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Author Topic: Back to Basics  (Read 6062 times)

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Offline haldi

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Re: Back to Basics
« Reply #10 on: August 10, 2009, 07:39 AM »
Quote from: parker21 on August 09, 2009, 07:04 PM
will provide quantities which i tried as soon as i have re-written it, and clarify the ingredients with the chef when i next visit!
regards
gary ;)
I love these posts
Looking forward to the full recipe
Thanks Gary
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Offline JerryM

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Re: Back to Basics
« Reply #11 on: August 10, 2009, 08:16 AM »
parker21,

sounds like this is a new recipe and if so well looking fwd to it.

just for info who is the very kind Mouchak.
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Offline parker21

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Re: Back to Basics
« Reply #12 on: August 10, 2009, 08:32 PM »
hi jerry it's the name of the restaurant hence the capital letter "Mouchak"! the chef i spoke to is called Rublin i think, we are due for a takeaway wed or thurs, as i have said i made are scaled version from my own experience of bases and the base has turned out really well with oil to reuse floating at the top of the pot( they use it to cook the dishes because it is there) the oil is an orange colour quite dark, and smells like you could just spoon it in :P
anyway can't wait to get back in their kitchen 8)
regards
gary ;)
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Offline JerryM

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Re: Back to Basics
« Reply #13 on: August 11, 2009, 09:20 AM »
parker21,

all fingers crossed. sounds like some good learning if all goes well.
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