I've just been tipped off that the video is now available for download on the alt.binaries.multimedia.cooking newsgroup for those that missed it or just can't get it in their country.

If its tender beef you're after chipfryer you can get commercial meat tenderisers, Rajah spices make one for instance. Or you could marinade the beef in raw green papaya(pawpaw) or in yogurt with added lemon juice and/or amchoor. There's also a traditional indian meat tenderiser that's made form a dried melon or something like that but I just can't remember what it's called at the moment. That's just a few ideas, there are more if you search for them.

Quote from: George on October 16, 2007, 09:36 PM
...Instead, he spent most time tasting butter chicken, etc in Delhi.

Yes I noticed that too. I think his premise was that the CTM is a derivative of butter chicken, which is authentically Indian, and I tend to agree with him on that point at least. The most interesting thing he did was brining the chicken for six hours! I'm definitely going to try that.

Oh, and the barbeque tandoori was a great idea.

Quote from: brum_57 on October 16, 2007, 06:47 PM
from the beeb's website:
"The search starts at his local curry house in Cookham but soon takes him to Delhi where he tries to unravel the complicated roots of this dish"

I must admit, seeing something like that when you know very well that it was invented as a quick lash up for someone who thought he should have a sauce with his tandoori chicken, it does make you wonder. If the stories are true he'd be better visiting the local tomato soup factory instead. Still should be a good laugh.

Hi chipfryer

I don't want to get into the old top poster, bottom poster argument but it seems natural (at least to me) that if you quote someone, that the quote should precede the reply so that you know what the reply is in response to. What do you think?

Quote from: chipfryer on October 16, 2007, 06:20 PM
I prefer sliced to diced though I guess its not traditional of part of the BIR Experience?

No you definitely get sliced and large pieces of onion in the some of the BIR curries. The most obvious is the dopiaza which I think most often has largish pieces of onion in the sauce.

Hi gary

I don't know if you can convert it to a smaller file and upload it to one of the newsgroups, but it would be good if you could as I don't think I'm going to see this and I really rate old Heston and his scientific approach to cooking.

Quote from: chipfryer on October 16, 2007, 01:58 PM
Santa I wasn't trying to bulldoze you.

I didn't think you were. I was just stating that 99% (at a guess) of BIRs don't serve beef of any kind.

Hi ANNAM

If you use winXP you should download the Microsoft image resizer from here:

http://www.microsoft.com/windowsxp/downloads/powertoys/xppowertoys.mspx

The download is on the right hand side of the screen and is called "image resizer"

It's really easy to use, you right click on the image or images you want to resize and just put in your size requirements and away it goes. It really is simple, no complicated graphics programs to get used to. Try it.

Thanks for that ANNAM. No real surprises in that base, it has all the normal stuff you would expect and the pic looks good. Are you going to skim that oil off or mix it back into the base?