Hi UF,

Quote from: Unclefrank on April 17, 2012, 06:59 PM
On tonight at 7.30 on Good Food Channel (SKY 247 HD)

Good spot mate, also of interest 'My Sri Lanka with Peter Kuruvita at 22:00h, same channel.  Peter Kuruvita visits what he considers the eighth wonder of the world - the ancient palace fort ruins of Sigiriya - where he prepares a historic royal curry.

Ray

Hi ELW,

Quote from: ELW on April 16, 2012, 06:49 PM
but c2g's looks like it could be very tangy 

On a finger dip, yeah it is a bit tangy (not as tangy as the Dipuraja marinade though) but just 1 tsp to the curry adds a really nice flavour and not at all tangy.

Ray

Hi George,

The thing with Facebook is, if one of your friends is online, there is a chat facility that is private between you and your friend, so messaging is pretty instant and I can imagine some would rather use this function than a conventional email.  There is also a messaging function which works pretty much the same as an email whereby you have an inbox.  As for photo's, you also have options as to who can see it such as friends only.

You can also delete people off your friends list if things start to go wrong or nasty.

As for Facebook having a focus, well, it doesn't really, it's as you say, a means to catch up and chat with friends in pretty much the same way as you would if you met them in person!

Ray

So, this is what Julian refers to as his 'magic sauce' then?

I actually tried this in a Jal Frezi (using Chewy's base) with a tsp of chilli pickle.  Very enjoyable and defo BIR in taste.

Ray

Hi George,

Well, where does one start?  I don't use Twitter as such because I'm not all that interested in what some over payed, egostistical footballer has to say to be honest but I do use Facebook frequently.

I have many friends that have moved out of the area, abroad even and for me, it's a great way to keep in touch, chat and basically catch up with them.  I've also seen the downside of Facebook, i:e, couples splitting up because one of them has re-kindled an old relationship with a former partner.

Being a football fanatic, I have the chance to dish out some friendly banter against my Blue mates and just basically have the craic. 

If the social networking site are used correctly, they can be very enjoyable and, sometimes, quite informative, I do feel that they should be monitored better though..!

Just my thoughts George.

Ray

Hi CA,

Brilliant news, so I have a reason to buy one then ;D

Ray

Hi Markh,

So, this oil that you have made, have you tried it in your curries and if so, do you believe that it has made a difference to the taste of your curries?

And congratulations on your first post, and welcome to cr0

Ray

Hi NJ,

What a fantastic post, a real gem amongst some of the best cr0 posts'

I too have experimented with a 'concentrate' base gravy but for slightly different reasons to your good self.  Mine was purely for space saving reasons, just to keep Mrs Razor off my back, whereas your reason was for finding a suitable use for your slow cooker.  It's for a very similar reason, that I've never invested in one, don't think I would get the most from one to be honest.......until now..!

So you have tried and proved this method on a few occasions?, how do you think it compares with your normal base of choice, cooked in the conventional way?

mmmmm, this has got me wondering if a BIR style curry could be cooked in the slow cooker?  Obviously, using all the ingredients that you would usually use normally?  Nah, can't see it, how would you release the oils out of the spices for a start?

Great post mate, keep up the good work

Ray

I've not had a chance to read the book from start to finish yet but I have jumped to subjects that are of particular interest to me and I've liked what I've read so far.  For me, Julian covers quite a few 'debated' points that we have had on cr0 such as the 'science' of boiling onions and how technique is ever so important.

I think that the title of the books is perfect, there are still secrets that we have yet to discover.  I think that possibly the biggest secret is 'be consistant'.  We have all, I'm sure, had one or two 'eureka' moments but have we been able to recreate that moment say, 10 times in a row?  Also, this book isn't just directed at cr0 and other forum members, it's available to everyone and anyone who has an interest in BIR curries.  I'd be willing to wager that quite a few restaurateurs and takeaway owners will possibly buy this eBook, if only to keep an eye on the competition?

I'll be judging this book only after I've replicated the recipes using only c2g ingredients and methods.  What will satisfy me is if a) I can make a stonking good curry using Julians recipes and b) if the recipes taste anything like Julians own curries, which I'll be finding out in June.  That's not the reason for my visit to c2g by the way but I would really love to meet the man who has actually followed his dream, and seems to be making a success of things.  I think I would just like to shake that guy's hand and say....well done fella

Ray

Wayne,

Quote from: Whandsy on April 03, 2012, 08:51 PM

Quote from: Razor on April 03, 2012, 08:32 PM
Hi Paul,

I've only got an email from paypal mate?  I've emailed Julian with the invoice number to see if he can help.

I'll have another look.

Cheers Paul,

Ray

I had that as well ray, when it did come through later on it went straight into my junk email folder, have you checked there?

Spot on mate, that's exactly where it was, all sorted now, thanks for the help guy's

Ray