Quote from: Whandsy on April 02, 2012, 08:04 PM

Quote from: ramsdedm02 on April 02, 2012, 07:45 PM
I was wondering if someone could help me.

I've just bought Julians Ebook which is fantastic but I can't view the videos.

I've typed them in exactly the same and also pasted them into the browser but
it says page not found. Tried in firefox, chrome and internet explorer and they all
say the same thing.

Hi,
It's Julian from Curry 2 Go- just keeping my eye on making sure everyone is  happy with the book
Noticed your having problems with your computer. It is probably your firewall or antivirus not allowing you to view the link. If you can't disable it let me know by emailing me direct on: currygo.voigt098@gmail.com and i will send you the links to paste directly into your browser.

Regards


Julian

Anyone else had this problem and any help is appreciated.

Hi ramsdedm02

I eventually got the download on my ipad and saved it in 3 formats, the 1st opened up in safari automatically and the links worked. I also used open in ibooks and the links work there as well, the 3rd link i opened in kindle and it lets you read the book but does not open the links. Have you the option to open in any other format?

W

Quote from: Razor on April 03, 2012, 12:17 PM
Hey Wayne,

I'm gonna pay a trip to c2g myself in June, whilst I'm on a camping trip.  Do us a favour mate please, find out what times and days he opens.  I did pm him but he may have missed it?

Ray

Hi Ray

Just to let you know we are closed from wednesday for easter hols but I am open this saturday as normal. Don't want anyone wasting a trip out.

We are open from 10.30am - 5pm


Regards


Julian

Quote from: gazman1976 on April 02, 2012, 01:25 AM
Ok here we go, another book, good luck Julian, hope it's good, won't comment any further until I see it

Hi there everyone- update.  Book is Now available for sale!


Regards


Julian

Quote from: PaulP on February 20, 2012, 09:32 PM
Good luck with the books Julian. I'm sure I'll be buying a copy to add to my cooking library.

Cheers,

Paul

Hi Curry Fans!

Check out the link:http://www.curry2go-online.com/my-ebook--the-secret-to-that-takeaway-curry-taste.html


My new Ebook will be available from Wednesday 4th April


Regards


Julian
Curry 2 Go

Quote from: JerryM on February 22, 2012, 04:01 PM

Quote from: Whandsy on February 21, 2012, 10:20 PM
Do you have any thoughts on small group tuition (obviously at a cost) at your stall.

crossed my mind too.

g

Hi, yes I have had a lot of requests for this and I am at present in talks with a college about putting a course together
so will keep everyone informed as that develops. My unit (as you have all seen!) is small so would be better in a larger enviroment. Will let everyone know as this develops to keep your eye on my blogg on this one. Thanks for the interest.

Julian

Quote from: Stephen Lindsay on February 21, 2012, 03:44 PM
Julian I agree that an actual physical book would be my preference but in any case whatever format you decide to use I would purchase to add to my book collection and learn from your experience. At present the forum is on an uphill path and I'm sure contributions like your book would maintain that momentum.

Thanks Stephen for those comments. I am actually exploring the publication of an actual book as I realise the advantage this would have over the pdf (Use in the Kitchen for one) but this will come after I gauge the interest in my ebook.

With regard to other comments on this thread about, can the book teach anyone (you guys in particular on this forum) anything new? I'd like to think so. I can see that most members on this forum have already "discovered the Secret to BIR Curries.."  I didn't mean to sound in anyway patronizing.  That Ebook News I posted yesterday was copied and pasted from my website where I have a large number of visitors from Youtube etc who really don't understand the concept of a Base Gravy and are learning this stuff from scratch- most of what I wrote in that 'Ebook News' was with those people in mind, however there was some stuff in that I thought might interest you guys, like the chapter in my book about  'opening your own Curry outlet.'  Starting that business I thought I new it all after cooking BIR style curries for years and even having a catering business hosting Pub 'Curry Nights' I thought it would be easy, what I found was that it  wasn't as easy as I thought, in fact in proved to be a steep learning curve!  I'm glad to say that a year on we are making a success of it.  It was this experience over the last 12 months that is something I wanted to share- because I really do believe that more Brits who love curry should open Indian Takeaways- Why not??  The Indian bloke I bought my Business off now runs an American doughnut stall- which I think is great!

The ebook I have wrote I believe will benefit both novice and expert a like because it's wrote from (I believe) a unique angle and what I have tried my best to bring into the book is all the tips and techniques that can make a huge difference in terms of the results you get. I have striven to make the book as content rich as possible-particularly on the all important subject of the GRAVY. After cooking about 500 18 litre batches you hone your skills a bit.

Any questions I'll do my best to answer them.


Thanks to everyone who has shown interest in what I'm doing.


Julian

     

Quote from: JerryM on February 20, 2012, 06:17 PM
Julian,

everything was going well until reading 2 or more books to come.

what people don't want to do is to splash cash and be disappointed. please outline more about book 2 & 3 to help judge what is not in book 1.

ps love the videos and your way.

Hi yes,

Will try and answer your query.

What I have aimed to do is cover subjects (like Gravies for eg) in depth rather than skim over the surface- this has been borne out of 100's of emails I have received about Base Gravies, stock etc.. I wanted to do more than an overview of BIR cuisine but give people the benefit of own experience on this subject. Also while I have included in this first book most of the popular requests for curries it would be impossible to cover every BIR curry on a standard Indian menu and give them justice! I have included technique as well as ingredients (hence the new videos) add to that over 25 'Top Tips' - these are boxes that give that bit of extra information. I can honestly say, that I have not deliberately left out anything with the intention of making a few quid on a second book, infact when I began writing this book some months ago I honestly had no intention of writing any other books, but by the time you have wrote 120 pages you realise that unless you want something resembling an encyclopedia I better think about a second book.

Just to give you an idea what I am planning;  the second book will cover more curries(lesser known) also more starters and side orders, I have covered a few in this book but most attention has been given to 'Key' Ingredients, Curries and Base Gravies. The 3rd book (and this will really depend on the success of the first 2 will be about Vegetarian Indian Cuisine (this got me into Indian  cooking 20 yrs ago and is a subject close to my heart) I am leaving this to last because most of the interest in what I am doing is in BIR.

I can honestly say; this is NOT all about money to me.  I would not want anyone to buy this book who felt that way. (hope I don't sound too melodramatic??)

Before the book is released I will issue another 'ebook News' with more info.


Julian

in reply to your comments Phil.

The e book and associated videos have a registered copyright and ISBN number so any illegal copying uploading to websites in part or whole will be deemed an infringement of copyright and will be dealt with in the appropriate manner. While I appreciate your comments and am fully aware of how things work I trust the company I am using to protect my intellectual property and they have an excellent track record in prosecuting copyright thieves. While I am realistic in being aware that this can and may occur I will be hallmarking each copy sold which will enable me and the people protecting the IP to trace back any and every copy. Pricing, again I have sought professional advice on this however as explained I am for a limited time keeping the price low, thankfully we have received a large number of feedback to the pricing from our many subscribers and I am glad to say it's all been extremely positive.

Thanks for the concern

 

Hi there Curry Fans!

Here's the latest Ebook News!

The Ebook title is;    'The Secret to 'That Takeaway Curry Taste.'

The book is almost finished and should be ready for download in the next 3 weeks!

The purpose of this book is to,  reveal the 'secrets' that give Indian Retaurants & Takeaway Curries
'That Taste'  that we all love and that many wish they could reproduce in their own kitchen at home. My aim with this book
is to get the reader "into the Takeaway Kitchen..."  to see exactly how it's done!
Another purpose of the book is to "Plug the Gaps" that are sadly left by many of the 'Indian' Cookbooks on the book shelves.

Unique Features: The book will have links to over 12 New Exclusive   Videos that will not only compliment the recipes in the book, but also demonstrate those all important techniques .necerssary to create, 'that Takeaway Taste.'

The BIG one! The book will reveal 3 different Base Gravies used to create different tastes. The book reveals the;  "vital cooking technique needed to get the right  taste from the Gravy.."

Key Ingredients: The book has a chapter dedicated to 'Key Ingredients' that are vital to that 'Takeaway Curry Taste'

My story. Many people have asked me; "How did you get into cooking Indian Cuisine?" In the book I tell that story including some of the HUGE learning curves I had to get around,  to; "Crack The Code." including some of the mistakes I made, but also at the same time, some discoveries! 

How I ( without a real professional cooking background) took a passion for 'Indian Food' and ended up opening my own outlet that has many Asian customers who recommend our curries to their friends and families.

Inspiration: The Indian Restaurant scene in the UK is in crisis!  Why?  A shortage of qualified Chef's.  The Industry as ever is booming,  and our love of Indian Food is stronger than ever,  but many Indian Restaurants are struggling to find Chef's!
Now, people from non Asian backgrounds are looking at becoming 'Indian Food Chefs' and doors are just beggining to open. In my book I give advice on how to go about opening your own Curry Business or perhaps getting a job in an Indian Restaurant?

Recipes: The book will reveal 'authentic Restaurant recipes' for many popular Curries like, Jalfrezi, Korma, Balti, Rogan Josh, Chilli Chicken Masala, plus much more!
One of the most requested topics will be covered in depth in the book which is;  'How to Make Perfect Pillau Rice-Every time!'  Also, how to make delicious soft Chapatis & Naan Breads? There will also be recipes on some popular starters.

More to come..  Writing this book over the past few months made me realise that this subject could not be covered in just one book, so there are plans for at least 2 more books.
Cost of the book?  This was a difficult thing to evaluate. I didn't want to price the book too high because I want as many as possible to get hold of it, but I also didn't want to price it too cheap because of the years of effort and expense that has been involved in collecting this information plus the time involved in created 12 New videos just to compliment the book.  I was advised to price the book at ?14.99 but I wanted to keep the book under ?10, so I am going to release the book for a limited time at just ?7.99 and once most of the loyal subscribers on Youtube and many other friends and followers have got a copy, I'll put the price up. 

The book will be in pdf format.



Thanks to everyone who have sent me emails and really nice comments on Youtube, they are very much appreciated believe me!

I have been overwhelmed by the interest these videos etc.. have generated and the volume of emails and messages I have received! I want to sincerely apologize to anyone that hasn't had a reply, this is simply due to the fact I have been overwhelmed by so many and as this is practically a 'One Man operation' I am doing my best to get back to everyone. Please keep sending emails I will in due course
get back to you and try and answer your questions.
Once the book is ready I will be in touch.
Again thanks for all your support and interest
Kindest Regards

Julian Voigt

Quote from: Razor on December 28, 2011, 12:35 PM
Hi CA,

Quote from: Cory Ander on December 28, 2011, 05:33 AM

Why do BIRs (and we) add oil to their (and our) curry bases?

I've always supposed that oil is added primarily as a medium to extract the flavours (i.e. the organic essential oils) from the spices and to maybe "fry" the onions (and other veggies) to make them sweet.

Perhaps this isn't the case and oil needn't be added to a curry base at all?

Any thoughts anyone?

PS:  It appears that Julian also adds either onion powder or garlic powder to his curry base (something that he doesn't otherwise disclose - one of his "secrets", perhaps?).  I suspect it's garlic powder (from it's appearance and wetting properties).

My thoughts would be the same as yours CA but Julians base is quite different, as his "1st cook stage", is done with oil as the main wet ingredient, water being added as little more more than a gesture..!  Yes, further water is going to be released from the onions and to a point, the other veg.  The other thing to note is, I should imagine that the water content will evaporate somewhat, especially as it appears that he doesn't cook his base with a lid.  Using oil instead of water should reduce the amount of evaporation and, retain pretty much all of the flavour of the veg?  Of course, this is speculative on my part as I don't know for sure if that would be the case but it seems feasible?

It's no coincidence that the two "professional" base gravy's that have been videoed on cr0 (c2g and Dipuraja) show a very large amount of veg to liquid ratio, both pots being massively overloaded.  Do any of you guys do this? I mean, do any of us over fill the pot so that as the last ingredients go in, you're having to balance them on the top?  I know I don't.  I have also seen this in my local TA, there must be some reason for this.

As for the the white powder, he does mention salt in the narration but it doesn't look like salt to me, it does look like garlic powder.  Garlic powder does take some time to disperse in water, and in the video, it is the only powder that still stays quite lumpy, so garlic powder would be my guess?


Hi Ray

The powder you see in the video is Fenugreek powder. I don't mention it as it's a little trade secret which I will go into in my ebook.  Will also cover a lot more about the gravies in that book and the videos that will accompany the book see http://www.curry2go-online.com/recipes.html  the youtube 10 minute policy does not allow too much explanation and I have received so many emails about the base hence I have embarked on this ebook and videos which should be complete before the end of January. The ebook will have a lot of content and will definitely answer all the questions on here re; use of oil, overfilling the pot etc..  believe it or not there is quite a science to it.   

Julian