Quote from: Phil (Chaa006) on January 07, 2012, 12:02 AM
I don't have a chef's spoon.  I don't have an aluminium frying pan apparently identical to those used in BIRs.   I don't have an 8kW blast furnace, or even a gas hob.  But I can still cook a Chicken Madras and a Pulao rice that are the equal of most BIRs and better than some.  What am I doing wrong ?

Puzzled of Chainhurst.

i have chefs spoon...but i'm not a chef

QuoteI tried to find Jalpur Garam Masala down Brick Lane (London) yesterday. It was the main reason I went there, to call at two large supermarkets. Neither place had heard of it. I'm not saying it's no good but, if "every BIR in the UK uses Jalpur" how come they'd never heard of it?

some members are jumped on or ignored for posting questions such as this one George...but the question remains either way

I use lo-salt now & again tbh i can't really tell the difference between that & the sea salt i normally use..there is also no-salt which has no sodium but does have flavour enhancers...haven't used it but I would imagine this would be pretty good in curry...If I cut the salt content little by little I never notice, i think this is the approach by the food indusrty in general, in bread etc...only problem is when I do a side by side comparison with a bir dish due to the amounts used...in fact now that youve brought this up  i'm going to check my own levels

QuoteThe powder you see in the video is Fenugreek powder. I don't mention it as it's a little trade secret which I will go into in my ebook.  Will also cover a lot more about the gravies in that book and the videos that will accompany the book see http://www.curry2go-online.com/recipes.html  the youtube 10 minute policy does not allow too much explanation and I have received so many emails about the base hence I have embarked on this ebook and videos which should be complete before the end of January. The ebook will have a lot of content and will definitely answer all the questions on here re; use of oil, overfilling the pot etc..  believe it or not there is quite a science to it.   

Julian

QuoteAdvanced or multi stage gravy (cr0)-  I'm mad keen to hear more, but Julianc2g never mentioned this!!!!!!!!!!!!!!!!!!!
On topic- CurrytoGo, Cannot wait to hear a members taste test on c2g, it's long overdue, & Im too far away....Its very seldom that trade secrets of any kind are revealed on tv/web by people in the business, but I think it all adds to Julians credibility.those videos are brilliant & Im sure between both gravies & c2g I'm sure I will have taken a huge step forward to creating what I'm after

Regards
ELW

Hi Julian, thanks for that post, I'v been  taking stick from some curry anoraks for probing further on this matter   ...best of luck with your venture, hope you can steal a march there

Regards
ELW

QuoteThank you for your comments; I would like to clarify, there is more than one type of gravy in the BIR industry. There is no ?right? or ?wrong? gravy. They are basic or advanced. The reason I wrote the Basic Gravy in such a way is that I do not want to confuse anyone who has just started cooking BIR recipes for the first time and make it difficult for them. Thus I simplified the steps to allow the person to develop their skills and to be confident to then move onto and attempt another stage (Just as we do in life we learn the basics and then progress to the next stage).

The BIR industry is so large that I could not possibly have it all in one book (without having to hoist it with a crane ) and that is why I started with Volume I.  Everyone needs practice to achieve that standard of BIR they wish to achieve even through the many years of searching some still cannot find it.

Hi Abdul, thanks for clearing that up, I wasn't sure what you meant by that. what we type & what we mean can look like 2 different things sometimes...ignore negativity from me or anyone else, lots of people here are keen to hear your thoughts. Anything perceived as negative from me will usually have a question attached. thats how i learn
ifindforu & Julian from c2Go (take a look at what the established forum members said about him if you have time ) have taken some criticism by members on here for trying to help too. Like i said earlier in the post, i was all set for having a go at your recipies. 

ELW

QuoteThis is the guy that told me on my wedding day (to my 1st wife) that she wasn't what you'd call a stunner is she?   and she wasn't (neither was I though )

;D thats Ricky Gervais stuff  ;D

QuoteThat is exactly how I would describe the smell of Rajah garam masala, I wonder if they are similar?

I find the Rajah GM has a touch of the dental hospital about it, the Natco GM has a slightly better flavour. Im sure Jalpur supply Natco with their raw materials

QuoteHe emailed a gravy enhancement to those who bought his book. This was made in addition to the basic gravy. Is this what he means by advanced gravy?

Hi Stephen, that will probably be it, its not here yet. Improvements are always good, it was the bit about his basic gravy, which is very similar to a lot of other gravies, being a practise gravy that threw me..a better explanation may clear it up for me, but on the face of it, it looked like carrot dangling

ELW

Hi ifindforu, ok, I will give your base a try when I have space in my freezer & will report back to you ..its going to be the last base i make for a while

Have you ever cooked a dish with this base, without the mix powder?

ELW

QuoteI agree. Furthermore, the figure of 5% is only a figure of speech, of course.

Apart from anti-spam duties I've found that recent time in my kitchen working by myself, has showed greater promise than hour after hour spent trawling through all the suggestions and mass of observations at this forum. It's serious data overload and it's nobody's fault but - face up to it - as a group we've failed big time. Forget the claimed 11,000+ members. Even if there are only 20 or 30 active members here, that's quite a big 'research and development department'. What do we have to show for about 7 years of R&D? No as much as some people might have hoped. Of course, I might be wrong. Some of you may well be making superb curries, rice, bread, etc as good as any BIR I've ever eaten at. You may not even realise how good you are. But when I suggested regional dinner parties to try and establish a benchmark for current standards, there was precious little interest. If one or two people were identified as truly outstanding by way of shared dining sessions, then we may be more inclined to listen to what they have to say. Currently, we don't know who they are. I'm sorry, but saying one's partner and friends say that you (I mean any one of you) make the best food they've ever tasted, isn't an independent enough assessment

Good post George, its hard to come out of that without getting backs up, very well put
I have failed to crack this so far!
ELW