Updates for Tuesday Prep

UPDATES FOR TUESDAY TO PREP FOR INDIAN MENU - Recipes will be in Indian Section of Web Site, work is divided by Stations for Tuesday:

Sous Chefs: Make Mango Chutney 1x recipe

Station #2: Make 5 gallons Yogurt - be sure to use NEW plastic tubs

Station #3: Make Marinade + Spice paste for Pork Vindaloo - The recipe says to put ingredients together and let them sit one day before blending - not necessary - put ingredients together EARLY and let sit for a few hours - just remember to blend (in a blender) before the end of the day.

Station #4 Make Red Chili Chutney and assist Station #6 with butchering Pork Butts for Pork Vindaloo - once pork is cut, get marinade from Station #3 and apply to all of the pork for 3 days (Days 12,13,14)

Station #5 - Cut and marinade 3 chickens for Tandoori Chicken - you will need chili chutny from Station #4 to make the marinade for the chicken

Station #6 - Set up a butchering station and know how to fabricate the pork for Pork Vindaloo. You should butcher some of the pork, but station #4 will assist if you set it up. Cut the pork into large cubes - about 1 1/2".