Author Topic: Cooking Lessons with Az (read 316,970 times)

martinvic · « **Reply #50 on:** January 15, 2012, 11:53 PM »

:-X

Ramirez · « **Reply #51 on:** January 16, 2012, 08:14 AM »

Quote from: chriswg on January 12, 2012, 01:49 PM
Just spoke to Az and the 29th is fine. His only stipulation was an 11am start as he usually works until 3am on Saturday night

Everyone book the date in your diaries and start thinking about what questions you need answering

I'm hoping we can cover everything in the 4 hours. I'm sure no one will complain if we go a bit over time.

Good stuff Chris!

I want to confirm: is he going to be providing exact quantities of ingredients he uses in his recipes (e.g. spice mix)?

natterjak · « **Reply #52 on:** January 16, 2012, 06:58 PM »

Quote from: 976bar on January 14, 2012, 09:36 PM
Hi Chris,

Just a suggestion here....

I think I would like more time spent on cooking more varieties of main dishes than learning how to prepare Garlic & Ginger paste which is pretty much standard, and Onion Bhajis/naan breads etc which are pretty much anything everyone can do quite easily... especially as most of us don't have a tandoor to prepare such breads in anyway...

I'm not speaking for everyone here and if everyone else would like more of the G&G puree/onion bhaji/naan bread mixes then leave as is...

Just a suggestion....

I think I would tend to agree with Bob. It seems the best use of our time with Az would be to try and understand the methods and techniques of the base sauce, final curries and side dishes, as this is surely where the art lies. I'd be especially keen to see the Roshney chicken about which Chris raves, being prepared.

Also, if starting at 11am and continuing for 3.5 hrs perhaps we should consider breaking for lunch then returning to the kitchen, not sure my stomach will last until gone 2pm to eat lunch. Just suggestions, happy to hear the thoughts of the other participants.

curryhell · « **Reply #53 on:** January 16, 2012, 08:00 PM »

Quote from: natterjak on January 16, 2012, 06:58 PM
Quote from: 976bar on January 14, 2012, 09:36 PM
Hi Chris,

Just a suggestion here....

I think I would like more time spent on cooking more varieties of main dishes than learning how to prepare Garlic & Ginger paste which is pretty much standard, and Onion Bhajis/naan breads etc which are pretty much anything everyone can do quite easily... especially as most of us don't have a tandoor to prepare such breads in anyway...

I'm not speaking for everyone here and if everyone else would like more of the G&G puree/onion bhaji/naan bread mixes then leave as is...

Just a suggestion....

I think I would tend to agree with Bob. It seems the best use of our time with Az would be to try and understand the methods and techniques of the base sauce, final curries and side dishes, as this is surely where the art lies. I'd be especially keen to see the Roshney chicken about which Chris raves, being prepared.

Also, if starting at 11am and continuing for 3.5 hrs perhaps we should consider breaking for lunch then returning to the kitchen, not sure my stomach will last until gone 2pm to eat lunch. Just suggestions, happy to hear the thoughts of the other participants.

I'm quite happy to go with the majority here. However, i do believe that probably the best person to decide on the most appropriate content would be Az himself. I think the itinery provided by Chris is logical and captures all the necessary preparation, which we all know is key. It also included cooking of mains. I know we'd all love to have a crash course in at least 10 mains and 6 sides but the time scale does not allow. Plus all the questions that are going to be asked. Whatever the programme i'm sure we'll have a good day and hopefully be better cooks for it. Probably that same evening we'll have another freight load of questions as a result of the day

;D

jb · « **Reply #54 on:** January 17, 2012, 11:35 AM »

Quote from: natterjak on January 16, 2012, 06:58 PM
Quote from: 976bar on January 14, 2012, 09:36 PM
Hi Chris,

Just a suggestion here....

I think I would like more time spent on cooking more varieties of main dishes than learning how to prepare Garlic & Ginger paste which is pretty much standard, and Onion Bhajis/naan breads etc which are pretty much anything everyone can do quite easily... especially as most of us don't have a tandoor to prepare such breads in anyway...

I'm not speaking for everyone here and if everyone else would like more of the G&G puree/onion bhaji/naan bread mixes then leave as is...

Just a suggestion....

I think I would tend to agree with Bob. It seems the best use of our time with Az would be to try and understand the methods and techniques of the base sauce, final curries and side dishes, as this is surely where the art lies. I'd be especially keen to see the Roshney chicken about which Chris raves, being prepared.

Also, if starting at 11am and continuing for 3.5 hrs perhaps we should consider breaking for lunch then returning to the kitchen, not sure my stomach will last until gone 2pm to eat lunch. Just suggestions, happy to hear the thoughts of the other participants.

A good point;base,mains and sides should be our main focus I guess.I'm probably the only one with a tandoori oven and using it is pretty self explanatory.I would still like to get a recipe for tikka/tandoori marinade and possibly naan bread dough.Hopefully that shouldn't take to too long so we can concentrate on the other stuff.Not sure about breaking for lunch,we haven't got much time and have a lot of things to cover,I would rather just plough on.Just a thought I'll go with the flow.

chriswg · « **Reply #55 on:** January 17, 2012, 02:34 PM »

Sorry I missed a few posts, haven't been able to log on for a few days. I'm sure we can drop the G/G paste, I just thought it might be interesting to actually prepare all the components first hand so there can be no questions about missing secret ingredients.

Regarding measurements, I think it will be more about ratios than exact numbers for things like spice mix / garam massala. With the dishes it's harder as everything is done by eye. I'm sure he'll be able to give some guidance on what the amounts are but it's probably better if you try to remember what the amounts looked like on the spoon.

I'll be there to chat and have some lunch and a beer with you guys but I won't actively take part. I'm lucky to have been able to cook there before and 6 in the kitchen is a good amount. I'm looking forward to watching you guys cook though and I'm happy to provide an unbiased assessment of your dishes

jb · « **Reply #56 on:** January 17, 2012, 05:55 PM »

Quote from: chriswg on January 17, 2012, 02:34 PM
Sorry I missed a few posts, haven't been able to log on for a few days. I'm sure we can drop the G/G paste, I just thought it might be interesting to actually prepare all the components first hand so there can be no questions about missing secret ingredients.

Regarding measurements, I think it will be more about ratios than exact numbers for things like spice mix / garam massala. With the dishes it's harder as everything is done by eye. I'm sure he'll be able to give some guidance on what the amounts are but it's probably better if you try to remember what the amounts looked like on the spoon.

I'll be there to chat and have some lunch and a beer with you guys but I won't actively take part. I'm lucky to have been able to cook there before and 6 in the kitchen is a good amount. I'm looking forward to watching you guys cook though and I'm happy to provide an unbiased assessment of your dishes

Well done mate you're a star!!

chriswg · « **Reply #57 on:** January 18, 2012, 03:40 PM »

I've just IM'd everyone but just incase you dont check them we have to move the date back a week. Az's wife has booked in an open day on that day where people can come and have a look round and try a few samples between 12pm and 3pm. Having 6 curryheads there trying to learn to cook at the same time wouldn't go down well.

If you are in the area pop in and say hi. I'll probably be there with the kids, you don't have to ask me twice for free food

It's open to everyone.

He sends his sincerest apologies. It's just ridiculously bad luck.

solarsplace · « **Reply #58 on:** January 18, 2012, 04:07 PM »

Hi Chris

Not a problem. A week later it is!

Was just worried that is was totally cancelled for a minute there!

Cheers

jb · « **Reply #59 on:** January 18, 2012, 06:40 PM »

No probs for me,hopefully everyone else is ok.

Author Topic: Cooking Lessons with Az (read 316,970 times)

martinvic

Re: Cooking Lessons with Az

Ramirez

Re: Cooking Lessons with Az

natterjak

Re: Cooking Lessons with Az

curryhell

Re: Cooking Lessons with Az

jb

Re: Cooking Lessons with Az

chriswg

Re: Cooking Lessons with Az

jb

Re: Cooking Lessons with Az

chriswg

Re: Cooking Lessons with Az

solarsplace

Re: Cooking Lessons with Az

jb

Re: Cooking Lessons with Az