Quote from: Curry King on May 20, 2008, 04:30 PM
I have to agree with George on this one, It's not a matter of if you like a Pat Chapman recipe then you don't know what your talking about

Then you disagree with george, surely?

QuoteIf you take a poll on here...of the best 'BIR' authors around I would be very surprised if Pat Chapman didn't come plum last

I'm not suggesting he is "the best" but that he's been by far the most influential, not just for those on here, but for the general public at large.

QuoteI'm not saying his recipes are no good and they may well be up their with Madhur Jaffrey and Camellia Panjabi et al but they are not BIR which he claims them to be

Although he throws in many traditional recipes, the techiques (and a large proportion of the recipes) he describes are definatelely BIR

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Will just add that without PC there would be no Curry Club and therefore no Bruce Edwards articles so it's not all bad from Pat

That's absolutely correct! 

Quote from: bobby bhuna
I'm dubious about PC

Because you disagree with an assessement in "The Good Curry Guide"

Quote from: parker21sorry tamala but i have to disagree!

Disagree with what Gary???

Quote from: joshallen2kThanks Tamala. Just as hopes were stirred that maybe Bruce could be coaxed to make an appearance and enlighten some of us on cr0...

What are you thanking me for?  George and Gary (and others) made derogatory comments about Pat Chapman and I presented an opposing and perfectly legitimate view (in my opinion).  What's that got to do with Bruce "appearing" or not?  His wife says he wont anyway!  :

Quote from: George on May 19, 2008, 10:46 PM
hardly anyone who knows better has much to say about PCs recipes, yet he's probably made millions.

I think your comments are objectionable George.  You are implying that anyone who disagrees with you doesn't know what they are talking about 

Pat Chapman has done more (much MUCH more) than anyone to bring BIR curry cooking to the masses at home.  He had the VISION and TENACITY to not only SEE the market opportunity, but TO MAKE IT HAPPEN.  Whereas most of us just think and talk about it. 

Pat Chapman recipes are certainly up there with the very best; on forums such as this or elsewhere. He founded The Curry Club and publishes regular curry cooking periodicals and articles. He organises trips to India.  He sells spices and spice kits and equipment.    Hes branched out into Chinese cooking.  Hes appeared on both television and radio.  Hes developed and published cooking videos.  Yes, hes no doubt made loads of money in the process, but GOOD LUCK TO HIM!  He deserves it.

Let's hope Bruce is able to do the same.  And good luck to him too 

Quote from: George on May 15, 2008, 09:29 AM
I'm happy to have 'ticked off' several dishes from this site as being well up to BIR standards.

Can you tell us which these are please George, Id like to give them a go, thanks mate

Quote from: JerryM on May 11, 2008, 04:24 PM
i am sure it's the proving - there were no bubbles at all - i've not used self raising before and thought u could mix it and use it

Self-raising flour does not need proving.

Quote from: jerryi've always made KD's yeast naans

Dough made from yeast does need proving.

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both of the last 2 batches were sticky so that's not it

The dough SHOULD NOT BE OVERLY STICKY OR COVERED IN LOOSE FLOUR. A stiff dough will rise perfectly ok (I make them regularly and perfectly successfully)

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i did not use yoghurt (did not have to hand) for the last 2 batches but can't imagine this to affect the rising - they were as flat as a pancake

Yoghurt will react with the bicarbonate of soda (in the baking powder) to cause the release of carbon dioxide (not "air") which causes the dough to rise. 

But yoghurt is not necessary if baking powder is used.  Baking powder is premixed with an acid (tartaric acid) to do cause this reaction to occur when the powder is wet

Quoteps no sconey taste at all - i think this comes from using plain and self raising together

This is effectively a scone mix jerry (minus the butter in this case).  It is not the plain flour.  Self-raising flour is just plain flour plus baking powder. 

If you want them to be 'less sconey" replace some (or all) of the milk with water and reduce the butter/ghee (in naan recipes that call for this)

Also try making them thinner (and the tava hotter) if you want to encourage more/faster rising

I do hope my comments are helful guys 

Quote from: Davy on May 10, 2008, 03:50 PM
I particularly like the bit where the spices are soaked and ground to make a masala that is added to the curry. I think this is part of BIR cooking that we are missing out in our attempts

I seriously doubt that many BIRs will faff around soaking and mashing up whole spices (cloves, cinnamon, cumin, cardamom, coriander, dried red chillies, black peppercorns and malt vinegar) into pastes.  These are traditional indian curry cooking techniques not BIR techniques.

Did anyone notice when he added the garlic?  I missed that?

Thanks George, a more traditional way to make a vindaloo I think?

Quote from: Bobby Bhuna on May 04, 2008, 12:29 PM
I'm loving the texture there! Lentily! ;D

"Lumpy" is the word you're looking for bobby.  It should be smoothe, not lumpy.  I can see all sorts of lumps (garlic?) in it. 

This is one of the weirdest base recipes ive seen.

It's the first editions that fetch the price. 

Pat Chapman is selling some first editions of his books, for around the hundred quid mark, on his site.  Worth every penny.

I noticed that there are a couple of prawn ones on the forum if it helps?:

https://curry-recipes.co.uk/curry/index.php/topic,1741.0.html

https://curry-recipes.co.uk/curry/index.php/topic,1323.0.html

Quote from: Davy on May 03, 2008, 09:24 AM
I have seen T/A 's using it and they tend to use a lot more. Hence the raging thirst after a chinese T/A!!!  I wouldn't rule it out completely as a flavour enhancer but I feel overall it's not a main ingredient.

I agree that msg accounts for the raging thirst during the night.  So if you get a raging thirst from you bir (I certainly do) then its more than likely due to msg.