Topic: unlocking the taste have your say.

[Malc.]

Hi Chris this book is taking AGES lol, why not poste a recipe for a side dish so we can examine it and take it from there instead of all this waiting? just a thought

That's a great idea, i'd love to try the Madras recipe.

I think you are taking side-dish to the extreme Axe ;-)

Edit: Stewart forum is still not quoting right on Chrome with Vista

Original comment was: Oh yeah, i didn't notice, silly me.

[JerryM]

interesting idea of Axe's. cat among the pigeons comes to mind.

i suppose in most things you generally can try before you buy.

i am pretty sure of the likelihood in this case - the jigsaw effect. it would have to be a main dish for sure.

here's hoping - a madras is about the toughest test i know

[goncalo]

I offer myself to be the first purchaser of the book. A true martyr!

Pitch: as I'm a novice cook, one would gauge based on my ability to use the recipes successfully and based on my reports whether the book is worth it or not  : ;D     :-X

[RubyDoo]

I offer myself to be the first purchaser of the book.

Pitch: as I'm a novice cook, one would gauge based on my ability to use the recipes successfully and based on my reports whether the book is worth it or not  : ;D     :-X

A noble offer that should be rewarded with an introductory freebie. 
Madras? Has anybody given him the recipe yet. ?  ;D

[prawnsalad]

In my opinion this is a genuine intention to extend our knowledge of TA practices rather than a money making exercise, an ebook like this isn't going to generate huge revenues anyway as we BIR fanatics are very much a minority, in fact it's likely Julian only did it to raise awareness of his business.

As I reported a while back I had a chef from my local round and although he did a better job than me it wasn't close to what he sells over the counter.
At the time I accepted it was probably my supermarket spices at fault but have since realised this wasn't the case.
What H4ppy-Chis has undertaken with his friend is a suggestion I mentioned in a previous post, except he points out a killer factor, having a bonified chef round with all the right ingredients/tools demonstrating how he makes curry in a TA even without a language barrier still isn't enough. The Chef has to WANT us to learn correctly, its a more intimate procedure than I at first realised, this is my belief and why I think this ebook will be written with the best intentions even if is not written particularly well. I also think accompanying videos are a must and I have no problem with the presentation, its not at all important.
Looking back at my lesson I wouldn't say I got duped but rather that the Chef probably didn't feel it was that important to try too hard. I say this because many posts have mentioned that TA staff are often surprised we like eating this non-traditional stuff in the first place and time was quite an issue as he arrived late and had to get back to his TA for 4PM.
Although I stopped making curries a few months back as nothing was improving I still think its possible to get there and that the way H4ppy-Chris is going about it is the only way it will happen, with extensive help from an experienced professional.

I vow to support this venture by buying it ASAP.



 

[goncalo]

In my opinion this is a genuine intention to extend our knowledge of TA practices rather than a money making exercise, an ebook like this isn't going to generate huge revenues anyway as we BIR fanatics are very much a minority, in fact it's likely Julian only did it to raise awareness of his business.

As I reported a while back I had a chef from my local round and although he did a better job than me it wasn't close to what he sells over the counter.
At the time I accepted it was probably my supermarket spices at fault but have since realised this wasn't the case.
What H4ppy-Chis has undertaken with his friend is a suggestion I mentioned in a previous post, except he points out a killer factor, having a bonified chef round with all the right ingredients/tools demonstrating how he makes curry in a TA even without a language barrier still isn't enough. The Chef has to WANT us t learn correctly, its a more intimate procedure than I at first realised, this is my belief and why I think this ebook will be written with the best intentions even if is not written particularly well. I also think accompanying videos are a must and I have no problem with the presentation, its not at all important.
Looking back at my lesson I wouldn't say I got duped but rather that the Chef probably didn't feel it was that important to try too hard. I say this because many posts have mentioned that TA staff are often surprised we like eating this non-traditional stuff in the first place and time was quite an issue as he arrived late and had to get back to his TA for 4PM.
Although I stopped making curries a few months back as nothing was improving I still think its possible to get there and that the way H4ppy-Chris is going about it is the only way it will happen, with extensive help from an experienced professional.

I vow to support this venture by buying it ASAP.

Great post PS. I have to agree with you too. However, besides the technique which chefs don't seem to pass up properly, there is also more to the equipment and volumes of preparation in a TA/BIR than we can afford to do at home

In any case, I thought everyone already knew that h4ppy-chris has finally found the taste and explained it clearly in this post: I have finally found that missing taste the one we are all looking for.

 :

[h4ppy-chris]

In my opinion this is a genuine intention to extend our knowledge of TA practices rather than a money making exercise, an ebook like this isn't going to generate huge revenues anyway as we BIR fanatics are very much a minority, in fact it's likely Julian only did it to raise awareness of his business.

As I reported a while back I had a chef from my local round and although he did a better job than me it wasn't close to what he sells over the counter.
At the time I accepted it was probably my supermarket spices at fault but have since realised this wasn't the case.
What H4ppy-Chis has undertaken with his friend is a suggestion I mentioned in a previous post, except he points out a killer factor, having a bonified chef round with all the right ingredients/tools demonstrating how he makes curry in a TA even without a language barrier still isn't enough. The Chef has to WANT us to learn correctly, its a more intimate procedure than I at first realised, this is my belief and why I think this ebook will be written with the best intentions even if is not written particularly well. I also think accompanying videos are a must and I have no problem with the presentation, its not at all important.
Looking back at my lesson I wouldn't say I got duped but rather that the Chef probably didn't feel it was that important to try too hard. I say this because many posts have mentioned that TA staff are often surprised we like eating this non-traditional stuff in the first place and time was quite an issue as he arrived late and had to get back to his TA for 4PM.
Although I stopped making curries a few months back as nothing was improving I still think its possible to get there and that the way H4ppy-Chris is going about it is the only way it will happen, with extensive help from an experienced professional.

I vow to support this venture by buying it ASAP.

Thanks for your support and kind words.

[h4ppy-chris]

In my opinion this is a genuine intention to extend our knowledge of TA practices rather than a money making exercise, an ebook like this isn't going to generate huge revenues anyway as we BIR fanatics are very much a minority, in fact it's likely Julian only did it to raise awareness of his business.

As I reported a while back I had a chef from my local round and although he did a better job than me it wasn't close to what he sells over the counter.
At the time I accepted it was probably my supermarket spices at fault but have since realised this wasn't the case.
What H4ppy-Chis has undertaken with his friend is a suggestion I mentioned in a previous post, except he points out a killer factor, having a bonified chef round with all the right ingredients/tools demonstrating how he makes curry in a TA even without a language barrier still isn't enough. The Chef has to WANT us t learn correctly, its a more intimate procedure than I at first realised, this is my belief and why I think this ebook will be written with the best intentions even if is not written particularly well. I also think accompanying videos are a must and I have no problem with the presentation, its not at all important.
Looking back at my lesson I wouldn't say I got duped but rather that the Chef probably didn't feel it was that important to try too hard. I say this because many posts have mentioned that TA staff are often surprised we like eating this non-traditional stuff in the first place and time was quite an issue as he arrived late and had to get back to his TA for 4PM.
Although I stopped making curries a few months back as nothing was improving I still think its possible to get there and that the way H4ppy-Chris is going about it is the only way it will happen, with extensive help from an experienced professional.

I vow to support this venture by buying it ASAP.

Great post PS. I have to agree with you too. However, besides the technique which chefs don't seem to pass up properly, there is also more to the equipment and volumes of preparation in a TA/BIR than we can afford to do at home

In any case, I thought everyone already knew that h4ppy-chris has finally found the taste and explained it clearly in this post: I have finally found that missing taste the one we are all looking for.

 :

But now i know what was going on, now can make a better curry and don't need a big burner. 

[JerryM]

and don't need a big burner. 

h4ppy-chris,

i do wish you well. please have a look at this. i know if someones mind is made up then there's no changing it.

http://www.curry-recipes.co.uk/curry/index.php/topic,11678.0.html, skip to 1.08 on the minutes

just think of chalk and cheese and how different they are. it really makes no difference to me. i see a massive difference on high heat.

[DG]

Personally I'd like reshmi kebab, hot keema puri, meat samosa, CTM, bhuna, dopiaza, biryani, pillau rice, keema rice and sag paneer for the missus.

And thank you for your efforts: I know writing anything of any size takes an age.