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Offline suspire

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  • Posts: 16
Re: Ebook
« Reply #20 on: May 25, 2012, 06:18 AM »
Just bought his book. I'm eager to try his Vindaloo and compare it to CA's. That will be a while as I've got about 14 meals worth of CA's base to go through.

Anybody made something from this and able to report how it compares to your local spot?
His videos and recipies look legit.
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Offline Salvador Dhali

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  • Location: West Sussex
Re: Ebook
« Reply #21 on: May 25, 2012, 09:03 AM »
Quote from: gazman1976 on May 23, 2012, 10:58 PM
forget that, look at Panpots recipes for the glasgow taste, and also his Bunjarra recipe, possible copyright there by mr Crawford !

Mick's is different to the Ashoka bunjarra, gazman. His doesn't have the chilli, tomatoes or tomatoe puree, and includes tandoori masala.

I love them both, and have combined the best of the two to come up with my 'own' version.

But no matter what the bunjarra recipe you go for, if you haven't tried it yet then you're missing out - big time. 

I now can't imagine life without the stuff!
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Offline skronk

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Re: Ebook
« Reply #22 on: May 26, 2012, 10:42 AM »
Is there a link to purchase the Ebook ? Or do my eyes deceive me ?

Thanks
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Offline Tommy Timebomb

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Re: Ebook
« Reply #23 on: May 26, 2012, 11:17 AM »
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Offline ELW

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Re: Ebook
« Reply #24 on: May 26, 2012, 11:17 AM »
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Offline skronk

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Re: Ebook
« Reply #25 on: May 26, 2012, 11:25 AM »
Thanks to the above for help locating Ebook.

Now ordered....Yum Yum  :)
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Offline Curry Barking Mad

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  • Location: March, In the Fens.
Re: Ebook
« Reply #26 on: May 27, 2012, 10:07 PM »
Thank you to those who commented for your support, I do appreciate it.
I know many of you appreciate what I have done and the information that I have been given from real restaurant and takeaway chefs over the years, I hope it will continue.
I have left this awhile before commenting.
I just wish those who have nothing to base their false and malicious allegations on would keep it shut for fear of embarrassing themselves.
Once again, thanks.
Mick
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Offline jb

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Re: Ebook
« Reply #27 on: May 28, 2012, 10:23 AM »
Quote from: Curry Barking Mad on May 27, 2012, 10:07 PM
Thank you to those who commented for your support, I do appreciate it.
I know many of you appreciate what I have done and the information that I have been given from real restaurant and takeaway chefs over the years, I hope it will continue.
I have left this awhile before commenting.
I just wish those who have nothing to base their false and malicious allegations on would keep it shut for fear of embarrassing themselves.
Once again, thanks.
Mick

You're doing a fantastic job Mick,the videos are spot on.Like I said before,the first time I've ever seen a genuine base gravy being prepared by a proper BIR chef...keep em coming!!
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Offline natterjak

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Re: Ebook
« Reply #28 on: May 29, 2012, 07:39 PM »
Quote from: Curry Barking Mad on May 27, 2012, 10:07 PM

I just wish those who have nothing to base their false and malicious allegations on would keep it shut for fear of embarrassing themselves.


Here here!
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Offline slick

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Re: Ebook
« Reply #29 on: October 03, 2012, 11:39 PM »
Ehhhm, this might sound a bit stupid but I've just purchased the ebook and now where do i download it from?
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