Nice matar gosht there Bob! what's this punjab paradise thing?

Thanks Frank. I will be trying it out  tonight, ahead of the events to come on the weekend.

Great post and video Frank! Any pictures before/after?

Chewy, great looking curry mate! Envious!

Or just take phil's advice with a pinch of chaat masala. Works a treat too.

Excellent Meggeth. Right in my dropbox, where I keep all my other BIR ebooks!

Cloves can have a medicinal taste in great quantity

Good stuff there Frank... get them batteries ready to shoot some porn!

Quote from: DalPuri on September 29, 2013, 01:52 PM
Firstly the rice.
I dont think Chris shouldve uploaded this video, or at least the title shouldve been, How NOT to make pilau rice. 
The rice had too much water and was stodgy. Not very good promotion for the TA.

It isn't a spotless video, I agree with you there Frank. I asked about it and he said "This is a new pan that the chef foysel (sam's colleague) wasn't particularly used to" Someone else replied that he made the recipe and that it looked stodgy but after 15mins seating in the pan the rice was separating nicely. Who knows what exactly went wrong, though.

The definition of chef from the merriam webster dictionary is cetainly far more valid than a random troll's opinion. I trust this definition applies equally well to TAs, rather than what some zealots on this forum think a chef is/should be. There are certain varying degree of skill amongst chefs, as there is every walk of life. We could be here all day discussing pointless subtleties.

Quote
chef
noun \?shef\

: a professional cook who usually is in charge of a kitchen in a restaurant

: a person who prepares food for people to eat

Just don't feed em trolls and carry on.