Plans for today (2025)

SandwichShortOfAPicnic said:
My Pa’s birthday today but he moved celebrations to tomorrow, which is a pita cos I have a lot on tomoz. Heyho.

I think I’ll go to the butchers and see what catches my eye but I’m thinking slow cooked curried leg of lamb because he likes lamb (possibly to Moss level 😂) and he always raves a lot when I do my fusion Sunday lunch which is essentially Sunday lunch with every component enjoying Indian spices in one guise or another.

I’m also wondering if I can squeeze in another Max’s sandwich shop recipe somewhere between work, food prep and some long overdue housework.

Hmm 🤔 this all fits nicely with the unrealistically high bar I seem to enjoy when setting myself up for a fail 😆
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Would love to see the Indian dish. drool

Russ
 
karadekoolaid said:
Lunch with the Embassy staff and the press today. Big day - time to impress!
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A success, I'd say; a success. We served all 15 dishes to 24 members of the press and the Embassy. I specifically asked for (constructive) criticism, and I got it, which was great. A couple of dishes were met with "yeah, ok" which meant they were not up to standard. The most poignant comment, from a member of the Indian delegation, was that there was not enough spice. Not chile pepper spice ( I'd put a hot garlic chile pickle on the tables which they thought was wonderful), but more turmeric, coriander, cumin, cardamom, etc. spice. Good point.
The executive chef manned the pass and I did more "front of house", explaining what the dishes were, where they came from, etc. That worked beautifully, because if you've never been on the pass ( and our restaurant owners/previous owners will know) , getting plates out on time is crucial.
A great day, in all. Tomorrow, we'll be doing an inquest.
 
karadekoolaid said:
A success, I'd say; a success. We served all 15 dishes to 24 members of the press and the Embassy. I specifically asked for (constructive) criticism, and I got it, which was great. A couple of dishes were met with "yeah, ok" which meant they were not up to standard. The most poignant comment, from a member of the Indian delegation, was that there was not enough spice. Not chile pepper spice ( I'd put a hot garlic chile pickle on the tables which they thought was wonderful), but more turmeric, coriander, cumin, cardamom, etc. spice. Good point.
The executive chef manned the pass and I did more "front of house", explaining what the dishes were, where they came from, etc. That worked beautifully, because if you've never been on the pass ( and our restaurant owners/previous owners will know) , getting plates out on time is crucial.
A great day, in all. Tomorrow, we'll be doing an inquest.
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Im jealous of your repatoire?

Russ
 
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