Topic: The Curry Book

[Curry King]

A couple of things spring to mind  :

From the authors of "Indian Restaurant and Takeaway Recipes revealed"  ;D
You have got to be joking, how many people is that now who claim to have written that poor excuse for a recipe ebook! 


Only be limited in numbers, order early to avoid disappointment, why, surely its just a matter of copying the exe file again?  Or is this a ploy to capitalize on early orders before everyone realizes it's not actually that good.


Machine locked! Any attempt to duplicate the book will disable the original book from opening!  I can imagine your hard drive melting mission impossible style if you attempt to copy an ebook you have brought and paid for, hardly a way to treat customers who have actually paid out for it.


75% off the printed version when it comes out, grand claims yet again and given how many of these previous claims never came about I doubt this will either.  They might also want to run it through a spell check before submitting it to the publishers 


Anyway where do I send my fifteen pounds 

[Cory Ander]

I think Haldi has expressed the view of several (if not many) members here.  I certainly share that view.

Many (normal) people do not want to be, or feel as if, they are being deceived, lied to, misled, duped, call it what you will.  Andy's escapades certainly have that feel to them, real or otherwise.  :

All the evidence suggests that Andy is in this venture for commercial gain.  I agree that this is perfectly acceptable, but his cries to the contrary simply serve to cement people's mistrust.

Unfortunately, Andy has provided far more questions than answers.  He has failed to respond to what, in my opinion, are very reasonable requests to substantiate his claims as to his credentials and the origin of his recipes.  

He claims that the recipes come from restaurants and takeaway with over 10 years experience.  I can see no reason why he won't disclose their names or their whereabouts.  The business could ONLY benefit from this disclosure, surely?  I can think of NO reason why it wouldn't.  The only reasons are either those I don't see, or that the restaurant and takeaway simply don't exist in the way that's claimed.

And, yes, it IS important to many people that Andy substantiates his credentials.  "I'm a doctor, so just trust me!" simply doesn't wash I'm afraid!  It also pompous and arrogant for others to determine that it's unimportant.  Maybe to them it is, but to many others it clearly is not.

I also cannot understand why an electronic version of a book would be "strictly limited..so order now!".  Maybe someone could explain this to me please?

I am surprised to see the sample ebook contains a photos of Andy's chicken bhoona recipes that Wok's up posted!  Presumably this will suffice to illustrate the quality of the recipes, and the end results to be expected so, in my opinion, we won't be needing any more photos thankyou very much Ian.  There is a limit to how much free advertising we will supply, after all  

It is also unsurprising that you, Ian, find Andy's recipes "excellent".  You are, after all, the most prolific poster on that site, this month, and the fifth most prolific poster of all with over 1000 posts (and only 34 here?).  I also believe that you're some sort of "recipe tester" there?  On the other hand, Chinois is the 19th most prolific poster on RCR with 153 posts (and only 6 here, excluding the 2 in this thread).  So whilst your contibutions are welcome, I think we should also recognise the potential for bias.

Nevertheless, it's good to see that you both find them "excellent" and "very good", respectively, and you're right in saying that people should try them and see for themselves.

And Chinois, I agree with you that the ebook sample provides very little additional information.  The rest of your posts, whilst very eloquent and interesting (and, perhaps, somewhat patronising to some), really aren't relevant to this discussion, I'm afraid.  You second post almost seems to be an extract from a book?  I don't know?

And Ian, I'm afraid that RCR DOES appear to resemble a "secret society" in that only POSITIVE "constructive criticism" appears to be allowed and NEGATIVE "constructive criticism" is stamped on, greeted with ridicule, and the member banned.

I see Curry Canuck is now a moderator there and Andy has lost his marbles!  Good luck to both of them!  

[chinois]

And Chinois, The rest of your posts, whilst very eloquent and interesting (and, perhaps, somewhat patronising to some), really aren't relevant to this discussion, I'm afraid.  You second post almost seems to be an extract from a book?  I don't know?

Yeah i thought so too, i started writing and i couldnt stop. Suggesting i lifted it from a book is strange but a good example of the weird and childish hostility between our two curry sites. It's true that writing in full english without 'text-slang' or smilies isnt always the norm but we can all talk passionately without hysterics when we want to.
Maybe the post's not quite in the right thead so if a forum person wants to move it to the long thread about whether there is a secret ingredient they can do.
Patronization's always an issue when trying to explain something but i thought i'd done alright on that. Suggesting that not everyone might be an exceptional cook with a finely honed sense of taste is more obvious/realistic than patronizing i thought. I also pointed out that i was one of them and not an 'i'm on the internet so i'm going to exaggerate everything and think of myself as elite' character. We can refer to the still ongoing purpose of this site & RCR to see that hardly anyone has cracked this curry thing yet.

[Cory Ander]

I didn't mean it to seem "weird and childish" Chinois.  I literally felt as if I was reading the introduction to a curry cooking book!  Take that as you will (even be flattered because it was, if nothing else, very eloquent and an informative opinion!).  Maybe it was simply that it seemed way out of context with this thread?

I will copy and post it to a more relevant thread, because it is very interesting nevertheless!  (note irritating use of smilies!  )

PS:  your last post seems to have lost some of its previous eloquence, Chinois, I must admit! 

[chinois]

PS:  your last post seems to have lost some of its previous eloquence, Chinois, I must admit! 

Cheeky, but good call

[Cory Ander]

Hey Chinois,

I don't really mean to appear rude.  From what I've seen of your posts (granted, mostly on RCR  ) seems to indicate that you're equally passionate as the rest of us on the "BIR curry cooking quest"!  As I'm sure Ian is too.

As you rightly state, we are all after the same end result.  To me, it's just important how we get there.  To others, it may be less so.

[George]

Chinois

I thought your previous detailed post(s) were very interesting and you raised some good points which had occurred to me, too, like tasting a dish after each stage, as long as you know what is should be like at each stage, of course! Are these, effectively 'amateur ideas, like mine, or do you have some background/training in catering, by any chance?

Regards
George

[IanR]

It is also unsurprising that you, Ian, find Andy's recipes "excellent".  You are, after all, the most prolific poster on that site, this month, and the fifth most prolific poster of all with over 1000 posts (and only 34 here?).  I also believe that you're some sort of "recipe tester" there?  On the other hand, Chinois is the 19th most prolific poster on RCR with 153 posts (and only 6 here, excluding the 2 in this thread).  So whilst your contibutions are welcome, I think we should also recognise the potential for bias.

And Ian, I'm afraid that RCR DOES appear to resemble a "secret society" in that only POSITIVE "constructive criticism" appears to be allowed and NEGATIVE "constructive criticism" is stamped on, greeted with ridicule, and the member banned.

Let me try and answer a couple of those comments from my point of view.

1) Yes I do post a lot on RCR. Purely because I have found success with the melting base recipes and if I can help other people by sharing my successes/failures then I am more than happy to do it. Surely that is what these forums are about? I have no interest whatsoever in bickering between members. I have one sole purpose and that is to achieve BIR style food at home which I am passionate about, as I am sure most people on both of the forums are. I am not really sure what you are inferring?
2) Recipe tester  ;D Not sure where that came from ? I can only assume the CTM pic that I posted before the recipe was made available. That was purely because I kept pestering Andy for it. If that somehow makes me a bad person CA then so be it  :
3)With regard negative critisicm. As far as I am aware the only reason members have been banned was because of repeated personal abuse on the site and then re-registering under another name. As a moderator CA you surely know only too well that cannot be allowed.

That is all I will post on the subject as I don't think we will ever agree. As i said before it is all personal choice. Keep cooking everyone.

Ian

[SnS]

Hey Guys

Please can we drop this subject. I for one am getting sick of seeing "Curry Book" postings appearing almost hourly only to find everyone having a go at each other which really is not helpful.

Can we pleeeeease draw a line under this one today .......... thanks

SnS ;D

[Curry King]

You could be right there SS I'm guilty myself and if no one objects shall we lock this thread and await a review of the book itself? 

There are lots of differing opinions and as Ian says it is unlikely everyone will agree so lets wait for the book itself so it can be judged on it's own merits.