The **Now Eating** Thread

Japanese A5 Wagyu burgers


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It’s makes no sense, as in the reason to eat 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.
 
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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 wasn't a lot of money (unless for a restaurant, and then it would have been expensive ;) ) and was just a niceish treat after our drive back.
 
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Why is your korma not the colour of korma? Did it have tomatoes in it?
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.
 
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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.
Korma is typically white/creamy due to not being tomato based though. Not that I've had many Kormas, mind.
 
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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.

I mean take a look at my Pathia, its quite a bit redder than @Gilbert89 version, who knows whether it tastes the same though. Its the same with heat levels too, have a Jalfriezi from one place which is quite hot then get it from another and its totally different.
 
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