Quote from: Secret Santa on January 26, 2013, 09:58 AM

Quote from: getonthegarabi on January 26, 2013, 09:27 AM
I thought the burger part was just mass produced in a factory somewhere, boxed, then distributed to the various outlets, and heated up by someone exploited on minimum wage.

Exploited is the word. McDonalds use zero-hour contracts where they call their staff in at their whim. One month you might get a couple of hours work another month sixteen! How are you supposed to make a living like that. Add to that that they use forced labour from the dole office because the job seekers have to work for free or lose their dole money. They're a f*****g disgrace and anyone who eats there deserves the deliciously toxic nag-meat they've been tucking into recently for supporting this abomination!

The chef in the local Aussie Indian Restaurant that I was eating at in the last couple of years was "sponsored" for his visa by the owner. All he had to do was work 6 and a half days a week. If you want to talk exploitation this is it. He is a great cook but is now driving a taxi. One day he just didn't come into to the restaurant.

Quote from: getonthegarabi on January 26, 2013, 08:30 AM
Have to say making a McDonald's cheeseburger is not a priority for me at the moment.

Rob 

I knew that was going to be brought up but could you make a McDonalds cheeseburger? They make them the same across 1000's of "restaurants" but can you do it at home?

Is there really a secret? Can you cook French food like the great chefs? Can you cook fish and chips like a take away? Can you make a McDonalds cheeseburger? Maybe commercial cooking is different to home cooking.

Anyway. I'll get back to you later on tonight after I make my Vindaloo 

Thanks for the welcomes everyone.

I'm enjoying being here.

Damian.

It was 30 deg C this evening in my kitchen as I cooked a BIR style Vindaloo. It even feels like India.

My mad curry mate came around and took a dish away as takeaway and he say's it's the best home one we've done (over 13 years) but he thinks it's a bit sweet. I caramalised 3 x onions (3 serve batch) with salt and sugar to give it some colour so might offset that next time with more heat!

Having the base sauce made up means I can crank out a curry super quick which is great.

This is a great site and I would love to have a curry with all of you guy's.

Damian.

Hi.

My names Damian and I'm a 41 year old curry enthusiast from Gold Coast, Queensland.

I have been eating restaurant curries for about 20 years and have been cooking my own for about as long. They started out as chewy, horrible bits of shrunken beef in a tin of Pataks sauce but have become a bit better now.

I am right now cooking my first base sauce which I will be using to make beef saag tonight for me and the wife. I am also precooking some beef chunks to go in it. This weekend I'll be making chicken vindaloo for a mate and myself. He's a big vindaloo fan and we had a chef at a local restaurant making a great vindaloo for us but he unfortunately is now driving taxi's. Before he left the restaurant he did show us the whole spices he ground down for his spice mix. He had a "big" bowl of whole spices and he pointed them each out to us but I didn't pay enough attention at the time. He's a good bloke so we're hoping to get him to give us a cooking class.

I am having a great time reading the posts on the board and think it's great the lengths you guy's are going to to create great curries.

Damian.