pans especially if you just paid out for a cooking class!
I am more than happy with my currys I produce and a trip to a curry house always confirms this for me .
Practice and and patients unfortunately are a major ingredients.