Topic: So much for my Chinese TA tonight

[976bar]

;D ;D ;D
I don't suffer from blocked drains Bob.  I think you can guess why    Cook a nice hot phall in a grimy old pan and it'll come up like new, trust me    It's like dropping a two penny piece in a glass of coke 
I don't eat curries anywhere near as hot as i used to and certainly not as regularly as i used to either.  Something to do with age and wisdom I think  :  To be honest i'm now enjoying the different flavours of curries with what i would call a mild heat just to satisfy my palette  ;D  That's not to say I don't enjoy the occasional lava jobbie  ;D ;D
The naga phall made with 10 chopped fresh nagas, half added at the beginning and the other half at the end of cooking, with only  a tbsp of chilli powder was a real nice hot fruity curry, far superior to any just cooked with chilli powder.  It's quite amazing the different tastes you can get by using chilli in its different formats 

I agree. One of the things I quite like now which is old hat, but making caramalised onions with Chilli slices in and wafer thin slices of garlic, and adding a dollop of this on the top of a non sweet curry, is just pure heaven to me.

I'm also working at the moment on whole bulbs of garlic being roasted in the oven and then used in vegetarian dishes amongst others. Puree, chopped, blended in oil with chilli's, just playing with different tastes and textures, should bring on new dishes this year for the Uni

[curryhell]

One of the things I quite like now which is old hat, but making caramalised onions with Chilli slices in and wafer thin slices of garlic, and adding a dollop of this on the top of a non sweet curry, is just pure heaven to me.

But it's chef's individual touches like these that make some restaurants stand head and shoulders above the other bog standard ones.
Your Uni students are lucky to have such a dedicated chef Bob 

[976bar]

One of the things I quite like now which is old hat, but making caramalised onions with Chilli slices in and wafer thin slices of garlic, and adding a dollop of this on the top of a non sweet curry, is just pure heaven to me.

But it's chef's individual touches like these that make some restaurants stand head and shoulders above the other bog standard ones.
Your Uni students are lucky to have such a dedicated chef Bob 

Dedicated I am, just hungry to learn more

[Micky Tikka]

I think food is an endless journey
And the job you have Bob will help you travel

I'm quite pleased with that quote  ;D

[976bar]

I think everyone contributes well here, and food progression is a journey well worth exploring

[Madrasandy]

 Great looking curry could just eat that for my breakfast!!