Quote from: George on February 06, 2013, 12:10 PM

Quote from: Salvador Dhali on February 06, 2013, 10:18 AM
book won't 'deliver all' (because no book can)

I disagree that it's not possible for a book to deliver high quality results. It depends on whether (a) the author really does have great recipes and (b) whether the author is prepared to pass those recipes on, accurately.

I didn't say anything about it not being possible for a book to deliver high quality results, George. I said that it isn't possible for one cookery book to "deliver all" (quoting the poster before me).

This applies to ALL cusines, whether Indian, French, Italian - whatever. 

No one book can tell you everything, because no one author or chef knows everything.

Quote from: BIR-TY on February 06, 2013, 06:54 AM

Quote from: JerryM on February 04, 2013, 06:27 PM

a cautious best wishes on the ebook - so many before have promised but only delivered in part. if your's completes the picture then all will very happy.

fingers crossed.

I agree, a cautious best wishes, no doubt to some you may well give them that bit extra they're looking for.
Other publications may have done the same for some. I think it's too much of a sweeping statement to say that some publications have not delivered all to some.
Bert

Best wishes from me, too.

My own experience over my 30+ years curry journey has been that, while no one book has given me everything, I honestly haven't expected that to happen. And I hope it never does.

Apart from it being an impossibility (due to the mind-boggling number of permutations involving different personal preferences, different BIR styles, etc., etc), for me part of the joy of cooking is in finding new gems of information in different books, and occasionally having one of those amazing 'eureka' moments.

My BIR cooking today is very much a fusion of a little bit of this and a little bit of that (picked up from manifold sources), underpinned by a few very sound, tried and tested principles that are common to the art. I'm sure it's the same for many here.

So, while I know full well that HC's forthcoming book won't 'deliver all' (because no book can), I'm nevertheless excited about buying it because it will no doubt give me another gem - another piece of the infinite jigsaw that is BIR cookery.

And if it doesn't, well I won't be too upset. I'll happily add it to my extensive collection of cookery books, try out the recipes, and will enjoy watching the videos.

Anyway, as said, all the best of luck with it, HC, and I hope that you enjoy putting it together.

Quote from: emin-j on February 04, 2013, 06:39 PM
Your choice Sir  Just keep up your stock of toilet rolls 

Roger that!  ;D

Quote from: emin-j on February 03, 2013, 09:01 PM
I only prepare as much G/G as I am going to use at the time,storing g/g puree doesn't seem a good idea if you read this section taken from a link posted by DalPuri.
Takeaways would get through a massive amount of g/g so storage probably wouldn't be an issue.

Garlic Botulism
http://www.motherearthnews.com/real-food/cooking-with-garlic-ze0z1211zgar.aspx?page=9#ixzz2Js5gCwSj

You may well be wise to err on the side of caution, EJ, but thankfully botulism is extremely rare.

Despite all those tubs of g/g paste festering in the kitchens and fridges of the UK's 12,000 BIRs, "between 1980 and 2010 there were 33 recorded cases of food-borne botulism in England and Wales.

Twenty-six of these were linked to a single outbreak in 1989 that was caused by contaminated hazelnut yoghurt." http://www.nhs.uk/conditions/Botulism/Pages/Introduction.aspx

That's an incredibly small number over a 20-year period in a country with a population of 60 million plus.

As with any food-based health risk, we need to be aware and, of course, we need to take all the precautions we think are necessary.

But this is one I'm not worried about personally.

Let's face it. If there are any killer bacteria out there that can survive being chucked into smoking hot oil and then cooked on high heat in a curry sauce for 8-10 minutes, then we're all in serious trouble!

Quote from: Garabi Army on February 02, 2013, 08:12 AM

Quote from: chewytikka on February 02, 2013, 12:21 AM

High sided pans, ;D ;D ;D   Daft as a brush some of you guys.

The aspect ratio is wrong on this vid its 480x360 and it should be wider at 640x360
so the footage has been squeezed inward which makes everything look taller and thinner.

Well spotted CT  , ... of course, I knew all along  :

Errr... Ahem... me too!  : High-sided pans indeed! What were some of you thinking!?  ;D

Quote from: RubyDoo on February 01, 2013, 07:40 PM
I was 1st on the pan request 

]]

I'll just have to take sloppy seconds then!

I've been trying to resist the urges as I already have more pans than I know what to do with, but it's no good - resistance is futile, etc. I HAVE to have at least one of those sexy high-sided models!

If chef can shed any light on where he gets them, it would be much appreciated, HC.

Quote from: emin-j on January 31, 2013, 10:15 PM
Excellent video Chris  those curries look great  Butter Ghee by the look of it.

About 6 minutes or so in the chef says it's veg ghee, adding: "It does the same job as veg oil but tastes different."

As others have said, great video, and great looking curries that make the most of simple spicing (a healthy tablespoon of mix powder and a teaspoon of chilli powder, unless my eyes deceived me).

Looking forward to seeing some more from this kitchen!

Looks great, joadt - and the sauce consistency looks spot-on to me, too. Not so thin that it runs everywhere and soaks the rice, but too thick, either. Just how I like my Madras!

Would agree with Phil about the lack of oil separation, but how much you decide to use is down to personal preference. Indeed, I've seen videos of a pro chef in action who also favours the minimal oil approach (see about half-way through http://www.youtube.com/watch?v=WCA_BbVJdEs ).

Anyway, keep up the good work!

Quote from: George on January 30, 2013, 10:53 AM
Here you go for anyone wanting to discover the advantages of cooking base sauce with a pressure cooker:

http://www.argos.co.uk/static/Product/partNumber/8614869.htm

A 6L Prestige pressure cooker from Argos, for only GBP 14.99 (on its current half price offer)

What a bargain!

Aluminium is superior to stainless steel, too.

That's an amazing bargain, George.

But is aluminium really superior to stainless steel?

Or is it just down to personal preference?

I get on with both, but while I love my aluminium curry pan, I've always preferred stainless for my bigger pots/casseroles/pressure cookers, etc.

Each to their own, and all that, but I'd be interested to learn why it is your preference.