OK. I may have been a bit grouchy at 2.40 am, tired and full of Stella.

Thanks for the messages fellas.

I'll stick around and share anything worthwhile. Must investigate this "ignore" button. I dind't realise that you could actually "ignore" someone, I just thought that it was a figure of speech.

I know I am not the most active member on here or the most technically advanced (wouldn't have a clue how to put a video on), but I still feel endebted to this place for all that I have learned, so will give something back if/when I can.

Did anyone try the Karahi recipe I posted? If not you are missing out on a VERY nice curry, not BIR, but extremely tasty.....do it.

And with that comment I bid farewell to this place.

It's a pity, as I respect many members here. Chewy, Steven Lindsay, 976 Bar, Razor who hasn't been around for a while (wonder why??) to name a few.

Thanks for all that I have learned folks. I have tried to give something back, but it was either ignored or ridiculed.

I will leave you all to your arguments, I don't want to be part of it anymore.

The silence is deafening................ : : :

Quote from: Secret Santa on October 05, 2013, 05:05 PM

Quote from: Aussie Mick on October 05, 2013, 04:54 PMAnd the VAST majority DON'T.

I take it your vast experience of the Australian Indian-Restaurant market leads you to that conclusion Mick?

This is my BIR.....BRITISH INDIAN RESTARAUNT. Yes it's in Australia, but it's a BIR.

I have cooked every single curry that has left the kitchen from the day we opened.

Read the comments. we don't use, never have used, and never, ever will use Hing, It has NO PURPOSE in BIR cooking whatsoever.

https://www.facebook.com/BritishIndian?ref=hl.

So tell me about your great experience of hing SS? : : : : :

Quote from: Secret Santa on October 05, 2013, 04:50 PM

Quote from: Garp on October 05, 2013, 04:16 PM
They may not all use it but many do.

And the VAST majority DON'T.

So why get so bothered about it? The guy runs a succesful takeaway and he's never heard of something that he doesn't use, and will never have no use for  : : : : : : :

Honestly.....some people.  : : : : : :

For a few measly quid, I will buy it.

I don't use any of Julians recipes...oh, except his mixed powder recipe which was on a free video anyway.

But like his first book and Mick CBM's books, they are a good read and a good reference if/when needed.

Our Indian tandoori chef was also very unfamiliar with hing. When I showed him a tub I had, he asked me what I would use it for. He had never seen it used in any of the restaurants he had worked.

As for Sam being self taught, I think it's because of a "passion" for it. Some trained chefs are just "doing a job.e" Entrepreneurs always do much better IMHO.

Seems some people just want to nit pick at anything.

Cheers for sharing Bob, i'll definitely give it a go next week.

I tried H4ppy Chris's Kashmiri masala paste this week and I am impressed.

All we need now is a good tandoori paste recipe and it's bye bye to Pataks...lol.

Your food looks bang on mate.

Nice one mate. When rendered it'll look great.

I built my own pizza oven and covered up my shocking brickwork with tiles.

Nice one Bob. Nothing stopping you now bud.