Topic: BIR Myth's

[Graeme]

Bir Myth number 1001...

Bir Cook books

[Curry King]

Your spot on Graeme they just don't exist, The Curry Secret comes close but still way of the mark in my opinion.

[JerryM]

It's not just BIR cook books. i've found very few cook books deliver restaurant taste. in fact i feel i would be pushed to recommend a single cook book (not that i have that many but i've frequented the library shelf for years without any real benefit).

[Secret Santa]

Bir Myth number 1001...

Bir Cook books

Hehe! Ain't it the truth. Oh and I would move that myth all the way up to number 1, where it belongs.

UB, I think you'd be better served by just providing them with a suitable list of links to this site's wares, that's as close as you're going to get to a half way decent BIR 'book'!

[Secret Santa]

Your spot on Graeme they just don't exist, The Curry Secret comes close but still way of the mark in my opinion.

Actually the KD suggestion isn't a bad idea UB. Just tell them that wherever the recipe calls for garam masala, use some rajah mild madras instead in the same quantity. This produces a much better result, but of course, is still a little way off the BIR ideal.

[George]

just to increase focus on the aim of the "myth" post.

it's aim is not to upset anyone. it's to enable all to see the wood from the trees better by setting out the case for each so that member's can take an informed judgement.

my hope is that it will set some common basic's for us all and possibly highlight potential gaps as to why we've not delivered this restaurant taste in the main across the site's recipes or for it's members.

I only just found the myths document and the related discussion thread. As your best guesses, hunches or whatever on possible myths I think it's fine but the document sort of reads like a done deal - ingredients and approaches which can definitely be written off. I think that's dangerous, especially if quite a few people believe there's still a missing 5%; that we're not quite there. Until most people agree it's all cracked; job done, how can we know the myths with much confidence? We can't!

I wish there was more emphasis on tried and tested recipes (i.e. on what works for sure) rather than lists of what doesn't work (e.g. ingredients in isolation) and long lists of work in progress, interim reports, minute by minute diaries, etc. e.g. we can't say whether it's best to brown the onions as a generalisation or whether almond powder should ever be used. It all depends on the specific recipe.

[JerryM]

George,

the output was put in the
"Beginners Guide, Trainee Chefs / Beginners Questions" section as a helping hand to get people up and going quickly.http://www.curry-recipes.co.uk/curry/index.php?topic=3208.0

i agree with all u say.

in terms of the last 5% this is a subject which troubles me "and a few others". the trouble i feel it does not seem to generate much interest.

i hope u don't mind but i'll use u're info to start a new post - much in hope i would add.