Topic: Anyone can make a BIR curry | proof

[h4ppy-chris]

Sorry Phil, but when someone attacks me i bite back. Book or no book!

Your choice, Chris, but I would suggest that the vast majority of CR0 members (99.9% ++) would be far more impressed if you were to ignore the odd snide message and focus solely on getting your e-book finished and offered for sale.

** Phil.

Thanks Phil.

[Secret Santa]

Get your facts right SS "Burning Ring" has 12 posts.

http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=19485;area=showposts;start=10

It showed 6 when I posted that remark. But if you wish to point out such trivialities and continue to derail your own thread I am more than willing to oblige. Anything that detracts from this non-entity of a publication is good.

I can understand your frustration SS when you get something wrong.

What did I get wrong? As stated, when I posted that message the post count was 6. If this is the level of your English comprehension it doesn't bode well for your non-existent book does it? By the way, I've got another suggestion for your book's title...'Del Boy's more of the same'. Sweet and to the point don't you think?

[h4ppy-chris]

Get your facts right SS "Burning Ring" has 12 posts.

http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=19485;area=showposts;start=10

It showed 6 when I posted that remark. But if you wish to point out such trivialities and continue to derail your own thread I am more than willing to oblige. Anything that detracts from this non-entity of a publication is good.

I can understand your frustration SS when you get something wrong.

What did I get wrong? As stated, when I posted that message the post count was 6. If this is the level of your English comprehension it doesn't bode well for your non-existent book does it? By the way, I've got another suggestion for your book's title...'Del Boy's more of the same'. Sweet and to the point don't you think?

You have just made my day cheers mate.

[Wickerman]

*Sigh......

[goncalo]

If you don't understand the point of the video, there is no point in me saying anything to you.

The point of the video is a no-brainer. The title justifies your hidden intentions clearly. You are trying to prove ourselves that anyone with your secrets can make perfect BIR. My comment is exactly on the topic/video, which prove nothing; or are you trying to tell me your point was to show garlic chilli massala (or whichever recipe that is being cooked by your wife) instead of trying to make a claim for fame? :

You would not understand it.

Sure enough ad hominem attacks are the appropriate style to convey one's intelligence, but give it a go, try and bemuse me.

[goncalo]

I've tried to keep an open mind about this but it's now becoming clear that this is all smoke and mirrors coming from Chris. I sincerely doubt that Chris has any (and I mean any) secrets that we aren't already aware of from this forum. Spiced oil...big deal, masala paste..big deal. I see nothing, absolutely nothing in the videos from the chef that aren't bog standard techniques that we've had here for years now.

Of course there will always be the suckers who will buy the book (snake oil) hoping that it'll finally deliver on the author's promise of 'revealing the secrets'.

I value Chris' input on the forum, I like his vids, but shut the f*** up about the book for God's sake Chris and just publish the damn thing so that I can finally say I told you so to all the mugs on this forum.

My thoughts exactly SS!

[Curryking32000]

Well I for one can't wait for the book and anyone who makes an concerted effort to help others improve their BIR cooking is a friend of mine.  I can't believe all the bitching and trolling on here sometimes.  Are we not all friends united under a common interest?  Probably best to ignore any trolling and not take the bait.

[RubyDoo]

Something useful at last - the foil around the pan to stop splatter works a treat as you can build it up like a wall. Doesn't catch everything but certainly cut down my clean up last Saturday. 

[chonk]

Yes, many professional kitchens use this "little helper". I believe it adds a little extra heat too.

[haldi]

I've just watched this video again
Fantastic stuff
I'm so looking forward to the ebook

that special spiced oil intrigues me
and also the way you use blended plum tomatoes

The curry looks really good too

Chris, do you find you can enjoy your curries straight after you have cooked them?
or do you have to wait to appreciate the flavour?

Sometimes I've cooked a good one, but don't realise it, until I reheat leftovers a day or so later