Topic: Viceroy Brasserie Abbots Langley: Chef Imram

[stevejet66]

I question whether we're really being told the whole truth or anywhere near the truth in the videos.

George, i think exactly the same, im 100% correct that we are not seeing the real deal, ive watched that many videos, recipes/books plus tons of money spent and all turn out more or less the same, we had a takeaway tuesday night and my curry didnt  taste nothing like the takeaway one, i'll repeat myself untill im blue in the face any video with a bir name, ie zaals, viceroy, currys 2 go are all for there own free publicity. if these were the true recipes we wouldnt need this website anymore. We will claim victory!

[ELW]

I question whether we're really being told the whole truth or anywhere near the truth in the videos.

The Viceroy specifically or across the board George? I reckon many bir chefs would have trouble explaining exactly whats going on. They probably seldom eat base gravy curries & I've never seen a chef taste a dish as he cooks it

Regards
ELW

edit - @ Stevejet, you need to check the background of the Zaal recipe's, lesson, videos & cr0 feedback, seeing as how it was cr0 members who actually brought it about ??

[Kashmiri Bob]

I question whether we're really being told the whole truth or anywhere near the truth in the videos.

George, i think exactly the same, im 100% correct that we are not seeing the real deal, ive watched that many videos, recipes/books plus tons of money spent and all turn out more or less the same, we had a takeaway tuesday night and my curry didnt  taste nothing like the takeaway one, i'll repeat myself untill im blue in the face any video with a bir name, ie zaals, viceroy, currys 2 go are all for there own free publicity. if these were the true recipes we wouldnt need this website anymore. We will claim victory!

I appreciate what you are saying Steve, but I think it is more to do with the chefs experience, overall skills, and flair.  Look at the state of those chips you made in one of your earlier posts.  All wrong greasy limp looking things.  For the right result. Ingredients:  maris piper potatoes and fresh oil.  Technique.  The chipped spuds need to be as dry as possible before frying; pat them down with a paper towel. The oil needs to be at the perfect temperature.  It takes practice to make proper chips. 

Rob 

[Micky Tikka]

More importantly Steve
Do you believe in Father Christmas

[stevejet66]

I do do think that there are many many good ghefs on here without  doubt but for the chef on the video/s we only replicate what he does and surley that would be enough to get anywhere near for starters, i know that the main thing is the base, and i can asure everyone from what ive tasted in the past it does have a good cuury taste to it, not weak or slightly flavoured, again i know the main taste is in the main gravy, in another thread of mine this month was cook month, ive been trying new things, but at the moment no go! just one thing thou, the curry we had tuesday looked as thou it had a lot of water droplets in it, real smooth, wonered if they were using cucumber as part of the ingrediants of the base gravy, has anyone tried it???

[ELW]

wonered if they were using cucumber as part of the ingrediants of the base gravy, has anyone tried it???

no I haven't added cucumber to a base gravy

[George]

The Viceroy specifically or across the board George? I reckon many bir chefs would have trouble explaining exactly whats going on.

On this thread, I'm referring specifically to the Viceroy. In general though, I side with SteveJet66 in being sceptical regarding a lot of these videos and demos. I did mean to say I agreed with Steve when he mentioned it before, but I forgot. It would be so easy for them to be pre-planned and dumbed-down, just for the video.

As for the Viceroy's mix powder video, perhaps he needs to go on some sort of video training course. That video is about as interesting as watching paint dry. I did however learn something new (within the last few seconds)in that I wasn't aware you could buy pre-packed 'mix powder'.

[stevejet66]

Ive always brought ready mixed powders, and i cant see any bir/takeaway standing there for hours mixing there own mixs/masala etc. but we can only keep trying our best, im sure something will turn up.

[Curry Barking Mad]

the curry we had tuesday looked as thou it had a lot of water droplets in it, real smooth, wonered if they were using cucumber as part of the ingrediants of the base gravy, has anyone tried it???

You may be onto something here.....
That could be the ingredient the chef's have been hiding from me whenever I've been filming in the kitchens....!!

[Curry Barking Mad]

Ive always brought ready mixed powders, and i cant see any bir/takeaway standing there for hours mixing there own mixs/masala etc. but we can only keep trying our best, im sure something will turn up.

You're right Steve...I can't see any bir/takeaway standing there for hours mixing there own mixs/masala etc but they will certainly stand there for a few minutes making their own Mix Powder usually based around main brand Mild Madras type mix and add varying amounts of cumin, coriander, turmeric and possibly paprika and garam masala. etc

Mick