Topic: What would you do if, you held the secret to BIR?

[ELW]

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?

[h4ppy-chris]

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.

[Stephen Lindsay]

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.

[RubyDoo]

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". 

[Peripatetic Phil]

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.

[ELW]

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

[jb]

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!!

[bamble1976]

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

[George]

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.

[Salvador Dhali]

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.