Topic: Pat Chapman - Why so much hostility?

[Unclefrank]

Got me thinking what books i have by Pat Chapman all the regular ones and these

[Salvador Dhali]

Just found this thread, which inspired me to hook out all my PC books. (I thought I had them all, but haven't got North Indian Curries, Unclefrank. Any good?)

I'm not sure why there should be any hostility towards the man. While it's true that his books didn't help me to attain the holy grail of BIR, I found them interesting and full of information about my favourite food.

Flicking through 'Bangladeshi Restaurant Curries', I was intrigued to read, under the section entitled 'Bangladeshi Curry Processes', that the most important process is the bhoona (or bhuna), in which the essential or volatile oils from whole or ground spices are released by frying in ghee or oil. Okay, nothing new there, but he goes on to explain that "an initial high temperature is required".

Could this be an early reference to 'singeing'?

He goes on to say that for this process ghee is better than oil. "This is because ghee, being very clarified, reaches a higher temperature before it burns and therefore allows the spices to be taken to a higher temperature before they burn."

I must admit I tend to use oil most of the time, but shall be getting the ghee out for a bit of singeing when I make tonight's vindaloo to test the theory out...

[curryhell]

Flicking through 'Bangladeshi Restaurant Curries', I was intrigued to read, under the section entitled 'Bangladeshi Curry Processes', that the most important process is the bhoona (or bhuna), in which the essential or volatile oils from whole or ground spices are released by frying in ghee or oil. Okay, nothing new there, but he goes on to explain that "an initial high temperature is required".

Could this be an early reference to 'singeing'?

He goes on to say that for this process ghee is better than oil. "This is because ghee, being very clarified, reaches a higher temperature before it burns and therefore allows the spices to be taken to a higher temperature before they burn."

I must admit I tend to use oil most of the time, but shall be getting the ghee out for a bit of singeing when I make tonight's vindaloo to test the theory out...

Maybe PC isn't all bad then .  Good luck with the ghee singeing SD.  I hope to do some myself later with my fresh Zaal base which is on the go now ;D.  Look forward to the vid.  I'll just post up a couple of pics in the absence of a vid camera

[ELW]

Just found this thread, which inspired me to hook out all my PC books. (I thought I had them all, but haven't got North Indian Curries, Unclefrank. Any good?)

I'm not sure why there should be any hostility towards the man. While it's true that his books didn't help me to attain the holy grail of BIR, I found them interesting and full of information about my favourite food.

Flicking through 'Bangladeshi Restaurant Curries', I was intrigued to read, under the section entitled 'Bangladeshi Curry Processes', that the most important process is the bhoona (or bhuna), in which the essential or volatile oils from whole or ground spices are released by frying in ghee or oil. Okay, nothing new there, but he goes on to explain that "an initial high temperature is required".

Could this be an early reference to 'singeing'?

He goes on to say that for this process ghee is better than oil. "This is because ghee, being very clarified, reaches a higher temperature before it burns and therefore allows the spices to be taken to a higher temperature before they burn."

I must admit I tend to use oil most of the time, but shall be getting the ghee out for a bit of singeing when I make tonight's vindaloo to test the theory out...

It's still an unknown for me about ghee. I remember reading that it takes longer to break down, ie smoke, which is when carcinogens are released. Or was it traditional or cheap. Might get some today actually ....mmmmmm ghee

[Salvador Dhali]

ELW: It's still an unknown for me about ghee. I remember reading that it takes longer to break down, ie smoke, which is when carcinogens are released. Or was it traditional or cheap. Might get some today actually ....mmmmmm ghee

Do you mean vegetable or butter ghee, ELW? I mention it because it's a well known fact that vegetable ghee will kill you almost instantly, whereas butter ghee will do so more slowly, and with a better flavour. 

Seriously though, it's true that there's no shortage of horror stories surrounding the oils and fats we use to cook or food, but I try not to worry about it too much.

Having made it to the age of 54 in surprisingly good (some may say rude) health despite existing on an almost exclusively curry based diet I reckon I'm either extremely lucky, or the human body is remarkably good at dealing with the crap we throw at it.

It may get me in the end (something has to), but I'm not ready to order the yurt and embrace fruitarianism just yet...

[ELW]

ELW: It's still an unknown for me about ghee. I remember reading that it takes longer to break down, ie smoke, which is when carcinogens are released. Or was it traditional or cheap. Might get some today actually ....mmmmmm ghee

Do you mean vegetable or butter ghee, ELW? I mention it because it's a well known fact that vegetable ghee will kill you almost instantly, whereas butter ghee will do so more slowly, and with a better flavour. 

Seriously though, it's true that there's no shortage of horror stories surrounding the oils and fats we use to cook or food, but I try not to worry about it too much.

Having made it to the age of 54 in surprisingly good (some may say rude) health despite existing on an almost exclusively curry based diet I reckon I'm either extremely lucky, or the human body is remarkably good at dealing with the crap we throw at it.

It may get me in the end (something has to), but I'm not ready to order the yurt and embrace fruitarianism just yet...

Both Ghee's I think SD can be heated to a much higher degree. Agreed , there's a time & a place for chats about diet, normally in my gp's office where I can be found waxing lyrical about soluble fibre & cranberry juice. Personally I like to avoid those little tete a tetes. Green meat will kill you doctor, not red

ELW

Edit - as for Pat Chapman, I don't have any of her books & Khris Dhillon, don't get me started on him

[Unclefrank]

Hi Salvador i haven't tried anything from this book for a long time so cant really remember, there are 12 recipes in the book, http://www.patchapman.co.uk/catalogue/product/909/5719

 The ISBN 0-297-82280-2
Don't know whether this would you out http://www.bookfinder.com/search/?st=xl&ac=qr&src=dir&isbn=0297822802&ref=bf_uu_fac_1

Its only 1.99 GBP (thats what on the back of the book) so might be able to pick up at car-boot sale or second-hand shops.
That's where i got it from for pennies.

[Salvador Dhali]

Hi Salvador i haven't tried anything from this book for a long time so cant really remember, there are 12 recipes in the book, http://www.patchapman.co.uk/catalogue/product/909/5719

 The ISBN 0-297-82280-2
Don't know whether this would you out http://www.bookfinder.com/search/?st=xl&ac=qr&src=dir&isbn=0297822802&ref=bf_uu_fac_1

Its only 1.99 GBP (thats what on the back of the book) so might be able to pick up at car-boot sale or second-hand shops.
That's where i got it from for pennies.

Many thanks for those links, Unclefrank, Very kind of you to take the time and trouble.

Cheers

Gary

[Unclefrank]

No problem at all Salvador.
 I get a lot of my Indian cookbooks from shops like Cancer Research, PDSA, Oxfam, Heart Foundation and Cats Protection for around the 2 GBP mark.
 Plus a lot of car-boots (also an avid model builder churches, tombs, graveyards etc well anything gothic really) so a bargain is always on the books (sometimes lol), also had quite a few books from "Awesome Books" mainly through Amazon, very good service and the books are in excellent condition.

[Cory Ander]

I'm not sure why there should be any hostility towards the man. While it's true that his books didn't help me to attain the holy grail of BIR, I found them interesting and full of information about my favourite food.

Flicking through 'Bangladeshi Restaurant Curries', I was intrigued to read, under the section entitled 'Bangladeshi Curry Processes', that the most important process is the bhoona (or bhuna), in which the essential or volatile oils from whole or ground spices are released by frying in ghee or oil. Okay, nothing new there, but he goes on to explain that "an initial high temperature is required".

Could this be an early reference to 'singeing'?

You are so right SD! 

And understanding that this was over THIRTY YEARS AGO!   

Pat brought, to everyone's attention, the fundamentals of BIR cooking.  I can only think that only a total sceptic, or a total fool, would criticise his contributions, to the BIR cause, accordingly!  :

I accept that many people have failed to use his books and recipes to recreate BIR curries (and, yes, he seems to have reissued books to capitalise on his fortunes), but the fundamentals have always been there, for all to see  :

I have always found Pat's books most informative, on the whole.