Axe don't get me wrong. Its no use for the food network.  ;D
You get 10 minutes of time on Youtube if you do it in one take which is what I did. Or you can spend hours editing the video using slices.

I'm not certain if you can get a longer period?
Anyway I just think its important to remember that it does play a factor is all regardless of method and and presentation.

I've learned something from it in any case.
Best Axe.

Quote from: Axe on March 24, 2010, 11:40 AM
For these reasons, you have to question the integrity of the demonstration and the recipe. Personally, I would rather sit through 20 mins of slow drawn out video, if the end result was a clear understanding of the recipe, its process and the finished dish.

Sorry if you considered it a barrage, that is your prerogative to assume that Achmal as much as me sending food back similar to this, I didn't it was quite good, not what I do but good never the less.

I think anything put out there for people to view can only be a good thing. It most certainly does not detract from the subject, only adds to it doesn't it? 

Thank you for pointing out that I am making mistakes? (If you think I am?)
Could you please be more specific for the good intent of everyone learning from my mistakes? Could you also use the video I posted for reference or perhaps one of my recipes on here please?

I want to learn. Apparently you have to some massive degree. Please share.
Have a great day yourself sir.

Quote from: AchMal on March 24, 2010, 09:11 AM
Its another way of doing them that looks crap and I'm assuming if you have been served them like that you would have complained, I'm aware I'm judging by visuals only.... and no, I won't be trying to replicate his bhajis if that's what you mean....
or do you mean I should video my own cooking attempts?

As for you making mistakes in cooking, I agree....

CA has succinctly answered your barrage point.

As for asking me if I'm a Indian restaurant chef, I think you know I am not but I have certainly spent a lot of time in the kitchens learning the techniques and cooking with the chefs, given the ingredients that they use my curries turned out as good as theirs,
I don't for a minute claim to be as good as any chef but that doesn't affect my ability to know what looks good and what looks like garbage,

Have a nice day,

Oh I don't know? It was just another way of doing them and more to the point I've had them served to me like that too. Also and I say again it would be nice for experts to validate comments on camera. You only have a few minutes to work stuff out, try it.

I also make mistakes in cooking. I find it incredible that when someone comes forward to show you things it is met with a barrage.

So Achmal?
Are you an Indian restaurant Chef?

Quote from: AchMal on March 23, 2010, 10:22 AM
I don't think anyone can deny he clearly has access to a takeaway kitchen, as for how good a chef he is.............until someone visits Penrith and tries his food, who knows?
I don't think he helps himself with his manner, he appears to want to rush everything and if his onion bhajis are anything to go by I won't be hurtling up the M6,

I think he's the best thing to happen in Indian cooking so far as we are concerned. Deny if you will. He's a real Chef.

Yes thats what I found too (Pungent). That's the Garam Masala at work I suppose.
Quick, easy and a good meal.

Quote from: Deadman on March 20, 2010, 05:34 PM
Well. I just made a very small portion of this sauce using a few well-guessed 'lobs' in the pan.
It was very yummy. the wife and kids all had a teaspoon full of it straight out of the pan and loved it. Very pungent, just how I like it. It also started to go toffee-like almost instantly.
An initial thumbs up from me. I'm definitely using this tonight now.

Hi Axe.
Don't worry. Yes there are good recipes here and on the Internet, especially youtube.
If that is the question you are asking?

QuoteIt would be a useful asset to know who is and who isn't a BIR Chef

I've known of only 3 people who ever posted recipes on forums, not all were BIR. That said and when they did they weren't received that well and in some cases (Not here), scorned.

Apparently I am not taken seriously either but then I'm not an Indian BIR Chef, but I think I could be.

The best meal I ever cooked was following an Indian Chef's recipes who owned one here. That of course is just not BIR.

Quote from: Axe on March 18, 2010, 05:06 PM
Not that I have been here that long but I was also unaware of this. It would be a useful asset to know who is and who isn't a BIR Chef. If that is not possible, it would be good to have authentic mixes and indeed recipes full stop, marked as being from the horses mouth, so to speak.

@ CA. I know BIR is the REAL THING in terms of what we are trying to complete. I'm talking about yours/mine.theirs/everyone else on the planet who has a care to try it and so on.

Also 'Generic' is what I term for spice mixes posted on Forums that ARE NOT made up by REAL BIR CHEFS. They are guesses, best matches for and so on.

Axe this is a very interesting post and I think the first I've read anywhere, Kudos. I'm a great believer in taste per dish if you will? But adding to that its very important that dishes are put out there that people can actually cook and get good results from nearly every-time they try.

The real big difference to my mind is that as you say and I'm finding out there simply cannot be just ONE SPICE MIX. Yes you'll get ok results but never near the real thing whichever it is that a person likes? (Side by side with the real thing).

Of course if you are experienced enough you'll know the additions to make but to a newcomer that would be near impossible hence the generic recipes posted on various sites. CA incidentally does say that his spice mix is what HE likes so fair do's to that also, there are many.

Frankly however I know everyone can cook a base sauce but it just ain't in that at all. It's what the cook adds here and there just like in any cooking style from anywhere on the globe, that final finish makes the dish.

Actually I'm amazed at the talk of this base and that base and what you can have with each? They are just about all the same really if you really look at each of them as regards contents. It's just boiled water with some spices and vegetables with onions, no big deal for anyone to get right if they try, again very interesting and a great eye opening post.

I love my food, I love it when I get it right too, (Don't we all). Thing is the sauce can be made in a pan with a little effort in just half an hour though you just won't have that much for another time. Right now I'm playing with the pan. SPICES, Additions, playing, smelling, playing again. Results are good, no point in posting anything until its just right. I'm very funny about that.

Excellent points and observations Axe. Welcome.

Jerry I bought a packet/box like this a few weeks ago. What the heck do you do with it? 
Like you I've been using coconut milk (When I've wanted that taste).
Many thanks..

Me.

Welcome chickmurry
Sounds like you've done some cooking. What would you say is your best dish?