Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: h4ppy-chris on February 24, 2013, 08:16 PM
-
Is there anything you want in the e-book. IE: recipes for?
I will do my best, but, can not promise.
List;
onion bhaji
Rogan josh- 2 part version
bhuna that has the old style, intense, savoury flavour.
-
Chris, I'm not sure if you will get a favourable response to you request. CRO (and RCR) has recipes for more or less everything. As I understand it your book is an improvement on these recipes, please correct me if I am wrong. I look forward to the release of your e-book, which I will purchase, if anything, a difinitive recipe for onion bhaji would be nice (but how many definitive recipes are there?)
-
The taste of Indian TakeAway - Unlocked.
This might be a good idea. h4ppy ;) ;D
-
Rogan josh- 2 part version
Regards
Barry
-
The taste of Indian TakeAway - Unlocked.
This might be a good idea. h4ppy ;) ;D
Now that as hit the nail on the head!!!!............Thank you!
Going of to to a vid right now.
-
If you manage to come up with a bhuna that has the old style, intense, savoury flavour I'd happily pay twice what you're asking.
-
The taste of Indian TakeAway - Unlocked.
This might be a good idea. h4ppy ;) ;D
video being up loaded chewy. you mite get your base right! from the book?
-
http://www.youtube.com/watch?v=B7hSsr_B7zU (http://www.youtube.com/watch?v=B7hSsr_B7zU)
-
I like the video. You're quite a good salesman. If the book is even half as good as you promise, it should be very good indeed.
Imagine if this forum worked on videos instead of typed messages, throughout, especially when people get angry and resort to four letter words!
As for suggested recipes, mine would be:
- biriani, including accompanying vegetable sauce
- saag aloo
- chicken dhansak
- pilau rice
-
I'll tell you what Chris you've set yourself up for the internet spanking of the decade if you don't produce the goods now! ;D
-
A Biryani like the old days that was yellow fragrant fluffy oil-coated rice with chunks of delicious meat and the occasional Cardmom pod landmine in the mix, stirred through and some slices of boiled egg on the top, served with a veg curry on the side.
Not like today's mush of rice and ingredients stirred almost to a congee until everything is brown and claggy.
-
I liked your video very much,Chris.
I'm ashamed to say I've kind of given-up looking for that elusive taste, and have now gone back to cooking more traditional style indian meals;however, your video has aroused my curiosity once again.
I look forward to the E-book.
-
If you manage to come up with a bhuna that has the old style, intense, savoury flavour I'd happily pay twice what you're asking.
And I'd happily offer you my hand in marriage! ;)
-
a good thought provking vid chris i for 1 as you many weeks ago to do a naan formulation along the same lines as you did a chapati vid on here . in a few short days you came up with it and works time and time again. i for 1 full confidence in what chris says on the label of the tin is what you get ,and i,ll be the 1st in the cue to buy his Ebook . all i can say is the vid chris as just done you can see the mans psstion to guide us along the bir food highway and i say thanks mate and good luck to you. ty ( ivan )
-
I can't wait for the book.I've been disappointed before,but for some reason I have a sneaking suspicion that this is going to be different,I really hope so.
As for recipes,for me the simpler the better.All I really want is to cook bog standard recipes that you get in your average take-away,nothing fancy just the stuff that we all love to eat....
bhuna,madras,pathia,jalfrezi,tikka massala,sag aloo,bombay aloo,pilau rice,onion bhaji etc.......
If you've cracked a 'real' bhuna than I will be seriously impressed!!!
-
I can't wait for the book.I've been disappointed before,but for some reason I have a sneaking suspicion that this is going to be different,I really hope so.
As for recipes,for me the simpler the better.All I really want is to cook bog standard recipes that you get in your average take-away,nothing fancy just the stuff that we all love to eat!!
Fully agree with this, I haven't made a curry for a few weeks as my last takeaway delivered more than mine can, so I'm waiting for this ebook to be released before making another to see if it delivers me "the taste".;D
W
-
All I really want is to cook bog standard recipes that you get in your average take-away,nothing fancy just the stuff that we all love to eat....
It doesn't sound too much to ask but didn't you have lessons before? In hindsight, did they fail to deliver?
-
http://www.youtube.com/watch?v=B7hSsr_B7zU (http://www.youtube.com/watch?v=B7hSsr_B7zU)
...what's it called, here we go, basar. You don't need this (moderated).
Made me laugh out loud that did! :D
I think the basic curries are essential for the eBook, h4ppy-chris. Such as:
- Madras
- Vindaloo
- CTM
- Korma
- Dopiaza
- Bhuna
- Rogan Josh
- etc.
Looking forward to it - especially, if you're confident you've cracked the humble Madras.
-
All I really want is to cook bog standard recipes that you get in your average take-away,nothing fancy just the stuff that we all love to eat....
It doesn't sound too much to ask but didn't you have lessons before? In hindsight, did they fail to deliver?
A good question,I wouldn't say they failed to deliver,however there's a distinctive aroma,smell and taste that I get from some take-aways that's hard to replicate.Making curries with my own spiced oil has helped me somewhat in achieving this,and I have a sneaking suspicion that the new e-book has something to do with purpose made oil.
-
loved the passion of h4appy-chris - i wish him well.
bassar did twitch my ears. the word "need" also twitches for me as it's a principle i work on.
i have 2 dishes that use bassar. do you need it - no. does it make a difference - yes (but only if you've unlocked the taste).
if you need the book then why not - the video suggests a break with tradition - fingers crossed.
-
Reminded me a bit of My Miyagi!
-
Whilst I sincerely hope that this long awaited 'enlightening' works for you Chris by actually giving what is promised, any intention I may of had of investing the price of a pint has now been totally reversed by this video. What a load of nonsense. :o very amateur attempt at generating future revenue by creating an increased suspense that some people are actually falling for.
As somebody has already mentioned, the product now needs to be very good in light of the additional hype. ;) if this unlocks anything 'we' don't know already then I shall be the first to apologise for doubting you but I would feel worse joining an 'after the event' band of criticism than express my doubts now. Fingers crossed that I am wrong but I have a bad feeling about this. Just a personal opinion and no offence meant but the video has not done you any favours in my eyes.
-
Well done Chris ;) takes balls to stand there in front of us Curry experts ::) hope it all goes to plan for you mate,looking forward to the ebook.
-
Whilst I sincerely hope that this long awaited 'enlightening' works for you Chris by actually giving what is promised, any intention I may of had of investiing the price of a pint has now been totally reversed by this video. What a load of nonsense. :o very amateur attempt at generating future revenue by creating an increased suspense that some people are actually falling for.
As somebody has already mentioned, the product now needs to be very good in light of the additional hype. ;) if this unlocks anything 'we' don't know already then I shall be the first to apologise for doubting you but I would feel worse joining an 'after the event' band of criticism than express my doubts now. Fingers crossed that I am wrong but I have a bad feeling about this. Just a personal opinion and no offence meant but the video has not done you any favours in my eyes.
Very plausible retort that ruby, but there is definitely something out there that we're not doing correctly as anybody walking past a decent curry house can tell you. Somebody out there (all BIR chefs no doubt) know the answers!!
Lets hope it's Chris :(
W
-
I really hope this ebook delivers an insight to what Chris feels it will offer.
I have tried a few of Chris's recipes already and they do deliver, So i'm hoping that this will give us what we want as far as smell and flavour.
As for recipe requests....
A real Birmingham style Chicken Balti / Tandori Balti / Tikka Balti would be good.... I'm yet to get that fragrance and all the right layers of flavour in a balti
-
As somebody has already mentioned, the product now needs to be very good in light of the additional hype. ;) if this unlocks anything 'we' don't know already then I shall be the first to apologise for doubting you but I would feel worse joining an 'after the event' band of criticism than express my doubts now. Fingers crossed that I am wrong but I have a bad feeling about this. Just a personal opinion and no offence meant but the video has not done you any favours in my eyes.
There is a third option, which is the one I prefer to exercise : I reserve my judgement until the e-book appears. If it receives rave reviews from (say), Axe, Ray, Stephen or any of the many other members whose judgement I trust, I shall order a copy without fail; if it receives neutral or negative reviews, then I shall put the money towards something more useful. I don't actually care whether the video is a good marketing ploy : I am interested only in what the e-book contains, not in any pre-launch marketing that Chris feels to be necessary or even worthwhile.
** Phil.
-
As somebody has already mentioned, the product now needs to be very good in light of the additional hype. ;) if this unlocks anything 'we' don't know already then I shall be the first to apologise for doubting you but I would feel worse joining an 'after the event' band of criticism than express my doubts now. Fingers crossed that I am wrong but I have a bad feeling about this. Just a personal opinion and no offence meant but the video has not done you any favours in my eyes.
There is a third option, which is the one I prefer to exercise : I reserve my judgement until the e-book appears. If it receives rave reviews from (say), Axe, Ray, Stephen or any of the many other members whose judgement I trust, I shall order a copy without fail; if it receives neutral or negative reviews, then I shall put the money towards something more useful. I don't actually care whether the video is a good marketing ploy : I am interested only in what the e-book contains, not in any pre-launch marketing that Chris feels to be necessary or even worthwhile.
** Phil.
I haven't passed judgement Phil, just expressed scepticism. I really do hope there is something in this but like you will, somewhat flock like admittedly and ashamedly, await reports from those whose views I also deem trustworthy before getting anywhere near excited. I am sorry but the build up has been questionable to say the least.
Now, for me, I second the call for a proper layered biryani, royal in nature and properly accompanied by a well spiced veggy curry. ;)
Back on subject. Sorry Chris.
-
Not that bothered recipe-wise. A bhuna perhaps.
Rob :)
-
but there is definitely something out there that we're not doing correctly as anybody walking past a decent curry house can tell you. Somebody out there (all BIR chefs no doubt) know the answers!!
link http://www.curry-recipes.co.uk/curry/index.php/topic,4372.msg40069.html#msg40069 (http://www.curry-recipes.co.uk/curry/index.php/topic,4372.msg40069.html#msg40069)
-
but there is definitely something out there that we're not doing correctly as anybody walking past a decent curry house can tell you. Somebody out there (all BIR chefs no doubt) know the answers!!
link http://www.curry-recipes.co.uk/curry/index.php/topic,4372.msg40069.html#msg40069 (http://www.curry-recipes.co.uk/curry/index.php/topic,4372.msg40069.html#msg40069)
;D
-
I too will support Chris' book, not least because he is a member here but also because the very act of sharing his love of curry cookery demands that support. There is however a dilemma, which is not about Chris but about the process of taking a recipe from paper to pan.
It's a bit like all those guitar mags and videos that promise to turn you into a guitar god. There's lots of competent guitarists around but as ever only the few stand out.
Guitar Video = Recipe Book
Guitar God = A bit of talent and loads of practice
No book can promise to make you a BIR chef. Like the missing 5%, it is not a holy grail.
-
I too will support Chris' book, not least because he is a member here but also because the very act of sharing his love of curry cookery demands that support. There is however a dilemma, which is not about Chris but about the process of taking a recipe from paper to pan.
It's a bit like all those guitar mags and videos that promise to turn you into a guitar god. There's lots of competent guitarists around but as ever only the few stand out.
Guitar Video = Recipe Book
Guitar God = A bit of talent and loads of practice
No book can promise to make you a BIR chef. Like the missing 5%, it is not a holy grail.
Very succinct with very valid points SL. Support your views entirely and will support the forthcoming e-book.
-
I too will support Chris' book, not least because he is a member here but also because the very act of sharing his love of curry cookery demands that support. There is however a dilemma, which is not about Chris but about the process of taking a recipe from paper to pan.
It's a bit like all those guitar mags and videos that promise to turn you into a guitar god. There's lots of competent guitarists around but as ever only the few stand out.
Guitar Video = Recipe Book
Guitar God = A bit of talent and loads of practice
No book can promise to make you a BIR chef. Like the missing 5%, it is not a holy grail.
I'd happily pay him now just for the bit about unlocking the flavours, never mind all the recipes and vids
W
-
I'd like to see him do another promotional video, it was very entertaining
I want to buy the pdf too, but the video was really something
My whole family watched it
There never have been, more dramatic pauses
-
There never have been, more dramatic pauses
No offence meant to Chris but i think for future videos a script and rehearsal would really help for delivery and timing - the long pauses (like in Chris' other videos) are offputting and make it falsely appear as if he is either struggling to find the words to describe something or just winging it and trying to think of things to say on the hoof to fill time.
-
Thanks for the support :)
-
forgot to mention which dishes i'd like to see covered - madras, vindaloo and pakoras with sauce (the one with the tomato and mint and consistency of chinese sweet & sour sauce)
thank you, looking forward to the book :)
-
There never have been, more dramatic pauses
No offence meant to Chris but i think for future videos a script and rehearsal would really help for delivery and timing - the long pauses (like in Chris' other videos) are offputting and make it falsely appear as if he is either struggling to find the words to describe something or just winging it and trying to think of things to say on the hoof to fill time.
I think you are completely off the mark, Chris is not an actor, he delivers what he wants to say in an honest natural way. Would you rather have someone sounding like they are from the shopping channel?
-
I think you are completely off the mark, Chris is not an actor, he delivers what he wants to say in an honest natural way. Would you rather have someone sounding like they are from the shopping channel?
I think that Haldi was trying to be genuinely helpful. Had I not been concerned about hurting Chris's feelings, I might well have written something along the same lines. Chris is clearly keen to promote his forthcoming e-book, but as promotional videos go, his lacks a little something; if a script and one or two run-throughs can make the next one a little more polished, then that can only help Chris and his potential sales. When I first started delivering papers at conferences (longer ago than I like to remember), I found it absolutely essential to have a script, and to have timed run-throughs until I was confident I could deliver the paper effectively and to time. As I gained experience, I learned that the script and the written paper are as different as chalk and cheese, and my talks improved as a result. After a while, I felt I had the confidence to deliver the papers without a script and without a run-through, but had I not used these in the first place I would probably never have been invited back to deliver any of the follow-ups.
** Phil.
-
There never have been, more dramatic pauses
They were certainly Tony Blair in proportion. ;)
Sorry Chris, no offence meant just light hearted humour. I wish you every success with your ebook. :)
-
Hi Chris,
Can I ask, is this a joint venture between yourself and your TA Chef (Sam)? I would assume that to be the case?
I base this assumption on the fact that you seem to be offering everything and anything on the TA menu that members are hopeful to see! If you are in a position to facilitate everybody's wishes, that would suggest to me that you and Sam have spent many hours in the kitchen together and maybe decided between you to publish an E Book? Of course this is only speculation on my part!
I for one am looking forward to the release of you E Book Chris, and if it is going to cost me the price of a pint, then I'd happily pay that. I would just like to remind members to be mindful of regional variances and the "unlocked taste" for one, maybe some way off the mark for others!
As for what I would like to see in the book? Perhaps an 80's style menu with all the classics, Madras, Vindaloo, Dhansak, Bhuna, Dupiaza..............
Do you have a release date Chris?
Ray :)
-
is this a joint venture between yourself and your TA Chef (Sam)? I would assume that to be the case?
what I would like to see in the book? Perhaps an 80's style menu with all the classics, Madras, Vindaloo, Dhansak, Bhuna, Dupiaza..............
Do you have a release date Chris?
If it's a joint venture, it might be similar to the Kushi Balti book, which is one of the best.
As for 'recipe requests' whenever anyone asks, there are so many members here, that you are likely to get dozens of dishes requested. The answer is likely to be 'almost everything on the menu'.
But can anyone really deliver so many recipes? It would take many months to watch the dishes being made and be sure of the quantities. Then try them at home at least twice each, and - shock, horror - hold emergency discussions with the chef if the home based trials don't taste as good. When all that's been done, write the book and get it proof checked and tested again by at least one other person who comes to the recipes afresh, like we will. Amend the book as required. All that will take months and months and might cost more than the likely income from book sales. Or, if short-cuts are taken, the book may not be adequately tried and tested.
-
As for what I would like to see in the book? Perhaps an 80's style menu with all the classics, Madras, Vindaloo, Dhansak, Bhuna, Dupiaza..............
Indeed, but has Chris even eaten curries from that decade?
-
Well, I can't wait, & I want to buy it now!
Is there any release date?
It sounds as if it still isn't written
If Chris is asking people recipe request, it can't be
Can it?
C'mon Chris don't be such a tease!
What's going on?
When can we expect it?
-
As for what I would like to see in the book? Perhaps an 80's style menu with all the classics, Madras, Vindaloo, Dhansak, Bhuna, Dupiaza..............
Indeed, but has Chris even eaten curries from that decade?
SS, seeing Chris on his video, I would say that he is of the correct age to have experienced an 80's curry but and perhaps more importantly, was Sam (The Chef) plying his trade in that decade? If he was, and he delivers what many of us wish to see return to our BIR's then maybe he can explain the changing flavour of the BIR over the decades?
Ray :)
-
SS, seeing Chris on his video, I would say that he is of the correct age to have experienced an 80's curry...
LOL, you're going to cop it now if he turns out to be only 20! ;D
The thing is, the chef doesn't need to be old enough to be from that era, he only needs to have been taught well from a chef from that era. But if he nor Chris have ever tasted the real thing it still makes the outcome a bit dubious - time will tell.
-
I'm confused. There is a lot of dispute for 70s/80s taste vs today's taste and simultaneously, there is the chase for "that BIR smell/flavor" (tm) that is a `je ne sais quoi` no one can describe in words but appears to be common to all BIR takeaways. We can tell when its there and when its not, but so far people can't reproduce it at home, as far as reports on this forum go.
This makes me wonder: what exactly are we trying to characterize here? is it a very specific flavour that was dominant in yester-years or essentially the flavour/smell that to date is still common to the BIR industry? I suppose both could be a perfectly valid option, but realistically, which exactly is it?
As far as I'm concerned, I'm new school. My first curry was eaten in Cambridge, in a restaurant called "Meghna" back in 2008. There is a common british signature flavour that I experienced in most curries sold by TAs in UK, but can't exactly pinpoint what it is or how to reproduce at home. That is what I'm looking for and I understand that, like me, there may be other people with different "agendas" as to what they are looking for. I wonder if h4ppy-chris will deliver, or, if in turn, we are all just going after different things and unless we get the recipes from our favorite takeaways exactly as they make them when cooking for us, we won't ever get there
-
Hi Gagomes,
There was a taste from the 70's/80's BIR's that you seemed to get in every establishment that you entered, whereas these days, you would be luck to get it from 1 out of 20 places!
It's been debated for an age on cr0 as to what it was that produced that 'taste'! Was it the calibre of the chef's or was it the introduction of paste's that changed the flavours somewhat? What seems to have eluded cr0 since the start is a definitive explanation from a 'bona fide' BIR chef from the said era's!
Many members DO like the modern BIR taste and there is absolutely nothing wrong with that but the savouriness, depth of flavour and the sublime aroma of an 80's style Bhuna is nigh on impossible to beat in my opinion!
Ray :)
-
the savouriness, depth of flavour and the sublime aroma of an 80's style Bhuna is nigh on impossible to beat in my opinion!
Ray :)
I agree Ray 100%
-
Hi Ray and thanks for the very helpful answer. :)
I have read a good few comments on the bhuna's from those days, so I'm now kind of curious to taste what the bhuna these days tastes like. I guess it wasn't that great, considering I ordered about twice in my curry-life.
What seems to have eluded cr0 since the start is a definitive explanation from a 'bona fide' BIR chef from the said era's!
Who was this chef and most importantly, why did he not reveal more aspects of the trade?
-
What seems to have eluded cr0 since the start is a definitive explanation from a 'bona fide' BIR chef from the said era's!
Who was this chef and most importantly, why did he not reveal more aspects of the trade?
I think the point Razor is making is that there haven't been any bona-fide chefs from that era forthcoming with information... ?
-
Hi Chris,
Can I ask, is this a joint venture between yourself and your TA Chef (Sam)? I would assume that to be the case?
I base this assumption on the fact that you seem to be offering everything and anything on the TA menu that members are hopeful to see! If you are in a position to facilitate everybody's wishes, that would suggest to me that you and Sam have spent many hours in the kitchen together and maybe decided between you to publish an E Book? Of course this is only speculation on my part!
I for one am looking forward to the release of you E Book Chris, and if it is going to cost me the price of a pint, then I'd happily pay that. I would just like to remind members to be mindful of regional variances and the "unlocked taste" for one, maybe some way off the mark for others!
As for what I would like to see in the book? Perhaps an 80's style menu with all the classics, Madras, Vindaloo, Dhansak, Bhuna, Dupiaza..............
Do you have a release date Chris?
Ray :)
hi Ray yes a joint venture and yes a lot of hours are going in to it. i only want to make 1 book and not ride everyone's ass for the price of a second book. No release date yet.
-
hi Ray yes a joint venture and yes a lot of hours are going in to it. i only want to make 1 book and not ride everyone's ass for the price of a second book. No release date yet.
Thanks Chris.
Judging from your accent, you sound like a good old northerner, so hopefully, our 'curry' experiences will be similar?
Ray :)
-
"i only want to make 1 book and not ride everyone's ass for the price of a second book"
I really don't think there is anything wrong with a second book as long as there is something
of interest for the reader.
-
"i only want to make 1 book and not ride everyone's ass for the price of a second book"
I really don't think there is anything wrong with a second book as long as there is something
of interest for the reader.
Yet another jibe at Julian perhaps? ;)
-
"i only want to make 1 book and not ride everyone's ass for the price of a second book"
I really don't think there is anything wrong with a second book as long as there is something
of interest for the reader.
Yet another jibe at Julian perhaps? ;)
If the cap fits. ;)
-
"i only want to make 1 book and not ride everyone's ass for the price of a second book"
I really don't think there is anything wrong with a second book as long as there is something
of interest for the reader.
Yet another jibe at Julian perhaps? ;)
If the cap fits. ;)
Its your head not mine ;) Take that as a yes then in the absence of explanation. Bit like the seasoned oil? ;D
-
Hi Chris this book is taking AGES lol, why not poste a recipe for a side dish so we can examine it and take it from there instead of all this waiting? just a thought
-
Hi Chris this book is taking AGES lol, why not poste a recipe for a side dish so we can examine it and take it from there instead of all this waiting? just a thought
That's a great idea, i'd love to try the Madras recipe. :)
-
Hi Chris this book is taking AGES lol, why not poste a recipe for a side dish so we can examine it and take it from there instead of all this waiting? just a thought
That's a great idea, i'd love to try the Madras recipe. :)
I think you are taking side-dish to the extreme Axe ;-)
-
Hi Chris this book is taking AGES lol, why not poste a recipe for a side dish so we can examine it and take it from there instead of all this waiting? just a thought
That's a great idea, i'd love to try the Madras recipe. :)
I think you are taking side-dish to the extreme Axe ;-)
Edit: Stewart forum is still not quoting right on Chrome with Vista
Original comment was: Oh yeah, i didn't notice, silly me.
-
interesting idea of Axe's. cat among the pigeons comes to mind.
i suppose in most things you generally can try before you buy.
i am pretty sure of the likelihood in this case - the jigsaw effect. it would have to be a main dish for sure.
here's hoping - a madras is about the toughest test i know
-
I offer myself to be the first purchaser of the book. A true martyr!
Pitch: as I'm a novice cook, one would gauge based on my ability to use the recipes successfully and based on my reports whether the book is worth it or not ::) :D ;D :P :-X
-
I offer myself to be the first purchaser of the book.
Pitch: as I'm a novice cook, one would gauge based on my ability to use the recipes successfully and based on my reports whether the book is worth it or not ::) :D ;D :P :-X
A noble offer that should be rewarded with an introductory freebie. ;)
Madras? Has anybody given him the recipe yet. ? ;D
-
In my opinion this is a genuine intention to extend our knowledge of TA practices rather than a money making exercise, an ebook like this isn't going to generate huge revenues anyway as we BIR fanatics are very much a minority, in fact it's likely Julian only did it to raise awareness of his business.
As I reported a while back I had a chef from my local round and although he did a better job than me it wasn't close to what he sells over the counter.
At the time I accepted it was probably my supermarket spices at fault but have since realised this wasn't the case.
What H4ppy-Chis has undertaken with his friend is a suggestion I mentioned in a previous post, except he points out a killer factor, having a bonified chef round with all the right ingredients/tools demonstrating how he makes curry in a TA even without a language barrier still isn't enough. The Chef has to WANT us to learn correctly, its a more intimate procedure than I at first realised, this is my belief and why I think this ebook will be written with the best intentions even if is not written particularly well. I also think accompanying videos are a must and I have no problem with the presentation, its not at all important.
Looking back at my lesson I wouldn't say I got duped but rather that the Chef probably didn't feel it was that important to try too hard. I say this because many posts have mentioned that TA staff are often surprised we like eating this non-traditional stuff in the first place and time was quite an issue as he arrived late and had to get back to his TA for 4PM.
Although I stopped making curries a few months back as nothing was improving I still think its possible to get there and that the way H4ppy-Chris is going about it is the only way it will happen, with extensive help from an experienced professional.
I vow to support this venture by buying it ASAP.
-
In my opinion this is a genuine intention to extend our knowledge of TA practices rather than a money making exercise, an ebook like this isn't going to generate huge revenues anyway as we BIR fanatics are very much a minority, in fact it's likely Julian only did it to raise awareness of his business.
As I reported a while back I had a chef from my local round and although he did a better job than me it wasn't close to what he sells over the counter.
At the time I accepted it was probably my supermarket spices at fault but have since realised this wasn't the case.
What H4ppy-Chis has undertaken with his friend is a suggestion I mentioned in a previous post, except he points out a killer factor, having a bonified chef round with all the right ingredients/tools demonstrating how he makes curry in a TA even without a language barrier still isn't enough. The Chef has to WANT us t learn correctly, its a more intimate procedure than I at first realised, this is my belief and why I think this ebook will be written with the best intentions even if is not written particularly well. I also think accompanying videos are a must and I have no problem with the presentation, its not at all important.
Looking back at my lesson I wouldn't say I got duped but rather that the Chef probably didn't feel it was that important to try too hard. I say this because many posts have mentioned that TA staff are often surprised we like eating this non-traditional stuff in the first place and time was quite an issue as he arrived late and had to get back to his TA for 4PM.
Although I stopped making curries a few months back as nothing was improving I still think its possible to get there and that the way H4ppy-Chris is going about it is the only way it will happen, with extensive help from an experienced professional.
I vow to support this venture by buying it ASAP.
Great post PS. I have to agree with you too. However, besides the technique which chefs don't seem to pass up properly, there is also more to the equipment and volumes of preparation in a TA/BIR than we can afford to do at home
In any case, I thought everyone already knew that h4ppy-chris has finally found the taste and explained it clearly in this post: I have finally found that missing taste the one we are all looking for (http://www.curry-recipes.co.uk/curry/index.php/topic,10655.msg82868.html#msg82868).
::)
-
In my opinion this is a genuine intention to extend our knowledge of TA practices rather than a money making exercise, an ebook like this isn't going to generate huge revenues anyway as we BIR fanatics are very much a minority, in fact it's likely Julian only did it to raise awareness of his business.
As I reported a while back I had a chef from my local round and although he did a better job than me it wasn't close to what he sells over the counter.
At the time I accepted it was probably my supermarket spices at fault but have since realised this wasn't the case.
What H4ppy-Chis has undertaken with his friend is a suggestion I mentioned in a previous post, except he points out a killer factor, having a bonified chef round with all the right ingredients/tools demonstrating how he makes curry in a TA even without a language barrier still isn't enough. The Chef has to WANT us to learn correctly, its a more intimate procedure than I at first realised, this is my belief and why I think this ebook will be written with the best intentions even if is not written particularly well. I also think accompanying videos are a must and I have no problem with the presentation, its not at all important.
Looking back at my lesson I wouldn't say I got duped but rather that the Chef probably didn't feel it was that important to try too hard. I say this because many posts have mentioned that TA staff are often surprised we like eating this non-traditional stuff in the first place and time was quite an issue as he arrived late and had to get back to his TA for 4PM.
Although I stopped making curries a few months back as nothing was improving I still think its possible to get there and that the way H4ppy-Chris is going about it is the only way it will happen, with extensive help from an experienced professional.
I vow to support this venture by buying it ASAP.
Thanks for your support and kind words.
-
In my opinion this is a genuine intention to extend our knowledge of TA practices rather than a money making exercise, an ebook like this isn't going to generate huge revenues anyway as we BIR fanatics are very much a minority, in fact it's likely Julian only did it to raise awareness of his business.
As I reported a while back I had a chef from my local round and although he did a better job than me it wasn't close to what he sells over the counter.
At the time I accepted it was probably my supermarket spices at fault but have since realised this wasn't the case.
What H4ppy-Chis has undertaken with his friend is a suggestion I mentioned in a previous post, except he points out a killer factor, having a bonified chef round with all the right ingredients/tools demonstrating how he makes curry in a TA even without a language barrier still isn't enough. The Chef has to WANT us t learn correctly, its a more intimate procedure than I at first realised, this is my belief and why I think this ebook will be written with the best intentions even if is not written particularly well. I also think accompanying videos are a must and I have no problem with the presentation, its not at all important.
Looking back at my lesson I wouldn't say I got duped but rather that the Chef probably didn't feel it was that important to try too hard. I say this because many posts have mentioned that TA staff are often surprised we like eating this non-traditional stuff in the first place and time was quite an issue as he arrived late and had to get back to his TA for 4PM.
Although I stopped making curries a few months back as nothing was improving I still think its possible to get there and that the way H4ppy-Chris is going about it is the only way it will happen, with extensive help from an experienced professional.
I vow to support this venture by buying it ASAP.
Great post PS. I have to agree with you too. However, besides the technique which chefs don't seem to pass up properly, there is also more to the equipment and volumes of preparation in a TA/BIR than we can afford to do at home
In any case, I thought everyone already knew that h4ppy-chris has finally found the taste and explained it clearly in this post: I have finally found that missing taste the one we are all looking for (http://www.curry-recipes.co.uk/curry/index.php/topic,10655.msg82868.html#msg82868).
::)
But now i know what was going on, now can make a better curry and don't need a big burner. ;)
-
and don't need a big burner. ;)
h4ppy-chris,
i do wish you well. please have a look at this. i know if someones mind is made up then there's no changing it.
http://www.curry-recipes.co.uk/curry/index.php/topic,11678.0.html, (http://www.curry-recipes.co.uk/curry/index.php/topic,11678.0.html,) skip to 1.08 on the minutes
just think of chalk and cheese and how different they are. it really makes no difference to me. i see a massive difference on high heat.
-
Personally I'd like reshmi kebab, hot keema puri, meat samosa, CTM, bhuna, dopiaza, biryani, pillau rice, keema rice and sag paneer for the missus.
And thank you for your efforts: I know writing anything of any size takes an age.
-
Any idea when the book might be ready Chris??
-
ditto
-
What stage is the book at Chris ?
-
sorry guys, i have had to redo all the vids. The TV was on in the TA and in the background on the vids.
The good news is i am now using two camcorders so you see everything. I will try to get a vid up later for you to watch.
-
Will Chris turn out to be the Penn and Teller of the the BIR world or just another Ali Bongo? I can't wait to find out!
-
Hi Chris,
I would love to see a recipe for chicken nawabi murkh, This is my new favourite dish and something different that you could add in to set your book apart from others!
Barry