Blog

So that’s about where we are so far. I’ve skipped lightly over the epic struggle to remove the Dacquoise circles from the greaseproof paper (hint – greaseproof is NOT non-stick unless greased first. Oops.), and sidestepped the mild anticlimax that was the chilli (heat. heat. heat. Cough a bit. Done.), but, basically, we’re now up to date with the KKC Live experience.

So what do we have to do tonight? Well, we’ve got to build a tandoor, of course, out of a bunch of bricks and Tina’s Dad’s barbeque. We’ve got to cook the masala sauce, which we haven’t looked at too thoroughly, but boy it’s a long section. We’ve got to cook creme anglaise, we’ve got to finish shelling and cooking the fava beans, and we’ve got to roll out the pasta dough sans pasta machine. And we’ve got to make up and cook naan breads in the oven, using our pizza stones. Why, no, we don’t have any pizza stones.

Tune in tonight at 7pm BST, or perhaps a little before, as we get started. It’s emerging that most of the action will be on the live ustream feed, and the associated chat channel – now, hopefully, with a better angle and slightly less clattering on the keyboard (we’re upgrading the mic). We’ll also be Twittering regularly, and we’ll have pictures and audio updates going up there regularly. And of course we’ll round the entire thing up with a Great Big Blog Post and more video on Thursday.

See you tonight!

A few more videos and pictures that typify the entire experience: