Quote from: Stephen Lindsay on July 12, 2011, 09:22 PM

Quote from: sharps on July 12, 2011, 01:41 PM
I'm a drummer and my nickname has always been Sharps (it's an "in" joke and is the opposite to Flats)

a drummer talking about sharps and flats? I always thought the definition of a drummer was someone who hangs around with musicians?
:

Steady...

Quote from: hampshire hog on July 12, 2011, 12:49 PM
Hi Sharps - welcome - looking at your avitar anything to do with Sharps Bewery at Rock Cornwall???

Mighty fine establishment and I can't remember any thing about my last vist there!!!!!

I wish! I'm a drummer and my nickname has always been Sharps (it's an "in" joke and is the opposite to Flats)

Quote from: Stephen Lindsay on July 12, 2011, 12:28 PM
welcome to the forum Sharps - am gonna ask a different question here - how did you find the forum?

regards

Steve

Was just surfing and stumbled upon the site

Quote from: coogan on July 12, 2011, 12:23 PM
Welcome aboard Sharpy it's a great ship hope you can offer up some more tips - plenty of good stuff on here that could help you as well. By the way I must ask a question that has been niggling me for ages did you ever see tins of tomato soup being used by any of the chefs?

Bon post

Nope, can't ever recall tomato soup being used.

Hi all!
Well, what a lovely warm welcome from you all, thanks! The restaurant I worked in is sadly long gone. I'm pretty sure that the owner was from east Bengal. One of the many things that have stuck with me over the years is that his cooks would NEVER use pineapple in a Dhansak, they would only ever use jaggery as the sweetener. It really does make all the difference. Also, I learnt that the length of time bhuna-ing spices in any dish is critical because of the variation in the rate of release of the different essential oils. The old boys doing the cooking (and they were all 60+) just knew by instinct "how much, when and for how long". It was like alchemy!

Hi there all
When at college back in the 80's and in order to earn a few bob, I worked in an Indian Restaurant kitchen in the evenings for 6 months as a veg prep. I learnt a lot of their "secrets" just by watching and would mutter my observations into a little cassette dictaphone. I then used to make up my notes when I got home after my shift. As you can well imagine I became very popular among friends when it came to dinner parties because my curries tasted like the restaurant's and not like those out of a cookbook!