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  1. I'll contradict myself again.There's a restaurant called Tamatanga in Nottingham which consistently puts out great Indian food from different regions. The cooks are not from all the various regions represented, or even Indian. The Chettinad chicken curry is spot-on; it could really have been done by a home cook from Kerala, and it is consistent the many times I have tried it. So maybe you can get a good marinara sauce in New York. But as Elizabeth Davd says: "It is useless attempting to make a bouillabaisse away from the shores of the Mediterranean."
  2. I don't have expectations of authenticity for Indian food when I eat at a restaurant abroad. Usually I go for the tandoori mixed grill, because I like meat and there's a bit of spice with it. Throw in a naan and some lime pickle, a pint of lager and I'm happy. Supposedly "regional cuisine" restaurants change over time to make the food more Anglo-friendly. I think this is inevitable. Even Italian and French restaurants in the UK have to alter their dishes to make them more tempting to local tastes, so what chance is there for Indian food? It's a tough business environment, margins are slim, the
  3. There was a girl in Med School who told me that they couldn't make curry properly in India because they couldn't get the fruits required, such as apples and raisins. That was the precise second I stopped fancying her.
  4. He is not precious about his knives. Brutally straight forward sharpening technique. Theae two videos seem to have been shot at the same session.
  5. New British Classics is going for up to £150 online for paperback!
  6. Nothing happens for a couple of decades and you get careless. Thanks for the reminder!
  7. I'd forgotten I'd posted on this thread 6 years ago. We're moving home soon, and I will be planting a bay bush and a rosemary bush as soon as I move in. I often use bay leaves instead of nutmeg when I'm making a white sauce, and indeed did so this evening making chicken pie. @MokaPot sorry, no idea about dried leaves. I'd suggest doubling the dose.
  8. Oh, I'll definitely give this a go!
  9. Thanks for posting this. It looks great. For a beginner like me, it is tempting and achievable. At this point that counts for a lot.
  10. This site is new to me. Beautiful videos. I've only watched the chicken fry and egg curry articles so far, but they are so strong in their sense of place, custom and character. Her technique of making pastes such as ginger/garlic on the stone slab with a stone roller makes me nostalgic. No one I know in Britain uses it anymore because 1)food processors are easier and 2)who wants to carry that in their luggage across international airports? Her in-hand chopping technique is simply fantastic, not to mention the knife she uses, but I don't think I'll be adopting these anytime soon. I also like th
  11. Of the preparations I can make, Jacques Pepin's deboned and stuffed chicken is king of the hill right now. The meat is moist and tender, the skin is crisp, and the vegetable stuffing is aromatic. I made this tonight with spinach, mushroom and pistachio stuffing. I used the carcass to make a stock then deglazed the pan... you know the drill! Served with Nigella's mashed potatoes. I couldn't choose a favourite if other people were preparing it... too many choices! There's a place in Nottingham called U Canteen which does a seriously hot bone-in Hunan chicken dish which I'm looking forward t
  12. The only time I've used the term "artisanal" in the last 10 years in real life was sarcastically while waiting to go through UK border control returning from Portugal.
  13. My family doesn't handle spice well. As a result most of my cooking is British with a French, Italian or Spanish slant. Tonight I was selfish. After serving up egg and chips, I made a fish curry for myself. I used this recipe from Mark Wiens. My sister, who is the best cook I know, says this is very, very close to her preparation. I had to substitute tamarind for pot tamarind, and a medium brown onion for shallots
  14. I'm objecting to the appropriatiion of the title of Chef by anyone who cooks and wants to be in the limelight. Not to mention that "Chef" is not a title, although usage is "literally" pushing language that way.
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