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Author Topic: Chef Sam's Live Interview  (read 96,396 times)

AI Summary
The discussion revolves around Chef Sam's live interview, where participants reflect on the quality of curries from the 70s and 80s compared to today, noting a decline in flavor and consistency. There is a debate about the use of asafoetida (hing) in British Indian Restaurant (BIR) cooking, with some members arguing that it is not commonly used, while others believe it should be part of a chef's knowledge. The thread concludes with mixed opinions on the relevance of Sam's expertise and the upcoming eBook, with some members expressing skepticism about its content and others defending Sam's approach to cooking.

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Online Kashmiri Bob

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Chef Sam's Live Interview
« on: October 02, 2013, 07:55 PM »
Enjoyed this. Quite a lot to think about. Very well presented and 100 % on topic.

http://www.youtube.com/watch?v=dLkttfZe9NU

Discuss.

Rob  :)
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Offline Peripatetic Phil

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Re: Chef Sam's Live Interview
« Reply #1 on: October 02, 2013, 08:48 PM »
Assuming that that is Chris we see in the opening frames, he is considerably younger than I had thought.
** Phil.
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Offline Curryking32000

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Re: Chef Sam's Live Interview
« Reply #2 on: October 02, 2013, 08:58 PM »
I think those who doubted Chris' ability to deliver on his promises with regards to the quality of his ebook will soon be eating their words....and they know who they are.
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Offline Garp

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Re: Chef Sam's Live Interview
« Reply #3 on: October 02, 2013, 09:14 PM »
I just hope that if it is ever released it will include subtitles for those without whiny voices :)
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Offline curryhell

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Re: Chef Sam's Live Interview
« Reply #4 on: October 02, 2013, 09:21 PM »
Well organised and very worthwhile.  Sam was very at ease and relaxed throughout the whole time, even when the random questions were being fired at him.  It was good to hear him give a few answers that would have made a couple of people raise their eyebrows and start to snarl.  I'm sure they will be come apparent as time goes on.
Hoping there's another session as questions started to come quickly once the initial ice was broken.  As for the critics, i'm sure they will be only too pleased to eat humble pie if they are proved to be wrong.  But only time will tell on that one.  Let's just enjoy all that Sam is prepared to share.  He certainly answered one or two questions that i didn't ask  ::) ::)
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Offline Curryking32000

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Re: Chef Sam's Live Interview
« Reply #5 on: October 02, 2013, 09:22 PM »
Well Sam mentioned the ebook a number of times, so he's obviously directly involved with it.  Sam is a BIR chef with over 30 years experience and that's good enough for me.  Real curry fans would be very foolish to snub Chriss/ Sams book.  I think it will be the dogs b****cks.
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Offline Peripatetic Phil

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Re: Chef Sam's Live Interview
« Reply #6 on: October 02, 2013, 10:14 PM »
Sam is very good, very natural. Still watched only the first 10 minutes, but it looks as if it is going to be very worthwhile.

** Phil.
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Offline loveitspicy

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Re: Chef Sam's Live Interview
« Reply #7 on: October 02, 2013, 10:50 PM »
It was a great session - I enjoyed it and if there is another which I'm sure there will be now everyone knows the format - there will probably be more questions.
Certainly when the ebook eventually arrives if they do a session then, folk can ask directly on the recipes etc.
Lets not forget its Sam's knowledge we are learning - and from the years of experience of rattling pans he has a nice steady way of putting it over. Also which is more than helpful he is clearly spoken (unlike the chefs i used to work with, i found it so hard sometimes to understand what the heck they were saying).

Overall good effort

best, Rich
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Offline natterjak

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Re: Chef Sam's Live Interview
« Reply #8 on: October 03, 2013, 07:35 AM »
Well at 10:35 in the chef Sam chat we did get a tantalising hint about the contents of the "magic paste" shown at 25:10 in this base gravy vid:


http://youtu.be/A91qv2O5eQw

So it's precooked spices in oil. Maybe similar technique to the kasmiri masala video Chris posted, but with a different blend of spices?
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Offline jb

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Re: Chef Sam's Live Interview
« Reply #9 on: October 03, 2013, 10:54 AM »
Very interesting indeed.It was actually me who asked about the gravy/paste.Ok,Sam sort of sidestepped it a little but he did confirm that he has a technique different to other places which will be shown in the book.A very nice chap who's willing to share his experience over the years.
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