Very interesting JB.

It'll be extremely interesting if you managed to get the actual contents from him!!??

It seems as though the onions aren't quite as finely chopped as we have been led to believe we need to do.

Thanks for sharing, and good look with the masala paste.

Quote from: 976bar on August 24, 2012, 02:56 PM

Quote from: George on August 24, 2012, 09:59 AM

Quote from: 976bar on August 24, 2012, 04:00 AM
I had never been inside a commercial kitchen before in my life, so I have learned a lot too

I'm highly impressed with your success on this job and it's so good of you to let us know how it went. I'm amazed though, with the greatest respect, that they took on anyone who lacked some previous experience cooking in a large kitchen, such as a school, factory or cruise liner. I wouldn't know where to start. It also strikes me hard labour, given  the temperatures, deadlines and everything. Who are you actually employed by? Is it a catering contractor?

The customers must have thought there were Asian (BIR) chefs there, to produce restaurant type food like that!

I've always been of the mindset, "Feel the fear and do it anyway", and do not mind stepping out of my comfort zone to try something different. I mean what was the worse that could have happened? They would have turned round to me and said, "Bob, your not up to scratch, don't come here anymore". So I took the plunge and glad I did

Well done Bob, I like your style.

I've done a few daft things too. Me and the wife ran 3 pubs back in UK before we emigrated, all 3 of them in pretty dodgy areas in Manchester where we knew nobody...add to that the fact that my missus is Oriental, we were right in the deep end, and had to put up with a fair bit of crap....but we got through it all, and experiences like this make you stronger. We made loads of lifelong mates too, and not too many enemies.

I applaud your ingenuity and having the balls to go through with it.

Quote from: Phil [Chaa006] on August 23, 2012, 12:52 PM

Quote from: Harry Bosch on August 23, 2012, 12:48 PM
... I suppose it depends on whether you're a breast or a thigh man .

Personally I prefer something in-between

Top of the thigh?

Me too.

Bloody hell Bob, you have been a busy bee.

Big congratulations on a job well done.

I have cooked the following bases all from this site

- CA
- Chewytikka
- Zaal
- Litle India
- Taz

After careful consideration and the feedback from people that have tried the finished curries, (I use curry2go mixed powder in the final dish....again, after trying a good few, I find it the best), but I cannot distinguish between CA's and Chewy's bases...they are my favourites.

I did like the Taz base, but was concerned with the amount of oil in there....too much for my personal liking.

The other 2 are great too, but personally, CA and CT bases do it for me, and CA's is easy as there is no need to re-heat and wait for the oil seperation, so for me it's a time saver, and a hands down winner. I usually add a bit of cabbage too, as it suits my taste.

Hi Steve

You should find the Tandoori paste in Coles. Unfortunately they don't stock the tikka, or Kashmiri masala pastes.

Thanks Phil.

Just checked it out, and at 36 quid postage for a 2.2kg jar, I think I'll stick to local stuff.

Hi Phil

That link doesn't seem to work. You've got me all excited now at the prospect of getting some proper stuff.

I got my jar yesterday and just had to make this curry again.

It tasted different, I suppose better, but not THAT much better.

I was brave/daft enough to try a bit of just the oil on a pappadom! I won't be doing that again. Hot as!!

Same here in Oz Josh. The only one of the Pataks pastes that we can get is the tandoori paste, in normal domestic sizes.

The food does look excellent Chewy.