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

[h4ppy-chris]

hiya just to put in my twopenneth lol! if it smells like there is coconut in the base but coconut is not in the base then its probably cinnamon stick!
regards
gary ;D

You can mildly taste coconut Gary, not smell.

You're not just using advertising speak here are you H-C and saying you're not using coconut because you are actually using just coconut oil?

No coconut SS, at all in any form.

[h4ppy-chris]

Too many people playing silly little games, it seems to me, at the moment.

Surely the title of the book is the last thing you should worry about.  Surely it is the content that should define the  book...and, therefore, the title...the title is probably the last thing to worry about...at the end of writing the book.

Anyway, all these innuendos, boring.  Just write the damned book.

Sorry Boss working as fast as i can.

[Cory Ander]

..or spit it out, one or the other.

[Dajoca]

That killed this thread then.

[naga dave]

Not necessarily - one person explained it all very clearly some time ago. (years now) Seems he wasn't believed. Probably best just to keep quiet about it. Anyone who's grasped it will probably agree.

                                                                        D.
                                                 





















 

[Peripatetic Phil]

Not necessarily - one person explained it all very clearly some time ago. (years now) Seems he wasn't believed. Probably best just to keep quiet about it. Anyone who's grasped it will probably agree.

                                                                        D.

It gets more like Aleister Crowley's "Magick in Theory and Practice" by the second : "If you hope to learn Magick by reading this book, you will be wasting your time.  If you already know Magick, the book will be immediately clear to you, but you won't need it because you will know it already".

** Phil.

[Naga]

Not necessarily - one person explained it all very clearly some time ago. (years now) Seems he wasn't believed. Probably best just to keep quiet about it. Anyone who's grasped it will probably agree.

                                                                        D.
                                                 

Eh? Any clues for us new guys?

[Zap]

I'm definitely curious to see where this goes...  I do think that the restaurants here in the US may do some things differently, but the basic technique and ingredient list has to be the same across the board.

At least for someone who has only been chasing the restaurant style of cooking at home for a few years, each new book or new set of recipes seems to reveal a few new tricks toward making even better curries and toward more individualism between the various recipes despite their similar origin.

Curious if you have an updated ETA on when the ebook is to arrive.

[spiceyokooko]

sorry but seen and heard this all before now

Me too. Just another snake-oil salesman.

I can create the BIR smell and taste in my own kitchen. Someone came visit me the other day after I'd been cooking BIR the night before and the first thing they said as they walked in was "Geez, your house stinks like an Indian Takeaway". Yeah, no shit.

But there's always been one thing I can't create in my kitchen, that I describe as a 'smokiness'. I can't get it because my domestic gas hob burners don't get hot enough and I'm still waiting for anyone to prove that theory wrong.

There is no 'secret' as far as I'm concerned, merely the difference been a commercial kitchen and burners compared with a domestic kitchen. That for me is the most plausible and logical explanation for why I can't create the exact same taste as achieved in the better Indian Restaurants. My own cooking easily beats some of the average ones. So much so, I'd rather cook my own.

So I'm not holding my breath waiting for the supposed secrets this book will reveal - I'll believe it when I see it.

So many books over the years have come out claiming to provide the secret and they've all failed. With some quite prominent names too - Pat Chapman, Kris Dillon etc.

I don't see this one being any different, just another variation on the same theme.

[RubyDoo]

sorry but seen and heard this all before now

Me too. Just another snake-oil salesman.

I can create the BIR smell and taste in my own kitchen. Someone came visit me the other day after I'd been cooking BIR the night before and the first thing they said as they walked in was "Geez, your house stinks like an Indian Takeaway". Yeah, no shit.

But there's always been one thing I can't create in my kitchen, that I describe as a 'smokiness'. I can't get it because my domestic gas hob burners don't get hot enough and I'm still waiting for anyone to prove that theory wrong.

There is no 'secret' as far as I'm concerned, merely the difference been a commercial kitchen and burners compared with a domestic kitchen. That for me is the most plausible and logical explanation for why I can't create the exact same taste as achieved in the better Indian Restaurants. My own cooking easily beats some of the average ones. So much so, I'd rather cook my own.

So I'm not holding my breath waiting for the supposed secrets this book will reveal - I'll believe it when I see it.

So many books over the years have come out claiming to provide the secret and they've all failed. With some quite prominent names too - Pat Chapman, Kris Dillon etc.

I don't see this one being any different, just another variation on the same theme.

Many a true word spoken there me thinks. I especially agree with the equipment theory and before anybody goes blabbing about ' workmen blaming tools ' I think there may also be a slight overrider to this in that I think I can get a pretty decent blast of the inner sanctum of my 5 ring burner but the sheer mess effects how long I will give something on anything that may pretend to approach BIR kitchen heat.