Quote from: livo on November 18, 2020, 08:58 PM
I don't see the post as absurd at all.  It is an insightful thought well worth consideration.  While it may be directed to you George, I have taken it in as well.

I was going to help you improve the flavour of the lamb bhuna recipe, after I found notes of something significant I did to the recipe, which may explain why mine came out so well. But I won't bother now, after your comments on this thread. The only reason that Romain has lanched a campaign of hatred against me is that I dared to say his recipe for chicken dhansak is awful - not in the same league as 95% of BIRs. Personal attacks like Romain's are almost certainly against the rules of this forum but, of course, nothing is done about it.

Quote from: livo on November 18, 2020, 11:37 AM
I actually thought it's a very good post George. Imagine it not intentionally directed at you.. There is a lot of merit in this from Romain. Well done.

Please explain because I simply can't see that he's not referring to me personally. First, he quotes my post. Next, he's critical about me, unless I am very mistaken.

Romain - your post is absurd and somewhat troubling.

It's absurd because not everyone who loads youtube videos and publishes recipes is going to be successful and please everyone. Far from it. I praise plenty of things, including Aldi's bhuna sauce, Sayed's video channel and much, much more. But you are blinkered and only comment on negative comments I make, including my opinion about your poor recipe for chicken dhansak. 

It's troubling because you claim to be thinking about me as you sit quietly in the dark. I don't really believe that, but it's still of concern to read such a strange comment.

Quote from: Garp on November 15, 2020, 05:30 PM

Quote from: George on November 15, 2020, 08:50 AM
I disagree that if you are cooking live, you can't be reading questions. Haven't you watched any of Richard Sayce's live cooking sessions?

The big difference mate, is that Misty Ricardo is doing a live cooking session for people to follow - Vong is running a business and allowing it to be filmed.

Did you miss the almost identical point which I already made, earlier in the thread?

Quote from: Garp on November 14, 2020, 09:46 PM
I have no idea what, if any, point you are trying to make, George. Vong has a large amount of videos online. Maybe he is just doing this as an insight into life in the kitchen - I don't know. But if you are cooking live, you can't be reading questions; hence his daughter's role.

I thought I was agreeing with you and everyone else. I agree with you about the young woman's role. I disagree that if you are cooking live, you can't be reading questions. Haven't you watched any of Richard Sayce's live cooking sessions?

I agree with others that the approach doesn't work, with the young woman waving her arms around in the background; it's irritating.

Quote from: Sevking on November 15, 2020, 08:38 AM
Sultanas are usually used in Peshwari Naan?

Welcome to the forum. Yes, I have seen sultanas included (whole) in recipes for Peshwari Naan but have never come across a sultana on frequent occasions when I have ordered that naan. I guess it's possible BIRs puree the paste, and it wouldn't be obvious if sultanas are included or not.

Quote from: Garp on November 14, 2020, 07:35 PM
I think she is the one who is relaying any questions from viewers to Khoan. That is her task here.

I'm sure that's the aim but it clearly doesn't work and, as others have said, is incredibly irritating. They need to adjust how it's done.

That's the difference between a working kitchen and the over-long, stretched-out videos of R Sayce, where he occasionally checks the messages himself.

Quote from: Garp on November 14, 2020, 03:24 PM
Sultanas have no place in a curry - but that's only my opinion.

I agree. I don't remember every coming across a sultana in anything I've ever ordered at a BIR.

Quote from: Onions on November 14, 2020, 11:43 AM
I'd be interested in trying this George, if you could point my way to it-is it on the forum?

See here: https://curry-recipes.co.uk/curry/index.php?topic=312.0

Livo - I am pleased to see you have upgraded the bhuna from 'fair/OK' to 'good'. I wouldn't have been so rude if you'd written 'good' in the first place. All our tastes are different and I know I quite like black cardamons so I doubt if I reduced the quantity of those. But it was about 18 months ago, when I made that dish and I can't really remember what I did, except not adding ANY garam masala. The reason was that it already tasted like the buffet bhunas which I was trying to emulate and I guessed that any garam masala would probably spoil the flavour. In addition, I may have added additional whole spices at the start. You could perhaps look at the similar recipes you found to see which whole spices they use. I don't trust restaurant authors to tell the whole truth and nothing but the truth. The author may have dumbed down the recipe a bit, compared to what he would make. Adding further spices may have addressed what he could have left out.