Testy Test!

Is this related to the fact the chilli heat is transmitted to our palate via the layer of oil which coats the curry, rather than the bulk of the sauce itself?  If the surface area of a curry increases in proportion to the square root of its increase in volume, then should the chilli content increase by 1.41 (square root of 2) each time you double the volume?

In other words, scale the chilli powder in proportion to the increase in surface area of the curry ( the bit where the oil "hangs out"), rather than volume. And before someone starts taking about different shaped dishes, obviously "all else must be equal", i.e. same shape.

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It is utterly brainless to suggest that to copy a curry you see being cooked on YouTube you should always follow whatever quantities the chef in question throws out by way of commentary as he's thinking about a dozen other things at the same time.

If he said he was adding an African elephant to the curry but you saw him putting a small spoon of mix powder in, which would you add when trying to reproduce the recipe?

SS may or may not be negative, but he's normally right on the money in terms of calling out BS when it happens!

Quote from: livo on January 16, 2019, 11:45 AM

Donald Brasco, if there is an underlying plan in any of this, who would you say is calling the shots? An individual, several, the Party machine or, for the conspiracy theorists, possibly the Bilderberg group or the World Bank. This may appear to be a flippant question but in fact it isn't. If your theory is correct, the strings are being pulled from somewhere.  Either that or it really is just lurching along out of control, in which case nobody can tell where it goes from here.

Unless you expect me to admit to being a member of the illuminati, which is something I hardly ever do in public, my answer to your question has to be "how could I possibly know?"

What next? Well nobody knows for sure, but I doubt something this important is really lurching along out of control, as it has been made to appear. Probably there's an underlying plan playing out, maybe one hatched right after the referendum went "the wrong way".(who really thought Cameron intended to offer a route out of the EU?)

2 years of getting nowhere. Present a deal which will not be acceptable to either remain or leave and thereby guarantee the thing can't happen.

So., what happens next, at least a delayed Brexit and probably a 2nd referendum once enough time has passed to justify the need for one. A second vote too soon will justifiably be shouted down by the winners from last time. Kick the can far enough down the road and you can legitimately say that it seems the public opinion has changed and thus a second referendum to get "the right result" becomes a defensible option.

Is this the game Teresa May was put into bat to play?  If so, she would have to publicly denounce a second referendum right up to the point where her hand was "forced" by some event.

Just a possible scenerio!

Thanks for making the effort to post the recipe. Looks like a very tasty curry.

> Is he just an over enthusiastic know-it-all or deliberately stirring discord on the forum

Or more likely, someone who simply cannot change their posting style however many times they reincarnate themselves after "leaving" the forum for the umpteenth time.

Quote from: livo on January 06, 2019, 12:18 PM
19 days and running the show.

Bing!

Quote from: CurryCAM (definitely not CurrySHED) on December 28, 2018, 03:25 PM
I think this is a very good video, clear and precisely to the point, and i really like the 2nd method used, never seen it done this way, but it appears to work ok 

As per the description on youtube and the full recipe on the curryshed website, . . . .  a link is provided to it's author Chris Johnson (also known as H4ppyleader), and he makes no claim to this recipe being my own.

On the Youtube description it say's it is a FREE BIR Novice Course, so why are you getting the impression that he is selling them  ?

You're quite observant "CurryCAM", as not only did you spot the attribution of the naan's recipe to H4ppy-Chris included in the video description,  but you did so within days (or perhaps immediately??)  of the video description having been updated by currySHED to include that information! 

When this thread was posted by Scotty I was curious enough to view the video on YouTube and checked the video description to find nothing about where the recipe comes from, just the sales blurb about Curryshed teaching you all you need to know about BIR.  Now, a short while after CurryShed was mentioned on this forum, the YouTube vid's description has been magically updated with full disclosure and with no time to spare a new member "curryCAM" pops up drawing attention to this!!

Great Scott! You can take that as a tribute to the OP of this thread or an exclamation at the sheer coincidence of it...

I don't believe in coincidences personally,  but I do believe that someone who is dishonest enough to nick another youtuber's recipe then use it as bait to rake in punters to their paywalled-website is probably also dishonest enough to show up here under a false name to defend themselves without being upfront about who they are. So hello Les! No need to talk about yourself in the third person - take a step forward and be honest for a change, there's still time!

the phrase "a FREE BIR Novice Course" which you "CurryCAM" wrote in your post above  is used by CurryShed in a response to a YouTube comment in this video, with exactly the same capitalisation as used by our new member curryCAM.  Quite a giveaway to the true identity of CurryCAM:
https://youtu.be/nxkyPszzktg

In my opinion, making curry base sauce requires the onions to be cooked hard.  A good rolling boil or pressure cooker breaks down the bitter compounds in the onions and converts the natural sugars which are a component of the bir flavour. Slow cooking should not feature in base gravies and I've never seen a BIR cooking their base slowly. Cooking for a long time, yes, but not cooking low and slow.