Topic: How do you know when you are "there" ?

[bhamcurry]

Pre-prepared base, or everything made from scratch in 30 minutes ?
** Phil.

I had base gravy from a jar (pressure caned home made), but the 30 minutes included taking the meat out of the fridge.

[Peripatetic Phil]

[...] the 30 minutes included taking the meat out of the fridge.

But not bringing it up to room temperature, clearly !
** Phil.

[livo]

Could be done.

[bhamcurry]

[...] the 30 minutes included taking the meat out of the fridge.

But not bringing it up to room temperature, clearly !
** Phil.

nope! I was a terrible host  ;D

[Peripatetic Phil]

Could be done.

Ah, la chambr

[livo]

Lost me at "la" I'm afraid. My full year of French lessons, at age 13, taught me to say I was Jean Clune, even though I wasn't, count to 10 and sing, but not understand, Frere Jacques. I could never do the throat thing either and assigning gender to inanimate objects was simply bonkers. I do remember the teacher fondly though. She used to write on the chalkboard at a downhill angle from left to right. The whole class one time arranged to all lean over a little bit while her back was turned. We thought it was hilarious but she didn't share the feeling.

[bhamcurry]

for me, getting "there" means I can turn out a curry that tastes good, that my audience enjoys, along with pilau rice, in just as short a time as I could turn out spaghetti with some pasta sauce.

I am not quite "there" yet, but I can see "there" not far away, and that is thanks to y'all on this forum here. Thank you, everyone.

[bhamcurry]

on Saturday, 2 friends came over for dinner. She's from Norwich, he's local.

Menu: Lamb Madras, Lamb Korma, Goan pork Vindaloo (I posted the recipe), pilau rice, tarka dal. Dessert was gulab jamun. I put all of those on the table in about an hour.

My toe is over the line of "there" (I got the timing on the vindaloo wrong), and it's thanks to the recipes, hints, tricks, and so on posted here and shared so generously by all of you. Thanks for your help

[Peripatetic Phil]

[...] My toe is over the line of "there" (I got the timing on the vindaloo wrong), and it's thanks to the recipes, hints, tricks, and so on posted here and shared so generously by all of you. Thanks for your help

On my part, at least, "you are very welcome".  And many congratulations on the success of your multi-dish meal.  I very rarely go that far, prefering in general to concentrate on getting one main dish as close to perfection as I can manage, and accompanying it by (at most) pulao rice and/or paratha.  Mushroom bhaji or saag aloo only very occasionally as side dishes, and even then, only on special occasions.

** Phil.