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

[h4ppy-chris]

I want this book plain and simple. To me it is all about the content, not how pretty it looks.

It shouldn't look pretty, because it is not a coffee-table book; but it should look professional, because (a) that will help it to sell, and (b) because it will make its contents much more accessible to the reader.

** Phil.

100% with you on that Phil.

[George]

I want this book plain and simple. To me it is all about the content, not how pretty it looks.

It shouldn't look pretty, because it is not a coffee-table book; but it should look professional, because (a) that will help it to sell, and (b) because it will make its contents much more accessible to the reader.

Even more important than looking professional, I suggest the recipes should all be tried and tested not only by the author but by others, as wisely suggested in sample terms, already. It could take ages but the risk of not testing means a lot of disappointment and risk-taking by buyers.

[h4ppy-chris]

I want this book plain and simple. To me it is all about the content, not how pretty it looks.

It shouldn't look pretty, because it is not a coffee-table book; but it should look professional, because (a) that will help it to sell, and (b) because it will make its contents much more accessible to the reader.

Even more important than looking professional, I suggest the recipes should all be tried and tested not only by the author but by others, as wisely suggested in sample terms, already. It could take ages but the risk of not testing means a lot of disappointment and risk-taking by buyers.

Thank you George, my head is spinning at the minuet. One idea i am toying with is to invite a few members to my home, for a curry made in front of them.

[George]

Thank you George, my head is spinning at the minuet. One idea i am toying with is to invite a few members to my home, for a curry made in front of them.

Now that would be another excellent idea. You may, or may not, recall my suggestion, a couple of years ago that we hold regional 'Come Dine With Me' type dinner parties, in order to see what some of the food really tastes like. Too few people came forward. I wonder why that was.

[fried]

Probably didn't want to have to clean the blood off the walls.

[Stephen Lindsay]

I remember your come dine with me proposal George and I thought it was a great idea. who knows it might even still be a great idea. I think geography came into it in a big way in the same way that the BBQ meet was. For example I'm in NE Scotland so I have to do over 150 miles even before I cross the border.

[natterjak]

Chris, honest answer to the question you've posed in this thread - I would write it up on this forum.

Consider carefully the level of knowledge and experience you need to be able to write a book. I doubt CBM jumped into it quickly - he's been cooking and refining his recipes for years and has met many BIR chefs. After one lesson with this chef you've met, are you really sure you have enough info to be able to fill a book without misleading anyone or making assumptions of your own which might be wrong?

Is it possible that what you consider the "missing link" which is presumably something different to what you've already read on this forum, is actually so significant, or is it simply a variation between what this chef does and what another BIR chef might do?

By the way I have no objections to you putting a price on info, particularly if it's something you've had to pay to acquire. I just think you may not have enough material to justify a book.  Plus I know from following your youtube vids you're someone who loves to share info and help others, that comes through strongly.

But it's just an opinion, do what you think is best

[h4ppy-chris]

Chris, honest answer to the question you've posed in this thread - I would write it up on this forum.

Consider carefully the level of knowledge and experience you need to be able to write a book. I doubt CBM jumped into it quickly - he's been cooking and refining his recipes for years and has met many BIR chefs. After one lesson with this chef you've met, are you really sure you have enough info to be able to fill a book without misleading anyone or making assumptions of your own which might be wrong?

Is it possible that what you consider the "missing link" which is presumably something different to what you've already read on this forum, is actually so significant, or is it simply a variation between what this chef does and what another BIR chef might do?

By the way I have no objections to you putting a price on info, particularly if it's something you've had to pay to acquire. I just think you may not have enough material to justify a book.  Plus I know from following your youtube vids you're someone who loves to share info and help others, that comes through strongly.

But it's just an opinion, do what you think is best

Thanks mate, that was some good reading. i know exactly what you are saying. I have all the tools and skills to put an ebook together. I don't need to go into any other TA, i have the the building blocks that fit together.
Once you have that, you can take anyone's base gravy or curry recipe and BIR it.

[h4ppy-chris]

From region to region curry flavors change, the main thing that does not change, is the smell. The BIR smell, if you have that in your curry made at home, you have got something right!

[gazman1976]

sorry but you are wrong, the smell is different in all regions im afraid, for those people who say the taste is all the same in the uk then you are very deluded, i have eaten in curries from all over scotland, england, not wales . some in england r really poor. depending on your locality, same for scotland. best places i have visited are Glasgoe and Bradford and if you read the good curry guide those come out tops.

not i would say its about smell atall to be honest, as long as my curry tastes amazing then thats good enough for me.
i know what you are saying when you say you can smell that aroma though. many of us can recreate that smell. but at the end of the day its the taste we are all looking for