Topic: 5 hours cooking lessons FREE, The taste of Indian TakeAway - Unlocked

[haldi]

the guy's full of crap.
I'll say this to him - put up or shut up.

Please don't don't post stuff like this
Even if the book isn't everything that everybody wants, these words upset people
I'll buy the book just out of interest
I don't need this aggression

[Tommy Timebomb]

I'll second that... Way OTT 

[spiceyokooko]

Please don't don't post stuff like this

Yes, point taken, I am suitably chastised and regret posting such an aggressive and rude comment.

However, my sentiments remain. I'm not convinced by this person or his claims, but as others have rightly said and pointed out, it's perhaps best to remain quiet until such a time as his claims can be tested via his book.

But also in the same vein, Chris also needs to stay quiet, until such a time as he is ready and able to produce this book and his claims can be tested and verified. To continue teasing people and bigging himself up in the meantime is wrong as no-one has any way of knowing whether what he is saying is true or not as none of it can be verified. He can continue saying whatever he likes and no-one can take him to task on it.

But that's just my opinion.

[Peripatetic Phil]

Chris has already invited CR0 members to join him for tuition, and one has already reported back that the day was a great success.  I think he deserves recognition for that, particularly as this discussion is taking place in the very thread in which he made that offer and in which his guest's feedback was posted.

** Phil.

[Graeme]

I am 100% behind spiceyokooko on this one. Every thing i have read in my opinion is true inc
the quick back peddle from chris about a high flame. It

[jb]

I can't wait for the book to arrive.Ok,it might be taking some time but this is probably because Chris wants it to be absolutely spot on.Indeed he's even invited another impartial forum member to try his ideas and the results were encouraging.He's teased a us little with a few snippets of information,but at the end of the day if the book proves to be a dud I'll be the first to say so.I've got enough curry books at the moment so one more won't hurt!! No-one knows for sure though until it does come out,so I would urge people to try to stay calm,the last thing we need is for Chris to get the hump and abandon ship!!

I remember ages ago an initial post and curry photos from Chris advocating the necessity of high heat when cooking curries but since his involvement with this curry chef I'm pretty sure he's said that a high flame is not necessary,I may be wrong.I've got a sneaking suspicion that pre-made spiced oil plays a major part in this book(sorry Haldi I know I've doubted you but I'm now sure you were onto something).On one of his recent threads he has a picture of some spiced oil that was made,not old bhaji oil but custom made spiced oil.On Sunday I had the privilege to have a lesson with a genuine BIR chef in his kitchen.The one thing that caught my attention was the tin of spiced oil that he used,not only to start his curries but also to add or 'season' his curries halfway through cooking.Not only did Chris describe this method,the picture of Chris' oil was remarkably similar to the one I saw in the restaurant kitchen.

[Garabi Army]

To continue teasing people and bigging himself up in the meantime is wrong as no-one has any way of knowing whether what he is saying is true or not as none of it can be verified. He can continue saying whatever he likes and no-one can take him to task on it.

... well you need to question my integrity as well, on Monday I was that 'no-one' and I can verify what Chris is saying is true. I'm sure your rabid rantings will continue after Chris has released his eBook, ... until then you will have to carry on rattling away at your keyboard throthing at the mouth.

I never thought I would be sucked in to all this verbal rubbish, but sometimes things need to be said.

[spiceyokooko]

Chris has already invited CR0 members to join him for tuition, and one has already reported back that the day was a great success.  I think he deserves recognition for that...

Why? What knowledge or information is he imparting into this forum? Nothing. He's taking out and putting nothing back.

The forum members who got all excited about their visit and cooking lesson at Zaal in Fleet all reported having a successful days cookery tuition and were kind enough to share their discoveries with the forum. What did they discover? Any new innovative ways of unlocking the taste to BIR Takeway's as Chris is claiming? No. They kindly described a recipe and instructions for cooking a base in a slightly different way using water to extract flavour from whole spices and frying spices in g/g before adding tomato and then adding to the base sauce. A different way of doing something, but not revealing anything anyone on here doesn't already know about. A variation on a theme. A slightly different way of doing something.

I've tried the Zaal base, made to spec and I think it's a good one. Did it change the way I cook bases? No. Did it fundamentally change my mind about how BIR bases are made? No. Did it teach me anything new? No.

Chris will not produce anything different but variations on a theme we already know about. Perhaps a difference sequence of cooking, perhaps a more streamlined way of cooking, perhaps changing ingredient ratios - but nothing fundamentally new, or that anyone on here doesn't already know about.

JB above suggests his methodology heavily relies on spiced oil, that's not new either, there's plenty of recipes for spiced oil on here and using reclaimed oil from cooked bases and dishes is widely known about and used.

What's so special about spiced oil? It's spice essential oils extracted and dissolved into an oil flavour carrier which is then used in the frying stage, added to base sauce or even added towards the end of cooking a dish. It just introduces another layer of flavour.

What's new? Nothing. CA gave recipe for spiced oil way back when...

Everything (the techniques and ingredients) anyone needs to cook and produce very BIR smelling and tasting dishes that will challenge their local takeway is right here on this site, right now if they want to look for it.

Yet Chris seems to think he's come up with some secret, unknown, not commonly used techniques for achieving that BIR taste and aroma we don't already know about?  :

Not in my opinion.

[Peripatetic Phil]

Chris has already invited CR0 members to join him for tuition, and one has already reported back that the day was a great success.  I think he deserves recognition for that...

Why? What knowledge or information is he imparting into this forum? Nothing. He's taking out and putting nothing back.

The reason that Chris deserves recognition is that only a few messages above you wrote :

no-one has any way of knowing whether what he is saying is true or not as none of it can be verified.

and this is demonstrably false, as Garabi Army had just reminded you.

** Phil.

[spiceyokooko]

... until then you will have to carry on rattling away at your keyboard throthing at the mouth.

I'm not quite sure what throthing means, but I can assure you I don't do it at my keyboard.

All you've said is that you came away with some cooked dishes that had that BIR aroma. Big deal.

Any number of people on this forum can achieve the same results. What's new?

Nothing.