Hi Vivienne,

Great stuff, I agree with everything else thats been said, Bruce's articles are the best thing in print regarding BIR cooking!

It's a shame Bruce doesn't feel like he could join in with the cr0 community, I'm sure anything he could add would be most welcome and not just recipes.  Unfortunately there are always people who will try and make money of other peoples work, we have had a few come though here so I can understand Bruce's reluctance to post.

Would love to see a book so put me down for one 

cK

Hi andirion,

Let us know how you get on with the recipes 

Hi Billycat,

Welcome to cr0 

Don't know about reheating numerous times as I have never done it although I did used to keep base sauce in the fridge for up to 2 weeks with no problems.  There was one occasion though where I went to get the last of it out and some mold had formed on the top, I simply scraped it off and heated it up as normal, never done me any harm 

Hi Stew,

So you followed Saffron base exactly except the frying the onions at the start?

Cheers
cK

Thanks George intresting vid, pickled onions, is this the key we have been missing 

Someone else that likes a little curry with their rice 

Pics look great thanks for sharing.

Whats the reason for it to take 3 days to prepare, seems a bit OTT? 

My general criticism for most of these "other" recipes is they all seem to be very grand and over complicated for very little difference, onion paste anyone   

Hi geordie, great pics, I have just resized them for easier viewing 

Looks spot on BTW 

Quote from: Tamala on May 06, 2008, 03:41 PM
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.

No way, I take it by the time you get down to the 8th edition of the same book he is giving them away