Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Adeypayne on March 03, 2014, 08:58 AM
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https://www.youtube.com/watch?v=LYCatgN3Vqk (https://www.youtube.com/watch?v=LYCatgN3Vqk)
AN INSIGHT INTO THE NEW EBOOK, AND AN INTERVIEW WITH MYSELF ABOUT THE NEW CURRY COOKING COURSES AVAILABLE IF ANYBODY IS INTERESTED :)
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I was waiting for the sales pitch. ;D
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http://www.curry2go-online.com/my-ebook-the-secret-part-2.html (http://www.curry2go-online.com/my-ebook-the-secret-part-2.html)
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Think you could be right, SS :)
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Always best not to risk killing the goose /before/ he has finished laying all the golden eggs, chaps (cf. H4ppy Chr1s, Bigboaby1, ...).
** Phil.
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You're right, of course, Phil.
Just find it a little strange that Adey has chosen this time to start posting here.
:D
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You're right, of course, Phil.
Just find it a little strange that Adey has chosen this time to start posting here.
:D
i used to post on here in 2012, but because of all the small minded childish nigglers, i didn't bother anymore! :) If it's a problem for either of you,or anybody else, just say the word and i will leave the site and continue on my merry little journey :) Thanks :)
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I don't find it strange at all. Blokes got a book to sell and what better place to plug it. A curry forum with 21.5k members, its a no brainer for me and he's posting some new recipes and answering questions. Bonus imho.
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I don't find it strange at all. Blokes got a book to sell and what better place to plug it. A curry forum with 21.5k members, its a no brainer for me and he's posting some new recipes and answering questions. Bonus imho.
Thank you Gav iscon :D
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Well, my personal perspective is that it's not important when, or even why, someone chooses to post, so long as he (or she) has something worthwhile to say. H4ppy Chris was booted out, and then layed the "H4ppy naan" recipe about which most are raving; BB1 got slagged off initially, but his final revised 4kg recipe is met with considerable enthusiasm by some, if not by all. Adey has been active recently for only a short while, but what he has said in that short time has generated considerable enthusiasm from the aficionados. OK, so he and Julian have a new book out; that doesn't detract (to my mind) from what he has already contributed, and what he may potentially contribute in the future. Genuine Branta aureus var. "Indica" are pretty rare here ('though of course we have our indigenous Branta vulgata, who repeatedly tries to give the impression that he is the Real Thing
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i used to post on here in 2012, but because of all the small minded childish nigglers, i didn't bother anymore! :)
From what I can see, Adey, you joined in February 2012 (under your current name), but didn't post until 2nd March 2014.
I have no issues with you posting here; I welcome your experience and knowledge in the field of BIR. I do feel justified in questioning your motives, however - but only you know that :)
If it's a problem for either of you,or anybody else, just say the word and i will leave the site and continue on my merry little journey :) Thanks :)
This statement reminds me of a similar one made by Chris on the other site - 'if you don't want to play with me, I'm taking my ball home'.
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If that is in fact correct, then i apologise ;) maybe it was another site!
As for my "motives" as you put it, you are entitled to your opinion.
Why not promote the book on here? I'm sure you would were it yours?
Also I have alot to offer members, my recipes and knowledge may not suit everybody, and i certainly don't claim to be an elite expert in BIR cooking.In fact like most walks of life, I learn something new and exciting every few days. I have a wealth of knowledge to share and pass on, those my friend are my motives 8)
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As for my "motives" as you put it, you are entitled to your opinion.
Why not promote the book on here? I'm sure you would were it yours?
I have a wealth of knowledge to share and pass on, those my friend are my motives 8)
Are those two statements not contradictory, my friend?
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Possibly ;) Does it really matter? lol
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Adey, you've already given us useful info. You haven't just turned up and touted your book and left it at that.
Glad youre here!
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Adey
great to see you posting mate - yep i know you have a book to promote and there is that argument - and heres my pennies worth -
AT LEAST YOU COOK EVERYDAY!! - so tips that you have picked up along the way should be welcomed mate.
There are many narrow minded arm chair warriors that cook a curry once a blue moon that have an enormous amount of spouting to do - I personally take it with a pinch of salt as you should and keep on.
I contribute a little - heres why - I am in a very competitive market place where copying is rife so cannot post all we do.
However i feel you may be in a more fortunate position to help members improve!
Hope to see some more -
best, Rich
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Thanks guys ;)
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Well done. As they say another one bites the dust.
"I have defected from another site which shall remain nameless!"
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Good luck with your venture Adey, I assume curried away is your restaurant.
I hope it's a success for you and it's great to see the passion which I hope is reflected in your food.
Maybe the Brits doings restaurants directly for BIR is the future.
Hope this forum helps you.
All the best
Stew
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Thanks Stew. Yes Curried Away is our T/A which we are in the process of moving to incorporate a restaurant. i will endeavour to help where i can, Kind regards, Adey.
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There are many narrow minded arm chair warriors that cook a curry once a blue moon that have an enormous amount of spouting to do - I personally take it with a pinch of salt as you should and keep on.
I contribute a little - heres why - I am in a very competitive market place where copying is rife so cannot post all we do.
Unlike you Rich who rips off everything they can from forums like this one and flogs it in the supermarkets of Thailand?
I don't think you really hold the moral high ground here pal!
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Unlike you Rich who rips off everything they can from forums like this one and flogs it in the supermarkets of Thailand? I don't think you really hold the moral high ground here pal!
Why do you describe Rich's activities as "ripping off" ? He is a bona fide member of the forum who, like every other member, is fully entitled to use any recipe that he finds here either for personal consumption or to sell (any food that he prepares using such a recipe) for profit. I can see nothing unethical in that at all. If he were (for example) to publish and attempt to sell a cookery book that included a substantial number of recipes from here, that would indeed be unethical; but he is not, he simply prepares foods, some of which may well use recipes from here, and sell that food to make a living, which I view as a perfectly acceptable use of forum material.
** Phil.
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...like every other member, is fully entitled to use any recipe that he finds here either for personal consumption or to sell (any food that he prepares using such a recipe) for profit. I can see nothing unethical in that at all.
If he were (for example) to publish and attempt to sell a cookery book that included a substantial number of recipes from here, that would indeed be unethical
But he's still profiting from someone elses work in both examples (which would be unethical if he doesn't credit the original source) or am I missing something? :-\
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Good luck to him - he's putting in the hard graft. How do we know he's stealing recipes - perhaps he's learned on here and tweaked recipes to make them his own - no different from any other chef in the world.
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But he's still profiting from someone elses work in both examples (which would be unethical if he doesn't credit the original source) or am I missing something?
How many chefs are 100% self-taught, and never use a single recipe that is not 100% their own creation ? I would venture to suggest none. Yet from the humblest to the most top-end restaurant, what trace will you find on the menu of "dish not invented here" ? Again, none. So Rich is doing is what every chef does : learn from others, add his own signature to each dish, and then selling the results to earn a living. Standard business practice, and in no way unethical, as far as I am concerned.
** Phil.
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fair points, well made, which also opens up an interesting train of thought - if say some brilliant recipe had been copied by a sous chef who went on to open his own establishment but to avoid accusations of plagarism from his previous employer finding a change to technically make the dish unique but as the original recipe was a winner changes the final taste in no discernible way, I wonder how much of a change would have to be made to a typical recipe (as opposed to just altering quantities of existing ingredients) and which stuff makes no difference whatsoever - I'm thinking base gravy recipes with radishes, peppers, cabbage stalks etc here!
Rambling on, but can anyone else see where I'm coming from on this?
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SS you are entitled my friend and here we go again....it had to be my turn at some point.. you can look at what we have in the supermarkets old lad and you will see they DO NOT match anything on here and our base which is published is Not the same as anyone else's.
I don't rise to idiotic comments take it as you want - and where are the Dhaal and Paneer recipes don't see any but you will here.
I dont have anything to prove to anyone - i work hard start everyday around 0400 am and put the hours in - I started peeling onions in a restaurant in 1985 and have picked up a thing or two along the way! Unlike the usual arm chair warriors!!
Here's the thing - cooking for 1 is not the same as cooking for 300 - cooking 2 chicken breast is not the same as 140 kilos a day - so i think there may be a difference - thanks for the usual negativity from you SS which bleeds all the way through this forum.
The recipes i'm interested in are the ones from Bob - who cooks in bulk - i make no bones about that and have pm'd him re them... why because we do the same. Also i'm a little envious he has a tilt pan and we have tried to order one to no avail they keep changing the price and its double the price of the UK. Not justifiable for us.
Please feel free to make your opinions as you wish about any of my posts - and as you will see from one of my firsts posts - i came on to the forum at a time when again there was some negativity around the time Abdul came on - cant remember what it was at that time but im sure someone can look it up - I posted a veggie recipe at that time NOT on here and Abdul picked it up and asked if he could use in his restaurant.
What i do like is your certainty of assumption - i was taught NEVER TO ASSUME!
Also remember back to the days of being taught anything, shown anything - it was to make life easier and to succeed. If there is any little tip bit that will help improve mine and my families quality of life i WILL gladly take the opportunity to use it as would every normal individual.
Must think about publishing an ebook!
Hey ho its peeling onions i go!
best, Rich
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if say some brilliant recipe had been copied by a sous chef who went on to open his own establishment but to avoid accusations of plagarism from his previous employer finding a change to technically make the dish unique but as the original recipe was a winner changes the final taste in no discernible way, I wonder how much of a change would have to be made to a typical recipe (as opposed to just altering quantities of existing ingredients) and which stuff makes no difference whatsoever - I'm thinking base gravy recipes with radishes, peppers, cabbage stalks etc here!
To be honest, I don't know the answer to this. But shortly after you posted your earlier message, I read a message on a completely unrelated (and highly technical) forum asking (my paraphrase) "Hey guys, why does this not work, and how can I fix it ?". Now I happen to know (as does every member of that forum) that the person asking the question (and who regularly asks exactly the same question, with only the value of "this" differing on each occasion) is an IT professional who sells his skills to corporate clients. BIG corporate clients. And it is quite clear from the number of times that he asks this question that his IT skills in this area are seriously lacking, but he compensates for that by asking others, at least one of whom can be counted in to know the answer, bail him out, and let him sell yet another of "his" (in reality, partially our) creations to his corporate customers for big bucks. And here, unlike the case with Loveitspicy/Rich, I really do believe that the guy is behaving unethically, yet no-one ever calls him out over it. Odd, or what ?
** Phil.
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SS you are entitled my friend and here we go again....it had to be my turn at some point.. you can look at what we have in the supermarkets old lad and you will see they DO NOT match anything on here and our base which is published is Not the same as anyone else's.
I don't rise to idiotic comments take it as you want - and where are the Dhaal and Paneer recipes don't see any but you will here.
I dont have anything to prove to anyone - i work hard start everyday around 0400 am and put the hours in - I started peeling onions in a restaurant in 1985 and have picked up a thing or two along the way! Unlike the usual arm chair warriors!!
Here's the thing - cooking for 1 is not the same as cooking for 300 - cooking 2 chicken breast is not the same as 140 kilos a day - so i think there may be a difference - thanks for the usual negativity from you SS which bleeds all the way through this forum.
The recipes i'm interested in are the ones from Bob - who cooks in bulk - i make no bones about that and have pm'd him re them... why because we do the same. Also i'm a little envious he has a tilt pan and we have tried to order one to no avail they keep changing the price and its double the price of the UK. Not justifiable for us.
Please feel free to make your opinions as you wish about any of my posts - and as you will see from one of my firsts posts - i came on to the forum at a time when again there was some negativity around the time Abdul came on - cant remember what it was at that time but im sure someone can look it up - I posted a veggie recipe at that time NOT on here and Abdul picked it up and asked if he could use in his restaurant.
What i do like is your certainty of assumption - i was taught NEVER TO ASSUME!
Also remember back to the days of being taught anything, shown anything - it was to make life easier and to succeed. If there is any little tip bit that will help improve mine and my families quality of life i WILL gladly take the opportunity to use it as would every normal individual.
Must think about publishing an ebook!
Hey ho its peeling onions i go!
best, Rich
Liked!!!
Where does it say (anywhere on this forum) that "forum members must not use other member's recipes to make a profit" ?
If a member posts information and states this then it should be respected - but that does not mean it becomes illegal if not adhered to !
Seems like sour grapes and envy to me :'(
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There seems to be a fair bit of bitchiness on this alright but then again everyone's entitled to their opinion, now a fair question, i would appreciate an honest answer please, has anyone tried any of the recipes in Julians new E-Book and if yes what were the results like? I bought the first one and wasn't really impressed first off with the results and secondly with the clerical mistakes that were eventually corrected, i would buy the 2nd one if i could obtain ONE recipe that's as good as a good take-away,
Some of you recommended Chewytikkas Chicken Madras recipe so i tried it and i was told by my other half it was the best yet!! i loved it too. i was a bit sceptical as to the simplicity of it but it was the closest dish yet, using Julians Base from Curry2go too,
thanks in advance people :-)
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I bought the first one and wasn't really impressed first off with the results and secondly with the clerical mistakes that were eventually corrected, i would buy the 2nd one if i could obtain ONE recipe that's as good as a good take-away,
I haven't bought either of them, and it's difficult to take your argument seriously :)
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I bought the first book
The only real important info, was cooking the onions for long enough, in the base.
I had previously been thrown right off the trail, by countless recipes and even a paid BIR demo, that cook the onions less than an hour
I still can't 100% get what I want
I currently rate the Glasgow pdf recipes, the highest
I saw one post that mentions the book contains a good spiced oil, but is that worth buying the book for?
I'm waiting for Chris's book
I would happily buy it unfinished, if it had the mysterious addition to the base gravy
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Thanks Haldi!
As mad as it sounds I'd pay 50 quid for a cookbook that divulged the little tricks etc and I'm not that fussed on lots of recipes tbh I'd like 4 or 5 max a Balti Madras Vindaloo Garlic Chill and the like cos if i could reproduce these I'd be well happy, you recommend the Glasgow pdf is that on this site Haldi?
Thanks again!! ps sorry for late reply my internet was gone!
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Thanks Haldi!
As mad as it sounds I'd pay 50 quid for a cookbook that divulged the little tricks etc and I'm not that fussed on lots of recipes tbh I'd like 4 or 5 max a Balti Madras Vindaloo Garlic Chill and the like cos if i could reproduce these I'd be well happy, you recommend the Glasgow pdf is that on this site Haldi?
Thanks again!! ps sorry for late reply my internet was gone!
What book was this mate? Care to share public or PM? I have Julians books, they're awesome. But would love to get that book you're talking about.
Thanks
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Thanks Haldi!
As mad as it sounds I'd pay 50 quid for a cookbook that divulged the little tricks etc and I'm not that fussed on lots of recipes tbh I'd like 4 or 5 max a Balti Madras Vindaloo Garlic Chill and the like cos if i could reproduce these I'd be well happy, you recommend the Glasgow pdf is that on this site Haldi?
Thanks again!! ps sorry for late reply my internet was gone!
What book was this mate? Care to share public or PM? I have Julians books, they're awesome. But would love to get that book you're talking about.
Thanks
I'm not trying to sell this book,but I rate it very highly
Perhaps it's just a combination of good recipes and finally learning the proper technique of cooking the curry
There are probably recipes as brilliant as this one already on this site
Maybe even some posted by me
But if you don't get it all the cooking method correct, then you will get varied or disapointing results.
If you do get this pdf make sure you follow the instructions to the letter, and watch the videos on youtube.
Two very important points for me was the Green chilli paste
This added to various curries and adds a real lift in flavour
And also the length of time to cook the onion base for
It's about four hours and it NEEDS this
The flavour really changes
A lot of my "failure" curries were wrong for several reasons
They lacked a flavour
and they had flavours in that weren't wanted
These Glasgow recipes are very simple and run very close to what I have been trying to achieve for years
One other thing of note is the length of time to cook the finished curry
In a takeaway the cooker heat is really intense, so unless you have a big burner cooker, make sure the curry gets a final boil for at least 5 minutes, and use an Aluminium pan
You willl notice a very familiar aroma coming from the curry, on this last stage
Give the curry very little stirring
Just scrape occasionally to stop burning
I got the book by emailing to this address
alexwilkie12@yahoo.co.uk
and all his videos are linked to this
https://www.youtube.com/watch?v=8D7tAuZt8Iw (https://www.youtube.com/watch?v=8D7tAuZt8Iw)
A lot of the videos are actually in a BIR kitchen
They are genuine
For ?2.50 how can you go wrong?
Even if you only like one recipe (and you will) it's well worth it
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Just watch this video
https://www.youtube.com/watch?v=_4CtjLCL9Ok (https://www.youtube.com/watch?v=_4CtjLCL9Ok)
how many times is the pan stirred?
Hardly at all
This technique gives an awful lot of the BIR flavour
That, a simple base and the correct frying pan
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And to top it off Alex is a really nice guy - and friend
If there are any problems and he was emailed im sure he would reply with an answer
best, Rich
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Well I'm sorry the technique may be OK but its a blinking mess! I thought I was messy!!
:o
Ed
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All these places are the same, and it is a VERY messy business
Splashes of sauce & oil everywhere
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Thanks Haldi!
As mad as it sounds I'd pay 50 quid for a cookbook that divulged the little tricks etc and I'm not that fussed on lots of recipes tbh I'd like 4 or 5 max a Balti Madras Vindaloo Garlic Chill and the like cos if i could reproduce these I'd be well happy, you recommend the Glasgow pdf is that on this site Haldi?
Thanks again!! ps sorry for late reply my internet was gone!
What book was this mate? Care to share public or PM? I have Julians books, they're awesome. But would love to get that book you're talking about.
Thanks
Not sure how to reply to copy n pasted texts, No pal i was saying i would pay that much if an e book could guarantee the results!, Cheers
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Thanks lads I think I'll get it, is the Madras as good as Chewtikkas in your opinion? And do you think it really makes much difference using a different base? I use Curry2Go's one and did with Chewys Madras + his Mix powder
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Thanks lads I think I'll get it, is the Madras as good as Chewtikkas in your opinion? And do you think it really makes much difference using a different base? I use Curry2Go's one and did with Chewys Madras + his Mix powder
If we are talking about the glasgow recipes, I prefer this to Chewys
But you MUST use the glasgow base
It won't taste the same if you don't
You can mix & match recipes, but what you get will be something new
The main flavour of the glasgow madras recipe, comes from the base
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I would also recommend Madrasandy's madras, which has now become my madras of choice :)
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i was saying i would pay that much if an e book could guarantee the results!, Cheers
There are people on this forum, and I'm one of them, who'd gladly pay twice that much for a real, breakthrough book.
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I would happily pay a small fortune too
Also I would throw in the wife and kids
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Unfortunately no such book exists, in my opinion. The secret is in the cooking, practice, practice practice.
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The secret is in the cooking, practice, practice practice.
No, it really isn't. Yes, practice and knowledge of the techniques are important but if that were all there was to it I'd still be able to walk down to the high street and pick up a curry with the lush savouriness and delicious aroma of yesteryear but sadly I can't. So if the BIR chefs themselves can't do it there's almost no chance for me (even with 30+ years of total curry cooking experience).
The problem is that some people's BIR curry standards are, and I won't mince words here, rather low and will be based on what they're used to from their local BIR curries.
A case in point is CT's madras which the majority of people on here feel is an ace madras. I recently tried it again with the recommended MDH kashmiri masala and lemon dressing, as opposed to lemon juice and, to be fair, it was certainly more palatable than my first effort. But it still had the same unpleasant background bitterness from the kashmiri chilli and of course lacked any madras chilli heat because the kasmiri is too underpowered in that department. Add to that that it resembles no madras I've ever eaten and we're seeing a huge rift between one person's expectations and experience of BIR curries and another's.
So no Stephen, it really isn't all about practice.
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The BIR chefs you suggest who produce sub-standard curries, are I expect doing so because they are cutting costs in search of profit and therefore quality isn't their goal. It's like the lowest common denominator and goodness knows there are plenty of sub standard curry houses kicking around. Indeed to call them chefs is I think generous.
I take your point it's not just about all about practice but my point was it's not all about the recipe book - I don't think either can sit in isolation.
Agreed?
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we're seeing a huge rift between one person's expectations and experience of BIR curries and another's.
I think that statement hits the nail squarely on the head
I liked Chewy's madras, but it's not what I buy round here
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The secret is in the cooking, practice, practice practice.
No, it really isn't. Yes, practice and knowledge of the techniques are important but if that were all there was to it I'd still be able to walk down to the high street and pick up a curry with the lush savouriness and delicious aroma of yesteryear but sadly I can't. So if the BIR chefs themselves can't do it there's almost no chance for me (even with 30+ years of total curry cooking experience).
The problem is that some people's BIR curry standards are, and I won't mince words here, rather low and will be based on what they're used to from their local BIR curries.
A case in point is CT's madras which the majority of people on here feel is an ace madras. I recently tried it again with the recommended MDH kashmiri masala and lemon dressing, as opposed to lemon juice and, to be fair, it was certainly more palatable than my first effort. But it still had the same unpleasant background bitterness from the kashmiri chilli and of course lacked any madras chilli heat because the kasmiri is too underpowered in that department. Add to that that it resembles no madras I've ever eaten and we're seeing a huge rift between one person's expectations and experience of BIR curries and another's.
So no Stephen, it really isn't all about practice.
To be honest if you get bitterness with Kashmiri chilli powder (or any other chilli powder) in a finished curry, chances are you've not cooked the chilli properly. If, however, the chilli is cooked properly, and you still get underlying bitterness, then likely you haven't cooked the onions properly. BIR cooking is all about technique, and practice.
Rob :)
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BIR cooking is all about technique, and practice.
Rob :)
Thanks Rob I'll bear that in mind as I enter my 35th (or there abouts) year of cooking very good curries and try to improve.
But as far as the kashmiri chilli goes I've tried a few brands now and they all without fail give an unpalatable bitter flavour, less so with the MDH brand but it's still evident. I have never had this bitter flavour from any other chilli powder. You do the maths! ;)
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35 yrs and you still cant cook onions
Oh dear
Add some tom ketchup that should do the trick
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35 yrs and you still cant cook onions
Oh dear
Add some tom ketchup that should do the trick
:D
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Add some tom ketchup that should do the trick
Oh so that's the BIR secret is it? No wonder I can't get it quite right! ::) ;D
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;) :)
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When I made Chewys Madras i used a tsp of regular chilli powder cos the Kashmiri chilli p in my local spice shop would blow your head off!! a half tsp would equal a tsp of regular stuff! ,
I have to agree with there being a lack of decent Curry houses I live in Dublin and there used to be some VERY good ones and now best ones are the upmarket ones where it costs an arm n a leg for a meal for 2, there's a few very decent ones but it's hit n miss so much so i can remember specific curries going back 3 years or so especially when i'd encounter an absolute belter which is about once a year
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Just reading through some older posts and noticed Adey hasnt posted in a while
Anybody know why he doesnt post any more on here? Seems a shame not to have his knowledge on board or was he just on to promote his ebook?
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MA, nothing personal bud, was fed up with all the "know all" idiots!!!
Regards, Adey.
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MA, nothing personal bud, was fed up with all the "know all" idiots!!!
Regards, Adey.
Would you care to explain who these are?
Since your ebook promotion month, 4 months ago, the so called "know all" idiots are still all members on here, some have even returned.
All the information is shared freely
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I'd expect an answer soon after the release of Chris's ebook mate.
The only two know alls I have come across on here are Adey and Chewy - the rest of us are open to learning :-X
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I'd expect an answer soon after the release of Chris's ebook mate.
Excellent, cant wait for that !! ;D