Thanks for posting
Really good stuff
I love your ebook, the base is one of my favourites

Quote from: noble ox on August 16, 2014, 12:37 PM
Haldi
Whats occurring ? The post starts with your enthusiasm with the lesson ,then a depression sets in and kitchen rage thoughts
You payed for that with money?

I expected it all to be perfect
I'm hoping that it's something I can still get right
Adey and I are chatting and fingers crossed it work out
I was probably really naive
I expected a perfect match to curries, which obviously he's never tried
If I do get it, you will all know

Quote from: gazman1976 on August 15, 2014, 08:56 PM
recently you thought the Glasgow base was amazing, and you are from down south I believe?
do you still use the Glasgow base or a different base now?
if so why?
Garry

I think the Glasgow Base is very good
I will definitely use it again, although I might change my curry cooking methods
The Glasgow base runs very close to what I am after
I'm from the Midlands
Nottingham
To be honest I feel confused
I feel a bit like hanging up my curry pans for good

Don't misunderstand
Adey's course teaches a BIR quality that is bought every day
My whole family loved what I cooked
So what is different about the takeaways I go to?
Haven't a clue

Quote from: Garp on August 15, 2014, 05:10 PM
Thanks for sharing that, Haldi. I have many questions but will start with were the two, four-hour courses on a one-to-one basis?

yes, it was one to one
I don't know why, but he asked me not to say the cost
But it wasn't cheap
Ask Adey direct, I'm sure he will quote you a price
This is pretty much the patia I was shown
https://www.youtube.com/watch?v=Ujw82lBg3Cg

Adey is based in Boston and I'm in Nottingham (60 miles)
I can buy curries identical to Adey's, in Nottingham

The lessons have improved my technique
I have a better understanding of why I cook things, at what temperatures
For instance the garlic ginger or garlic needs to be cooked on a low heat
If you overcook at this stage the flavour is ruined

and then there is this roasting technique that Julian has been emphasising
that needs the heat wacked up full

I have also understood the importance of fenugreek leaves
They have a unique flavour, even cooked on their own

I have understood the difference between a curry cooked with garlic or a curry cooked with garlic/ginger paste

they give very different results

The scraping of the pan is a knack too, I need to practice that

I've never cooked so many curries in one go either
that, in itself, is a learning experience

He is a really nice bloke and extremely approachable
Perhaps I might take some of my "local" curry to him and ask what's different?
He will probably know

So far three people have eaten these "lesson" curries
and apart from the "it's a bit oily" comment, they have had high praise

One of my son's friends, was round a moment ago, and he smelt the reheated curry in the microwave
He was drooling and is calling back later to have some
He thought it smelt fantastic

The onion Bhajees were excellent
Quite a bit of the Adey stuff is in Julian's 2nd ebook

Anyone just starting BIR cooking should check out Adey's courses
Although I have been cooking BIR at home for many years Adey still managed to show me cooking Techniques and how he makes his base
There was a lot to learn
It was over 2 four hour lessons that we covered:-

Base gravy
Spice mix
ginger garlic puree
garlic puree
Tomato paste
Service Onions
Onion Bhajee
Spiced oil

Curries:-
patia
vindaloo
madras
rhogan
bhajee

He cooked a curry and then I had a go

Adey is making a living at this so told me not to reveal recipes
Sorry
But if you check out Adey and Julians recipes on youtube, it's pretty much all there
His gravy is particularly good

Doing the course has refined my technique
Adey stands over you as you cook
He tells you what heat is required, and when
He prompts you for the ingredients

He is also a very decent bloke, as are the other staff I met

If I'd had this course at the start of my curry cooking, it would have taken years off my search
The curries are not identical to ones I buy locally, but are definite BIR quality

Glad you're back!
Love the ebook
Thanks for posting

I'd not heard of this pickle, but I know what it's like to lose a favourite condiment
Rajah chilli sauce was fantastic as were many that ceased production

You'll just have to go on a replacement quest!
It could be enjoyable

I completely mucked it up
I have no idea how
I made a basic curry and it didn't taste as good as the base
It just goes to show how important technique is

that curry just looks so right
what recipe is that?

Quote from: Aussie Mick on August 02, 2014, 04:51 AM
Still can't find any coconut block down here and I've searched high and low. I think I'll try a chef spoon of coconut milk powder an see how that goes.

Hi Mick what about getting it online for another time
It keeps indefinitely in the fridge, if you ignore the best before date (which I do)
Actually the best before date on my recent block is October 2016!!
I don't reckon I'll have it that long