Apologies, I've just read that some do use creamed coconut in their korma and CTM. I'd still be interested in any thoughts about the relative merits of flour as opposed to coconut block in these dishes. Thanks

I've just been indulging in some curry porn by watching the webcam of a TA: http://currys4u.com/index.php

and have noticed that the chef put something solid in the CTM and a korma. I don't think it was butter and wonder if the chef was using creamed coconut block instead of coconut flour.

Has anyone tried using creamed coconut? If so does it give a smoother (less grainy sauce)?

Could you let us know which dishes you are cooking exactly? If it's the vindaloo or madras could it be the lemon juice?

Yes I won't be using it again. I wonder if this is why Indian T-A's are increasingly served in plastic as opposed to the old alu containers?

A couple of days ago I put some left over madras and vindaloo, which I had cooked, in bowls covered in foil for storage in the fridge. The next day, there were holes in the foil where it had touched the curry and flakes of foil in the food. I normally use plastic wrap and will make sure I have some in the house for next time.

In the meantime, has anyone else experienced this? Could it be due to the lemon juice that I put in the two curries?

Any thoughts appreciated..

whoops - apologies to Missy!

Bob, I don't think there's any evidence that Vinders lives/works/wants to open a T/A in Thailand; you may be confusing him with Missy.  Or maybe you were answering Missy and I am confused by Vinders' more recent question !

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Apologies if I've caused any confusion or opened up  a pandora's box here, I was just interested if Missy went ahead with opening the T-A and if so if he could share his experiences

HI there,

I've just been reading this thread with curiosity and wondered if Missy/Phil could share the experiences of opening a T-A restaurant?

Thanks

Quote from: Phil [Chaa006] on September 14, 2012, 03:53 PM

Quote from: vinders on September 14, 2012, 03:03 PM
but I still have this nagging fear that he was planning to serve dog at the wedding feast before we spoke.  I'm reasonably certain he won't now, but I am still worried that he might previously have been planning to ...  I have (sadly) come to accept that suckling pig is the norm at Chinese wedding banquets, but that does nothing to dispel the feeling of guilt when I eat it.


Oh dear, I hope the dog idea has been shelved, I can also understand the suckling pig guilt - the Chinese weddings I have been to (although in Liverpool) consisted mostly of seafood - with a couple of meat dishes. Perhaps this will be the same in Shanghai...

ah you're in for a treat - I had some tremendous meals at wedding banquets in Liverpool Chinatown during the 1980s, 12 courses of superb cuisine - one of my favourites was the twice-cooked pork. Talking of which, I'm having a stab at that tonight.

I take your point about the overall quality of food. In fact my (Chinese) Nan used to refuse to eat standard Chinese T-A food.