Quote from: Les on June 28, 2013, 11:01 AM

Quote from: StoneCut on June 28, 2013, 10:46 AM

I wish I knew the secret ingredient right now, hehe. Looks like some kind of spice paste.

Looks like Caramelised onions to me

Sorry Les no onions in there.

Quote from: Whandsy on June 27, 2013, 09:06 PM
I too, am looking forward to the book, I can't help wondering though Chris how much curry are you actually getting through for this ebook? That pot seems huge for the home cook! Have you road tested a scaled down version? My missus would go mad freezing that amount of base gravy as we'd have no room left for anything else lol! ;D

Wayne

Hi Wayne, I eat Curry every day now. Staff curry for 4 of them, then have a go at the ones in the book.
In the book i will tell you how to make 1 ltr or 50 

There's no reclaimed anything or bought pastes.

Quote from: haldi on June 27, 2013, 07:39 PM
I can't wait
I'm fairly sure I know the "mystery" ingredient
But I want to know for sure
I saw this done at a takeaway
I tried their gravy,and it had the taste I was after
Then I cooked it at home, and it didn't
How long for the book now Chris?

I would love to know what you think the "mystery" ingredient is? PM me if you don't want to put it on here.
Here is what is taking the time to get the book finished. Every monday i go to the TA to video the curries being made (i know poor me) 1st monday videoed every curry that was made. 2nd monday, now i have to wait for someone to order a curry that i have not filmed. Last week not one video was shot, this week 3. All the time i have to stand there and watch curries being made and eat a staff curry  Then someone will call me in to the back to show me how to make naan dough or rice, or something. Then if that's not enough i have to go home, watch the vids, write the recipes down and make them ffs lol.
Then edit the vids and fill the book in.

I have put this up so you know what you are getting.

https://www.youtube.com/watch?v=A91qv2O5eQw

Quote from: bigboaby1 on June 27, 2013, 01:47 PM

Quote from: h4ppy-chris on June 27, 2013, 10:02 AM

Quote from: goncalo on June 26, 2013, 09:40 PM
Good video Chris. Thanks for making a positive contribution to the community!

It is somewhat similar to the way I have been experimenting lately.

Hope the vid helps you get where you want your rice.

Quote from: gazman1976 on June 26, 2013, 11:15 PM
Doesn't look anything like Indian takeaway rice up here in Glasgow, also up here they wash with cold water. Looking forward to your E-book

Would be good if you can show me a picture of Glasgow rice Gaz, just to see the difference.

i'll go one better Chris than a pic i'll post a video of our Glasgow rice cooked in the same way with hot water from the tap but then using water boiled in a kettle to cook the rice..i'll do some pilau

Good stuff mate, i too will be doing a pilau rice vid 

Quote from: bamble1976 on June 27, 2013, 12:11 PM
I thought it was still not advisable to use water from the hot tap for cooking due to possible lead and other bacteria that can build up in boilers??

Barry

Hi Barry, i am not going to get into a debate over it, if anyone does not want to use their hot tap don't.
If your hot water is fed from a header tank do NOT use the hot tap!

Looks like it has just come out of a TA carton, nice 1 Rob.

Quote from: goncalo on June 26, 2013, 09:40 PM
Good video Chris. Thanks for making a positive contribution to the community!

It is somewhat similar to the way I have been experimenting lately.

Hope the vid helps you get where you want your rice.

Quote from: gazman1976 on June 26, 2013, 11:15 PM
Doesn't look anything like Indian takeaway rice up here in Glasgow, also up here they wash with cold water. Looking forward to your E-book

Would be good if you can show me a picture of Glasgow rice Gaz, just to see the difference.

http://www.youtube.com/watch?v=QYQDFpec4DU