Quote from: Les on April 13, 2012, 06:22 PM
Check your security settings CBM, I can't play them either, the site is padlocked (little icon of a padlock closed) on mine and i don't know how to change the settings to allow the site to work

Les

I have no restrictions on the videos so don't understand why you're seeing the padlock icon.
Mick

Right, I am now pulling my hair out......
I've tried Safari, Opera, IE and Chrome, none show the video.
Strangely it came up on Chrome and I thought I'd cracked it. I went to another page and went back and then the video shows the Error screen.
It's done me.

Hi Chewy,
I think you're having similar issues with Vimeo as I am.
Your video is not available with me.
Mick

Quote from: solarsplace on April 13, 2012, 01:39 PM
Hi Mick & Everyone

The embedded video seems not to be working now for some reason.

Here is the direct link to the video in case others have any trouble finding it:

Paste this in your browser address bar: vimeo.com/39792361

Splendid footage by the way, thanks for posting!

Thanks

I don't know why this is happening, I have no restrictions placed on Vimeo.
I went to put a link on the opening post and I don't understand why I cannot "Modify" my own post on here ??
That option next to the "Quote" button has gone on some of my posts.
Any ideas ?
Thanks,
Mick

Quote from: natterjak on April 13, 2012, 11:44 AM
Thanks for posting these Mick. Always interesting! Guess the lamb shank was preheated as it would take an age to warm through in the pan.

Thanks Natterjack,
The lamb shank was in the microwave on a low setting gently heating through for some time in it's pre-cooking sauce before going into the pan with the addition of other ingredients to make the final thick sauce.
My apologies for the poor picture quality.
Mick

Quote from: jb on April 13, 2012, 07:13 AM
Excellent,love watching these videos.Wife thinks I'm mad though(it's only a bloke cooking some curry she says!!!).

Don't know how you pursuade them to let you film in their kitchen,I have a hard time asking questions and actually getting in these kitchens let alone filming.Mick what would be the chances of actually filming them making their gravy???  That would be superb.

Cheers JB,
Yes mate, sometimes the better halves just don't get it do they?

Persuading them isn't always easy but I use a simple process...
1 Show them respect and courtesy
2 Show a genuine interest in what they cook and how.
3 Buy quite a few takeaways over a period of time.
4 Always try and chat with the owner.
5 On a Monday as soon as they open try asking if you can see your curry being cooked. If it's a yes then take it from there.

I had over 3 hours in the kitchen on Monday and never paid a penny for the pleasure

I am going in on Tuesday lunchtime and hopefully will see the chef prepare his base gravy from start to finish.

Cheers,
Mick

Hi All,
Another overview video from the kitchen of Little India.
Thanks again to Rob and his chefs.
And yes, the Lamb Shank is for one.
I have managed to embed this video elsewhere but for some reason I cannot embed it on here.
Anyway, I hope you enjoy the video from real restaurant chefs.
Just click on the link below.
Cheers,
Mick
BIR Little India Part 2.wmv

Quote from: chewytikka on April 09, 2012, 08:09 PM
Hi Mick
Nice Vids and good to see your behind the scenes again.
Great advert for Little India and their range burners look pristine, compared to most I see, after an hour or so currying.
A very good Chef, just by the amount of work he puts into a simple CTM

Good dry Saag and Bhindi Bhaji, even the one on the floor. (part 1)
Interesting that it looks as if the Chef uses Mixed powder, as well as Haldi and Salt in those.
Just the way I like it. In fact all the dishes look familiar and well cooked.
I'd eat there anytime, if I'm ever down that way.

Couple of questions...
Do they use G&G as well as a Garlic and oil mix and mostly Vegetable Ghee to start off some dishes.
The Nawabi, around here usually has Mango pulp added, was there any in the Little India dish.

The Bengali Mirch, I know as a Jhal - Jhul, a popular hot dish served here in Shields.

Thanks for sharing Mick
cheers Chewy

Cheers Chewy,
The chef said it was just minced garlic in with the oil.

Re the Nawabi, one of his paste containers had what he called his korma paste in. Some of this went in the Nawabi. Next time I'm in I'll ask if he uses mango pulp.

The Bengali Mirchi also uses a paste of tamarind, mint, mango chutney. A lovely taste even before it's cooked in the curry.

Cheers,
Mick

Ditto RCR 

Quote from: haldi on April 09, 2012, 05:57 PM

Quote from: Curry Barking Mad on April 09, 2012, 02:15 PM
Hi All,
For those of you that don't venture onto RCR then here are a couple of overview videos from a new kitchen that I have gained access to.

Thanks so much for posting
Great to see how these things are done
Is the Saag Bhajee really good?

Hi Haldi,
Yes it is,
Very tasty, simple flavours with little spicing but with the smoky background flavour.
Mick

Quote from: natterjak on April 09, 2012, 03:10 PM
Great video mick, thanks for posting it. I noticed your spice trays in one of your other videos, mind if I ask where you got them?

Easy Flaming on Vimeo

Hi Natterjack,
I got them from Nisbets
I made my own frame to hang them from, I thought the money Nisbets wanted for the hanger was a bit excessive.
Cheers,
Mick