Meet chef sam.
Thanks George for your kind words. The book will have links to private videos, some filmed in the TA, some in my home.Meet chef sam.
I agree with others - it's a very good video, for several reasons, including:
- The clarity and standard of camerawork is better than most videos despite it not being HD.
- The chef works like a real pro and they should win an award (a real one, not the usual fake type) for the impressive standards of cleanliness and efficiency. The kitchen operates a bit like a modern factory production line.
Many thanks for posting it. My only suggestion would be for you to add text for ingredients and quantities, a bit like CBM and CT do.
Excellent video Chris ;) those curries look great :P 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."
For those who are saying this video is marvellous - why?
What is it that it's showing you that we haven't seen done a dozen times before? There's nothing new here.
And before anyone goes off on one, I'm not trying to start a flame war. I am asking a genuine question because I just don't see what's so special about the video.
For those who are saying this video is marvellous - why?
What is it that it's showing you that we haven't seen done a dozen times before? There's nothing new here.
And before anyone goes off on one, I'm not trying to start a flame war. I am asking a genuine question because I just don't see what's so special about the video.
Can you shed any light on the pans Chris?For those who are saying this video is marvellous - why?
What is it that it's showing you that we haven't seen done a dozen times before? There's nothing new here.
And before anyone goes off on one, I'm not trying to start a flame war. I am asking a genuine question because I just don't see what's so special about the video.
I put the video out so you people could see the guy that i am working with. Nothing more nothing less.
I for one, love to watch any chef that knows is stuff. Good question SS.
Can you shed any light on the pans Chris?For those who are saying this video is marvellous - why?
What is it that it's showing you that we haven't seen done a dozen times before? There's nothing new here.
And before anyone goes off on one, I'm not trying to start a flame war. I am asking a genuine question because I just don't see what's so special about the video.
I put the video out so you people could see the guy that i am working with. Nothing more nothing less.
I for one, love to watch any chef that knows is stuff. Good question SS.
Can you shed any light on the pans Chris?For those who are saying this video is marvellous - why?
What is it that it's showing you that we haven't seen done a dozen times before? There's nothing new here.
And before anyone goes off on one, I'm not trying to start a flame war. I am asking a genuine question because I just don't see what's so special about the video.
I put the video out so you people could see the guy that i am working with. Nothing more nothing less.
I for one, love to watch any chef that knows is stuff. Good question SS.
I will ask him for you mate.
Can you shed any light on the pans Chris?
Ta will look. The Genware are a no no for the reasons you stated.Can you shed any light on the pans Chris?
I'm sure ive posted this before but you can get a deep pan similar to that from dadibhais.
http://dadibhais.com/index.php/kitchen/cookware/stainless-steel-cookware/genware-sauteuse-2-8ltr-24cm.html (http://dadibhais.com/index.php/kitchen/cookware/stainless-steel-cookware/genware-sauteuse-2-8ltr-24cm.html)
The Genware sauteuse pans look at lot sturdier too although made from stainless which isn't the best for high heat short order cooking.
I just love the shape of them Ruby. :)
The other alternative is a 10" wok. Round bottom would be my preference ;)
http://www.ebay.co.uk/itm/10-FLAT-BASED-CARBON-STEEL-WOK-COMMERCIAL-QUALITY-/261154203112?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item3cce00e5e8 (http://www.ebay.co.uk/itm/10-FLAT-BASED-CARBON-STEEL-WOK-COMMERCIAL-QUALITY-/261154203112?pt=UK_HomeGarden_Kitchen_Cookware_GL&hash=item3cce00e5e8)
http://www.chefline.co.uk/advanced_search_result.php?keywords=wok (http://www.chefline.co.uk/advanced_search_result.php?keywords=wok)
Watching Sam work is an artform. I've watched many videos of BIR chefs in action, also videos of a few forum members, and not many are as fluent and confident as him.
I reckon the 'secret' everyone yearns for is right there in that video; method, timing, and cooking on a furnace. How many of us get to cook on heat that severe.
If the key was in the video, do you think i would of put it on youtube? ;D
I was 1st on the pan request :)]]
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.
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 8) , ... of course, I knew all along ::)
...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.
there is a difference in ghee and oil but that's not important.
would love to know what was in the small tin behind the gravy which was added to 1 dish at ~9 mins.
Good watch HC
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.
The pans are just normal 24cm Ali omelette pans, any Asian store
Chris,can you confirm it is veg ghee and not butter ghee the chef is using, I hear you say veg ghee but the chef only say 'ghee',it looks to moist and colourful for veg ghee :-\
Good watch HC
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.
I thought the wife looked thin on videos. ;D
h4ppy-chris,
many thanks for clarifying the tin. probably not easy to get an answer but your gut feel : was it made or from base or scooped off cooked dishes
h4ppy-chris,
many thanks for clarifying the tin. probably not easy to get an answer but your gut feel : was it made or from base or scooped off cooked dishes
The spiced oil is made Jerry, how to make it will be in the Ebook. The spiced oil as never seen a curry, base gravy or onion bhaji.
The spiced oil is made Jerry, how to make it will be in the Ebook. The spiced oil as never seen a curry, base gravy or onion bhaji.
What sort of time frame are you thinking about for the ebook Chris? Lots of intrigued people I'm sure. ???
W
The spiced oil is made Jerry, how to make it will be in the Ebook. The spiced oil as never seen a curry, base gravy or onion bhaji.
What sort of time frame are you thinking about for the ebook Chris? Lots of intrigued people I'm sure. ???
W
6 to 8 weeks, i have a lot video and recipes to sort out, i am working hard on it for you.
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.
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
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.
KD1 was offered to me as a "leaving gift" from my work colleagues in Cambridge on my last day. I never felt tempted to even try any of her recipes, I got the book before I came across cr0 and was suspicious about the quality of the recipes at the time.
book won't 'deliver all' (because no book can)
KD1 was offered to me as a "leaving gift" from my work colleagues in Cambridge on my last day. I never felt tempted to even try any of her recipes, I got the book before I came across cr0 and was suspicious about the quality of the recipes at the time.
Very different to my own reaction, and subsequent behaviour. I can no longer remember how I learned of the book's existence, but I bought my first copy (yes, I now have several !) with excitement and anticipation, and was ecstatic at my first attempt at a Chicken Madras. After maybe 40 years of complete and utter failure at producing even an /acceptable/ curry (let alone a BIR taste-alike), KD1 was for me the Book of Revelations. With the benefit of experience I modified Kris's recipes (doubling the quantity of spices and -- for some time -- doubling the volume of base, so there was actually four times the quantity of spices per unit weight of chicken), and I still use the modified versions today (sometimes substituting Bassar curry masala for ground chillies). Her method is so different to that commonly advocated today, where the spices inevitably have to be bhooned, if not near-cremated, that it is remarkable how both methods can give such similar results. But similar they most certainly are, and if you have not yet tried KD1 then I think you should do so : you may be very surprised at the results that can be achieved.
Think about some of the best curry dishes you've ever had in an Indian restaurant anywhere. Would it be possible to write down those recipes to repeat them? Of course! Easy. But nobody so far has met my criteria (a) and (b) above. I doubt if that situation will change any time soon.
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 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.
Wise words spiceyokoko :)
People seem to think all the magic is in the ingredients. It isn't, the ingredient list is the easiest part of the recipe. It's imparting the knowledge and information as to what you do with those ingredients that's the hard part and that's the part so many people either don't bother with or don't explain properly.
sorry i have not been here.
I am working flat out here to get this book out to you guys
People seem to think all the magic is in the ingredients. It isn't, the ingredient list is the easiest part of the recipe. It's imparting the knowledge and information as to what you do with those ingredients that's the hard part and that's the part so many people either don't bother with or don't explain properly.
This is 100% correct.
h4ppy-chris, do you have any videos that just keep the pan in frame, as large as possible, for the whole time? As in from the moment the ghee goes in to the pan up to the point where the dish is ready. That would be really useful.
sorry i have not been here.
I am working flat out here to get this book out to you guys
Does that mean that it will be available, to our forum members, for free, then Chris?
No sorry CA.
No sorry CA.
Then, you are doing it for yourself, and not for "you guys".
And CT is correct, you REALLY should change the foot note to your avatar ::)
A bit harsh CA?
All Happy now.
it's quite surprising the various "needs" of members.
Yes " i am a member" and my "needs" was the need to know.
what i'm getting at is that any book needs to deliver on whatever it promises - simple as that.
It will, why would i spend my time to do it? just to put out another book saying the same old thing? NO!
of all the books i've heard of (and certainly not bought) there is always a caveat suggesting "style" or "home" when restaurant is what we crave for nothing less. i suppose it's buyer beware.
The book is based on takeaway.
i'd love to be proved wrong but i just can't see h4ppy-chris book delivering something we don't already know.
You have all the pieces on this forum, in one way or another! You will see from the book!
i base this on the quality of the BIR dishes i produce - not from books only from this forum. all anyone needs is here already. yes i still have much to learn of BIR but i'm well passed my original objective.
i do wish h4ppy-chris the very best with the book (i like the guy and if he can make money out of his efforts then
great - just don't con the membership if something is not going to deliver I WILL NOT - the jury is out and as i said earlier fingers are crossed - having been disappointed in the past i'm just very weary that the grass is portrayed as greener when it never is.
Meet chef sam.
http://www.youtube.com/watch?v=OmpHnOWqRJY (http://www.youtube.com/watch?v=OmpHnOWqRJY)
Give the guy a break!
I don't see you add as much to this forum as Chris, other than your criticism & snide remarks.
I appreciate Chris's input here and I look forward to the book regardless of how long it takes.
To be fair Chris in the past has done his fair share of winding people up.
I suggest you look back at his posts when he was having more than a few
goes at some people himself.
Yes George that is a great suggestion, I suspect we wont be seeing anything like that though
Yes George that is a great suggestion, I suspect we wont be seeing anything like that though
What's your problem? If you think Chris is talking a load of rubbish and won't produce the ebook then that is your opinion, but stop winding the bloke up with comments designed to get a reaction out of him. It is becoming very childish.
Thanks for the support mate. But don't feed the troll.Yes George that is a great suggestion, I suspect we wont be seeing anything like that though
What's your problem? If you think Chris is talking a load of rubbish and won't produce the ebook then that is your opinion, but stop winding the bloke up with comments designed to get a reaction out of him. It is becoming very childish.
Chris - would it be possible for you to post a provisional contents page for your ebook, including a list of recipes? It might help us understand how much work is involved, and potentially increase the level of interest.
Chris - would it be possible for you to post a provisional contents page for your ebook, including a list of recipes? It might help us understand how much work is involved, and potentially increase the level of interest.
Do I need to I asked my self? What do you think I came to?
;DChris - would it be possible for you to post a provisional contents page for your ebook, including a list of recipes? It might help us understand how much work is involved, and potentially increase the level of interest.
Do I need to I asked my self? What do you think I came to?
Obviously not cause there is no E-Book, now trot along
Chris - would it be possible for you to post a provisional contents page for your ebook, including a list of recipes? It might help us understand how much work is involved, and potentially increase the level of interest.
Do I need to I asked my self? What do you think I came to?
;)So you are now the spokesman for this forum?;DChris - would it be possible for you to post a provisional contents page for your ebook, including a list of recipes? It might help us understand how much work is involved, and potentially increase the level of interest.
Do I need to I asked my self? What do you think I came
Obviously not cause there is no E-Book, now trot along
Why do I need to? If you and others think I'm full of (moderated) why the interest?Chris - would it be possible for you to post a provisional contents page for your ebook, including a list of recipes? It might help us understand how much work is involved, and potentially increase the level of interest.
Do I need to I asked my self? What do you think I came to?
Thanks for your response but I'm not sure I understand. Do you mean to say:
"Do I need to post a provisional contents page here on this forum? What decision do you think I came to?"
If that's what you mean, I assume you don't like the idea. But why not? I intended it as a well-meant suggestion to help raise your credibility. You wouldn't be giving away any secrets - just a provisional contents page with a list of recipes. If you can't do that, I'm sorry to say that I err towards being on the side of the critics and doubters, even though I obviously hope you prove us wrong (a) by eventually publishing the book and (b) by the book containing better recipes than other well known books which feature BIR type recipes.
Why do I need to? If you and others think I'm full of (moderated) why the interest?
Why do I need to? If you and others think I'm full of (moderated) why the interest?......................................
In the meantime, please refrain from using 4 letter words. It's against forum rules. Nothing justifies the use of bad language, whatever people may think about your long-promised book. ......................
Whilst I usually don't want to get drawn into pointless arguments, I think being pulled for using the word sh$t is a bit harsh ...
It's been a while.
"Caledonian McBrayne".
"Good afternoon. My name is Taylor, and I have been waiting for the 1 o'clock 'bus from Craignure for 45 minutes, and there has been not a sign".
"Aye".
"A lady has been there for an hour and a half, and she has seen no sign of the 'bus either".
"Aye".
"Well, this is a disgrace : you have a 'bus advertised to run at 1 o'clock, and there is no sign of it from 12:15 to 1:45".
"Aye".
It's been a while.And pleasant it's been too ::) . But it couldn't last :( . But we'll curry on regardless ;)
Hope you all enjoy the five Videos i have put up for you and gives you some idea how i want the book.
They will be about 40 Videos in total in the book. Sorry it is taking longer than some of you want to wait. When i set out to do the book i didn't think i would be putting so much into it.
Just take your time and get it right Chris.
There was a lot of silly mistakes in Julians first book, probably through eagernous to get it out.
Take yer time.....but hurry up ;) :D
Just take your time and get it right Chris.
There was a lot of silly mistakes in Julians first book, probably through eagernous to get it out.
Take yer time.....but hurry up ;) :D
LOL, thanks Mick. did you try the kebab Video recipe i put up?
Just take your time and get it right Chris.
There was a lot of silly mistakes in Julians first book, probably through eagernous to get it out.
Take yer time.....but hurry up ;) :D
LOL, thanks Mick. did you try the kebab Video recipe i put up?
No i didn't Chris.
I am more than happy with our seekh kebabs that our tandoori chef makes, and.....well, it's not my department, i already have too much to do.
I will deffo have a go at your kashmiri masala though. Looks really good 8)