I've just received a bottle of "liquid smoke" via eBay, although I'd bought it as an ingredient for burger sauce (Kenny McGoverns "More Takeaway Secrets" recipe) I wonder if a little drop would be good in curry, or maybe even in naan?  Worth a try

Quote from: gagomes on March 02, 2013, 06:50 PM

Quote from: Razor on March 02, 2013, 06:05 PM
What seems to have eluded cr0 since the start is a definitive explanation from a 'bona fide' BIR chef from the said era's!

Who was this chef and most importantly, why did he not reveal more aspects of the trade?

I think the point Razor is making is that there haven't been any bona-fide chefs from that era forthcoming with information... ?

Quote from: gagomes on February 24, 2013, 01:35 AM

That appears to be a handy little gadget you've got for catching the onion peelings etc, is it part of your kitchen drawer or did you buy it seperately?

forgot to mention which dishes i'd like to see covered - madras, vindaloo and pakoras with sauce (the one with the tomato and mint and consistency of chinese sweet & sour sauce)

thank you, looking forward to the book 

Quote from: haldi on February 27, 2013, 06:15 PMThere never have been, more dramatic pauses

No offence meant to Chris but i think for future videos a script and rehearsal would really help for delivery and timing - the long pauses (like in Chris' other videos) are offputting and make it falsely appear as if he is either struggling to find the words to describe something or just winging it and trying to think of things to say on the hoof to fill time.

Quote from: Cory Ander on February 10, 2013, 03:01 PM

Quote from: DalPuri on February 10, 2013, 02:44 PM
That Naan looks perfect!

Doesn't it just! 

I agree, that looks spot-on

all in one day - maybe i'm being a bit over-ambitious

To add my two 'penneth, have you thought about brewing your own?  The kits available these days have come on leaps and bounds, I recently started brewing beer, cider and wine from kits.  The only downside is the initial cost of the brewing equipment and the waiting time for it to be ready to drink.

Quote from: Cory Ander on February 10, 2013, 01:42 PM
It has always amazed me how popular these "off-topic" threads are!

Perhaps some people have nothing better to talk about or to contribute? 

Oh my, talking about other topics in a "talk about anything other than curry" forum section?  Sacrilege! 

I don't see the problem in charging a reasonable sum for the information; it would be lovely if it were free but someone has to give up their precious time to do it for us and possibly have paid in some way for this information originally so why can't they recoup their outlay and make a couple of pounds on top?  Just my opinion of course