Topic: Maliks Indian restaurant LIVE CAM!

[Secret Santa]

OH MY F***ING GOD!

Ok I'm not even going to pretend to hide the expletives here, and I hope admin will understand why!

Guy is at stove scraping pan out...scrape scrape scrape. Tips the contents on to the top of the stove, yes the stove not a pan. Old guy comes along with two pans and scrapes the umm 'scrapings' off the stove into the top pan and walks away.

Old guy and chef return to stove. Chef takes the ladle that old guy used to scrape the 'scrapings' from the stove and starts a new curry with it.


Heeeeeheeeeee

Man ..that 5% is getting more like 4 and 3 now...damn!!!!

F***it..this is what we want..the real deal!

[Bobby Bhuna]

I haven't been able to see the video, but the comments from those who have seem to focus on the base.

Could someone explain what it is they are seeing?

It's still on. Download the asx file and open with media player if you're having problems.

What we're seeing is a giant pot of oily base that the chef uses for all oil needs. He also returns sauce from curry / oil from the curry pan to the base pan at times when it's too oily of watered down.

[Bobby Bhuna]

F***it..this is what we want..the real deal!

I always said the grubby ones were the best. I always hoped the final 5 percent would be down to sheer filth. Awesome. ;D

[Secret Santa]

Was that the two pots I mentioned from 6pm or 7pm? There was a large-ish pot rear left of the hob, half full of a greenish looking 'base' or whatever. Plus the larger pot rear centre of the hob, full of yellow-ish looking base.

Exactly George. But it was the old pot of nearly finished base sauce..and the new made up pot..what a difference!!.. But frankly no surprise..at least to me..very interesting.

[Secret Santa]

I always hoped the final 5 percent would be down to sheer filth. Awesome. ;D

Heheheh..We all knew that it was in our hearts..but damn!!   

Do these guys realise they are on camera?

[George]

Exactly George. But it was the old pot of nearly finished base sauce..and the new made up pot..what a difference!!.. But frankly no surprise..at least to me..very interesting.

You'd think the taste of the same dish might vary from hour to hour if the base sauce changes colour to that extent. Also, I saw him take a bit from the green half pot and more from the full yellow  pot in making one dish of something. The chef was obviously interested in some kind of blend, like he would have achieved when he tipped the entire green into the yellow pan, if that's what happened later. Anyway, the green pan is no longer there.

What free software can anyone recommend to capture this format of video?

[George]

Could someone explain what it is they are seeing?

The problem is, I'm not sure! I need to rip/download some of the cooking sessions and watch them a few times. Isolated observations don't add up to full knowledge but every little helps, I guess.

One thing I did confirm is that a chef slapped perhaps 10 or 12 naans into the inside of the tandoor, then put the lid back on and left them for 2 minutes. He then started to remove the cooked naans.

[Jeera]

George, get hold of WM Recorder. there are a few *ahem* free versions flying around. This lets you save the video on the fly. Also download a program called 'asftools' - this allows you to make the asf files seekable to the interesting bits.

;-)

[Secret Santa]

You'd think the taste of the same dish might vary from hour to hour if the base sauce changes colour to that extent.

Absolutely..but I think this is where working 12 hours a day in a real BIR comes in to play! How the hell do we get that sort of experience? No wonder they say it can't be done at home!!

The experience and the ..umm..filth...holy!!!

[George]

Absolutely..but I think this is where working 12 hours a day in a real BIR comes in to play! How the hell do we get that sort of experience? No wonder they say it can't be done at home!!

I must say I'm more optimistic. I still believe the hard part is confirming for certain, all the ingredients and steps in how a BIR produces a top quality curry. The Maliks video cam may help but it's hampered by not knowing for sure what any of the ingredients are.

I say it can be done at home. The final scaling down and adaption to the domsetic kitchen should be the easy part. Remember also, that we're looking for best-of-breed curries, the 1970s/1980s flavour or whatever - not just any old curry. We have no idea how good Malik's currys are. They might be very mediocre for all we know.