Quote from: billycat on September 28, 2008, 06:45 PM
sorry i tried to help

Sorry Billy, I've re-read what I said and I sound much harsher than I meant to. What I meant to say is that there are plenty people who would pay for this. Those that do will get their moneys worth, and get a great time doing it all first hand. Personally, this would justify the cost for me. I'll always share what I learn.

You are right though, the idea of us subsidising this is a good one. Say we could cover half the price, that probably is a really good idea, as this information is just what we're after.

Awww. Wish I could be there, but alas Toronto to Lincoln is too much of a hike.

Very much look forward to the outcome though.

SnS - do they know the intent is to share the findings on an internet curry forum? If yes, do you believe you will get the straight goods - no missing ingredients, wonky methods, anything else to throw us off?

Also have you put together an agenda yet? I'd figure curry base walkthrough and some finished curries on the back end. But do you know which curries you will be making?

Such a great opportunity as this, want to make sure we maximise it!

I'd be happy to contribute if the numbers are short.

-- Josh

Quote from: JerryM on September 28, 2008, 07:03 PM
SnS,

please put me down as a definite.

No problem Jerry.

Quote from: haldi on September 28, 2008, 06:36 PM
I am interested
What's the food like there?
Does it have that special taste?

If I were to go, I would like more of a plan to the lesson.
I want to know the full sized base, and a scaled down one too
Precooked ingredients recipes
Then also a vindaloo recipe

I would be upset, if I still couldn't get it exact at home, after the course

When I went to Bengal Cuisine I was shown a scaled down base, which still falls short of what I know is possible.

It's a good idea this, but for the money, I want it to deliver

Hi Haldi

I do understand your concerns. I suppose the only way for you to know whether this was for you would be to send you a sample of a Jalfezi, Vindaloo or other sauce. Other than that there is not much else I can do.

Cheers
SnS 

Quote from: haldi on September 30, 2008, 07:59 AM

Quote from: SnS on September 29, 2008, 04:23 PM
I do understand your concerns.

Hi SnS
        Is there some structure for the evening lesson?
Has you discussed what might be taught?
Six hours is quite a time
Long enough to make a base and cook many curries
Assuming that this place closes at about eleven o clock
The lesson would sart at about five, yes?
I would like to go, but I'm not sure I could get there that early

Hi Haldi

The course would be during the day. They close the takeway all day on Tuesday. So the day would start at around 10.00 and go on until late afternoon (hence the B & B for Monday evening).

I will post more details once they're finalised.

SnS