George are you saying that Traditional Khorma does not have coconut in it?

Quote from: George on March 01, 2010, 11:11 PM

I reckon it's more likely she doesn't know what she's talking about. As far as I'm aware, traditional korma isn't based on using coconut at all.

Ahh that yes...
No I missed that.
One place I used to frequent had a video showing just the same thing but you have to take into account this was obviously 'out of hours' too. Mess and all that. Not saying anything other than it collates in a lot of areas for me really regardless of whether his pot was real or hot? Could have been paint for all we know couldn't it. Hmmmm  ;D

Quote from: JerryM on March 01, 2010, 07:48 PM
the newspaper under the burners for me gives away it's credentials as a pucka place for sure.

Oh dear. 
Despite there being now some four videos on line that support both precooking and the Korma this poor lad is shunned too. Yes it does look a little like a terrorist video with someone on trial but we are all not TV or film stars are we? Where are YOUR VIDEOS people?

I found it interesting. It now collates with other things I was not that sure of before. 

I'm really happy people are stepping up to the plate and delivering videos these days. A picture can be of anything. In fact I was going to create a red water and oil concoction with some package filling to prove it some time back.

It's not about just one video, it is about all of them and finding consistencies within them that really matter. I'm not knocking folks who provide great images, it's just that watching it happen tells about 80% of the whole story.

More please.

But your nose is what you eat in matter of terms. If something you prepare doesn't smell very good you just ain't gunna eat it.

I think this is way more about content than anything else to be honest Razor. That and how you deal with meat, spices and oils.

I found the same too by the way. I hope some folks don't go opening restaurants because covers will not last long. Much to learn yet.

Best.

Nice videos.
Thanks for finding and posting that.
Love to know what is in that Korma pot he used?
Many thanks again.

Hi Commis
I think it's duly down to the ingredients frankly. Yes do to your meat what you will? But at the end of the day it is what you taste?

Jerry you rock man. Excellent work.

Quote from: commis on February 25, 2010, 08:48 PM
Hi
JM, think the blanching is it. Cooked chicken with a lovely spicy coating?
Regards

I looked for this on YouTube and couldn't find it Chinois?
Did anyone notice the huge pot of precooked chicken being prepared, also the tom ketchup bottle in there.

There were two slightly yellow spices, not sure what the other was but color might throw you. I think if we knew without doubt what each spice and, sauce pot contained it would prove very useful indeed.

Could it be that an American is running the Oxford dictionary? Or was some time ago?
Be a blast for sure.

Quote from: George on February 25, 2010, 10:41 AM
As an aside, I'm starting to get interested in what many see as the Americanisation of the English language in the UK, if that's what it is.

You say: "he sounded real convincing" rather than "really convincing." Are you from the USA or what would you say is your reason for using that expression, i.e. the adjective rather than the adverb?

I'd love to have a go at this but sadly in my small kitchen it is impossible unless I light it by other means?

My metal girders on this cooker move at the slightest push which is why you don't see me moving my pan around much on my video. I'd love to have the right stuff to do this, it does look professional but as some ask, I still wonder if it truly does make a difference?

I'm making a trad Rogan josh sauce tomorrow. I hope that this will clear it up at least for me. Great pics, nice you picked it out Chinois.