Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: h4ppy-chris on January 26, 2013, 02:54 AM
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What would you do if, you held the secret? You know the one! That taste? That smell? what would you do with that information? Because its keeping me awake at nights.
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I'd sell it to you for lots of money......
:P
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I think it would be a bit a dilemma Chris.
Rob :)
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Is there really a secret? Can you cook French food like the great chefs? Can you cook fish and chips like a take away? Can you make a McDonalds cheeseburger? Maybe commercial cooking is different to home cooking.
Anyway. I'll get back to you later on tonight after I make my Vindaloo :D
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Share it on this forum of course....
Stew
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Have to say making a McDonald's cheeseburger is not a priority for me at the moment.
Rob :)
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Have to say making a McDonald's cheeseburger is not a priority for me at the moment.
Rob :)
I knew that was going to be brought up but could you make a McDonalds cheeseburger? They make them the same across 1000's of "restaurants" but can you do it at home?
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I'd start a conspiracy theory thread and then p!ss off everyone who dared to disagree with me!
Oh, wait a minute...that's already been done... :o
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One thing I have noticed is that many of the TAs in Birmingham (some 10 miles apart) serve identical onion salad. Sliced white onion, tomato, cucumber, and a little bit of dried mint. It always struck me as a bit odd. It stays fresh for ages, a hint of sweetness, and never bitter. Always perfect; a little too perfect. Turns out (a chef told me recently) they buy it ready-made, in large bags, and just get one out of the fridge each night. The chef said TA's are all about speed. It also goes in a lot of different curry dishes and is part of the taste, apparently. But the BIR aroma? I don't know. My money's on the oil, and an 8 kW burner.
Rob :)
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Didnt Julian C2GO claim his recipes deliver the secret to the takeaway taste? Well they didnt for me
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Have to say making a McDonald's cheeseburger is not a priority for me at the moment.
Rob :)
I knew that was going to be brought up but could you make a McDonalds cheeseburger? They make them the same across 1000's of "restaurants" but can you do it at home?
Well, I have only ever had 1 McDonald's cheeseburger. I thought the burger part was just mass produced in a factory somewhere, boxed, then distributed to the various outlets, and heated up by someone exploited on minimum wage. The cheese slices seem to be readily available from Lidl. I could be wrong though.
Rob ;)
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Didnt Julian C2GO claim his recipes deliver the secret to the takeaway taste? Well they didnt for me
I think all the books have made false claims, over the years. None of them delivered what was on the tin:
That's Pat Chapman, Kris Dhillon, various Balti cook books/videos, CBM, Undercover, C2G and many, many more. They all promise that 'until now, it was a secret, but we'll now let you in' and then failed, too.
Even the Kushi Balti book - whilst better than most - does not produce results which sound as good as reports on delicious food served up at the actual restaurant.
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I thought the burger part was just mass produced in a factory somewhere, boxed, then distributed to the various outlets, and heated up by someone exploited on minimum wage.
Exploited is the word. McDonalds use zero-hour contracts where they call their staff in at their whim. One month you might get a couple of hours work another month sixteen! How are you supposed to make a living like that. Add to that that they use forced labour from the dole office because the job seekers have to work for free or lose their dole money. They're a f*****g disgrace and anyone who eats there deserves the deliciously toxic nag-meat they've been tucking into recently for supporting this abomination!
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Sliced white onion, tomato, cucumber, and a little bit of dried mint...It also goes in a lot of different curry dishes and is part of the taste, apparently.
We've already had cucumber in the base sauce but now in the curries too! :o
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Didnt Julian C2GO claim his recipes deliver the secret to the takeaway taste? Well they didnt for me
I think all the books have made false claims, over the years. None of them delivered what was on the tin:
That's Pat Chapman, Kris Dhillon, various Balti cook books/videos, CBM, Undercover, C2G and many, many more. They all promise that 'until now, it was a secret, but we'll now let you in' and then failed, too.
Even the Kushi Balti book - whilst better than most - does not produce results which sound as good as reports on delicious food served up at the actual restaurant.
Julian
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Didnt Julian C2GO claim his recipes deliver the secret to the takeaway taste? Well they didnt for me
I think it depends on when you started to eat curries as to whether you'll think the books deliver or not. If, like me and several others on the forum, you ate in the 70's and 80's they won't even come close to producing the taste and smell of that era. If you started in the 90's or later they may fit the bill.
The real test for me is always the bhuna. All of the 'secret' books give laughably poor bhunas in comparison to the rich, savoury unmistakably delicious flavour of old style bhunas. Now they think chucking a few pepper and onion chunks into the curry and cooking it to a thick consistency is a bhuna...well it ain't! >:(
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Didnt Julian C2GO claim his recipes deliver the secret to the takeaway taste? Well they didnt for me
I think all the books have made false claims, over the years. None of them delivered what was on the tin:
That's Pat Chapman, Kris Dhillon, various Balti cook books/videos, CBM, Undercover, C2G and many, many more. They all promise that 'until now, it was a secret, but we'll now let you in' and then failed, too.
Even the Kushi Balti book - whilst better than most - does not produce results which sound as good as reports on delicious food served up at the actual restaurant.
Wow George, you must be very keen if youve bought and tried recipes from all of those books to make that statement, have you made the simpler curries like a Madras from each one or do you go for more complicated recipes?
Bert
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What would you do if, you held the secret? You know the one! That taste? That smell? what would you do with that information? Because its keeping me awake at nights.
Open an Indian Restaurant and invite all members of CR0 to my opening night.
** Phil.
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Didnt Julian C2GO claim his recipes deliver the secret to the takeaway taste? Well they didnt for me
I think it depends on when you started to eat curries as to whether you'll think the books deliver or not. If, like me and several others on the forum, you ate in the 70's and 80's they won't even come close to producing the taste and smell of that era. If you started in the 90's or later they may fit the bill.
The real test for me is always the bhuna. All of the 'secret' books give laughably poor bhunas in comparison to the rich, savoury unmistakably delicious flavour of old style bhunas. Now they think chucking a few pepper and onion chunks into the curry and cooking it to a thick consistency is a bhuna...well it ain't! >:(
I found my mum's hand-written recipe note-pad from the late 60's. The curry recipe contains lots of beef dripping, curry powder, and onions Could make a nice thick curry if I remember correctly; it was just the raisins that spoiled it.
Rob :)
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The curry recipe contains lots of beef dripping, curry powder, and onions Could make a nice thick curry if I remember correctly; it was just the raisins that spoiled it.
That reminds me of the Vesta beef curry I used to eat (and love) as a kid. I saw a packet in LIDL when I was in there the other day...I was sorely tempted. ;D
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The curry recipe contains lots of beef dripping, curry powder, and onions Could make a nice thick curry if I remember correctly; it was just the raisins that spoiled it.
That reminds me of the Vesta beef curry I used to eat (and love) as a kid. I saw a packet in LIDL when I was in there the other day...I was sorely tempted. ;D
Yes, that'll be the one. The recipe also states, arrange the rice in a circle on the plate and put the curry sauce in the middle. Those were the days!
Rob :)
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I thought the burger part was just mass produced in a factory somewhere, boxed, then distributed to the various outlets, and heated up by someone exploited on minimum wage.
Exploited is the word. McDonalds use zero-hour contracts where they call their staff in at their whim. One month you might get a couple of hours work another month sixteen! How are you supposed to make a living like that. Add to that that they use forced labour from the dole office because the job seekers have to work for free or lose their dole money. They're a f*****g disgrace and anyone who eats there deserves the deliciously toxic nag-meat they've been tucking into recently for supporting this abomination!
The chef in the local Aussie Indian Restaurant that I was eating at in the last couple of years was "sponsored" for his visa by the owner. All he had to do was work 6 and a half days a week. If you want to talk exploitation this is it. He is a great cook but is now driving a taxi. One day he just didn't come into to the restaurant.
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I'd start conspiracy theory thread and then p!ss off everyone who dared to disagree with me!
Oh, wait a minute...that's already been done... :o
;D ;D ;D ;D ;D
..................................the secret is in the cucumber don't you know ;)
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Didnt Julian C2GO claim his recipes deliver the secret to the takeaway taste? Well they didnt for me
I think it depends on when you started to eat curries as to whether you'll think the books deliver or not. If, like me and several others on the forum, you ate in the 70's and 80's they won't even come close to producing the taste and smell of that era. If you started in the 90's or later they may fit the bill.
The real test for me is always the bhuna. All of the 'secret' books give laughably poor bhunas in comparison to the rich, savoury unmistakably delicious flavour of old style bhunas. Now they think chucking a few pepper and onion chunks into the curry and cooking it to a thick consistency is a bhuna...well it ain't! >:(
If there is a 'secret', then I think it is simply technique and skill backed up by knowledge gained over many years of experience working in a professional kitchen environment, day in, day out. In other words, the chef is the 'secret'.
And this is admirably demonstrated by Secret Santa's bhuna example above.
In the 80s and into the early 90s the bhuna (specifically, lamb bhuna gosht, as it was described on the menu) was my curry of choice. Rich, intense, savoury and with a depth of flavour to die for, it was the benchmark I used to determine the quality of a chef in a restaurant, and when I found a good one I stuck to them like glue.
Sadly, the last decent bhuna I had was back in the early 90s, when the head chef of my favourite local restaurant went back to Bangladesh to visit an ailing relative, and never returned.
Since then, while the food at that establishment has remained above average, the classic bhuna is, sadly, no more. In it's place is the now industry standard curry which has merely been reduced over a high heat to produce a thick, cloying sauce.
Not one of the chefs taken on by that restaurant over the years can make the dish that the old chef made. For it wasn't a secret ingredient that made that bhuna what it was - it was the man who made it.
If I could find him and get him to teach me how he did it I would die a happy man...
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I thought the burger part was just mass produced in a factory somewhere, boxed, then distributed to the various outlets, and heated up by someone exploited on minimum wage.
The chef in the local Aussie Indian Restaurant that I was eating at in the last couple of years was "sponsored" for his visa by the owner. All he had to do was work 6 and a half days a week. If you want to talk exploitation this is it. He is a great cook but is now driving a taxi. One day he just didn't come into to the restaurant.
To be honest I think that kind of arrangement was a standard feature of the BIR industry in the 80s and early 90s. Chefs brought over from Bangladesh & given accommodation over the restaurant and working for peanuts to pay their passage. Tighter immigration and workplace laws have changed all that and is it any wonder the BIR flavours of yesteryear are dying out, as more shortcuts get taken to reduce the time taken to make the food. After all, if you only needed to pay your chef
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I'd like to throw an experiment out there for all those with a pressure cooker who are struggling to get "the taste"
How about doing a side by side test with the same recipe?
One cooked in the dolls house sized pan,
and the other cooked in a pressure cooker.
All the usual suspects to start then lid on after the gravy goes in.
Had a good feeling about using a pressure cooker for single curries, just haven't bought one myself yet.
Cheers, Frank. :)
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That reminds me of the Vesta beef curry I used to eat (and love) as a kid. I saw a packet in LIDL when I was in there the other day...I was sorely tempted. ;D
I did just that a few months back as a nostalgia thing, wish I hadn't though. I'm sure they haven't changed but I just couldn't bring myself to enjoy it. Strange as I too loved them for years. ???
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...the secret is in the cucumber don't you know ;)
Bullseye, CH! :D
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The chef in the local Aussie Indian Restaurant that I was eating at in the last couple of years was "sponsored" for his visa by the owner. All he had to do was work 6 and a half days a week. If you want to talk exploitation this is it.
But is it ? The chef got his visa. The chef got his work permit. And the chef probably worked no longer hours than he had been working at home back in India/Pakistan/Bangladesh/wherever. The five-day week, eight-hour day is a modern Western luxury : read Jim Corbett and you will learn that both he /and/ his Indian team worked from 4am to 8pm 7 days a week, 364 days a year and moved a million tons of good a year without mechanical aids. A 6 1/2 day week working a a restaurant kitchen would have seemed like a lifelong holiday to one of them.
** Phil.
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Thank you everyone for your replies.
I have had a word with the chef, he has agreed to work with me on an Ebook.
I will try to answer some of your questions now;
How will i know that i am buying the real thing?.
how do you know the chef is not holding ingredients back?.
how do you know what he is showing you is right?.
When i asked him about doing a book i was blown away by his answer.
Answer "What for? no body is going to want it" You try to figure that out.
He spent 5 hours at my house in the kitchen cooking.
First thing to make mixed powder. Nothing special went in but, the different quantities was an eye opener.
Base gravy, now this is were the magic starts. From this point on I knew something special was going to
happen in my kitchen. It's not made like any base on here, in any book i have read or video watched.
The spiced oil is made, not scraped of the top of the base gravy. The oil on its own is worth its weight
in gold.
pre cooked chicken, again the real thing. cooked and made in a way i have never come across. It is to
die for. If he had only showed me how to make this, i would be a long way down the BIR road.
The curries, there is two main things to get right, again i have not seen anywhere.
To some it up the real BIR was achieved in my kitchen and can be in yours.
You do not need a big burner, it is not where the BIR is coming from!
anyone interested?
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Thank you everyone for your replies.
I have had a word with the chef, he has agreed to work with me on an Ebook.
I will try to answer some of your questions now;
How will i know that i am buying the real thing?.
how do you know the chef is not holding ingredients back?.
how do you know what he is showing you is right?.
When i asked him about doing a book i was blown away by his answer.
Answer "What for? no body is going to want it" You try to figure that out.
He spent 5 hours at my house in the kitchen cooking.
First thing to make mixed powder. Nothing special went in but, the different quantities was an eye opener.
Base gravy, now this is were the magic starts. From this point on I knew something special was going to
happen in my kitchen. It's not made like any base on here, in any book i have read or video watched.
The spiced oil is made, not scraped of the top of the base gravy. The oil on its own is worth its weight
in gold.
pre cooked chicken, again the real thing. cooked and made in a way i have never come across. It is to
die for. If he had only showed me how to make this, i would be a long way down the BIR road.
The curries, there is two main things to get right, again i have not seen anywhere.
To some it up the real BIR was achieved in my kitchen and can be in yours.
You do not need a big burner, it is not where the BIR is coming from!
anyone interested?
Go for it Chris! Auto-purchase.
Rob :)
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How could i not be ;) ;D
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Go for it!
I am unable to resist buying anything that contains the acronym 'BIR', so you've got another sure-fire sale here too.
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Interested, hell if your intentions are honourable....you can even have your own section of the forum to promote it, sell it and discuss it.
PM me if you wanna chat.
Thank you everyone for your replies.
I have had a word with the chef, he has agreed to work with me on an Ebook.
I will try to answer some of your questions now;
How will i know that i am buying the real thing?.
how do you know the chef is not holding ingredients back?.
how do you know what he is showing you is right?.
When i asked him about doing a book i was blown away by his answer.
Answer "What for? no body is going to want it" You try to figure that out.
He spent 5 hours at my house in the kitchen cooking.
First thing to make mixed powder. Nothing special went in but, the different quantities was an eye opener.
Base gravy, now this is were the magic starts. From this point on I knew something special was going to
happen in my kitchen. It's not made like any base on here, in any book i have read or video watched.
The spiced oil is made, not scraped of the top of the base gravy. The oil on its own is worth its weight
in gold.
pre cooked chicken, again the real thing. cooked and made in a way i have never come across. It is to
die for. If he had only showed me how to make this, i would be a long way down the BIR road.
The curries, there is two main things to get right, again i have not seen anywhere.
To some it up the real BIR was achieved in my kitchen and can be in yours.
You do not need a big burner, it is not where the BIR is coming from!
anyone interested?
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sorry but seen and heard this all before now, good luck with your experience and i hope it works out
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So apparently there are secrets! ;D
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Go for it Chris! Auto-purchase.
What he said, definately a must-buy :)
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Interested, hell if your intentions are honourable....you can even have your own section of the forum to promote it, sell it and discuss it.
PM me if you wanna chat.
Thank you Stew, i will pm you. "hell if your intentions are honourable".
When chef turned up i had every intention of posting the results of the day on here.
After he had gone i sat down with a can of beer, just to let my brain cool down.
Now my big question, what do i do now? This information i hold has never been released.
I want the guys on here to have this information, because i know how hard they are trying to achieve BIR.
Why sell it?
In my house only the wife works because i can not. So if i can make a few quid from this, it will lighten the load on her. Also give me a bit of pride back knowing i am contributing to the home.
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So apparently there are secrets! ;D
Yes but, no Secret spices ;)
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sorry but seen and heard this all before now, good luck with your experience and i hope it works out
Thanks gazman, i don't blame you for thinking that way. I have them books too but, now in the bin.
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sorry but seen and heard this all before now, good luck with your experience and i hope it works out
Thanks gazman, i don't blame you for thinking that way. I have them books too but, now in the bin.
what about this website & all it's content?...is that for the bin now also?
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sorry but seen and heard this all before now, good luck with your experience and i hope it works out
Thanks gazman, i don't blame you for thinking that way. I have them books too but, now in the bin.
what about this website & all it's content?...is that for the bin now also?
No, not by a long way. It just means every one can get the best out of there own recipes. Evan use there own recipes for base gravy.
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To answer the question of this thread I would publish it on here and then wait for it to be slagged off by forum members.
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To answer the question of this thread I would publish it on here and then wait for it to be slagged off by forum members.
Perhaps it would be more accurate to say " the same minority of forum members". :(
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When chef turned up i had every intention of posting the results of the day on here.
After he had gone i sat down with a can of beer, just to let my brain cool down.
Now my big question, what do i do now? This information i hold has never been released.
I want the guys on here to have this information, because i know how hard they are trying to achieve BIR.
Why sell it? In my house only the wife works because i can not. So if i can make a few quid from this, it will lighten the load on her. Also give me a bit of pride back knowing i am contributing to the home.
Everyone has the right either to sell or to give away whatever they own. If you choose to sell it, I don't think the majority will think any the less of you as there are clear precedents : Dave Lloyden, Julian Voight, Curry Barking Mad, and so on. But sales may not be as high as you might wish, because some will treat your offering with suspicion ("we've heard it all before") or indifference ("Yeah, yeah, yeah"). So may I offer a suggestion ? Pass on the information to one member of the forum, one whom everyone will trust (including yourself) : Axe, Razor, Stephen Lindsay are three names that come to mind. Ask that person to trial your recipe/methodology/secret(s)/whatever and then report back to the forum (without disclosing your secrets). If they come back ecstatic ("Yes, this is IT -- at last someone has cracked it") you can be reasonably confident that sales will be very good indeed; if they say "Sorry, can't see what you're getting all worked up about", then you may still sell copies but not as many as in the alternative scenario. To be honest, I don't think you have much to lose by exploring this route.
** Phil.
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Dave Lloyden, Julian Voight, Curry Barking Mad, and so on. But sales may not be as high as you might wish
Right on it with that phil. Cr0 is too tough a gig now to play the "secret" nonsense. Bigboaby1(alex) has shared info which should close the gap for a huge amount of people regarding the taste of a finished base gravy, give or take an asperbergers tsp'n of this or that :) The big ego's on the forum will dispute this all day long.
i asked BB1 to post a jaipuri recipe on here as there was no existing recipe i recognised...he replied very quickly with a version that took me an age to work out on my own, which i discussed previously with jerrym, using the masala paste(chewytikka). This forum is turning in on itself & becoming tiresome, probably for the upteenth time
IMO the selling of info should end at c2g. It's the end of the road.IMO what this forum needs is named top restaurant dishes & recipe's published in home format, information gained however, rather than more home cook speculation. I'd love to see for eample,the real Shish Mahal Glasgow cookbook on here ie the chefs notebook, that would be the real deal, as it would be for other parts of the uk. instead of the regional/bengali/punjabi/north/ south divide(i don't buy
into that at all) speculation B******s that crops up.There may be a few variants in recipes, but bir is bir the uk over
Regards
ELW
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Thank you everyone for your replies.
I have had a word with the chef, he has agreed to work with me on an Ebook.
I will try to answer some of your questions now;
How will i know that i am buying the real thing?.
how do you know the chef is not holding ingredients back?.
how do you know what he is showing you is right?.
When i asked him about doing a book i was blown away by his answer.
Answer "What for? no body is going to want it" You try to figure that out.
He spent 5 hours at my house in the kitchen cooking.
First thing to make mixed powder. Nothing special went in but, the different quantities was an eye opener.
Base gravy, now this is were the magic starts. From this point on I knew something special was going to
happen in my kitchen. It's not made like any base on here, in any book i have read or video watched.
The spiced oil is made, not scraped of the top of the base gravy. The oil on its own is worth its weight
in gold.
pre cooked chicken, again the real thing. cooked and made in a way i have never come across. It is to
die for. If he had only showed me how to make this, i would be a long way down the BIR road.
The curries, there is two main things to get right, again i have not seen anywhere.
To some it up the real BIR was achieved in my kitchen and can be in yours.
You do not need a big burner, it is not where the BIR is coming from!
anyone interested?
Very intriguing indeed.Is the chef the guy who cooked the south indian garlic dish in your recent video??
If so how did you manage to persuade him to come to your house?? Well done indeed.Hopefully everything will all be revealled pretty soon,I know I can't wait!!
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I would publish your findings on here as i dont think you will make much from it and without the help of real bir videos (which could have been sold as a restaurant secret as they are actual restaurant recipes but were shared for free), as well as the zaal experience, a lot of us would be stuck making the same stuff with no idea where to go next.
Just my thoughts
Barry
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Now my big question, what do i do now?
My best suggestion would be to try and repeat it, at least a couple of time, on your own. If the results are as spectacular as you tasted, when the chef was there, you could be on to a winner.
As for getting rich quick, I somehow doubt it. Perhaps Pat Chapman made a bob or two by publishing dozens of books but most of the other writers probably struggled to break even. It's a relatively small, niche market.
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Now my big question, what do i do now?
My best suggestion would be to try and repeat it, at least a couple of time, on your own. If the results are as spectacular as you tasted, when the chef was there, you could be on to a winner.
As for getting rich quick, I somehow doubt it. Perhaps Pat Chapman made a bob or two by publishing dozens of books but most of the other writers probably struggled to break even. It's a relatively small, niche market.
George is absolutely right.
I've been involved in publishing in one form or another most of my life, and can tell you that in terms of sales for your eBook you need to be thinking in the hundreds, rather than thousands. (Of course, over time, this will gradually build - especially if you also launch on the Kindle market. But be aware that Amazon take 30% in the UK, and 70% of some overseas sales. You'll also need to register for US tax for the eight Kindle copies you're likely to sell to the American market via Amazon.)
I'm not trying to dampen your fireworks, but unless you've put a book together before, then prepare for a lot of hard work. It isn't easy!
That doesn't mean that it isn't fun and tremendously rewarding, but it is most definitely time consuming. If you're planning a decent size book (100 pages or more) that includes a good range of recipes, supporting information, images, and possibly a few video links, I'd recommend that you allow yourself at least six months to do the job properly.
Other things to consider when producing PDFs is that, unless you're wealthy enough to own a suite of Adobe professional publishing software (Acrobat Pro, In Design, etc), you're going to encounter a few compatibility issues when it comes to converting content to PDF format from other programs (MS Word, etc.). What you see is most definitely NOT what you often get!
Nothing insurmountable, but as I'm sure Julian Voigt and other PDF book authors will tell you, it can cause some headaches.
Then there are other details, such as editing/proofing. It may be that you're perfectly happy with your writing skills, but even so, the best writers in the world need their work proofing before it's published.
This can be expensive, but I'm sure that you'll get offers from a few generous and literate souls on here.
As said, I'm not trying to put you off - particularly as I want a copy of the book when it comes out - but it's always best to be well aware of exactly what you're getting into before embarking on noble projects such as these.
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Other things to consider when producing PDFs is that, unless you're wealthy enough to own a suite of Adobe professional publishing software (Acrobat Pro, In Design, etc), you're going to encounter a few compatibility issues when it comes to converting content to PDF format from other programs (MS Word, etc.). What you see is most definitely NOT what you often get!
Good advice, but there is one very inexpensive (i.e., completely free) way around this. Install TeX Live, learn to write in TeX, and you can produce as many perfect PDFs as anyone could wish for. The learning curve is steep -- too steep for some -- but the results can be fully professional in skilled hands. See, for example, Amazon's "look inside" view (http://www.amazon.co.uk/Principles-Nutritional-Assessment-Rosalind-Gibson/dp/0195171691/ref=sr_1_1?ie=UTF8&qid=1359287678&sr=8-1#reader_0195171691) of Prof. Rosalind Gibson's "Principles of Nutritional Assessment", or the menu (http://thai-an.co.uk/restaurant/menu/TA-Menu-A3-CMYK.pdf) for the Thai-An restaurant.
** Phil.
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Well I'm not saying I hold the secret but I am one who has always wished to write a book, whether it be a novel or a work of non-fiction. The closest I've got so far was a 25 thousand word dissertation for a post-graduate degree.
I've started putting my down my own recipes using the Book Smart Blurb software. This is a proprietary software which you can then pay to have printed in hardback at a cost of
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The closest I've got so far was a 25 thousand word dissertation for a post-graduate degree.
Almost as long as some of my Christmas chain-letters !
** Phil.
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The closest I've got so far was a 25 thousand word dissertation for a post-graduate degree.
Almost as long as some of my Christmas chain-letters !
** Phil.
Funnily enough Phil I can sort of picture that somehow.... ::)
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Funnily enough Phil I can sort of picture that somehow.... ::)
:)
http://raynham-villas.org.uk/christmas-letters/2007/ (http://raynham-villas.org.uk/christmas-letters/2007/)
http://raynham-villas.org.uk/christmas-letters/2009/Index.pdf (http://raynham-villas.org.uk/christmas-letters/2009/Index.pdf)
http://raynham-villas.org.uk/christmas-letters/2011/Index.pdf (http://raynham-villas.org.uk/christmas-letters/2011/Index.pdf)
** Phil.
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These are superb Phil!
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These are superb Phil!
"Too kind, my Lord, too kind", as Arus (Proprietor of the Taj of Kent) is fond of saying. But you should be careful with your praise, otherwise I might feel duty-bound to add you to my Christmast list :)
** Phil.
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Sir I would be honoured.
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Thank you everyone, i have loved reading all the posts.
Very intriguing indeed.Is the chef the guy who cooked the south indian garlic dish in your recent video??
If so how did you manage to persuade him to come to your house?? Well done indeed.Hopefully everything will all be revealled pretty soon,I know I can't wait!!
"how did you manage to persuade him" I didn't have too, he offered. I made the wife take the day off work to right down the recipes, also video things.
The wife is proof-reading for me ATM because i am dyslexic.
I want this book plain and simple. To me it is all about the content, not how pretty it looks.
This is the seasoned oil, it is added as a seasoning near the end of cooking your curry. (its never seen an onion bhaji, chip or fat fryer)
(http://www.curry-recipes.co.uk/imagehost/pics/13ee88abd584f5b1d0e4d25ad34f3310.jpg)
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I want this book plain and simple. To me it is all about the content, not how pretty it looks.
It shouldn't look pretty, because it is not a coffee-table book; but it should look professional, because (a) that will help it to sell, and (b) because it will make its contents much more accessible to the reader.
** Phil.
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I want this book plain and simple. To me it is all about the content, not how pretty it looks.
It shouldn't look pretty, because it is not a coffee-table book; but it should look professional, because (a) that will help it to sell, and (b) because it will make its contents much more accessible to the reader.
** Phil.
100% with you on that Phil.
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I want this book plain and simple. To me it is all about the content, not how pretty it looks.
It shouldn't look pretty, because it is not a coffee-table book; but it should look professional, because (a) that will help it to sell, and (b) because it will make its contents much more accessible to the reader.
Even more important than looking professional, I suggest the recipes should all be tried and tested not only by the author but by others, as wisely suggested in sample terms, already. It could take ages but the risk of not testing means a lot of disappointment and risk-taking by buyers.
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I want this book plain and simple. To me it is all about the content, not how pretty it looks.
It shouldn't look pretty, because it is not a coffee-table book; but it should look professional, because (a) that will help it to sell, and (b) because it will make its contents much more accessible to the reader.
Even more important than looking professional, I suggest the recipes should all be tried and tested not only by the author but by others, as wisely suggested in sample terms, already. It could take ages but the risk of not testing means a lot of disappointment and risk-taking by buyers.
Thank you George, my head is spinning at the minuet. One idea i am toying with is to invite a few members to my home, for a curry made in front of them.
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Thank you George, my head is spinning at the minuet. One idea i am toying with is to invite a few members to my home, for a curry made in front of them.
Now that would be another excellent idea. You may, or may not, recall my suggestion, a couple of years ago that we hold regional 'Come Dine With Me' type dinner parties, in order to see what some of the food really tastes like. Too few people came forward. I wonder why that was.
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Probably didn't want to have to clean the blood off the walls.
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I remember your come dine with me proposal George and I thought it was a great idea. who knows it might even still be a great idea. I think geography came into it in a big way in the same way that the BBQ meet was. For example I'm in NE Scotland so I have to do over 150 miles even before I cross the border.
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Chris, honest answer to the question you've posed in this thread - I would write it up on this forum.
Consider carefully the level of knowledge and experience you need to be able to write a book. I doubt CBM jumped into it quickly - he's been cooking and refining his recipes for years and has met many BIR chefs. After one lesson with this chef you've met, are you really sure you have enough info to be able to fill a book without misleading anyone or making assumptions of your own which might be wrong?
Is it possible that what you consider the "missing link" which is presumably something different to what you've already read on this forum, is actually so significant, or is it simply a variation between what this chef does and what another BIR chef might do?
By the way I have no objections to you putting a price on info, particularly if it's something you've had to pay to acquire. I just think you may not have enough material to justify a book. Plus I know from following your youtube vids you're someone who loves to share info and help others, that comes through strongly.
But it's just an opinion, do what you think is best :)
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Chris, honest answer to the question you've posed in this thread - I would write it up on this forum.
Consider carefully the level of knowledge and experience you need to be able to write a book. I doubt CBM jumped into it quickly - he's been cooking and refining his recipes for years and has met many BIR chefs. After one lesson with this chef you've met, are you really sure you have enough info to be able to fill a book without misleading anyone or making assumptions of your own which might be wrong?
Is it possible that what you consider the "missing link" which is presumably something different to what you've already read on this forum, is actually so significant, or is it simply a variation between what this chef does and what another BIR chef might do?
By the way I have no objections to you putting a price on info, particularly if it's something you've had to pay to acquire. I just think you may not have enough material to justify a book. Plus I know from following your youtube vids you're someone who loves to share info and help others, that comes through strongly.
But it's just an opinion, do what you think is best :)
Thanks mate, that was some good reading. i know exactly what you are saying. I have all the tools and skills to put an ebook together. I don't need to go into any other TA, i have the the building blocks that fit together.
Once you have that, you can take anyone's base gravy or curry recipe and BIR it.
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From region to region curry flavors change, the main thing that does not change, is the smell. The BIR smell, if you have that in your curry made at home, you have got something right!
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sorry but you are wrong, the smell is different in all regions im afraid, for those people who say the taste is all the same in the uk then you are very deluded, i have eaten in curries from all over scotland, england, not wales . some in england r really poor. depending on your locality, same for scotland. best places i have visited are Glasgoe and Bradford and if you read the good curry guide those come out tops.
not i would say its about smell atall to be honest, as long as my curry tastes amazing then thats good enough for me.
i know what you are saying when you say you can smell that aroma though. many of us can recreate that smell. but at the end of the day its the taste we are all looking for
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sorry but you are wrong, the smell is different in all regions im afraid, for those people who say the taste is all the same in the uk then you are very deluded, i have eaten in curries from all over scotland, england, not wales . some in england r really poor. depending on your locality, same for scotland. best places i have visited are Glasgoe and Bradford and if you read the good curry guide those come out tops.
not i would say its about smell atall to be honest, as long as my curry tastes amazing then thats good enough for me.
i know what you are saying when you say you can smell that aroma though. many of us can recreate that smell. but at the end of the day its the taste we are all looking for
hey gazman, loving your comments. "i know what you are saying when you say you can smell that aroma though." if it smells like BIR? BTW had curries in Bradford it is very near to me.
"but at the end of the day its the taste we are all looking for" too right gazman.
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I want a name for the book any ideas?
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Since this is my first post here I better say hello first so "Hello everyone" :)
h4ppy-chris,
I like the title you suggest, maybe a tad too aggressive though? From what I've seen on this board those who take on a confrontational tone tend to contribute little or nothing of value, implying that the work of those who have gone before you is BS may dent your credibility.
I suggest that at the first opportunity you get you should share the information you have with as many trusted persons as you can to check that it is sound. I think that waiting a while would also be a good idea because at the moment the placebo effect will be strong. How many times have people on this board decided that a new recipe achieves all that they wanted only to realise after a month or so that it doesn't?
Out of interest does this technique you have rely on extracting more than one flavour from a single spice using a method that's more controlled than frying (possibly preparing and mixing different oils, maybe using an oven)? Does the oil get used in place of spice powders?
One final thing for you to consider: The information isn't yours. Sell it by all means but please compensate the person who gave it to you in the first place if you do :)
Stephen Lindsay, "then I am fairly confident in my writing and grammar skills. getting it" should be "then I am fairly confident in my writing and grammar skills. Getting it" :) Before anyone says anything please note that I'm disappointed in myself for finding that amusing but I do :)
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How about these titles Chris?
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How about these titles Chris?
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Since this is my first post here I better say hello first so "Hello everyone" :)
h4ppy-chris,
I like the title you suggest, maybe a tad too aggressive though? From what I've seen on this board those who take on a confrontational tone tend to contribute little or nothing of value, implying that the work of those who have gone before you is BS may dent your credibility.
I suggest that at the first opportunity you get you should share the information you have with as many trusted persons as you can to check that it is sound. I think that waiting a while would also be a good idea because at the moment the placebo effect will be strong. How many times have people on this board decided that a new recipe achieves all that they wanted only to realise after a month or so that it doesn't?
Out of interest does this technique you have rely on extracting more than one flavour from a single spice using a method that's more controlled than frying (possibly preparing and mixing different oils, maybe using an oven)? Does the oil get used in place of spice powders?
One final thing for you to consider: The information isn't yours. Sell it by all means but please compensate the person who gave it to you in the first place if you do :)
Stephen Lindsay, "then I am fairly confident in my writing and grammar skills. getting it" should be "then I am fairly confident in my writing and grammar skills. Getting it" :) Before anyone says anything please note that I'm disappointed in myself for finding that amusing but I do :)
Thanks for your input and welcome to the forum _Jon_
"Out of interest does this technique you have rely on extracting more than one flavour from a single spice using a method that's more controlled than frying (possibly preparing and mixing different oils, maybe using an oven)?
Put it this way, you can mildly taste coconut in the base but, there isn't any in there.
Does the oil get used in place of spice powders? No.
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Thanks Rob, loving "The Pot of Gold"
Er, are you /sure/ ? There is a definitely possibility that the more cynical potential reader might interpret "The pot of gold" as referring to your anticipated income stream rather than the contents of the golden pot. Not that there are any cynics on CR0, of course (perish the thought !), but there are more than a few in the big, wide, nasty real world, some of whom may feel they have already been conned far too often by books claiming to contain The BIR Secret.
** Phil.
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Thanks Rob, loving "The Pot of Gold"
Er, are you /sure/ ? There is a definitely possibility that the more cynical potential reader might interpret "The pot of gold" as referring to your anticipated income stream rather than the contents of the golden pot. Not that there are any cynics on CR0, of course (perish the thought !), but there are more than a few in the big, wide, nasty real world, some of whom may feel they have already been conned far too often by books claiming to contain The BIR Secret.
** Phil.
Thanks Phil, this is why i like to ask on here.
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Since this is my first post here I better say hello first so "Hello everyone" :)
From what I've seen on this board those who take on a confrontational tone tend to contribute little or nothing of value, implying that the work of those who have gone before you is BS may dent your credibility.
How many times have people on this board decided that a new recipe achieves all that they wanted only to realise after a month or so that it doesn't?
Aren't you being a bit hyoocritical, especially for a newcomer? First, you accuse several long standing members of being conforntational, contriburting little or nothing of value, implying that what they say is wrong or BS. Then you make similar points yourself.
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How about?
Title: "Top Secret"
Sub-title: "An exploration of gold-standard BIR cooking".
Author(s) names.
Rob :)
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h4ppy-chris, thanks for the reply :)
"Put it this way, you can mildly taste coconut in the base but, there isn't any in there."
Intriguing. For a while now I've been pondering whether certain spices produced vastly different tastes if cooked in the right, and difficult to achieve way, and whether there was a simpler technique that could be used at home, your comment leaves open that possibility. I won't push for any more information, I'll just wait for you to publish :) The title suggested by Rob is good get cracking :)
George,
I'm a new poster but not a new comer, I've been registered here for over 3 years. Long enough to try several recipes (mainly CA's, which have all been fantastic in my opinion) and get frustrated at trying to find valuable information in threads clogged with pointless disputes, nonconstructive criticism and personal insults. I mentioned no names so if you've managed to deduce some from the comments I made then obviously there's some truth in what I said; if I was in error then no one should have been offended anyway. I don't equate people making an understandable misjudgement when first trying a base with them talking BS, they're accurately reporting their current view and acknowledging when it changes. BTW, if for some reason you think my comments were directed at you then you are quite, quite wrong. Please PM me if you have any further issues with me, I don't want to side track this thread any more than I have already.
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Or, sticking with the precious metal comparison,
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I don't think i will be going with "Liquid Gold" ;D
http://uk.answers.yahoo.com/question/index?qid=20101029135721AAjwrCl (http://uk.answers.yahoo.com/question/index?qid=20101029135721AAjwrCl)
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Or, sticking with the precious metal comparison,
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Finding the right book title is a nightmare!
There have been some great suggestions already, but it's always worth checking that the title you go for hasn't been used before. Many have, and often a number of times.
For instance, a search for 'Pot of Gold' in Amazon books yields over 2,000 hits:
http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=the+pot+of+gold&rh=n%3A266239%2Ck%3Athe+pot+of+gold (http://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=the+pot+of+gold&rh=n%3A266239%2Ck%3Athe+pot+of+gold)
Using an already common existing title isn't a problem if you're just going to stick to a PDF based eBook release, but if you have any plans at all to take it to the next level and launch it as a Kindle, or even a print version, then you need a title that makes it easy to find in searches.
In this regard it always helps massively if there is something in your title that relates to what the book is about - hence we have Julian's 'Secret to that Takeaway Curry Taste', Mick Crawford's 'British Indian Restaurant (BIR) Style Cooking', etc.
The titles may not be particularly imaginative, but type 'BIR', or 'curry secret' into Amazon books and see what comes up.
You can, of course, elect to call your book 'Pot of Gold', but add a subtitle containing some keywords (such as 'Pot of Gold - The Real Secret to BIR Cookery at Home', or something.)
Anyway, something to think about...
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George, I'm a new poster but not a new comer,
Jon - I should have welcomed you to the forum as a new poster, even if you'v been lurking for over 3 years. If you have read some of my recent comments on another page, you'll know I personally rate people like you highly, in that you appear to have some very good ideas, even if you also make some comments that might not be to everyone's liking. These comments of mine, as with 99.9% of what I say, are my personal opinions by the way, and certainly not me talking in my moderator role.
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George,
Thanks, I'm glad this won't escalate to an argument :)
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Finding the right book title is a nightmare!
I fell into that trap ages ago - spending more time on a business name and logo than the core business idea itself. The book title has to be the least important issue. What strikes me as a lot more important is having tried and tested recipes which are good enough to warrant publication - easier said than done!
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How about,
Notes from a BIR Chef, or
Notes from a BIR Kitchen, or
A BIR Chefs Notebook.
The clever thing about using the word notes is that people wont expect a big coffee table style book and also it can be written informally with scribbles and margin notes.
Handy if you dont have enough material to fill a complete recipe book. ;)
or how about "Old School BIR"
Cheers, Frank. :)
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or how about "Old School BIR"
With a foreword by secret santa.
Rob :)
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I
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or how about "Old School BIR"
With a foreword by secret santa.
Rob :)
I've yet to taste the curries made with the 'new secrets' so I can't give the thumbs up yet. ;D
Hmmm... there's a thought..."New Secrets of the BIR". That is, after all, what we're being promised here.
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How about:
The Ruby Master - All your favourite recipes from an Indian Restaurant Curry Chef
Ruby Recipes - All your favourite Indian Restaurant Curry Recipes
Malc. :)
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Finding the right book title is a nightmare!
...The book title has to be the least important issue. What strikes me as a lot more important is having tried and tested recipes which are good enough to warrant publication - easier said than done!
Yes, tried and tested recipes are of course important. But in terms of disseminating the book to the widest possible audience and generating sales, the title is THE most important issue.
At the risk of repeating myself, when searching for a book on BIR cookery, there are certain words that people will type into search engines, online book stores, etc.
If your book title doesn't contain at least one (preferably more) of these words in either the main title or the subtitle, then the chances of it being discovered by a potential buyer are pretty much zero.
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issue.
At the risk of repeating myself, when searching for a book on BIR cookery, there are certain words that people will type into search engines, online book stores, etc.
If your book title doesn't contain at least one (preferably more) of these words in either the main title or the subtitle, then the chances of it being discovered by a potential buyer are pretty much zero.
An observation very much worth taking on board from a marketing pov.
"Beyond the golden gravy - the key to unlocking the secrets of real BIR cuisine"
Welcome Jon. Good to have members stepping out from the shadows who are well up to speed on the sites activities, past and present ;)
@ SS - when did you copyright the term "liquid gold" and in what thread SS? I may be in breach of copyright ;D
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@ SS - when did you copyright the term "liquid gold" and in what thread SS? I may be in breach of copyright ;D
Lol! ;D
I said this "Also that oil is like pure gold for starting your next curry with." on this thread: http://www.curry-recipes.co.uk/curry/index.php/topic,4596.msg42725.html#msg42725, (http://www.curry-recipes.co.uk/curry/index.php/topic,4596.msg42725.html#msg42725,) back in 2010.
But I'm absolutely sure I've use the term "curry liquid gold", although I can't say it was pre 2010. I do know it was coined by me though, as was the term "curry Nirvana", and a couple of others I can't remember that keep popping up now and then.
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Other things to consider when producing PDFs is that, unless you're wealthy enough to own a suite of Adobe professional publishing software (Acrobat Pro, In Design, etc), you're going to encounter a few compatibility issues when it comes to converting content to PDF format from other programs (MS Word, etc.). What you see is most definitely NOT what you often get!
Good advice, but there is one very inexpensive (i.e., completely free) way around this. Install TeX Live, learn to write in TeX, and you can produce as many perfect PDFs as anyone could wish for. The learning curve is steep -- too steep for some -- but the results can be fully professional in skilled hands. See, for example, Amazon's "look inside" view (http://www.amazon.co.uk/Principles-Nutritional-Assessment-Rosalind-Gibson/dp/0195171691/ref=sr_1_1?ie=UTF8&qid=1359287678&sr=8-1#reader_0195171691) of Prof. Rosalind Gibson's "Principles of Nutritional Assessment", or the menu (http://thai-an.co.uk/restaurant/menu/TA-Menu-A3-CMYK.pdf) for the Thai-An restaurant.
** Phil.
For quick and simple PDF creation at its most basic there's always the free PDF-creating alternatives such as CutePDF Writer and PrimoPDF, once installed you can "print" any document (such as those produced from MS Office and OpenOffice) and save as a PDF.
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For quick and simple PDF creation at its most basic there's always the free PDF-creating alternatives such as CutePDF Writer and PrimoPDF, once installed you can "print" any document (such as those produced from MS Office and OpenOffice) and save as a PDF.
Agreeed. But don't they lead to exactly the problem that an earlier writer pointed out -- WYSINWYG. Unless you can select the PDF printer as Word's default output device, the line and page breaks will almost certainly change when you generate the PDF. Adobe Acrobat (the real thing) has its own printer drivers, so if I set the PDF printer as Word default printer, I can circumvent this. Do you know whether the same can be accomplished with the free alternatives ?
** Phil.
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Hurry up and choose a title!!! I need to find out exactly what you've discovered!! The suspense is killing me!!
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Hurry up and choose a title!!! I need to find out exactly what you've discovered!! The suspense is killing me!!
He can include instructions for Unclebucks new tandoor oven in there and kill two birds with one stone! ;D
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Hurry up and choose a title!!! I need to find out exactly what you've discovered!! The suspense is killing me!!
"Currying flavour : or how I learned to stop worrying and love the burn".
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For quick and simple PDF creation at its most basic there's always the free PDF-creating alternatives such as CutePDF Writer and PrimoPDF, once installed you can "print" any document (such as those produced from MS Office and OpenOffice) and save as a PDF.
Agreeed. But don't they lead to exactly the problem that an earlier writer pointed out -- WYSINWYG. Unless you can select the PDF printer as Word's default output device, the line and page breaks will almost certainly change when you generate the PDF. Adobe Acrobat (the real thing) has its own printer drivers, so if I set the PDF printer as Word default printer, I can circumvent this. Do you know whether the same can be accomplished with the free alternatives ?
** Phil.
Of my experiences with those two programs, yes. I have installed both over the years on many computers, it is used regularly by clients of my part-time IT consultancy business and is installed on all the school computers (my day job as IT tech) without any complaint. Primo has more configurability (output optimisation for screen, print etc), but Cute has the simplest procedure - it appears as another printer and appears to be treated as such, at least by the Microsoft Office suite of programs. However, YMMV - it's another (free) option, just putting it out there :)
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He can include instructions for Unclebucks new tandoor oven in there and kill two birds with one stone! ;D
;D yeah, whatever happened to that?
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Of my experiences with those two programs, yes. I have installed both over the years on many computers, it is used regularly by clients of my part-time IT consultancy business and is installed on all the school computers (my day job as IT tech) without any complaint. Primo has more configurability (output optimisation for screen, print etc), but Cute has the simplest procedure - it appears as another printer and appears to be treated as such, at least by the Microsoft Office suite of programs. However, YMMV - it's another (free) option, just putting it out there :)
OK, many thanks for the clarification. My Acrobat may be old and outdated, but it is street-legal so I'll stick with it for as long as I can (no way can I afford the upgrade !).
** Phil.
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hiya just to put in my twopenneth lol! if it smells like there is coconut in the base but coconut is not in the base then its probably cinnamon stick!
regards
gary ;D
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hiya just to put in my twopenneth lol! if it smells like there is coconut in the base but coconut is not in the base then its probably cinnamon stick!
regards
gary ;D
You can mildly taste coconut Gary, not smell.
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I would give it to the community that I have learned so much from.
But if you can make a few ?'s and money is tight go for it!
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hiya just to put in my twopenneth lol! if it smells like there is coconut in the base but coconut is not in the base then its probably cinnamon stick!
regards
gary ;D
You can mildly taste coconut Gary, not smell.
You're not just using advertising speak here are you H-C and saying you're not using coconut because you are actually using just coconut oil?
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Too many people playing silly little games, it seems to me, at the moment.
Surely the title of the book is the last thing you should worry about. Surely it is the content that should define the book...and, therefore, the title...the title is probably the last thing to worry about...at the end of writing the book.
Anyway, all these innuendos, boring. Just write the damned book.
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hiya just to put in my twopenneth lol! if it smells like there is coconut in the base but coconut is not in the base then its probably cinnamon stick!
regards
gary ;D
You can mildly taste coconut Gary, not smell.
You're not just using advertising speak here are you H-C and saying you're not using coconut because you are actually using just coconut oil?
No coconut SS, at all in any form.
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Too many people playing silly little games, it seems to me, at the moment.
Surely the title of the book is the last thing you should worry about. Surely it is the content that should define the book...and, therefore, the title...the title is probably the last thing to worry about...at the end of writing the book.
Anyway, all these innuendos, boring. Just write the damned book.
Sorry Boss working as fast as i can.
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..or spit it out, one or the other.
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That killed this thread then.
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Not necessarily - one person explained it all very clearly some time ago. (years now) Seems he wasn't believed. Probably best just to keep quiet about it. Anyone who's grasped it will probably agree.
D.
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Not necessarily - one person explained it all very clearly some time ago. (years now) Seems he wasn't believed. Probably best just to keep quiet about it. Anyone who's grasped it will probably agree.
D.
It gets more like Aleister Crowley's "Magick in Theory and Practice" by the second : "If you hope to learn Magick by reading this book, you will be wasting your time. If you already know Magick, the book will be immediately clear to you, but you won't need it because you will know it already".
** Phil.
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Not necessarily - one person explained it all very clearly some time ago. (years now) Seems he wasn't believed. Probably best just to keep quiet about it. Anyone who's grasped it will probably agree.
D.
Eh? Any clues for us new guys?
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I'm definitely curious to see where this goes... I do think that the restaurants here in the US may do some things differently, but the basic technique and ingredient list has to be the same across the board.
At least for someone who has only been chasing the restaurant style of cooking at home for a few years, each new book or new set of recipes seems to reveal a few new tricks toward making even better curries and toward more individualism between the various recipes despite their similar origin.
Curious if you have an updated ETA on when the ebook is to arrive.
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sorry but seen and heard this all before now
Me too. Just another snake-oil salesman.
I can create the BIR smell and taste in my own kitchen. Someone came visit me the other day after I'd been cooking BIR the night before and the first thing they said as they walked in was "Geez, your house stinks like an Indian Takeaway". Yeah, no shit.
But there's always been one thing I can't create in my kitchen, that I describe as a 'smokiness'. I can't get it because my domestic gas hob burners don't get hot enough and I'm still waiting for anyone to prove that theory wrong.
There is no 'secret' as far as I'm concerned, merely the difference been a commercial kitchen and burners compared with a domestic kitchen. That for me is the most plausible and logical explanation for why I can't create the exact same taste as achieved in the better Indian Restaurants. My own cooking easily beats some of the average ones. So much so, I'd rather cook my own.
So I'm not holding my breath waiting for the supposed secrets this book will reveal - I'll believe it when I see it.
So many books over the years have come out claiming to provide the secret and they've all failed. With some quite prominent names too - Pat Chapman, Kris Dillon etc.
I don't see this one being any different, just another variation on the same theme.
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sorry but seen and heard this all before now
Me too. Just another snake-oil salesman.
I can create the BIR smell and taste in my own kitchen. Someone came visit me the other day after I'd been cooking BIR the night before and the first thing they said as they walked in was "Geez, your house stinks like an Indian Takeaway". Yeah, no shit.
But there's always been one thing I can't create in my kitchen, that I describe as a 'smokiness'. I can't get it because my domestic gas hob burners don't get hot enough and I'm still waiting for anyone to prove that theory wrong.
There is no 'secret' as far as I'm concerned, merely the difference been a commercial kitchen and burners compared with a domestic kitchen. That for me is the most plausible and logical explanation for why I can't create the exact same taste as achieved in the better Indian Restaurants. My own cooking easily beats some of the average ones. So much so, I'd rather cook my own.
So I'm not holding my breath waiting for the supposed secrets this book will reveal - I'll believe it when I see it.
So many books over the years have come out claiming to provide the secret and they've all failed. With some quite prominent names too - Pat Chapman, Kris Dillon etc.
I don't see this one being any different, just another variation on the same theme.
Many a true word spoken there me thinks. I especially agree with the equipment theory and before anybody goes blabbing about ' workmen blaming tools ' I think there may also be a slight overrider to this in that I think I can get a pretty decent blast of the inner sanctum of my 5 ring burner but the sheer mess effects how long I will give something on anything that may pretend to approach BIR kitchen heat.
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Curious if you have an updated ETA on when the ebook is to arrive.
Not as yet Zap.
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Me too. Just another snake-oil salesman.
Jog on :D
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sorry but seen and heard this all before now
Me too. Just another snake-oil salesman.
I can create the BIR smell and taste in my own kitchen. Someone came visit me the other day after I'd been cooking BIR the night before and the first thing they said as they walked in was "Geez, your house stinks like an Indian Takeaway". Yeah, no shit.
But there's always been one thing I can't create in my kitchen, that I describe as a 'smokiness'. I can't get it because my domestic gas hob burners don't get hot enough and I'm still waiting for anyone to prove that theory wrong.
There is no 'secret' as far as I'm concerned, merely the difference been a commercial kitchen and burners compared with a domestic kitchen. That for me is the most plausible and logical explanation for why I can't create the exact same taste as achieved in the better Indian Restaurants. My own cooking easily beats some of the average ones. So much so, I'd rather cook my own.
So I'm not holding my breath waiting for the supposed secrets this book will reveal - I'll believe it when I see it.
So many books over the years have come out claiming to provide the secret and they've all failed. With some quite prominent names too - Pat Chapman, Kris Dillon etc.
I don't see this one being any different, just another variation on the same theme.
Many a true word spoken there me thinks. I especially agree with the equipment theory and before anybody goes blabbing about ' workmen blaming tools ' I think there may also be a slight overrider to this in that I think I can get a pretty decent blast of the inner sanctum of my 5 ring burner but the sheer mess effects how long I will give something on anything that may pretend to approach BIR kitchen heat.
Ruby, trust me it is not all about the size of your knob hob, it's how you use it.
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I can't create the exact same taste as achieved in the better Indian Restaurants. My own cooking easily beats some of the average ones. So much so, I'd rather cook my own.
That's similar to my thinking as well. I'm only interested in emulating the tastes of the better Indian restaurants because, frankly, the average one's aren't worth bothering with.
I wonder if the amount of flambe (flames) seen in BIR kitchens is even more important than the amount of heat under the pan.