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

[h4ppy-chris]

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

hey gazman, loving your comments. "i know what you are saying when you say you can smell that aroma though." if it smells like BIR? BTW had curries in Bradford it is very near to me.

"but at the end of the day its the taste we are all looking for" too right gazman.

[h4ppy-chris]

I want a name for the book any ideas?

[_Jon_]

Since this is my first post here I better say hello first so "Hello everyone" 

h4ppy-chris,
I like the title you suggest, maybe a tad too aggressive though? From what I've seen on this board those who take on a confrontational tone tend to contribute little or nothing of value, implying that the work of those who have gone before you is BS may dent your credibility.

I suggest that at the first opportunity you get you should share the information you have with as many trusted persons as you can to check that it is sound. I think that waiting a while would also be a good idea because at the moment the placebo effect will be strong. How many times have people on this board decided that a new recipe achieves all that they wanted only to realise after a month or so that it doesn't?

Out of interest does this technique you have rely on extracting more than one flavour from a single spice using a method that's more controlled than frying (possibly preparing and mixing different oils, maybe using an oven)? Does the oil get used in place of spice powders?

One final thing for you to consider: The information isn't yours. Sell it by all means but please compensate the person who gave it to you in the first place if you do

Stephen Lindsay, "then I am fairly confident in my writing and grammar skills. getting it" should be "then I am fairly confident in my writing and grammar skills. Getting it" Before anyone says anything please note that I'm disappointed in myself for finding that amusing but I do

[Kashmiri Bob]

How about these titles Chris?

[h4ppy-chris]

How about these titles Chris?

[h4ppy-chris]

Since this is my first post here I better say hello first so "Hello everyone" 

h4ppy-chris,
I like the title you suggest, maybe a tad too aggressive though? From what I've seen on this board those who take on a confrontational tone tend to contribute little or nothing of value, implying that the work of those who have gone before you is BS may dent your credibility.

I suggest that at the first opportunity you get you should share the information you have with as many trusted persons as you can to check that it is sound. I think that waiting a while would also be a good idea because at the moment the placebo effect will be strong. How many times have people on this board decided that a new recipe achieves all that they wanted only to realise after a month or so that it doesn't?

Out of interest does this technique you have rely on extracting more than one flavour from a single spice using a method that's more controlled than frying (possibly preparing and mixing different oils, maybe using an oven)? Does the oil get used in place of spice powders?

One final thing for you to consider: The information isn't yours. Sell it by all means but please compensate the person who gave it to you in the first place if you do

Stephen Lindsay, "then I am fairly confident in my writing and grammar skills. getting it" should be "then I am fairly confident in my writing and grammar skills. Getting it" Before anyone says anything please note that I'm disappointed in myself for finding that amusing but I do

Thanks for your input and welcome to the forum _Jon_

"Out of interest does this technique you have rely on extracting more than one flavour from a single spice using a method that's more controlled than frying (possibly preparing and mixing different oils, maybe using an oven)?

Put it this way, you can mildly taste coconut in the base but, there isn't any in there.

 Does the oil get used in place of spice powders? No.

[Peripatetic Phil]

Thanks Rob, loving "The Pot of Gold"

Er, are you /sure/ ?  There is a definitely possibility that the more cynical potential reader might interpret "The pot of gold" as referring to your anticipated income stream rather than the contents of the golden pot.  Not that there are any cynics on CR0, of course (perish the thought !), but there are more than a few in the big, wide, nasty real world, some of whom may feel they have already been conned far too often by books claiming to contain The BIR Secret.

** Phil.

[h4ppy-chris]

Thanks Rob, loving "The Pot of Gold"

Er, are you /sure/ ?  There is a definitely possibility that the more cynical potential reader might interpret "The pot of gold" as referring to your anticipated income stream rather than the contents of the golden pot.  Not that there are any cynics on CR0, of course (perish the thought !), but there are more than a few in the big, wide, nasty real world, some of whom may feel they have already been conned far too often by books claiming to contain The BIR Secret.

** Phil.

Thanks Phil, this is why i like to ask on here.

[George]

Since this is my first post here I better say hello first so "Hello everyone" 

From what I've seen on this board those who take on a confrontational tone tend to contribute little or nothing of value, implying that the work of those who have gone before you is BS may dent your credibility.

How many times have people on this board decided that a new recipe achieves all that they wanted only to realise after a month or so that it doesn't?

Aren't you being a bit hyoocritical, especially for a newcomer? First, you accuse several long standing members of being conforntational, contriburting little or nothing of value, implying that what they say is wrong or BS. Then you make similar points yourself.

[Kashmiri Bob]

How about?

Title:  "Top Secret"

Sub-title:  "An exploration of gold-standard BIR cooking".

Author(s) names.
 
Rob