Quote from: Whandsy on August 04, 2013, 08:52 PM
Just had an email from Julian:

" I do try and read most of those emails."

Says it all really. 

Beware of self appointed experts who are so famous they don't even have time to read all their fan mail, let alone reply to it.  This is the guy who claims he's only interested in sharing his knowledge to help people, yet everything he does seems to have a price attached.

Bit too much hype and profit seeking for my tastes, I won't be buying.

The video is "not available on this platform" (ipad). Have you ticked the box which says not to make it available on mobile devices?

I wonder how many of you who are aghast at the thought of eating "intensively reared crap" eat Indian restaurant and takeaway food and how confident you are of the origin of the chicken you might be served in a typical BIR establishment? 

Quote from: curryhell on July 27, 2013, 07:11 PM
I buy mine from a local restaurant wholesaler who sells 10k boxes of frozen fillets starting at 19.99 and rising to 29.99.

This sounds like a very good solution,

I use asda smartprice frozen chicken breast fillets at

Great looking recipe naga, thanks for posting it. If it were posted in the main dish recipes / house specialities section it would be much easier to find in future.

I invested in an unfeasibly large number of these lock n lock HPL806 containers:

http://www.spicesofindia.co.uk/acatalog/Lock-and-Lock-HPL806-350ml.html

And use them to store individual portions of base because they are just the right size, so quite space efficient and mess free. If you freeze them on their side rather than flat on their back, the contents will pop out easier because the block of frozen base doesn't "airlock" in the tub. This means I don't have to defrost in situ in the lock n lock box, I pop out the frozen base into a saucepan and add a little water and there's zero waste because nothing clings to the tub. For me it's the most efficient solution.

Sounds excellent Damian. Who knew the secret to that BIR taste was cooking blotto?

Thanks for the recommendation Phil. Will try it one day.

Quite a lot I guess, but it's over a year since I made it and it also depends how much you're adding to each dish!  I'm going to make this again soon and would probably make a half of the batch shown on the video, as that would be a little too much for me.