Topic: Chef Sam's Live Interview

[jb]

I think at the end of the day we'll just have to wait until the ebook is (finally) released to pass judgment.It would be nice if it was closer to me so I could actually taste his food.He does look like he runs a successful business though so unless his punters are wrong then he must be a competent BIR chef.If the book comes out and it's rubbish then I will certainly say so.

I agree the videos,although enjoyable show nothing we haven't seen before,it's a shame the book wasn't promoted better without all the silly stuff that's gone with it.It's just this spiced oil and gravy ingredient that's still bugging me,I hope I'm not going to be disappointed.

[Secret Santa]

It's just this spiced oil and gravy ingredient that's still bugging me,I hope I'm not going to be disappointed.

Well we know there's no secret to the spiced oil. The method might differ slightly, e.g. it might just be literally oil that has had spices fried in it, or it might be that recovered from pre-cooked ingredients such as chicken, veg etc., but spiced oil is spiced oil and we've been discussing it here for years before any of the BIR books came along.

The gravy paste that Chris says is the secret is, I'm sure, just down to Chris's naiivety regarding BIR curries. Pre-cooked spice pastes have been used in many bases, so they're nothing new at all.

[Aussie Mick]

And the VAST majority DON'T.

I take it your vast experience of the Australian Indian-Restaurant market leads you to that conclusion Mick?

This is my BIR.....BRITISH INDIAN RESTARAUNT. Yes it's in Australia, but it's a BIR.

I have cooked every single curry that has left the kitchen from the day we opened.

Read the comments. we don't use, never have used, and never, ever will use Hing, It has NO PURPOSE in BIR cooking whatsoever.

https://www.facebook.com/BritishIndian?ref=hl.

So tell me about your great experience of hing SS? : : : : :

[Aussie Mick]

The silence is deafening................ : : :

[Secret Santa]

I see we have a CA replacement for the forum.  ;D

[Aussie Mick]

And with that comment I bid farewell to this place.

It's a pity, as I respect many members here. Chewy, Steven Lindsay, 976 Bar, Razor who hasn't been around for a while (wonder why??) to name a few.

Thanks for all that I have learned folks. I have tried to give something back, but it was either ignored or ridiculed.

I will leave you all to your arguments, I don't want to be part of it anymore.

[Secret Santa]

You'll be sadly missed Mick. 

[jb]

It's just this spiced oil and gravy ingredient that's still bugging me,I hope I'm not going to be disappointed.

Well we know there's no secret to the spiced oil. The method might differ slightly, e.g. it might just be literally oil that has had spices fried in it, or it might be that recovered from pre-cooked ingredients such as chicken, veg etc., but spiced oil is spiced oil and we've been discussing it here for years before any of the BIR books came along.

The gravy paste that Chris says is the secret is, I'm sure, just down to Chris's naiivety regarding BIR curries. Pre-cooked spice pastes have been used in many bases, so they're nothing new at all.

You're right,spiced oil has been discussed ever since this forum was started.However(correct me if I'm wrong) but I don't think anyone has posted a genuine BIR recipe for producing purpose made spiced oil,as opposed to recoverd oil from other scources.Chris is adamant that the gravy paste is like nothing like we've seen before(although to me it does indeed look like a bhagar of some sort),I really hope he proves me wrong.

Anyway guys dreadful hangover from last night's beer and curry...there's nothing for it must be more beer and a take-away!!

[Naga]

And with that comment I bid farewell to this place...

I'm genuinely sorry to hear you're leaving the forum, Mick. I, for one,  learned a lot from your posts and I appreciated both your sense of humour and your experiences borne from actually running  your own BIR business.

I always found your tips useful, and your pilau rice and butter chicken have become my standard recipes.

Good luck for the future, Mick - I, and I suspect, many others here, wish you well. Curry on!

[curryhell]

Anyway guys dreadful hangover from last night's beer and curry...there's nothing for it must be more beer and a take-away!!

Another Spices special last night no doubt jb and a few Stellas to boot  :  Just finished cooking a Zaal phall for a little later and cracked open a  Grimbergen.  Enjoy mate and i'll be in touch soon.