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Author Topic: Duck Tikka  (Read 12195 times)

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Offline Garp

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Re: Duck Tikka
« Reply #20 on: March 18, 2015, 07:34 PM »
Maybe you should consider cutting down the wine intake Gav :)
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Offline Garp

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Re: Duck Tikka
« Reply #21 on: March 22, 2015, 03:37 PM »
Well I decided the duck tikka was too risky so ended up with Achari Lamb Masala, and very nice it was too  :)

Also picked up a
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Offline Gav Iscon

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Re: Duck Tikka
« Reply #22 on: March 22, 2015, 06:17 PM »
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Offline Garp

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Re: Duck Tikka
« Reply #23 on: March 22, 2015, 07:13 PM »
Don't be silly, Gav, I'm not actually going to use it  :)
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Online Madrasandy

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Re: Duck Tikka
« Reply #24 on: March 23, 2015, 03:22 PM »
Well done Garp you have found the missing 5%
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Offline Garp

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Re: Duck Tikka
« Reply #25 on: March 23, 2015, 03:47 PM »
You're assuming, by that Andy, that I am only missing 5%  ;)
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Online Madrasandy

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Re: Duck Tikka
« Reply #26 on: March 23, 2015, 07:58 PM »
I trust with the amount of posts, time and effort spent cooking that you are at high standard of curries Garp, 95% like most of us  :)
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Offline Garp

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Re: Duck Tikka
« Reply #27 on: March 23, 2015, 09:41 PM »
I am at a good standard of curries, Andy....for the ones I enjoy and try to replicate anyway. I will leave the 95% stuff to the likes of you, Jerry and Chewy :)
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Online Madrasandy

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Re: Duck Tikka
« Reply #28 on: March 23, 2015, 09:49 PM »
Don't think Im up there with the best Garp, I am only at a standard where I always enjoy them. Wish I could get closer to a true Restaurant vindaloo and madras , but I struggle, I thoroughly enjoy them but they are not quite there  :(
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Offline Garp

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Re: Duck Tikka
« Reply #29 on: March 23, 2015, 10:12 PM »
I suppose it depends how far you want to take it, Andy. I'm happy getting close, but realise I will never get to 100% of the dishes I love from TA's or restaurants, because they will do things slightly different. which is why I don't mess about with a quarter tsp here and quarter tsp less there to try to perfect a recipe. If you are using a chef spoon (as in many TA videos) to put spices into the dish, then a quarter of a tsp here or there isn't going to make a lot of difference to the end product  :)
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