Topic: Pick the lumps out of this | video

[Kashmiri Bob]

I know what you mean Phil.  But I don't need recipes for any of these dishes.  Have perfectly good ones, some probably better, already stored in my head.  But what else can we learn from watching the vids, so far?  I haven't learned a thing. It could be that I don't know what to look for, in which case a detailed explanation to accompany (at least one of the vids) would be a bonus.  I seem to remember Sam suggested something on the lines of he was doing pretty much the same thing from dish-to-dish, but I could be wrong.  If this is the case though there is really not much point me watching the vids.  Get my drift?

Rob 

I must say Sam has a nice scraping technique, but so have I.  I actually prefer to let it build up a bit on the sides before I get stuck in.

[Peripatetic Phil]

I know what you mean Phil.  But I don't need recipes for any of these dishes.  Have perfectly good ones, some probably better, already stored in my head.  But what else can we learn from watching the vids, so far?  I haven't learned a thing. It could be that I don't know what to look for, in which case a detailed explanation to accompany (at least one of the vids) would be a bonus.  I seem to remember Sam suggested something on the lines of he was doing pretty much the same thing from dish-to-dish, but I could be wrong.  If this is the case though there is really not much point me watching the vids.  Get my drift?

Yes, I do understand.  But Chris is producing these videos not just for masterchefs such as yourself, who already have excellent technique and a good understanding of the r

[Kashmiri Bob]

I like that. Of course being a BIR masterchef can be a bit of a bind  ;D  Looks like I'll have to wait for volume 2.  Can't see any more spiced oil making one iota of difference to my masterpieces either, which are already loaded to the brim. I did get stuck a while back on how to introduce extra nice smellies into tikka and fish dishes.  Made one version of spicy oil (bagar oli, and then bagar the same bagar). It was OK but didn't quite have what I was looking for. So, pinched some off the veg pre-cooks, but that means defrosting.  A super alternative is a tiny bit of "multi-purpose pathia paste", which might one day be covered in my strictly Limited Edition e-book/digipak, f.o.c.

Rob 

[jb]

I think the video(s) are nice.  However as yet I'm not particularly inspired to try any of the recipes out; nothing grabbing me as being particularly interesting, or new.  A competent chef making for the most part standard curries.  This is not a criticism. As I say, very nice.

To be fair to Chris, a competent chef making standard curries is exactly what I would want to see.  I have no interest in (e.g.,) "Mongolian yak mussaman"; I want to see the basic BIR repertoire being prepared and cooked from start to finish, because if I could master that it would give me far more confidence that I could master the more esoteric dishes.  Biryani, Bhuna, Bombay,  Dhansak, Madras, Vindaloo, and some basic side dishes (Bombay aloo, mushroom bhaji, onion bhaji, sag aloo) -- get those ten under your belt and the rest should be (relatively) easy.  Oh, and add chapati and keema naan -- take it up to a round dozen

** Phil.

I have to agree with you there Phil.I'm glad I spotted the link to Sam's takeaway menu.It does feature a few speciality dishes but for me the fact that he covers the classic BIR dishes is important.These are the dishes that I (and I guess a lot of members on here) are interested in replicating 100%.If I can get them right I will be a happy man.I also agree with you Bob,the videos themselves are very nice in themselves,nothing particularly new but I do enjoy watching them nonetheless.The ingredients are nothing unusual,so the magic surely must be in Sam's gravy and spiced oil which will be covered in the forthcoming book.Come on Chris,the wait is getting painful!!