Hmm, its a start perhaps something a bit more formal, otherwise I wouldn't bother.  I don't really care I suppose, I just won't post anything which I have worked hard over the years to produce, I will however send stuff privately to members who I think I can trust.  I was leading up to producing a full blown video by a genuine BIR chef, and I was going to make it available on CRO.  I was going to pay for the production and hope that we could recover some costs as a donation to a childrens charity.  I will have to think of a way of doing this, as it still is a mission objective for me and this site, but I will not do this for the benefit of scammers.

CP

Wow that's a huge request Rossy.  How long have you (we?) got?  I suggest you trawl through the site using key words in the search (as I was told to), and if you can't find the answer then fire away.  Just take a firm stance, as you may be bowled over in the rush ;D
CP

You are right George, the shrug was only because they could not explain why they did it better than me (us).  We had a really good couple of friends in Berkshire who we used to socialise and eat with.  Angeli (Hari's wife) was an excellent Indian cook and very proud of it,  There never was any secret ingredient and I used watch her cook on a regular basis.  In fact she never really used many spices.  She tried fo 5 years to tech me how to make cahapatis like she did, and failed.  I tried to cook her curries and did not quite make it, even when she was standing with me!

CP

Do you mean Onion Salad with Mint or Coriander, and cumcumber and Tomato?  If that is the case then you have your answer, but use sweet or mild onions, and sprinkle with a little lemon juice.

CP

Hmm, a hot debate still goes on!  I feel it is a topic I can't add any more to.  Great cooks can do things with the minimum of experience George I agree, but not everyone here has the benefit of being experienced in cooking. As I have said before, one of the 'secrets' as I was taught, was to cook using the eyes and nose as the guide, that goes for Western as well as Asian cooking, and I truly believe that ability is gained with experience.  I doubt if you will ever see an Asian cook taste the meals they produce; they just know.  I mentioned that many years ago (in Abu Dhabi)  a few of us (curry cooks) both Asian, Arab,and Western decided to write the ultimate curry cook book based mainly on techniques/methods not just recipes, as we all recognised this was the key.  If you recall we found straight away that recipes we put together with the techniques.methods were often better done by others than we made ourselves, especially the Asian women who were not trained 'professional' cooks.  Each time we did an analysis to see why this should be so we got a shrug and an 'I dont know I just did it' for an answer.  But in the final analysis the Asian cooks had grown up with curry cooking as taught by their Mothers and family.  So experience was the case; and we futher tested this by asking them to cook Western dishes, which often turned out to be very good but not as we expeceted them to be froma Western perspective!

So that passionate debate has raged for amny years

CP

I wish you wouldn't do that Cory! :  I am having simple roast chicken tonight and was quite content until I saw this great photo. 

CP

I think it is a combination of technique, equipment, AND ingredients.  I also think that experience is an essential.  I did actually post my response to Darth's original thread but when I looked for it it was not there.  My local BIRs on North Island - England (when I lived there) and here (IoW) rarely use Woks, just spun/pressed steel frying pans (similar to Wok steel). 

You need a gas hob that has jets in the centre of the rings as well as sides and it needs to generate around 7 kw per ring.  When you have cooked the dish you need to put it in a warm oven or warming tray to rest.  The middle bits of the process have been well debated already, so I will not repeat.  But what I am saying is the you all have arrived at the process but I fear not quite put it all quite together yet; the combined use of stove and oven I think are essential for home cooking, and all cooked foods should really have a little time to rest (and infuse).  We use these methods.

gauisus nutrimens

CP

Yep, I've done that Ed in my early days of experimentation.  Cleared out our house, nearly killed the cat and dog, and wiped out all the wildlife for two hundred yards. :   A friend told me that this was a form of phosgene or mustard gas that had be tried in warfare; not sure about that, but seriously it nearly put me in A&E.  Beware fellow travellers, always keep the windows open and NEVER put a lid on the pan when cooking lots of chillis!

CP

And a great thought/idea too!  .  Perhaps we could combine this with my suggestion elsewhere to create an Ebook and the proceeds go to UNESCO or something worthwhile for kidz.  At least then we may get some financial return for our efforts that would contribute to helping the sad poor world that we have benefited from with our curries!

Trust in your trip
CP

Me! Mad?  Hmm I think DP has that honour.  Anyway Gary, I like your idea about the spuds.  See someone around here is a 2001 fan :

CP