Ahh, thats a shame it didn't result in a a walkthrough. Sounds like he doesn't want to give his secrets away :-X, but then he has given you an open invite to the kitchen. Bit strange that he knew straight away that you couln't get certain ingredients in Canada??

You would of thought someone with their own business doesn't have an email address.

Well played though Josh, hope the phone call wasn't too expensive!

regards Scott

Josh,

            Why don't you send an email to the BIR in Norwich instead of ringing him out of the blue. Tell him you used to eat there on a regular basis and have fond memories of your meals there, but have moved to Toronto now "where you can't get a decent curry for love nor money", and need some help in creating a curry as good as his, so need to try to make a good one at home. Basically suck up to him a bit ;D.

 Get a correspondence going with him and introduce the vital questions slowly. May be send him a base gravy recipe from here and see what he says from there.Tell him you have been experimenting and can't quite "get the taste" HA HA.

I reckon he will buzzing that someone from across the pond is showing interest in his food years after you lived here.

This may be a great opportunity to pick up some secrets as he knows your not going to open a rival take away across the road from him, and can't get a great curry in Canada, I'd say slowly slowly, we don't want to scare him away...lol......Now get to work on that email soldier!!!!

These dirty buggers used the sink 5 times a day as they were Muslim and obliged to wash before praying, which leads me to think that if a restaurant doesnt have a changing room then a lot will use the kitchen sink.

When I use the phrase dirty buggers, I wasn't referring to the people in the rogue restaurant program directly, just people who don't care/ or to save money etc(like the Chinese near me that i mentioned) when producing food for human consumption. If a restaurant doesn't provide separate washing facilities for staff, then that's a major violation of health and safety standards. If an owner doesn't provide facilities for his staff then he should be penalized accordingly.

I don't care what religion dictates/ or what religion people practice,Hygiene comes before any religion, but if your washing your body in the same area that food is being prepared,,  then I would say your in the wrong line of work.

Yes, true, a dirty bugger, is a dirty bugger, whatever job they are in.I worked in a few cafes here in Blackpool when i was younger and saw some practices that were dubious to say the least. Put me off pre made coleslaw for life for a kick off.

Talking of dirty kitchens, a Chinese takeaway 2 mins from me has just been shut down, 46 offenses he was charged with!!!


Samba Scott

Thanks UB, forgot i posted this!!!  Cheers for the links, will give them i try



Scott