Topic: How to make a BIR curry (video)

[Chilli Prawn]

Ok, I have spoken to Mark, my BIR Chef friend and he likes the idea of doing a video if the proceeds go to charity.  I have some video production friends (semi-pro) who also might do the production for free on the same basis.  So if you are interested and Admin can find a way of selling this through the site we can go ahead, alternatively there are some charity sites who will market & sell things like this and collect the proceeds.  So I have kept my end of the promise (you may even get to see me on screen, and that's worth a few bob ;D), and now it is up to you guys & gals.  I am having a meeting with Mark next Tuesday morning so I would like to get a feel if this is a goer or not.

On the humungous question of the BIR taste, we had some long discussions on this and he is very understanding about the issue.  Mark is going to do some demos for me prior to the video.  We have been talking about this tricky subject and his initial response is it is down to technique/heat, the order in which simple spices and meat or veg are added, but no secret ingredient(s) (except his sauce, which of course you all have now!).

commodum inflictum

CP

De atrum penitus tyrannus (for Darth)

[Cory Ander]

Hi CP,

Sounds great CP! 

However, I do have one or two reservations (not that this should discourage you of course!  ).

Firstly, regarding creating "that BIR taste", I really think we need to put it into words first.  I haven't really seen this on this site; particularly reagarding techniques.  If we can't put it into words, I personally doubt that a video will really help.

Why do I say this?

Well, secondly, I have a similar-sounding video (i.e. "The Balti Kichen").  Whilst it is very interstesting to see how they actually do things, it does very little to help in creating "that BIR taste".  Unfortunately, I found the video very lacking in this regard.

Thirdly, somebody (maybe Stew, as you say) would need to consider how to distribute the video for cash?  But I wonder why we should want to, anymore than we should want to charge for written recipes?  (although I do accept that charity may be a reasonable cause)

I would also be interested if you could maybe please elaborate on Mark's BIR cooking credentials? (I would be interested to know these?)

Please don't be discouraged though!  These are just my (impromptu) thoughts!  I'm sure others will readily disagree! 

[Curry King]

Hi CP,

I think the interest would be dependant on whats actually going to be on the dvd and the price you were thinking of?   If your mate can show us something that will improve our curry making then great I can see it doing really well but the flip side of that is harsh criticism, have you seen some of the reviews certain books and chefs receive on this forum?  Balti Kitchen dvd's anyone 

I'm not trying to put you of or anything as I would like to see it but remember that a lot of members myself included are curry obsessives that have paid out time and time again and have learnt nothing new that this forum doesn't already offer.
 
Just out of interest does your chef friend produce curry with the "taste" at he's restaurant?  

cK

[Yellow Fingers]

Ok, I have spoken to Mark, my BIR Chef friend...

A BIR chef named Mark?  Hmmmmm...presumably from the Markistan region of Bangladesh.

Caveat emptor!

YF

B.T.W don't you find people who quote from dead languages annoying?   :

[Ashes]

Stop being such a wet blanket Yellow Fingers.. 

Im sure you have your own bonfire to piss on  :-X

Kind regards Ashes 

[Chilli Prawn]

Yep, Him and Woks Up are on aboring/moaning attack again.  Nothing better to do I suppose.  And, with regards to dead languages Yello Fingers, if you had the ability to translate, you see some dark humour there.

Anyway Yellow Fingers if you had read the various topics I have posted with reference to Mark, AS YOU CONTINUALLY TELL ME AND OTHERS TO DO!, YOU WILL SEE THAT MARK IS A PROFESSIONAL CHEF WITH BRILLIANT CREDENTIALS AND WAS VOTED AS ONE OF THE BEST INDIAN CHEFS ON THE iSLAND.  I am not throwing my toys out, I just get pissed off with you because you seem to contribute very little and moan a lot.  Yes I have read through most of the threads and you and Woks UP seem to be in the centre of controversy each time.  I don't have to justify my credentials or any one else's.  But maybe you should explain your credentials and what gives you the right to complain.

CP

[Chilli Prawn]

Hi Cory, CK, Ashes.  I value your comments and I agree with them.  It will not be easy, but then I am offering this to CRO with no hidden agendas and we can collectively decide if there is something to make out of it for the benefit of all. I am quite prepared to give a beta version for free to certain members so that they can pass a considered opinion and if need be we can change it to suit.  I am just posting an opportunity, and before a throw off this mortal coil I would like to contribute something back to this troubled world. 

Anyway guys despite my last post, I am not really that sensitive. I have been around a long time and can realise positive from negative; well most times when I am not p***ed and wiring up the house or fiddling with a PC  ;D ;D ;D

Just broke my rules and did a takeaway banquet  (10 courses) for local visitors.  I was quite impressed with little old me as I did the lot from bare bones (no bases) in 90 mins.  I couldn't do that as a full time job.....  Phew

Happy Cooking
CP

For the benefit of some, the two Latin phrases are:  'Opportunity knocks', and 'From the Dark Side'  I cant speak a word of Latin, I just used a Web translator for a laugh  :

[Ashes]

CP youve got the makings of a good idea there, although i suspect that there isnt much Mark could teach us about curry making "BIR styley", after all we have a wealth of info on  these very pages.

Its BIR that most of us are interested in,  there are tips and techniques that professional chefs use that we could learn from. Thats what im most interested in! If you have a beta version id be interested in giving it my honest opinion. I hope the video shows not only what spices Mark will use, and what order he will add them, and WHY. Technique technique technique

Besides whats been said, there are people out there on e-bay who dont know s..t about curry making, but are willing to try, so i hope the video will cater for all, beginner and prof alike.

Regards Ashes

[Chilli Prawn]

Ta

[George]

I really think we need to put it into words first.  I haven't really seen this on this site; particularly reagarding techniques.  If we can't put it into words, I personally doubt that a video will really help.

Cory and others

I'm all for this DVD offer. Every little helps and it's a good and generous idea.  But I can see your point, Cory. A video site was flagged up here recently, showing some good Indian dishes being made. I tried one and it wasn't bad. But the text version of the same recipe on that web site was the more useful tool. If you know what's meant by 'slice an onion' then you really don't need to see it on screen. In fact, it looked like the video makers worked from the written recipe and used it as their script. They then shot a few seconds of action for each stage.

In summary, I feel that if a written recipe is good, then a video will be a worthwhile icing on the cake. If a written recipe is not very good, a video will raise expectations, but it's unlikely to help improve the end result.

Has anyone tried CP's base yet, please?

Regards
George