I think most of us here are wise enough not to buy a crap pat chapman book.  Simply reading it would be a waste of time and energy.

erm, hello..........?  Can anyone help???

hello ifindforu
ill try that base from that download on the website When i get chance(my freezers full at mo).  My only question is about some measurements.  i always though a tablespoon was roughly the same as a dessert spoon.  it says to add spices by the tbs, but for the final curry add 4 tbs of gravy.  How big exactly is a tablespoon?? 

I think the best way to get information is to wait out the back at closing time and politely -  but forcefully  grab hold of the chef by the scruff, explain that it would be in his best interests that he fully co-operates, and if that youl be back if your next bach of base turns out crap.  Just make sure it aint your regular.

ive been told they use catering size packs of either knor or bachelors(cant remember which) dried curry sauce mix.  Ive looked for this on the web but didnt have much luck, i think its in a yellow packet/container.  This is what ive been told by someone who knows the local chippy owner.

Quote from: Mark J on December 03, 2005, 06:49 PM
Cheers YF, has anyone asked the Kushi people about reclaiming oil/spiced oil yet?

Yes, and part of my question is on the books site, but the part about using more oil and re-using it is missing.   I cant believe a few people wrote that theres too much oil in the recipes!!!!!

Yes, i lifted the lid on her little scam back then - she got very defensive and the in2curry thread was removed.  She disapeared after that.  I also heard she did chinese lessons too - probably copied from chinese cookery secrets which is done by the same publishers as the curry secret.  Shouldnt knock her for making money but tryin to scam us curry conoseurs is an insult.

Quote from: jb on November 29, 2005, 12:52 PM
A few years ago I brought a book "The Balti Secrets of the Birmingham? Balti Company" by Janet & Peter Lardner.Never cooked from it and pretty much forgot about it until I discovered this great site recently.
It seems one of the authors used to teach Balti cookery in the area,together they had a mail order business but they seem to have disappeared completely...

Im not sure if its the same one, but there was a janet on the in2curry site that charged ?50 a cookery lesson.  I believe it was a scam and some - if not most were KD recipes with slight variations, also experimentation as we all do on this site - i remember a chicken tikka recipe that was identical to KD's - which is nothing remotely like a BIR.  I think she emigrated.  Probably wasnt short of a bob or two after all them cookery classes!...hey thats an idea....

Quote from: d14ryl on November 28, 2005, 06:01 PM
Hi all.

I think i would go for a contemporary feel rather than a traditionally decorated establishment...not because i personally prefer that setting but because i think that is the feel that most of the public want these days.

Do they?  I for one certainly dont - i want flock wallpaper, indian music, cosy surroundings and a decent curry, not all this new posh, al a cart, sterile, upper-class rubbish with no character.  Its like having the traditional pub being modernised and ruined by the breweries innit!?

Quote from: Mark J on November 27, 2005, 07:17 PM
The base I now use only does ~2 curries and seeing as I reuse the last of the base when making a new base thats only 2 weeks for me, I have been reusing oil like this for about a month now

What, your base only makes 2 currys??  And how doesnt the leftover base go rancid after 2 weeks?