China Open 2006

[RaNeN]

lol you may not be knowing but a chicken tikka balti dhansak is a 'parsi' dish , which my mom cooks very well. My mom is a PARSI!!!

[Erwan_BZH]

I truly LOVE Indian food. It's really delicious!! I could eat one kilo of that curry stuff!

[reverse_side]

I didn't, no - seems like, "the spices make or break a dhanksak".... your mum's a spice magician... swap some secrets for a cue!

(I supose this off-topic chinwag's okay seeing as the event's over and we don't do it often and there's a few Senior Members involved!)

Something 'bout the Open; unusual trophy, I like it - would look good alongside my lofty awards; Pontins Camp Winner '94! Yay! At least there were less interruptions for mobile's & camera; less, but still a few stern warnings and a crashing wave of clicks after most shots. How many photos do those guys need - I guess they're digital SLR's that they can simply not print any they don't want to rather than the old style 35 mil films. Talking of that, we should start a posting in a thread called "member pix" so we all have a better idea of who's on here. Rogues gallery.

Erwan, do you think Indian food is one of few that actually make you feel addicted to it? I'd say it's our favourite too, I go a bit mental and start taking photos of it! It's a yearning that tantalising and all the senses are fired up by the menu, smell, noise, music, sizzling, colours.... oh yeah, and the taste! Even better the next day or the day after. MUST EAT.

[RaNeN]

lol wht do you mean by better day after or the day after?

[reverse_side]

It's common in Indian restaurants over here to have what we call a, "doggie bag", where any leftovers of the meal we don't eat (traditional to order WAY too much) we ask the guys to keep the rest for us and pop the food we don't eat into take-out tins (aluminium type with paper lids) and pop them in the fridge for the next day.

SOME people actually like it COLD the next day, eurgh, but we love it hot. I suppose because of the spices keeping it fresh and our fridge is at about 2oC, we can leave it until the next day after that and cook it up again. It seems to marinade the meat and engorge the sauce with even more flavour - dee-lish! Our friends at the restaurant keep the rice separate, the main dishes too so we can basically re-create an Indian banquet in the comfort of our own home and dream of being able to do it ourselves. All I know is to fry up the spices in hot oil, but that's to make my famous Chilli Con Carne; Oil fried cumin, corriander and garlic gives it a deep resonating kaleidoscope of flavours that rush round your mouth and brain.... tea time I think, will avoid drooling into the keyboard!

Doggie-Bags.... not something you do then? What about Erwan?

[Erwan_BZH]

Na, Doggie-bags don't exist here in France but I see what you mean. I've already heard someting about it.
But you're right on the fact of being letteraly addicted to curry!! lol Have you ever tried curry mussles?? It's heaven in your mouth!

[reverse_side]

not yet! not keen on shellfish, oysters don't do it for me either.... but when in rome, or Pah-Ree that might be diifferent. Indian food I'd say is, "cuisine a la oral jigsaw!" just finished off a snack I've never made before and it was 'lush' as some may say. grilled pilchards with a tomato sauce with caramalised red onions fried in garlic and soy soauce layered on top with garlic cheese drizzled everywhere and a final sprinkling of oregano... moorish to the max. sort of an ocan bruschetta (ooh sorry Nat, didn't mean to mention that word!)

[RaNeN]

Doggie bags do exist here. Exactly the same way you said in aluminium like boxes with a cardboard cover on top. I get it now.