Soldato
Japanese A5 Wagyu burgers
Has that bun got butter on it?Japanese A5 Wagyu burgers
Japanese A5 Wagyu burgers
It’s makes no sense, as in the reason to use A5 is the built in fat ratio all over the meat, but when you blend it and mince it, you don’t need to spend that much money on A5 Wagyu, you just throw in a lump of fat and increase the fat percentage in the blend, thus saving money. A5 Wagyu seems to me are a more a PR exercise. The cynic in me would think that’s exactly what they are doing and charging more money in the process.
It’s your money to waste!I might get some A5 wagyu and make spaghetti and meatballs just to horrify Raymond
What! I wouldn’t waste lovely parsley liquor on a bit of foreign meat. It’s reserved solely for only the finest of British beef mince pies.A5 wagyu meatballs in a bright luminous green sauce i dare ya on mash.
Why is your korma not the colour of korma? Did it have tomatoes in it?Fancied something mild tonight, so had chicken tikka korma with pilau rice and a couple of poppadums
Yesterday i was mostly eating nachos.. with.
Peri Chicken and chips...
You're a chef?It wasn't a lot of money (unless for the restaurant, and then it would have been expensive ) and was just a niceish treat after our drive back.
No, curries dont have to be a certain colour, it depends on the method the chef uses. A lot of Indian food is Coloured using food colouring. The red of tikka masala is only food colouring. Without colouring, it usually has a colour somewhat like the korma above.Why is your korma not the colour of korma? Did it have tomatoes in it?
Pathia again?Currently curtain twitching waiting for my Indian to arrive
Korma is typically white/creamy due to not being tomato based though. Not that I've had many Kormas, mind.No, curries dont have to be a certain colour, it depends on the method the chef uses. A lot of Indian food is Coloured using food colouring. The red of tikka masala is only food colouring. Without colouring, it usually has a colour somewhat like the korma above.
There is no such thing as a correct colour for a certain curry. I’ve had madras curries which have been dark brown, light brown, red to quite orange, it’s just the way the chef makes it.
Quite true it seems random depending on the place. My experience with Korma has its always been a yellowish colour but that was from a regular place when I was younger.No, curries dont have to be a certain colour, it depends on the method the chef uses. A lot of Indian food is Coloured using food colouring. The red of tikka masala is only food colouring. Without colouring, it usually has a colour somewhat like the korma above.
There is no such thing as a correct colour for a certain curry. I’ve had madras curries which have been dark brown, light brown, red to quite orange, it’s just the way the chef makes it.