Topic: Should i post anymore videos?

[George]

No, absolute not :  it is not "negativity" at all but "constructive criticism"; they as different as chalk and cheese.  "I think the photo of your curry looks like dog's vomit" is pure negativity; "if I had been you, I would have tried to introduce additional warmth into t

Phil - was it you that first introduced the comment about dogs? If not, who did?

I hope Admin doesn't employ a new 'get tough' team of moderators. They'll have their work cut out. Take this thread, for example. When I saw the title, I guessed it spelled trouble. But what to do, if I was a strict moderator? Delete the entire thread to nip trouble in the bud, or spend ages trying to decide which posts to delete or modify? A nightmare.

[chewytikka]

Please vote, it runs out in 10 days. I will stand by the outcome.
I feel the need to run this poll after some comments made by some members. I would like to know the bigger picture.

Thank you in advance.
Chris.

H4ppy
It won't matter if you post anymore curry related vids, because as soon as you post one on YouTube, somebody from this forum will post it or a link to it.

It's hard to imagine but the previous beginner with the curry secret, Julian from Curry2Gone, did something like 60 vids and didn't post a single one on here.
But like Mr.Voight, you target audience for sales of the book and videos is Youtube, not CR0, at a guess of active members here, initially you may get
30 to 50 sales through CR0 before the rot sets in and people start pulling it to bits.

But Chefs Sam and Team, look like they operate a good TakeAway kitchen, so IMHO more of his videos would be a good move. 

I can also see your logic in the "Even the wife can cook a curry" video, But I would imagine that
could have an negative effect on sales to the female population.

My 2 pence worth, Chewytikka

[Peripatetic Phil]

George --

Phil - was it you that first introduced the comment about dogs? If not, who did?

I have no idea whether that particular analogy has ever been used here; it was just an example of a purely negative comment, by way of contrast with the later version that could have been inspired by the same image but which addressed its deficiencies in a positive and constructive way.

I hope Admin doesn't employ a new 'get tough' team of moderators. They'll have their work cut out. Take this thread, for example. When I saw the title, I guessed it spelled trouble. But what to do, if I was a strict moderator? Delete the entire thread to nip trouble in the bud, or spend ages trying to decide which posts to delete or modify? A nightmare.

IMHO, neither.  Rather, step in as soon as the thread deteriorates and warn all concerned.  Then take firm action if your warning fails to stop the rot.

** Phil.

[chef888]

yes Chris please carry on posting your vids , and Phil as hit the nail on the head there are ways of saying things without having to turn to infantile  nasty remarks

[h4ppy-chris]

Please vote, it runs out in 10 days. I will stand by the outcome.
I feel the need to run this poll after some comments made by some members. I would like to know the bigger picture.

Thank you in advance.
Chris.

H4ppy
It won't matter if you post anymore curry related vids, because as soon as you post one on YouTube, somebody from this forum will post it or a link to it.

It's hard to imagine but the previous beginner with the curry secret, Julian from Curry2Gone, did something like 60 vids and didn't post a single one on here.
But like Mr.Voight, you target audience for sales of the book and videos is Youtube, not CR0, at a guess of active members here, initially you may get
30 to 50 sales through CR0 before the rot sets in and people start pulling it to bits.

But Chefs Sam and Team, look like they operate a good TakeAway kitchen, so IMHO more of his videos would be a good move. 

I can also see your logic in the "Even the wife can cook a curry" video, But I would imagine that
could have an negative effect on sales to the female population.

My 2 pence worth, Chewytikka

Thank you Chewy, taken on board.

[haldi]

hi happy chris
I want to buy your pdf and really can't wait
so HURRY UP please!!!!

But truth be told I have had a lot of time in takeaway/restaurant kitchens

I've been allowed to cook my own curry several times and they have turned out perfectly

So I know that my technique is fine
It's my home cooked ingredients that are wrong

ie the oil, the base and precooked veg/chicken

I'm hoping that's what your book will put right

In particular it's the restaurant oil that intrigues me
I've tried so hard to duplicate it but it's just not in the same class
The oil is in everything
Without it you are still not at restaurant quality
It contains the aroma and flavour

I've bought all the so called curry at home cook books and they all fail to 100% deliver
Even Julian's
Why his doesn't achieve it, is beyond me
He ran a takeaway, it should be right
I have only got the perfect BIR taste a couple of times, and that was when I got some manky old oil from a kebab shop and used it in my curry gravy
And man! you should have eaten those curries
As soon as you added the curry gravy to the pan you knew you had something special
There was just this totally different aroma
And the curries all had this second wave of flavour
Even cold they smelt right

But let's face it, getting old oil from an unknown source is a pretty stupid idea
I was probably lucky to not get food poisoning