Hey NJ,

I also missed this, excellent and detailled post.

Can I ask, do you still produce this spiced oil and in your opinion, is it still worth the effort?

When ever I have spooned off excess oil from a curry, and used it on the next one, I believe that it most definitely adds more depth of flavour aswell as filling the room with that restaurant aroma!

Ray

Quote from: Secret Santa on March 05, 2013, 11:13 AM

Quote from: Gav Iscon on March 05, 2013, 09:05 AM
Came across this 'barking mad' lady on YouTube

You say 'barking mad', I say intensely irritating (to the point that I can't watch)! 

Hey Santa, you ain't seen nothing until you've seen her 'Crazy Jal Frezi' video.  As my dear old mother used to say, she is a slate short of a full roof!

Ray

Quote from: h4ppy-chris on March 03, 2013, 12:55 PM
hi Ray yes a joint venture and yes a lot of hours are going in to it. i only want to make 1 book and not ride everyone's ass for the price of a second book. No release date yet.

Thanks Chris.

Judging from your accent, you sound like a good old northerner, so hopefully, our 'curry' experiences will be similar?

Ray

Hi Gagomes,

There was a taste from the 70's/80's BIR's that you seemed to get in every establishment that you entered, whereas these days, you would be luck to get it from 1 out of 20 places!

It's been debated for an age on cr0 as to what it was that produced that 'taste'!  Was it the calibre of the chef's or was it the introduction of paste's that changed the flavours somewhat?  What seems to have eluded cr0 since the start is a definitive explanation from a 'bona fide' BIR chef from the said era's!

Many members DO like the modern BIR taste and there is absolutely nothing wrong with that but the savouriness, depth of flavour and the sublime aroma of an 80's style Bhuna is nigh on impossible to beat in my opinion!

Ray

Quote from: Secret Santa on March 01, 2013, 02:51 PM

Quote from: Razor on March 01, 2013, 09:35 AM
As for what I would like to see in the book?  Perhaps an 80's style menu with all the classics, Madras, Vindaloo, Dhansak, Bhuna, Dupiaza..............

Indeed, but has Chris even eaten curries from that decade?

SS, seeing Chris on his video, I would say that he is of the correct age to have experienced an 80's curry but and perhaps more importantly, was Sam (The Chef) plying his trade in that decade?  If he was, and he delivers what many of us wish to see return to our BIR's then maybe he can explain the changing flavour of the BIR over the decades?

Ray

Hi Meggeth,

I do have the book and as you point out, they don't seem to use GG paste that much.  The book does tell you how to make it but it only seems to be used in their base gravy.

Most of the recipes ask for chopped garlic and ginger in varying ratios.  It's been that long since I used a recipe from the book, I can't really remember the effect that chopped garlic or ginger had as apposed to gg paste, sorry

Ray

Hi Meggeth,

You may not be able to see it yet as it has to be approved!

Here it is (copied & pasted);

Quote

Hi, Interesting base gravy. Some very big and bold flavours in there!

I would just like to pick you up on your comment about

Well, I've just left a comment.  How can he/she suggest that all our curries would taste the same then, offer a recipe for his/her own base gravy and give suggestions on how to make Madras, Vindy and so on?

How can he/she think that their gravy and recipes would be any different to ours in terms of producing curries that would all taste the same?

Anyway, I've asked them to try one of our gravy's and dishes, and do a review on the forum, I won't hold my breath though!

Ray

Hi Chris,

Can I ask, is this a joint venture between yourself and your TA Chef (Sam)?  I would assume that to be the case?

I base this assumption on the fact that you seem to be offering everything and anything on the TA menu that members are hopeful to see!  If you are in a position to facilitate everybody's wishes, that would suggest to me that you and Sam have spent many hours in the kitchen together and maybe decided between you to publish an E Book?  Of course this is only speculation on my part!

I for one am looking forward to the release of you E Book Chris, and if it is going to cost me the price of a pint, then I'd happily pay that.  I would just like to remind members to be mindful of regional variances and the "unlocked taste" for one, maybe some way off the mark for others!

As for what I would like to see in the book?  Perhaps an 80's style menu with all the classics, Madras, Vindaloo, Dhansak, Bhuna, Dupiaza..............

Do you have a release date Chris?

Ray

Just a thought guy's,

I'm not too worried about the lack of ladies on the forum, although I would certainly welcome them, but I am worried about Colette's post (Terramamba) and the fact that she is not achieving the results that many other members are enjoying?

Colette, could you maybe start another thread that explains where your gaps are?  I'm sure many of recipe providers could point you in the right direction and help turn your 'bland' curries into something very close close to BIR/TA standard.

Lets keep you out of your local TA and get you back in the kitchen, creating the magic, eh?

Ray