March 31, 200915 yr good eve foamy, have you decided on your route/small country yet, y not try Scotland ?, theres some spectacular camping places. nothing much appeals to me in scotland, not sure theres much up there but im keeping my options open. now that im out of a job i need to keep it cheap as possible, so i doubt i will be going overseas just yet. the DT will be wanked out by the time i get to scotland so i think for now i will stick to the south and travel along the coastline for two weeks.
March 31, 200915 yr Author Mind you im a damn good chef. dnt need to go elsewere to eat curry. Don't worry about it. I hate curry. Quote;; Mind you im a damn good chef. dnt need to go elsewere to eat curry. oh dear, here we go again, look Handai just stop this, you dont need to impress anybody in here, just be yourself ! and stop the lies- please !, you cant make currys can you-otherwise you'd be able to 'oozie 9mm' a recipe,any (curry recipe) onto here, in a second, wood'n you ? you are charming already, you've got one eye bigger than the other,an your tongue is slightly on view all the time, I'm in awe of that, ! anyhow, good to see you back (no doubt from your mediteranian voyage), jus keep it close to real ? when i said "im a damn good chef" it dont mean i can only cook curry does it? i can cook chinese, asian etc...and ofcourse the bible of cooking and that is "french" right!!! sombody mentioned "korma",, a good korma consists of safron thats y is yellow ,, and a fake one,,they only use turmeric coz its cheap;.. now some tips for ya all who ever likes chinese the vital ingredients are "5 spice and sesame oil,,,thats all or ill start charging you 4 consultation....
April 1, 200915 yr right!!! sombody mentioned "korma",, a good korma consists of safron thats y is yellow ,, Hmmm,,,, Saffron isn't indiginous to the Indian sub-continent, so I'm wondering why they would use a largely meditterranean (as well the middle east) spice ?? And given that India has been a very poor country (until recent history) how would they afford the worlds most expesive spice ?? Besides, Saffron , in the quantities required (apart from the cost), would make the Korma bitter....... Would it not ??
April 1, 200915 yr and ofcourse the bible of cooking and that is "french" French, huh? Amateur stuff.... Try Persian Cooking. And if you're that good, why hasn't Heston Blumenthal hired you yet?
April 1, 200915 yr Author when i said "im a damn good chef" it dont mean i can only cook curry does it? i can cook chinese, asian etc...and ofcourse the bible of cooking and that is "french" right!!! sombody mentioned "korma",, a good korma consists of safron thats y is yellow ,, and a fake one,,they only use turmeric coz its cheap;.. now some tips for ya all who ever likes chinese the vital ingredients are "5 spice and sesame oil,,,thats all or ill start charging you 4 consultation.... Hmmm,,,, Saffron isn't indiginous to the Indian sub-continent, so I'm wondering why they would use a largely meditterranean (as well the middle east) spice ?? And given that India has been a very poor country (until recent history) how would they afford the worlds most expesive spice ?? that is why you only put a tiny quantity of it coz its too strong...and also they use it only in posh restaurants.. Besides, Saffron , in the quantities rquired (apart from the cost), would make the Korma bitter....... Would it not ?? that is why you only put a tiny quantity of it coz its too strong...and also they use it only in posh restaurants..
April 1, 200915 yr Moderator that is why you only put a tiny quantity of it coz its too strong...and also they use it only in posh restaurants.. Does it make the ruby a mellow yellow?
April 1, 200915 yr Author French, huh? Amateur stuff.... Try Persian Cooking. And if you're that good, why hasn't Heston Blumenthal hired you yet? i know a bit of iranian if you wana talk about persian.. my favorite is sabzi polo and its fairly easy to cook aswell.. well i use to work with ross burden 2 yrs ago, we made fantastic canopies to go with champaign that they serve in a posh club.. and dnt let alain ducasse know wot u've just said about french cuisine being amateur..
April 2, 200915 yr that is why you only put a tiny quantity of it coz its too strong...and also they use it only in posh restaurants.. Guess I used to live in a posh restaurant, then... The 'chef' was an electrician living downstairs in our shared house. Used handfuls of saffron in his cooking! and dnt let alain ducasse know wot u've just said about french cuisine being amateur.. Why, what's he going to do? Cry at me? Who is he, anyway? Can't be any good as I've not heard of him. So when you winning Masterchef, then?
April 2, 200915 yr Author Guess I used to live in a posh restaurant, then... The 'chef' was an electrician living downstairs in our shared house. Used handfuls of saffron in his cooking! Why, what's he going to do? Cry at me? Who is he, anyway? Can't be any good as I've not heard of him. So when you winning Masterchef, then? feel sory for u mate,,u must be living on tinned sardines,ready made pies etc....yaaayksss
April 3, 200915 yr Author Congratulations, like they say...money goes to money. hey oldgit are u off work today??online already????
April 3, 200915 yr Moderator hey oldgit are u off work today??online already???? On four day week now.
April 3, 200915 yr feel sory for u mate,,u must be living on tinned sardines,ready made pies etc....yaaayksss You missed that, didn't you? The electrician was a Persian chap who used a lot of Saffron in his cooking. By your definition, he was therefore also a professional chef (actually, he was pretty damn good). Nothing wrong with ready made pies, either. My butcher makes some great ones. Besides, I have better things to do with my time than ponce about in the kitchen on a meal that's only going to last a few minutes. I have noticed though, how most of the good chefs all seem to be gay.....
April 4, 200915 yr Author You missed that, didn't you? The electrician was a Persian chap who used a lot of Saffron in his cooking. By your definition, he was therefore also a professional chef (actually, he was pretty damn good). ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- i kno coz in persia saffron is everywere its so comon..they use them in their sweets aswell as ingredient.
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