Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: h4ppy-chris on March 06, 2013, 09:59 PM
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Anyone up for it?
you will need to travel :post code: BB10
We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
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Depending on when you are planning to schedule this, I would definitely be up to. What is the nearest airport to you?
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We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
And where does that leave your book - or will these be different?
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Depending on when you are planning to schedule this, I would definitely be up to. What is the nearest airport to you?
I will schedule this to suit.
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We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
And where does that leave your book - or will these be different?
The person that comes to my house will be shown whats in the book.
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BB10 is near Blackburn I think?
I might be interested if it is a weekend day. I'd even be prepared to pay something towards it. It depends on dates as I'm on-call 1 week in 4.
Paul
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We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
And where does that leave your book - or will these be different?
The person that that comes to my house will be shown whats in the book.
Chris is this gonna be your good self cooking / teaching, or will there be any other BIR chefs involved?
W
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Anyone up for it?
you will need to travel :post code: BB10
We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
Chris, sounds promising. I would be more than interested, Sunday or Monday would be great for me. The trip from Sheffield isn't too far.
Ken
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We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
And where does that leave your book - or will these be different?
The person that that comes to my house will be shown whats in the book.
Chris is this gonna be your good self cooking / teaching, or will there be any other BIR chefs involved?
W
Me cooking / teaching and then whoever will be cooking.
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I can do any day of the week on any date. I will see if i can get Sam to pop his head in.
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seem to be diverting from your book? how long before it is available Chris?
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seem to be diverting from your book? how long before it is available Chris?
I don't have a date yet, sorry.
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BB10 is burnley an not far from myself.
where is sam's place - can't promise but would like to call in for TA (with my dark sunglasses on and un announced).
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I would love to come along and have a curry lesson,just say when, i'm in cheshire m6 m65 no probs.If only to smell and taste somebody elses base, i have made several bases and they all turn out similar but i bought a portion of base from my TA and it was completly diffarent
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i just like to say what a kind and generous offer you have made to some lucky person Chris wish i could put my name forward to be considered but heath reasons wont permitt me to travel the disstance between Linc's and lances. I'm sure who ever is invited to go will have a fantastic , informative and fascinating 5 hrs . ( Ivan ) :)
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i have made several bases and they all turn out similar but i bought a portion of base from my TA and it was completly diffarent
if that's sorted it would be amazing
I can't wait for this to start happening
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Ken aka Garabi Army will be at my house on the 18th.
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i just like to say what a kind and generous offer you have made to some lucky person Chris wish i could put my name forward to be considered but heath reasons wont permitt me to travel the disstance between Linc's and lances. I'm sure who ever is invited to go will have a fantastic , informative and fascinating 5 hrs . ( Ivan ) :)
Thanks for your kind words Ivan.
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i just like to say what a kind and generous offer you have made to some lucky person Chris wish i could put my name forward to be considered but heath reasons wont permitt me to travel the disstance between Linc's and lances. I'm sure who ever is invited to go will have a fantastic , informative and fascinating 5 hrs . ( Ivan ) :)
Thanks for your kind words Ivan.
Ivan is spot on. I'm really looking forward to the day and meeting you Chris :)
Cheers,
Ken
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How was the lesson Ken?
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How was the lesson Ken?
I've not been back long from an excellent day at Chris's house where he demonstrated to me all the techniques, methods, and a few recipes to be getting on with, that (I believe) has got me to the BIR Promised Land. I was taught things today that I have not seen on any of the forums, or in any of the books/eBooks that I own.
I brought home a box of goodies that consisted of, base gravy, pre-cooked chicken, spiced oil, mix powder, and 3 curries, all of which we made and two of the curries I made myself.
When I arrived home and unpacked the box in the kitchen the aroma was spot on, it smelled just like a delivery from our local BIR restaurant.
I know my comments will be treated with cynicism by some, I can understand that, but before our meeting I only knew of Chris through his posts and videos, he kindly invited me to his home to basically be his guinea pig, he wanted to demonstrate that anyone could achieve the same results as he has.
I know one thing, when Chris releases his eBook I don
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Quick Ken! Write it all up as an e-book and release it for
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Quick Ken! Write it all up as an e-book and release it for
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Thanks for the update Ken. Really looking forward to Chris's ebook.
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I've not been back long from an excellent day at Chris's house where he demonstrated to me all the techniques, methods, and a few recipes to be getting on with, that (I believe) has got me to the BIR Promised Land. I was taught things today that I have not seen on any of the forums, or in any of the books/eBooks that I own.
I brought home a box of goodies that consisted of, base gravy, pre-cooked chicken, spiced oil, mix powder, and 3 curries, all of which we made and two of the curries I made myself.
When I arrived home and unpacked the box in the kitchen the aroma was spot on, it smelled just like a delivery from our local BIR restaurant.
I know my comments will be treated with cynicism by some, I can understand that, but before our meeting I only knew of Chris through his posts and videos, he kindly invited me to his home to basically be his guinea pig, he wanted to demonstrate that anyone could achieve the same results as he has.
I know one thing, when Chris releases his eBook I don
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When I arrived home and unpacked the box in the kitchen the aroma was spot on, it smelled just like a delivery from our local BIR restaurant. I know my comments will be treated with cynicism by some, I can understand that...
Indeed.
Achieving a very BIR smell and aroma is not that hard, many people on here already do it. When people come to my house the day after I've been cooking BIR Food they all complain my house stinks like an Indian Takeaway - it's not that hard.
Many people have been on here claiming the same thing, many who've worked in BIR's, many who've worked in the industry, well respected people like Khris Dillon and Bruce Edwards who have far more experience of this than Chris does and they've all failed to produce the breakthrough we've all searched for.
Many people on here have been working at this for 30 odd years or more.
This guy so far has come up with jack shit.
Only the other day I was reading a post from him where he was claiming that high heat was the answer, then the next minute it wasn't - the guy's full of crap.
I'll say this to him - put up or shut up.
However, I'm man enough to stick my hand up and admit I'm wrong if and when, but only if and when he comes up with the goods, until then, he's full of crap as far as I'm concerned and won't reveal anything to most people here over and above what they already know.
Base sauce, spiced oil, mix powder? ::)
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How was the lesson Ken?
I've not been back long from an excellent day at Chris's house where he demonstrated to me all the techniques, methods, and a few recipes to be getting on with, that (I believe) has got me to the BIR Promised Land. I was taught things today that I have not seen on any of the forums, or in any of the books/eBooks that I own.
I brought home a box of goodies that consisted of, base gravy, pre-cooked chicken, spiced oil, mix powder, and 3 curries, all of which we made and two of the curries I made myself.
When I arrived home and unpacked the box in the kitchen the aroma was spot on, it smelled just like a delivery from our local BIR restaurant.
I know my comments will be treated with cynicism by some, I can understand that, but before our meeting I only knew of Chris through his posts and videos, he kindly invited me to his home to basically be his guinea pig, he wanted to demonstrate that anyone could achieve the same results as he has.
I know one thing, when Chris releases his eBook I don
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When I arrived home and unpacked the box in the kitchen the aroma was spot on, it smelled just like a delivery from our local BIR restaurant. I know my comments will be treated with cynicism by some, I can understand that...
<snip>
This guy so far has come up with jack shit.
Only the other day I was reading a post from him where he was claiming that high heat was the answer, then the next minute it wasn't - the guy's full of crap.
I'll say this to him - put up or shut up.
<snip>
Are you just trolling, or did you have a point to make? You know your posting style seems awfully familiar but I can't place it... Have you previously posted under another name?
On the subject of Chris's book, why not wait for it to arrive then judge him on what he produces? Seems like the fair way to go about things. Or were you just looking to start an argument?
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Achieving a very BIR smell and aroma is not that hard, many people on here already do it. When people come to my house the day after I've been cooking BIR Food they all complain my house stinks like an Indian Takeaway - it's not that hard.
Agreed. Judging from smell, my house, my filtered oil and my pantry are fully BIR compliant. ::)
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Are you just trolling, or did you have a point to make? You know your posting style seems awfully familiar but I can't place it... Have you previously posted under another name?
I simply expressed my personal opinion, which as I understand it is my prerogative to do on an open forum given the subject was on topic. Or are you suggesting I'm not entitled to an opinion on this?
I thought I made it crystal clear what my point was and I thought I communicated it fairly concisely. However as you seem to feel there's some ambiguity there, let me reiterate it and make it clearer for you.
I think this guy is full of crap. I think he's picked up a few neat tricks from a BIR chef he's matey with and now thinks he's the dogs gonads to all things BIR cookery and is now going to teach all us failed BIR cook wannabee's where we've all been going wrong all these 30 odd years.
Is that clearer?
And to assuage your curiosity I've been posting with this nickname since I've been here, I've never used any other.
On the subject of Chris's book, why not wait for it to arrive then judge him on what he produces? Seems like the fair way to go about things. Or were you just looking to start an argument?
Yes, we're all waiting with baited breath for it, for some time. Where is it? Until he comes up with something of substance, which he hasn't yet done, I really don't think he can strut around here claiming he has all the answers, do you?
It's becoming a tad tiresome.
Have a look at the ginger/garlic thread. In his words '...I just want to find out how much you know...? ::)
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The difference between me and you spiceyokooko, is i can back my mouth up. Can you?!!!
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Gentlemen, gentlemen : this forum has been blissfully free of angst since a certain antipodean expatriate once again quit its hallowed precincts; do you think we might keep it that way ? It has been a much more pleasant place to visit of late, I think you would both agree.
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The difference between me and you spiceyokooko, is i can back my mouth up. Can you?!!!
I don't have to because I'm not making claims that I've unlocked the secret like you are. A subtle distinction quite clearly lost on you.
But probably more importantly, I offer and give my thoughts (like a great many others on here also do) on BIR cookery on an open public forum for free. Not that many people think many of my thoughts on it have much merit.
Therein lies the difference between us, I'm happy to contribute my knowledge to a public knowledge base, all you're interested in doing is leeching information from here and combining it with what your chef buddy has told you and charge people for it.
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Gentlemen, gentlemen : this forum has been blissfully free of angst since a certain antipodean expatriate once again quit its hallowed precincts; do you think we might keep it that way ?
And the forum (in my opinion) is by far the worse for it too. CA had a wealth of knowledge he shared and it's missed, if not by all, certainly by me. Angst or no angst.
I'm merely expressing my opinion in this matter, nothing more.
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I agree with Phil that it might be good idea to cool it. I'm waiting to see what h4c delivers before passing much comment. I thought his idea of inviting at least one member round for a demo was a great one, and Ken's feedback sounds very encouraging, if taken at face value. Any other interpretation might be a conspiracy theory. h4c has a lot to live up to and let's hope he doesn't disappoint.
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Gentlemen, gentlemen : this forum has been blissfully free of angst since a certain antipodean expatriate once again quit its hallowed precincts; do you think we might keep it that way ?
And the forum (in my opinion) is by far the worse for it too. CA had a wealth of knowledge he shared and it's missed, if not by all, certainly by me. Angst or no angst.
I'm merely expressing my opinion in this matter, nothing more.
What can i say spiceyokooko if you know it all, then you won't need my book will you? stick with what you know!
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And the forum (in my opinion) is by far the worse for it too. CA had a wealth of knowledge he shared and it's missed, if not by all, certainly by me. Angst or no angst.
And when he shared that knowledge, as a search back in the archives will reveal, he contributed a great deal. But for whatever reason he appeared to lose all interest in sharing knowledge, and began to see the forum only as a medium through which to express his frustration and his contempt for anyone with whom he disagreed (or who disagreed with him). And at that point, for me at least, his contributions ceased to have any value whatsoever (his recent contributions, that is, not his early ones). I believe that it is in everyone's interest if disagreements are expressed politely, and without recourse to /ad hominem/ attacks : is that really too much to ask ?
** Phil.
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The difference between me and you spiceyokooko, is i can back my mouth up. Can you?!!!
I don't have to because I'm not making claims that I've unlocked the secret like you are. A subtle distinction quite clearly lost on you.
But probably more importantly, I offer and give my thoughts (like a great many others on here also do) on BIR cookery on an open public forum for free. Not that many people think many of my thoughts on it have much merit.
Therein lies the difference between us, I'm happy to contribute my knowledge to a public knowledge base, all you're interested in doing is leeching information from here and combining it with what your chef buddy has told you and charge people for it.
"all you're interested in doing is leeching information from here and combining it with what your chef buddy has told you and charge people for it."
OMG you are good, the game is over!!!!.......
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So when do you think this book will be available Chris?
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I agree with Phil that it might be good idea to cool it. I'm waiting to see what h4c delivers before passing much comment. I thought his idea of inviting at least one member round for a demo was a great one, and Ken's feedback sounds very encouraging, if taken at face value. Any other interpretation might be a conspiracy theory. h4c has a lot to live up to and let's hope he doesn't disappoint.
"h4c has a lot to live up to and let's hope he doesn't disappoint."
!!!I won't!!!!
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But for whatever reason he appeared to lose all interest in sharing knowledge, and began to see the forum only as a medium through which to express his frustration and his contempt for anyone with whom he disagreed (or who disagreed with him).
Yes he did and there were very good reasons for why. He got fed up with all the bullshit, something I can well empathise with.
Of anyone here, CA was the most open minded to exploring new ways of doing things, of new knowledge and understanding of how and what we do. What frustrated him was the constant dogma that surrounds what and why people do things. What also used to frustrate him was the constant unsubstantiated nonsense people used to come out with. I read recently in one of his threads someone saying to him, that doesn't look like a Bhuna. He replied, what's a Bhuna supposed to look like, and so a picture of what that person thought was a Bhuna was posted that didn't look anything like a Bhuna! Can you understand why people get frustrated with this nonsense? Can you understand why contempt is shown for that?
What does it matter what a bloody Bhuna looks like as long as it taste like one? This is a problem a lot of people have on here, they're far too hung up on what things look like rather than what it actually tastes like. It's substance, not superficiality.
I've thought for some time that this forum almost splits down the middle between the people who are interested in understanding the processes, the whys and wherefores of cooking and those that don't care and just copy and emulate BIR cooks to create something that broadly looks right. If it looks right, it should taste right, right? I know that's a bit of an oversimplification but that's the best way I can express it.
That's where the angst and conflict comes from - two very different ways of looking at and doing things and when one clashes with the other you get conflict.
Anyway, I think I've derailed poor Chris's thread enough for one day :)
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So when do you think this book will be available Chris?
Tomorrow if it was just for the peeps on here. But i have to take in to consideration the peeps that have never cooked a curry. :(
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But for whatever reason he appeared to lose all interest in sharing knowledge, and began to see the forum only as a medium through which to express his frustration and his contempt for anyone with whom he disagreed (or who disagreed with him).
Yes he did and there were very good reasons for why. He got fed up with all the bullshit, something I can well empathise with.
Of anyone here, CA was the most open minded to exploring new ways of doing things, of new knowledge and understanding of how and what we do. What frustrated him was the constant dogma that surrounds what and why people do things. What also used to frustrate him was the constant unsubstantiated nonsense people used to come out with. I read recently in one of his threads someone saying to him, that doesn't look like a Bhuna. He replied, what's a Bhuna supposed to look like, and so a picture of what that person thought was a Bhuna was posted that didn't look anything like a Bhuna! Can you understand why people get frustrated with this nonsense? Can you understand why contempt is shown for that?
What does it matter what a bloody Bhuna looks like as long as it taste like one? This is a problem a lot of people have on here, they're far too hung up on what things look like rather than what it actually tastes like. It's substance, not superficiality.
I've thought for some time that this forum almost splits down the middle between the people who are interested in understanding the processes, the whys and wherefores of cooking and those that don't care and just copy and emulate BIR cooks to create something that broadly looks right. If it looks right, it should taste right, right? I know that's a bit of an oversimplification but that's the best way I can express it.
That's where the angst and conflict comes from - two very different ways of looking at and doing things and when one clashes with the other you get conflict.
Anyway, I think I've derailed poor Chris's thread enough for one day :)
I like what you put there spiceyokooko. good on you.
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Think I'll go a cook a Balti.
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This is a problem a lot of people have on here, they're far too hung up on what things look like rather than what it actually tastes like.
I agree with you there! Taste is far more important but we will never know unless there are more meetings where we might actually taste each other's best efforts.
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But for whatever reason he appeared to lose all interest in sharing knowledge, and began to see the forum only as a medium through which to express his frustration and his contempt for anyone with whom he disagreed (or who disagreed with him).
Yes he did and there were very good reasons for why. He got fed up with all the bullshit, something I can well empathise with.
Of anyone here, CA was the most open minded to exploring new ways of doing things, of new knowledge and understanding of how and what we do. What frustrated him was the constant dogma that surrounds what and why people do things. What also used to frustrate him was the constant unsubstantiated nonsense people used to come out with. I read recently in one of his threads someone saying to him, that doesn't look like a Bhuna. He replied, what's a Bhuna supposed to look like, and so a picture of what that person thought was a Bhuna was posted that didn't look anything like a Bhuna! Can you understand why people get frustrated with this nonsense? Can you understand why contempt is shown for that?
What does it matter what a bloody Bhuna looks like as long as it taste like one? This is a problem a lot of people have on here, they're far too hung up on what things look like rather than what it actually tastes like. It's substance, not superficiality.
I've thought for some time that this forum almost splits down the middle between the people who are interested in understanding the processes, the whys and wherefores of cooking and those that don't care and just copy and emulate BIR cooks to create something that broadly looks right. If it looks right, it should taste right, right? I know that's a bit of an oversimplification but that's the best way I can express it.
That's where the angst and conflict comes from - two very different ways of looking at and doing things and when one clashes with the other you get conflict.
Anyway, I think I've derailed poor Chris's thread enough for one day :)
Well said CA
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Im with spicy on this subject, been told this book is coming and nothing appears, been too many false dawns, so I aint holding my breath.
Good luck if it ever appears, I suspect we will get some sort of excuse for it not coming and also suspect happychris to b on the wind up from another curry forum
Garry
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Well said CA
;D
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I believe the proof of the pudding will definitely be in the eating. I hope for future BIR cooks it is all it promised to be. Some of the comments posted here are at best premature and some a little unnecessary IMO and serve no purpose. You can knock it all you like once you've tried it. And i'm sure certain parties will do just that. But until it appears and we have the opportunity to review it properly, it amazes me how some people are already in a position to judge it at this point in time ::)
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I believe the proof of the pudding will definitely be in the eating. I hope for future BIR cooks it is all it promised to be. Some of the comments posted here are at best premature and some a little unnecessary IMO and serve no purpose. You can knock it all you like once you've tried it. And i'm sure certain parties will do just that. But until it appears and we have the opportunity to review it properly, it amazes me how some people are already in a position to judge it at this point in time ::)
Wise words. I couldn't agree more.
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the guy's full of crap.
I'll say this to him - put up or shut up.
Please don't don't post stuff like this
Even if the book isn't everything that everybody wants, these words upset people
I'll buy the book just out of interest
I don't need this aggression
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I'll second that... Way OTT :(
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Please don't don't post stuff like this
Yes, point taken, I am suitably chastised and regret posting such an aggressive and rude comment.
However, my sentiments remain. I'm not convinced by this person or his claims, but as others have rightly said and pointed out, it's perhaps best to remain quiet until such a time as his claims can be tested via his book.
But also in the same vein, Chris also needs to stay quiet, until such a time as he is ready and able to produce this book and his claims can be tested and verified. To continue teasing people and bigging himself up in the meantime is wrong as no-one has any way of knowing whether what he is saying is true or not as none of it can be verified. He can continue saying whatever he likes and no-one can take him to task on it.
But that's just my opinion.
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Chris has already invited CR0 members to join him for tuition, and one has already reported back that the day was a great success. I think he deserves recognition for that, particularly as this discussion is taking place in the very thread in which he made that offer and in which his guest's feedback was posted.
** Phil.
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I am 100% behind spiceyokooko on this one. Every thing i have read in my opinion is true inc
the quick back peddle from chris about a high flame. It
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I can't wait for the book to arrive.Ok,it might be taking some time but this is probably because Chris wants it to be absolutely spot on.Indeed he's even invited another impartial forum member to try his ideas and the results were encouraging.He's teased a us little with a few snippets of information,but at the end of the day if the book proves to be a dud I'll be the first to say so.I've got enough curry books at the moment so one more won't hurt!! No-one knows for sure though until it does come out,so I would urge people to try to stay calm,the last thing we need is for Chris to get the hump and abandon ship!!
I remember ages ago an initial post and curry photos from Chris advocating the necessity of high heat when cooking curries but since his involvement with this curry chef I'm pretty sure he's said that a high flame is not necessary,I may be wrong.I've got a sneaking suspicion that pre-made spiced oil plays a major part in this book(sorry Haldi I know I've doubted you but I'm now sure you were onto something).On one of his recent threads he has a picture of some spiced oil that was made,not old bhaji oil but custom made spiced oil.On Sunday I had the privilege to have a lesson with a genuine BIR chef in his kitchen.The one thing that caught my attention was the tin of spiced oil that he used,not only to start his curries but also to add or 'season' his curries halfway through cooking.Not only did Chris describe this method,the picture of Chris' oil was remarkably similar to the one I saw in the restaurant kitchen.
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To continue teasing people and bigging himself up in the meantime is wrong as no-one has any way of knowing whether what he is saying is true or not as none of it can be verified. He can continue saying whatever he likes and no-one can take him to task on it.
... well you need to question my integrity as well, on Monday I was that 'no-one' and I can verify what Chris is saying is true. I'm sure your rabid rantings will continue after Chris has released his eBook, ... until then you will have to carry on rattling away at your keyboard throthing at the mouth.
I never thought I would be sucked in to all this verbal rubbish, but sometimes things need to be said.
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Chris has already invited CR0 members to join him for tuition, and one has already reported back that the day was a great success. I think he deserves recognition for that...
Why? What knowledge or information is he imparting into this forum? Nothing. He's taking out and putting nothing back.
The forum members who got all excited about their visit and cooking lesson at Zaal in Fleet all reported having a successful days cookery tuition and were kind enough to share their discoveries with the forum. What did they discover? Any new innovative ways of unlocking the taste to BIR Takeway's as Chris is claiming? No. They kindly described a recipe and instructions for cooking a base in a slightly different way using water to extract flavour from whole spices and frying spices in g/g before adding tomato and then adding to the base sauce. A different way of doing something, but not revealing anything anyone on here doesn't already know about. A variation on a theme. A slightly different way of doing something.
I've tried the Zaal base, made to spec and I think it's a good one. Did it change the way I cook bases? No. Did it fundamentally change my mind about how BIR bases are made? No. Did it teach me anything new? No.
Chris will not produce anything different but variations on a theme we already know about. Perhaps a difference sequence of cooking, perhaps a more streamlined way of cooking, perhaps changing ingredient ratios - but nothing fundamentally new, or that anyone on here doesn't already know about.
JB above suggests his methodology heavily relies on spiced oil, that's not new either, there's plenty of recipes for spiced oil on here and using reclaimed oil from cooked bases and dishes is widely known about and used.
What's so special about spiced oil? It's spice essential oils extracted and dissolved into an oil flavour carrier which is then used in the frying stage, added to base sauce or even added towards the end of cooking a dish. It just introduces another layer of flavour.
What's new? Nothing. CA gave recipe for spiced oil way back when...
Everything (the techniques and ingredients) anyone needs to cook and produce very BIR smelling and tasting dishes that will challenge their local takeway is right here on this site, right now if they want to look for it.
Yet Chris seems to think he's come up with some secret, unknown, not commonly used techniques for achieving that BIR taste and aroma we don't already know about? ::)
Not in my opinion.
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Chris has already invited CR0 members to join him for tuition, and one has already reported back that the day was a great success. I think he deserves recognition for that...
Why? What knowledge or information is he imparting into this forum? Nothing. He's taking out and putting nothing back.
The reason that Chris deserves recognition is that only a few messages above you wrote :
no-one has any way of knowing whether what he is saying is true or not as none of it can be verified.
and this is demonstrably false, as Garabi Army had just reminded you.
** Phil.
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... until then you will have to carry on rattling away at your keyboard throthing at the mouth.
I'm not quite sure what throthing means, but I can assure you I don't do it at my keyboard.
All you've said is that you came away with some cooked dishes that had that BIR aroma. Big deal.
Any number of people on this forum can achieve the same results. What's new?
Nothing.
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...and this is demonstrably false, as Garabi Army had just reminded you.
How is it false? That's the word of one person.
One person that has said, I cooked a dish that had that BIR aroma.
That's all. Big deal. What's new? Nothing.
I can do that myself, every time I cook an Indian BIR dish.
So what's Chris claiming here then?
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Please don't don't post stuff like this
Yes, point taken, I am suitably chastised and regret posting such an aggressive and rude comment.
However, my sentiments remain. I'm not convinced by this person or his claims, but as others have rightly said and pointed out, it's perhaps best to remain quiet until such a time as his claims can be tested via his book.
Indeed it would be.
** Phil.
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Indeed it would be.
And I intend to because I'm finding all this extremely tedious now.
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"Chris has already invited CR0 members to join him for tuition"
I thought he invited one member not members, and is he a qualified tutor ?
I do feel some are being sucked into this without thinking about what a "tutor" really is
and why chris would invite someone into him home !
regards.
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"Chris has already invited CR0 members to join him for tuition"
I thought he invited one member not members
I interpreted the following as meaning "one or more members" :
Anyone up for it?
you will need to travel :post code: BB10
We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
However, a later message from Chris does seem to support your hypothesis that this was intended for exactly one person (otherwise I think he might have written "/those/ who come to my house ...") :
The person that comes to my house will be shown whats in the book.
And is he a qualified tutor ? I do feel some are being sucked into this without thinking about what a "tutor" really is and why chris would invite someone into him home !
What on earth does it matter whether Chris is a qualified tutor or not ? He is offering tuition in practical skills, not offering a course leading up to NVQs or a baccalaureate !
** Phil.
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I have my opinions but I will keep them to myself as I see little point in debating the outcome of this good or bad, before such time there is something to debate.
It's not my forum and I have no right to tell any of you what you should or should not do, but I do feel it would be better if this topic was left alone by all, including Chris, until such time the book is released.
:-\
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I have my opinions but I will keep them to myself as I see little point in debating the outcome of this good or bad, before such time there is something to debate.
It's not my forum and I have no right to tell any of you what you should or should not do, but I do feel it would be better if this topic was left alone by all, including Chris, until such time the book is released.
:-\
I have to agree. The Subject is quite clearly titled
'Re: 5 hours cooking lessons FREE, The taste of Indian TakeAway - Unlocked'.
If it upsets people that much to rant about it why click on it.
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"What on earth does it matter whether Chris is a qualified tutor or not ?"
Sorry Phil, I would say its because it provides a standard in quality and a responsibiilty to the person being taught.
:-(
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"What on earth does it matter whether Chris is a qualified tutor or not ?"
I would say its because it provides a standard in quality and a responsibiilty to the person being taught,
In my lifetime of learning I would say that statement is (moderated). ;D
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okay.
edit, now something tells me Gav Iscon this went way over my head !
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And yet again someone expresses an opinion and yet again the opinion is verbally abused.
Only this time, I don't see Phil getting all uppity about it, because this time it doesn't suit him to do so because he agrees it with it.
Good stuff, I've got your number 118! ::)
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Please don't don't post stuff like this
Yes, point taken, I am suitably chastised and regret posting such an aggressive and rude comment.
However, my sentiments remain. I'm not convinced by this person or his claims, but as others have rightly said and pointed out, it's perhaps best to remain quiet until such a time as his claims can be tested via his book.
Indeed it would be.
** Phil.
Indeed it would be.
And I intend to because I'm finding all this extremely tedious now.
"Intend to" until it suits you to do otherwise. If /you/ are finding it tedious. imagine how the other 19644 members must feel.
** Phil.
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However, a later message from Chris does seem to support your hypothesis that this was intended for exactly one person (otherwise I think he might have written "/those/ who come to my house ...") :
On that note we can also conclude that the selection criteria wasn't clear too, seeing as I was the first who happened to see/reply to this topic and yet I haven't heard from h4c about it. ::)
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However, a later message from Chris does seem to support your hypothesis that this was intended for exactly one person (otherwise I think he might have written "/those/ who come to my house ...") :
On that note we can also conclude that the selection criteria wasn't clear too, seeing as I was the first who happened to see/reply to this topic and yet I haven't heard from h4c about it. ::)
Depending on when you are planning to schedule this, I would definitely be up to. What is the nearest airport to you?
Sorry goncalo i thought you was joking "What is the nearest airport to you?"
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However, a later message from Chris does seem to support your hypothesis that this was intended for exactly one person (otherwise I think he might have written "/those/ who come to my house ...") :
On that note we can also conclude that the selection criteria wasn't clear too, seeing as I was the first who happened to see/reply to this topic and yet I haven't heard from h4c about it. ::)
Depending on when you are planning to schedule this, I would definitely be up to. What is the nearest airport to you?
Sorry goncalo i thought you was joking "What is the nearest airport to you?"
I wasn't, but I can see how I got misinterpreted. I lived in Cambridge for 2 years+ and during that time I flew back and forth over 40 times between Stansted and Dublin. I am now living in Dublin, but I still feel like visiting great britain is just a small hop away.
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However, a later message from Chris does seem to support your hypothesis that this was intended for exactly one person (otherwise I think he might have written "/those/ who come to my house ...") :
On that note we can also conclude that the selection criteria wasn't clear too, seeing as I was the first who happened to see/reply to this topic and yet I haven't heard from h4c about it. ::)
Depending on when you are planning to schedule this, I would definitely be up to. What is the nearest airport to you?
Sorry goncalo i thought you was joking "What is the nearest airport to you?"
I wasn't, but I can see how I got misinterpreted. I lived in Cambridge for 2 years+ and during that time I flew back and forth over 40 times between Stansted and Dublin. I am now living in Dublin, but I still feel like visiting great britain is just a small hop away.
Ok no problem, Manchester is the nearest airport (about 20 mile from me). You are welcome to come to my house if you still want to.
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Ok no problem, Manchester is the nearest airport (about 20 mile from me). You are welcome to come to my house if you still want to.
Can't really argue with that offer. Photos are great but tell very little. No more books for me, but at least H4ppy has been very upfront from the start about his venture.
pity no one got around to visiting c2g to taste report back
@jb - I use the Ashoka Banjarra paste/oil in nearly every curry i make, to start dishes & a chefs spoon or more at the end. That was in the original kitchen report
It just disappears into the dish. Without this, all the recipe's in print etc taste nothing like what i may buy in a restaurant.
It would probably work just as well without the onions, which would make it easier to make.Old fryer oil doesn't add anything good as far as i can tell
I'm surprised this has been on the forum for so long without many takers.
Another thing i noticed when in a open kitchen ta was the amount of meat liquor/stock ingredients added along with the meat(this was more oily than watery), it almost produced a curry in itself.
The amount of gravy then added was far less & a bit thicker than i've saw in vids & read.
The depth of flavour produced by that is unreal. The same was done with chicken
The result being that the chicken & lamb "karahi's", although there was no karahi in sight :) looked & tasted nothing like each other.
This link was posted before on cr0 & is similar to what I saw
http://www.youtube.com/watch?v=az3CDq5lrFg (http://www.youtube.com/watch?v=az3CDq5lrFg)
Regards
ELW
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I've been following this with mixed feelings. On the one hand, if anyone can make a few bob from ebooks , then good luck, but is this really going against the spirit of a forum like this ? I agree with CA, that if you feel you have discovered something that might be of benefit or interest , then post it. using the forum as a kind of free advertising is another thing.
I liked the way CBM's ebook was brought to the attention of members , not by Mick himself , but by a member of the forum, Mick said he didn't think it was right to promote it here himself.
I admit I'll probably buy this ebook, but as I say , I have reservations about the way this is going.
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This link was posted before on cr0 & is similar to what I saw
Yeah, I posted that one. Nice lookin dish. :P
Tomardo ::)
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Tomardo ::)
Don't forget the Lidl Salt! 8)
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Anyone up for it?
you will need to travel :post code: BB10
We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
i would be willing to come, could you let me no the dates thankyou wayne
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Anyone up for it?
you will need to travel :post code: BB10
We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
i would be willing to come, could you let me no the dates thankyou wayne
Sorry Wayne the offer has finished.
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Anyone up for it?
you will need to travel :post code: BB10
We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
i would be willing to come, could you let me no the dates thankyou wayne
Sorry Wayne the offer has finished.
Oh. What a surprise. Glad to see you have Goncalo coming into Man. Airport. Or is that invite finished too?
Forgive me for doubting the authenticity of Garabi army. ;)
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Forgive me for doubting the authenticity of Garabi army. ;)
After Chris's opening post (http://www.curry-recipes.co.uk/curry/index.php/topic,11729.msg92070.html#msg92070) in his most recent thread, I can completely understand why the majority of members (including myself) are now treating anything he writes with more tham a little sceptimism. But why lump poor old Ken, a.k.a. "Garabi Army", into the same category ? He has visited Chris and reported back with enthusiasm : what possible a priori reason is there to doubt his word ?
** Phil.
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Forgive me for doubting the authenticity of Garabi army. ;)
After Chris's opening post (http://www.curry-recipes.co.uk/curry/index.php/topic,11729.msg92070.html#msg92070) in his most recent thread, I can completely understand why the majority of members (including myself) are now treating anything he writes with more tham a little sceptimism. But why lump poor old Ken, a.k.a. "Garabi Army", into the same category ? He has visited Chris and reported back with enthusiasm : what possible a priori reason is there to doubt his word ?
** Phil.
....... and on what basis do we trust it? Has to be said Phil, as a relatively new member, I would have more faith in a similar feedback from yourself or another 'trusted' member. The whole thing smells worse as time goes on.
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It appears that this has become a personal battle between people, influenced by other threads, rather than a debate about if Chris & his recipes deliver.
I have followed a couple of Chris's recipes to the letter and I'm a better chef for it.
Whilst I agree there has been some nonsense and unecessary threads, the truth is in the cooking and until we have all cooked a dish from Chris's recipes were in no place to comment if he's the new curry messiah or bleating crap.
The Moderaters need to tighten their grip and nip these personal battles in the bud when they occur to maintain the focus of what this forum is all about.
I'll dismiss anything thats not contributing to the goal of this forum without getting in to battle, but please give everyone a fair chance unless proven otherwise BS.
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....... and on what basis do we trust it? Has to be said Phil, as a relatively new member, I would have more faith in a similar feedback from yourself or another 'trusted' member. The whole thing smells worse as time goes on.
On the most fundamental basis of all, Ruby : in this country, a man is innocent until he is proven guilty. Not only has Ken not been found guilty, he has not even appeared in court. All accusations levelled against him are superficial : "he's a new member, so he doesn't deserve our trust". Well, I trust him. If I am wrong in my trust, so be it, but I would far sooner be guilty of trusting someone untrustworthy than of failing to trust someone who is completely deserving of trust.
Here are Ken's stats :
Posts:
45 (0.057 per day)
Gender:
Male
Age:
56
Location:
Sheffield via Sarf London
Date Registered:
23 January 2011, 16:56:09
Local Time:
22 March 2013, 18:50:13
Language:
English British
Last Active:
Today at 17:36:33
and here are Chris's :
Posts:
515 (1.651 per day)
Gender:
Male
Age:
45
Location:
Burnley
Date Registered:
14 May 2012, 14:17:18
Local Time:
22 March 2013, 18:51:39
Language:
English British
Last Active:
Today at 15:44:48
I see no correlation whatsoever.
** Phil.
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But why lump poor old Ken, a.k.a. "Garabi Army", into the same category ? He has visited Chris and reported back with enthusiasm : what possible a priori reason is there to doubt his word ?
Too many emotive and unhelpful comments in this thread. None of which can yet be judged to be valid with regard to the worth of the e-book content itself, as none of us have seen it yet, let alone tried anything from it.
The only person qualified to pass valid comment at the moment is Garabi Army. And there's nothing negative in his comments. So think on guys. Maybe the critics should bear this in mind and wait a little longer before they start uttering more dismissive remarks and offering their "expert" opinions. Far too often on this site, people are only to willing to jump the gun. Any more discussion on this topic is currently quite pointless, unless of course we ask Garabi Army for his FIRST HAND experience.
I do feel the need to add that maybe H4ppy Chris should carefully consider the content of any future posts and perhaps spend more time on getting this book completed. Such posts as the last one are no help to anybody. For want of a better expression, it is now time to s***t or indeed get off of the potty. That way we can all get on with what this site is about - cooking BIR food at home and stop this constant bickering. My rant over ::)
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Anyone up for it?
you will need to travel :post code: BB10
We will do; a base, pre-cooked chicken, spiced Oil, mix powder and curries.
i would be willing to come, could you let me no the dates thankyou wayne
Sorry Wayne the offer has finished.
Oh. What a surprise. Glad to see you have Goncalo coming into Man. Airport. Or is that invite finished too?
Forgive me for doubting the authenticity of Garabi army. ;)
Sort yourself out, Goncalo has not replied ::) and my invite to Goncalo stands. If you want to doubt Ken thats up to you!
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Goncalo has not replied ::) and my invite to Goncalo stands.
So let's get that vital second opinion. Goncalo, I am happy to contribute
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Goncalo has not replied ::) and my invite to Goncalo stands.
So let's get that vital second opinion. Goncalo, I am happy to contribute
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...Would go myself if not so far away...to sort this tw*t out once and for all. 8)
I might be wrong but I'm not sure you'd be all that welcome. ;D
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Or anybody else that is willing to sort this tw*t out once and for all. 8)
Did you mean 'check' him out (as in verify) rather than 'sort' him out, which reads as rather ominous and threatening?
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Me too. Would go myself if not so far away.. Goncalo? Or anybody else that is willing to sort this tw*t out once and for all. 8)
Give it a rest ffs
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But why lump poor old Ken, a.k.a. "Garabi Army", into the same category ? He has visited Chris and reported back with enthusiasm : what possible a priori reason is there to doubt his word ?
Too many emotive and unhelpful comments in this thread. None of which can yet be judged to be valid with regard to the worth of the e-book content itself, as none of us have seen it yet, let alone tried anything from it.
The only person qualified to pass valid comment at the moment is Garabi Army. And there's nothing negative in his comments. So think on guys. Maybe the critics should bear this in mind and wait a little longer before they start uttering more dismissive remarks and offering their "expert" opinions. Far too often on this site, people are only to willing to jump the gun. Any more discussion on this topic is currently quite pointless, unless of course we ask Garabi Army for his FIRST HAND experience.
I do feel the need to add that maybe H4ppy Chris should carefully consider the content of any future posts and perhaps spend more time on getting this book completed. Such posts as the last one are no help to anybody. For want of a better expression, it is now time to s***t or indeed get off of the potty. That way we can all get on with what this site is about - cooking BIR food at home and stop this constant bickering. My rant over ::)
Doesn't even qualify as a rant these days ch!
ELW
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Goncalo has not replied ::) and my invite to Goncalo stands.
So let's get that vital second opinion. Goncalo, I am happy to contribute
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Sorry lads, but I'm keen on passing this one up to the next contestant, it's not the trip or the place in queue that I was trying to highlight, but the principle. If there is anyone else already familiar in this forum up for the trip on behalf of me, I'd be happy to contribute with 10 euros (slightly more than a
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Sorry lads, but I'm keen on passing this one up to the next contestant, it's not the trip or the place in queue that I was trying to highlight, but the principle. If there is anyone else already familiar in this forum up for the trip on behalf of me, I'd be happy to contribute with 10 euros (slightly more than a
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Sorry lads, but I'm keen on passing this one up to the next contestant, it's not the trip or the place in queue that I was trying to highlight, but the principle. If there is anyone else already familiar in this forum up for the trip on behalf of me, I'd be happy to contribute with 10 euros (slightly more than a
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Goncalo has not replied ::) and my invite to Goncalo stands.
So let's get that vital second opinion. Goncalo, I am happy to contribute
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This has got to be one of the most longest
Onion Bhajis Argy Bargys I've ever seen on here?
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This has got to be one of the most longest Onion Bhajis Argy Bargys I've ever seen on here?
And hopefully it has come to it's end now. :-\
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People have to remember its only been 4 weeks since Chris first mentioned an ebook. How many could produce a pamphlet in that time let alone a book?
What hasn't helped is the baiting and plugging by Chris himself. ::)
So as long as he doesn't post any more empty threats threads, things can calm down and the forum will be a happy place again while Chris gets on with completing the book.
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I have to admit Chris.. Time to come forth? :-\
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People have to remember its only been 4 weeks since Chris first mentioned an ebook. How many could produce a pamphlet in that time let alone a book?
What hasn't helped is the baiting and plugging by Chris himself. ::)
So as long as he doesn't post any more empty threats threads, things can calm down and the forum will be a happy place again while Chris gets on with completing the book.
I could produce a pamphlet in a day... no exaggeration. A cook book in a month.
It's time to put up or shut up.
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I could produce a pamphlet in a day... no exaggeration. A cook book in a month.
But cheese on toast doesn't count. ;D
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ffs...this debate is lasting longer than the Falklands war.....:)
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Goncalo has not replied ::) and my invite to Goncalo stands.
So let's get that vital second opinion. Goncalo, I am happy to contribute