Topic: New videos from Curry2Go in Chorley

[curryhell]

It's interesting he uses terms like 'mix powder', 'base sauce' and 'spiced oil'. Perhaps he's aware of this site, Mick's site and possibly others, and is showing us what he thinks we want to see. Or were BIRs using those terms for years before these curry-related web sites came into being?

Yeah, I picked up on this too.  Before my time with cr0, I'd never heard the term 'BIR' before.  I had heard of base sauce and mixed powder but I think I got them from recipe books?

Makes you wonder if he is former member of cr0 or the other forum?

Good luck to him, and I wish him every success.

Ray

Agree with you Ray.  All the best to him. Though, he couldn't have been a member of this forum otherwise he'd know how to cook bhuna properly

[bamble1976]

I think we agree you dont need to get a blasting flame to make a good curry but those burners are tepid at best!  His madras was quite runny as well and didnt seem to get up to heat for very long!

Barry

[natterjak]

What nationality do you chaps think the narrator/chef is ?

English! Not sure why you think he's not? Maybe you've spent too long living in Kent Phil, if you're regarding a northern accent as evidence of foreignness? 

[chewytikka]

Hi All
Looks like a small business start up unit and more than likely just a dial up.
Not really a good marketing advert for his business, but good luck to him.

His Madras, he needs to crank the gas up and cook that garlic and spice out.

His Bhuna, be disappointed if I ordered that, not a Bhuna.
HaHaHa everyones a critic. ;D ;D

Just a guess, but his base will probably be minimal, just have to wait and see :

Bhajie oil, that old chestnut, the deep fat fryer oil is Knackered and dumped
every 2/3 days in all the restaurants I know.

One time Bhajie oil, which is cooked in a pan on the stove top, is filtered and recycled in some restaurants,
but not really a curry secret.

I like his dinky spice deck though, I could do with one of those.

cheers Chewy

[Peripatetic Phil]

English! Not sure why you think he's not? Maybe you've spent too long living in Kent Phil, if you're regarding a northern accent as evidence of foreignness? 

No, it was exactly the opposite !  2nd-generation immigrants often speak with a very local accent, and I was just intrigued to know whether he was ethnically English or whether his family originated elsewhere.  Hotstuff wrote "I reckon Indian/Turkish/born in England", so it's not only me who wonders whether his accent may be fooling us.

** Phil.

[George]

His Madras, he needs to crank the gas up and cook that garlic and spice out.
His Bhuna, be disappointed if I ordered that, not a Bhuna.

You speak as though you're a master chef who can produce dishes which would be in most folks' top 20% of BIRs in terms of fine flavours. You may well be, but are you? I think someone asked before, but did you answer? What's your background that gives you such apparent knowledge?

I say good luck to him, also. It's a good video.  Why are so many people being so critical?

[Les]

OH Well, here we go again ;D

HS

[loveitspicy]

Has anyone tried to PM Julian - i cant seem to get through to him on youtube - might be something to do with the powers at B here in Thailand - STRAIGHT  contact with the guy would work the best i reckon - i just cant get onto him - so if someone else could we would all know all - and What about inviting the guy to the forum?

I WISH HIM THE VERY BEST WITH HIS VENTURE - I know how hard it is to get going and with everyone tastes NOT the same - it can be a pain in the arse!!!

best, Rich

[madstwatter]

I really hope he continues to add more videos as I find them informative and well put together especially for the beginners amongst us.

Everybody has an opinion on how things should be done but I am sure most would agree that videos and posts from the likes of Julian, Dipuraja and Abdul can only benefit our curry community.

I generally cook a Madras and a few tips he has given i.e Tandoori Masala, sprinkling of Garam Masala at the end and Bhaji Oil have made me want to get back in the kitchen and start cooking again. It is easy to discount methods and recipes etc but in my experience curries can taste completely different from restaurant to restaurant let alone region.

[Peripatetic Phil]

Nice to see some positive reviews.  My personal belief is that he has learned his skills from fora such as this, but that is surely no indictment, and if he can educate and inform via YouTube (2/3 of the BBC's mission), so much the better.  "More power to his elbow", as they say.

** Phil.