Quote from: spiceyokooko on March 19, 2013, 07:36 PM
To continue teasing people and bigging himself up in the meantime is wrong as no-one has any way of knowing whether what he is saying is true or not as none of it can be verified. He can continue saying whatever he likes and no-one can take him to task on it.

... well you need to question my integrity as well, on Monday I was that 'no-one' and I can verify what Chris is saying is true. I'm sure your rabid rantings will continue after Chris has released his eBook, ... until then you will have to carry on rattling away at your keyboard throthing at the mouth.

I never thought I would be sucked in to all this verbal rubbish, but sometimes things need to be said.

Quote from: natterjak on March 18, 2013, 08:12 PM
Quick Ken! Write it all up as an e-book and release it for

Quote from: madstwatter on March 18, 2013, 07:35 PM
How was the lesson Ken?

I've not been back long from an excellent day at Chris's house where he demonstrated to me all the techniques, methods, and a few recipes to be getting on with, that (I believe) has got me to the BIR Promised Land. I was taught things today that I have not seen on any of the forums, or in any of the books/eBooks that I own.
I brought home a box of goodies that consisted of, base gravy, pre-cooked chicken, spiced oil, mix powder, and 3 curries, all of which we made and two of the curries I made myself.
When I arrived home and unpacked the box in the kitchen the aroma was spot on, it smelled just like a delivery from our local BIR restaurant.
I know my comments will be treated with cynicism by some, I can understand that, but before our meeting I only knew of Chris through his posts and videos, he kindly invited me to his home to basically be his guinea pig, he wanted to demonstrate that anyone could achieve the same results as he has.
I know one thing, when Chris releases his eBook I don

What's your thoughts on the Korma video, it looks to me the garlic and ginger paste gets burned 

Surely you would be able to tell the difference, lamb is a much stronger flavour than beef, ... unless you're tanked up on a Weekend 

Quote from: h4ppy-chris on March 10, 2013, 09:04 AM

Quote from: chef888 on March 10, 2013, 08:25 AM
i just like to say what a kind and generous offer you have made to some lucky person Chris wish i could put my name forward to be considered but heath reasons wont permitt me to travel the disstance between Linc's and lances. I'm sure who ever is invited to go will have a fantastic , informative and fascinating 5 hrs . ( Ivan )

Thanks for your kind words Ivan.

Ivan is spot on. I'm really looking forward to the day and meeting you Chris 

Cheers,
Ken

Hi Mick, I had been using the 'water based method' for quite some time, until I tried the 'Glasgow method' which basically replaces the water with oil (plus the spices) The outcome was excellent and kept the chicken (or Lamb/mutton) nice and succulent, and the leftover oil doesn't go to waste as it makes an excellent seasoned oil. I find the water method can draw the flavour out of the meat, afterall that's how a good stock is made.
What's your thoughts on this, have you tried both methods?

Cheers,
Ken

Quote from: h4ppy-chris on March 06, 2013, 09:59 PM
Anyone up for it?
you will need to travel :post code: BB10

We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.

Chris, sounds promising. I would be more than interested, Sunday or Monday would be great for me. The trip from Sheffield isn't too far.

Ken

I've sown some of these seeds today using Chris's method https://curry-recipes.co.uk/curry/index.php/topic,11647.0.html I always thought you needed to use fresh seeds.
I got my Kashmiri chillies from Spices of India, there's loads of seeds when you open them up. I really hope this method works as I love the flavour of Kashmiri's.

Cheers,
Ken

It looks the buisness Chris, I hope it's in the book 

edit; of course it is! the clue was in the title