Quote from: Garp on June 15, 2020, 09:49 PM
Wish we had a global moderator who could remove this rubbish.

I couldn't agree more. Admin needs to get a grip. The forum is in danger of becoming little more than a dialogue between probably the current two most prolific posters, Phil and Livo. For the rest of us it's so incredibly boring unless, like these two, you enjoy reading absolute drivel.

I did, of course, read your reasoning before making my post. Several members, including myself, consider it bad form. The others clearly disagreed by going out of their way to identify the restaurant, regardless.

Quote from: jalfreziT on October 07, 2019, 08:50 AM
Was this Tandoori Spice? Redacting the location might  be respectful to staff but is arguably a disservice to those for whom your review could potentially save from a rubbish evening out?

I agree. What's the point of this section of the forum if anyone using it seeks to withhold the name? It doesn't make sense. It only means one or two people were forced to spend time trying to find out where it was. It was good of them and a pointless step by the OP.

Phil - thanks very much for pointing to the recipe for JB's potatoes.

On the Britishian Food channel, I see that the SIMPLEST RECIPE FOR FAMOUS CHICKEN TIKKA DUPIAZA is due to 'premiere' in 2 hours time at 2pm today (12 June)

It looks superb but why does he stress the words 'simplest' and 'simple' in so many of his recipes? It's a real turn-off, causing me to fear they've all been redesigned to taste less well than they did when he worked in the restaurant. Wouldn't it be better if he used words like 'best' and 'tastiest'. And made sure the recipes taste at least as good as the restaurant versions. They probably are as good. It's just the use of the word 'simplest' which has me concerned.

Quote from: Peripatetic Phil on June 11, 2020, 07:40 PM
I don't know what Livo's got against the idea, Micky.  For a man who stirs his mango lassi into his main course and then eats them out off the same bowl, I would have thought that a Heinz-based CTM would have been right up his street ...

What on earth has your rude-sounding comment got to do with this thread? I suspect you regard it as a misguided opportunity to pour scorn and ridicule on a mild curry. Kormas are the normal focus but I guess mango chicken has now become a target. So sad, especially given these mild curries are far, far more popular than curries like Madras or Vindaloo.

Quote from: JonG on June 10, 2020, 05:41 PM
You may recognise that Precook process as the jb-method for precooking potatoes, well documented on here by our invaluable guru jb.

Where is this jb-method written up, please?

Quote from: Peripatetic Phil on June 10, 2020, 05:04 PM
Better to be 5% short of target than to risk burning down the house by using a 45000 BThU wok burner in a small domestic kitchen because it is p*****g down with rain outside

I reject the point you are making about the use of a powerful burner. I said I consider it irrelevant so why do you keep harping back to it? I'm suggesting there could easily be a 5% drop in flavour from other simplifications and changes in the process used, like cooking wholly on a hob, rather than using the oven. You also said you rejected at least one channel because it stressed simplification. I share your concern because it probably equates to dumbing down and quality reduction. But the chef behind Britishian Food also make frequent use of the words 'simple' and derivatives.

Phil - I disagree strongly with your approach. It's like you're happy to create dishes which may fall short of restaurant quality. You are clearly not interested in perfection.  It's only if there's full disclosure that home cooks can decide if they want to follow all the same steps. I've never considered high heat to be very important, as it happens, but other aspects seems likely to have been left out. As I don't know what they all are, I don't know how significant they are. But it would be easy to imagine they could result in a 5% drop in flavour, so we'd then be back to the dreaded figure of only 95% as good as the restaurant dishes.

I was pleased to see the Bombay Potato video, too. I'm thinking I could try adding spinach to try and turn it into saag aloo, if he doesn't soon post a video for that.

It's a bit disappointing, though, that someone asked in the comments if he's using all the same techniques as at the restaurant. He confirmed he's not so maybe this isn't quite the eureka moment I'd hoped for. How significant the differences are, I don't know. Shah Cooks is another channel with potential, I think, except he doesn't appear to use base sauce in his youtube videos.  So, for example, the Shah Cooks dishes can't taste quite the same as at his restaurants if they use base sauce which almost certainly includes green or red pepper and carrots (left out in the videos).

Quote from: livo on June 10, 2020, 12:23 AM
Which videos are you referring to George?  The 10 or 12 I've watched so far (some repeatedly) and 6 or 7 I've already made have no inconsistencies that I've noticed.

Here's just one example of many. This morning I attempted to transcribe the ingredients of the BIR style plain chicken curry. I made the following notes:

INGREDIENTS
50ml cooking oil - added in two shots, one at the start, then more as an afterthought
1 slightly rounded tsp butter ghee - he said 0.5 tsp
1 level tsp chopped garlic - he said 0.5 tsp
50ml chopped onion - he said less than quarter cup in commentary but quarter cup (60ml) was printed on screen
1 level quarter tsp salt
1 level tbsp diluted tomato puree
2/3 tsp mix powder - he said 0.5 tsp
1 rounded tsp fenugreek leaves - my guess from volume added as a large pinch by hand
Pre-cooked chicken (200ml) with some of the sauce
Big pinch fresh chopped coriander - he said a handfull
Base gravy - 4 chef spoons (approx 120ml) but 1 tsp (5ml) was listed as text on screen
Some chopped green chillis
Further fresh coriander before plating, then another quantity as a garnish

Notwithstanding the need to check quantities, I think the Britisian Food channel is fast becoming the best BIR related channel on youtube.