How much would you be willing to pay?

[Yousef]

Haldi,

Also as part of the deal, it will need to be digitally video recorded so we can post up the video on the site in little chunks.

Can you throw that in as part of the deal?
I will come with the video camera.

So how much have we got then? 150 GBP, a couple more and 250 GBP would probably swing it.

Stew

[Cory Ander]

Hey guys!

All valid points, but I think we need to know a whole lot more (as would they) before we can finalise anything.

I reckon tentative approaches to solicit interest are fine at this stage.  But before we finalise anything, I suggest we agree what it is we want, what the terms and conditions of payment are, and specify them in a document accordingly.

I'm happy to produce a document, for people to consider, once we've solicited more points of views on our needs.  Oh, and more interest in doing it of course!

Haldi, there is still nothing to stop you from asking them if they would be interested and, if so, how much they would expect as payment (let them tell us!  They might say 50 quid!) and what they would be willing to give in return.  Cooked at home is essential for sure!

To my mind it is paramount that any recipes and methods simply HAVE TO produce a curry (or curries) with the TASTE, SMELL and APPEARANCE that those of us who have been around long enough have come to know and love.  This would have to be REPEATABLE (verifiably) BY A NUMBER OF PEOPLE.

I've just finished my left-over prawn madras and, frankly, it's far better than a whole heap of takeways and restaurants I could care to mention.  It has the taste and the smell (pronounced) of a typical BIR curry, but it's not up there with the best of them.....which is where I want to be. 

They HAVE to be up there with the very best!

[Cory Ander]

Maybe I can't count, but I think the following summarises the expressions of interest so far:

LorryDo         - 100 quid
Haldi             - ?
Onion             - > 100 quid
George          - 25 quid
Cory               - 100 quid
SlimBoyFat      - 100 quid
Stew (admin)   - 50 quid

If we all compromised and chucked in 50 quid each, that would potentially make 350 quid so far.  Please correct me if I'm wrong 

Surely more people are willing to part with 50 quid to realise their dream of replicating BIR curries at home? 

[lorrydoo]

Im just on my break and agree entirely with Cory Ander, we need to stick to the original wish list I put together to start this thread.  50 pounds would probably atract more people, and to do this we might need a new thread to see who would be willing to join if we can get what we want.

I say lets go for it but be guided by the voice of reason that is Cory Ander.

[George]

I fear my offer of GBP25 looks a bit mean but, even that is too much, if the end result is only as mediocre as previous demos, by most accounts. Yet, if it produces a mediocre result and has been recorded on video, I doubt if the chef would waive the fee. The aim must be to produce a near-identical sample of a selected dish to that produced at the restaurant. e.g. if you go for chicken madras at a known BIR with high standards.
1. Prepare a takeaway portion of chicken madras at the restaurant. Watch and take notes. Taste end result. Is it up to their normal high standard? Is this what we're after? If so, proceed...
2. Travel to someone's house with the remaining 90% of the takeaway portion and get the chef to prepare the same dish again, on a domestic oven. Check that all the same ingredients are used and there's no monkey business. The only difference should be a lower flame. Taste end result. Compare and contrast with sample prepared at BIR. If they are the same - BINGO. If not, with a significant margin of difference, should we still pay the GBP250?

Further issues: e.g. if they add 1 tbls of something like a white paste. You might ask 'what's that?' They could say it's simply coconut flour mixed with a bit of water, failing to mention various other things added too. This could be a can of worms.

Another potential problem is that a few of us will be paying to effectively give away the findings to the rest of the world. It might be inevitable but is it fair, especially if you've paid nearer GBP100 than GBP25?

[Curry King]

Agree with George on this one, as much as I would love to have another kitchen demo I really wouldn't want to pay 100 quid for it.  If the result could be guaranteed then I would gladly pay it but it's not realistically going to happen.  As far as the chef is concerned they show you the gravy and final curry its job done.  Most I have spoken to will tell you it can't be done at home so if they say otherwise it's probably just for the money.

[haldi]

I think we might hit a problem, with getting it right at home
After all, these chefs would never have used curry gravy in a home curry
It would be their first time
CK and I both had home demos
I was shown a curry gravy and chicken vindaloo
That was about three years back, I think
It didn't taste right
I can see a few problems if we aren't exact in what we ask for too
If we shell out cash, and don't get what we want, I think we might have a major bust up

[Secret Santa]

I think it would be far better to do it in the restaurant exactly the way they would do it normally. You would need to see every packet of spice to be sure there was no funny business (well you never know do you?). If this means that in the first instance that we have to cook in restaurant quantities, for the base anyhow, then so be it. I'm 100% sure I could subsequently knock the base sauce down to managable portions without compromising anything.

[lorrydoo]

Agreed Secret Santa, we would probably need a full scale demonstration and then reduce it ourselves.  But there are so many pit falls, i.e. what I think is my dream BIR curry might be total rubbish to someone else, that said though, there does seem to be a consensus where the smell and taste are concerned.  The main thing is that people are actually interested which might just spur someone on to take it to the next level and start organising it.

[Bangra]

I would be Willing to Throw in ?50 ,But what happens if the chef cooks the meal and its crap ,but he still wants the money ,could cause a bit of bother