hi chinois
great video mate and great looking madras also we have the same frying pan, it is actually big enough for a 2 or 3 portion curry(do this on a regular basis) i got mine from my 1st visit to brick lane last year 8.99 in the taj store it is brilliant and i asked the guy in the shop do they use them in the restaurants here and he said yes they do. it is heavey and retains the heat well and i love the way you know when it is hot enough the add the oil etc as it makes that expanding "ting" to it i'm sure you know what i'm talking about. would recommend these pans to every BIR curryholic. also it is very easy to clean and nothing burns in it, unless you do something very wrong.

well done to your wife as well because cooking with a certain amount of chilli powder and the fumes can render everyone in the kitchen or surrounding area, except the chef, to cough uncontrollably. when i cook my vindaloos i have window and kitchen door to the outside open and the indoor kitchen door to the hallway closed firmly, but my wife and girls will all start coughing even when they are upstairs

anyway great job hope to see some more soon and if i manage to get someone brave enough wearing goggles and breathing equipment to film me then i will let you all know!
regards
gary

Great video chinois and you actually look not too dissimilar to me, you handsome thing!  ;D

Awesome post!!  ;D
love the commentary also
Thanks chinois

Quote from: parker21 on January 14, 2009, 01:06 PM
we have the same frying pan, it is actually big enough for a 2 or 3 portion curry(do this on a regular basis) i got mine from my 1st visit to brick lane last year 8.99 in the taj store it is brilliant and i asked the guy in the shop do they use them in the restaurants here and he said yes they do. it is heavey and retains the heat well and i love the way you know when it is hot enough the add the oil etc as it makes that expanding "ting" to it i'm sure you know what i'm talking about. would recommend these pans to every BIR curryholic. also it is very easy to clean and nothing burns in it, unless you do something very wrong.

Thanks Gary, and it sounds like exactly the same pan. Mine was ?9 from Taj as well  ;D
Heavy aluminium which, as you say, is very hard to burn anything in. The only chance is when you dont have enough oil.
I have an indian-style heavy iron 'balti' pan i bought from there too which looks cool but requires more care. The coating of machine oil the factory put on it is really hard to remove. I've soaked it, scrubbed it and seasoned it but it still smells like a steamtrain when heated 

Excellent work Chinois - well done to you both.

SnS

Quote from: Secret Santa on January 14, 2009, 02:51 PM
Great video chinois and you actually look not too dissimilar to me, you handsome thing!  ;D

Thank you sir, what can i say!  ;D

Thanks too Chinois ,fantastic video and must be a wonderful thing for all the newbies who find us, you have lifted this amazing site to even higher levels. You make it look so easy and your entire technique particularly the constant wrist action with the pan I will use next time cool. Gary thanks for the heads up on the pan form Brick lane, I now have a real reason to go back, cheers.

Quote from: Panpot on January 14, 2009, 07:15 PM
You make it look so easy and your entire technique particularly the constant wrist action with the pan

erm, no comment!

Great video, really inspires you to want to knock up a curry, might have to when I get home even though I made on last night 

Great video chinois
Watching you cook that Madras is a great help. Well done to the camera woman as well. It looked that good, I could almost smell it coming from the monitor.