Quote from: beachbum on March 17, 2012, 10:11 AM

Quote from: ELW on March 16, 2012, 07:23 PM

Quote from: jb on March 16, 2012, 07:11 PM

Quote from: natterjak on March 16, 2012, 06:24 PM
2 new videos today including behind the scenes at Karachi restaurant, Bradford 

Notice the big pan of real chicken stock,wonder what that's for???  base gravy??

I remember him briefly mentioning stock in an earlier video, although he never went into detail on it's use. Should be covered in the book/s. I've often wondered what happens to cooking liquor & stock in bir.

Being a profit making business I doubt they would chuck it away 

It's been mentoned on cr0 from a kitchen observation, that they did just that, now why would anyone want to do a thing like that?  I've seen ghee buckets being used as step ladders  Lamb karahi & chicken karahi for example are 2 completely different dishes in one of my fav t/a, both in colour & taste. I suspect its down to addition of stock or cooking liquour. It's a dish I'm looking to recreate properly, Julian's version looks different, the addition of milk & yoghurt is also new. My local has green peppers(very soft), whole cumin seed(soft, not overly crunchy) & I'm pretty sure there is black pepper in it

Regards
ELW

Ok here we go, another book, good luck Julian, hope it's good, won't comment any further until I see it

This is going to work out expensive, with a Laptop and a desktop already I've been trying to justify the expense of getting an Android tablet for a while now....

Aha..... laptop won't fit on the kitchen bench

;D ;D ;D

I'm in, Julian 

Julian,

got my copy and wish you every success with the book - have really enjoyed the journey you've given us all. very best wishes.

For those who haven't already spotted this, julian has posted a couple of new videos on youtube
1 how to make chilli paneer

How to make Chilli Paneer

2 paneer and veg jalfrezi

How to make Chilli Paneer Jalfrezi

W