Topic: Adey Payne Cooking Lesson in Boston

[RingStinger]

George, I know nothing of these other forums which you refer to.  Just commenting on what I see here...

[mickdabass]

I think it should be named "yet another derailed thread"

[livo]

Is your part of the planet not collectively known as "The Brittish Isles"?

In the event of the "Yes" vote winning, what about the name, the "Fractured United Kingdom"?

I'm going to spend the day cooking 2 versions of Balti Chicken Madras.  One will be a straight preparation following a stand alone "Book Recipe".  The second one will contain, as much as humanly possible, the exact same ingredients but prepared in the BIR method.  Just to see what difference, if any, the method actually makes to the finished dish.  Also as much as possible I'll try to follow AP's recipes and method depending on how much I can glean in the time I have to do this experiment.

Has anybody else done this?

[Secret Santa]

I think it should be named "yet another derailed thread"

It's the nature of the beast Mick. The beast being...human nature.

If you prefer a more focused approach I believe CA's forum is looking for new members.

[Graeme]

"Off-topic introspection......" 

[mickdabass]

Been there already ss but chukit chuked me out for being too boring 

[George]

I think it should be named "yet another derailed thread"

Unfortunately, I'd need to amend the thread title of all 150 (approx) posts so it's not really practicable.

I could lock the thread but it strikes me as restricting discussion if people want to talk about anything they like.

Or I could delete every single post which isn't relevant to the "Adey Payne Cooking Lesson in Boston". I'm sure that wouldn't go down very well, either.

This thread certainly isn't one of the best adverts for the forum, so I can understand RingStinger's comments to an extent.

[Gav Iscon]

It'll be all over on Friday.  :

[George]

I'm going to spend the day cooking 2 versions of Balti Chicken Madras. ..Just to see what difference, if any, the method actually makes to the finished dish.

I've used different methods with the same ingredients and found it can make a significant difference.

One example is that I tried cooking all the ingredients for a base sauce separately, for 40 minutes, as per my normal approach, when the ingredients are fried/simmered together. Then I combined everything at the end and found the sauce didn't taste as good as normal! I hoped that, if the end result had tasted the same, I could try altering the quantity of the ingredients to taste, to make it even better.

[livo]

I'll put this in another thread.