Well, it's just the base. I'm sure you'll make some great curries with it.

In my german ignorance I just assumed that it's a grammatical error and Dips actually meant "vegetable oil" all the way. Saying "VAG" and "VEG" sure sounds similar, especially if you've other language influences, too.

Can aonyone comment on the differences (in taste, texture etc) between this and CA's tikkas ? I made CA's tikka four times now and loved them every time but I guess there's always room for improvement or a different take. I'll probably try Chewy's recipe at one point myself I'm just wondering what makes this particular recipe so popular.

While not exactly a recipe for "chips", I personally learned a lot from this really elaborate article about french fries:
http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html
There's a recipe link included underneath the top image, but I think that reading the article might provide a few "aha" moments for anyone interested in frying potatoes.

Quote from: Dajoca on August 03, 2012, 12:44 AM
So why do I get ads for Viagra, Baldness and lesbian dwarves, when I'm not bald?

Hahaha.

I actually had the same idea but never followed through with it. Thanks for trying it out and posting it here. However, I feel that this post really needs a screenshot (at least, if not a video).

Regardless of my (so far mediocre) experiences with your recipes I must say that this was very well said Julian !!!

I enjoyed every page of your book, it was very interesting. Too bad that the resultant curries were not really my kinda thing (I only tried 4 recipes so far, though). I also see you spilled some of the beans from your book exclusively on this forum before the book was even out so I don't get what the fuss is about (except for the latest book, but I won't comment on that).

So let me ask you this: Which recipe in your BIR book do YOU (personally) like the most ? I'd like to try that one and see if I like it. As you know, people's tastes are different all around the world and we might just not be compatible (palate-wise). Again, there's lots of good info in your book (AND in your videos). It'd be a shame if you didn't come here just because some people have a bad temper sometimes (I must say, I'm not exactly the most controlled person myself but most brits appear to have an anger problem, you too?). Hater's gonna hate and all that.

My suggestion is to post one or two recipes from your book(s) including the extra info here directly. People will have a chance to try them out and get a better feel for your book(s). I think some might change their mind about you, others won't but that's life.

BTW: I personally enjoyed the last chapter in your book the most (since most BIR "secrets" were already known to me because of this forum). I just wish the chapter had been a bit longer

Can someone please summarize this recipe with all the additional info into a single updated one ? I completely lost track here. Maybe one Mojito too much last night

First off, your curry looks excellent to me. Can't say much about the french curry, I'm not much a sea-food fan, but it looks nice but definitely not BIR, hehe.

Something else: I actually had to look up Frylight ... so it's a non-stick cooking spray, it seems. I wish we had that over here, but not for Curry.

So far I was under the impression that the amount of oil in BIR is actually key to achieving "that taste", so I'm not sure if using Frylight is such a good idea if you want to achieve an authentic flavour, but on the other hand I can fully understand your health reasons for wanting to try it.

One thing about these baking/cooking sprays: I don't know about this 1kcal one, but the "zero fat" cooking sprays are a scam: They contain regular vegetable oil but because a single serving/dose (it's just a wiff after all) contains less than 1g fat it is legal for manufacturers to say that they contain zero fat. You could just as well use one of those misters that are common for garden work, I guess.

Anyway, there are far more experienced curry cooks on here and I'm interested in their stance on these cooking sprays.

To my knowledge, the spice mix Garam Masala is mainly used to "top things off" or give things a finishing touch so to say, whereas a rather generic "Madras blend" is more comparable to Restaurant type Masala (the "Spice Mixes" on this site).

So, they are in fact two entirely different spice mixes that might compliment each other (use very little Garam Masala).