Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Naga on February 19, 2015, 10:58 AM
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Rather than take Gav's Bukhara thread (http://www.curry-recipes.co.uk/curry/index.php/topic,13668.msg116254.html#msg116254) off-topic, I thought I'd start a separate thread about menu descriptions of various dishes and the relationship they bear to the actual recipe ingredients.
I realise that I've been guilty of thinking rather one-dimensionally about recipe ingredients. An example of this is when I read the Bukhara menu entry for Lamb and Chicken Madras, which is described as being "cooked with poppy seeds, coconut and hot spices".
I immediately thought of putting whole poppy seeds into the pan - a bit like frying off whole fennel or cumin seeds - but a web search for Madras recipes containing poppy seeds has opened my eyes.
Maybe I should have realised this a long time ago, but the search revealed that the poppy seeds are roasted and ground down into the Madras curry powder along with other whole spices.
I feel the donkey ears growing with every word I type, but hey ho!
The search also through up a thread posted by Dalpuri (which I completely missed!) illustrating a comparison of Madras curry powder ingredients (http://www.curry-recipes.co.uk/curry/index.php/topic,11844.msg94039.html#msg94039). Very interesting, as most of his posts are.
Anyway, the lesson for me is that I shouldn't just take recipe descriptions literally, but look behind the headline ingredients and start thinking about how they are incorporated into the dish.
To that end, I'm going to have a bash at one or two of the Madras recipes the search threw up and see how it compares to my standard Madras recipe (http://www.curry-recipes.co.uk/curry/index.php/topic,7563.msg65610.html#msg65610) by Chewy.
Still not sure about where the coconut comes in to it all, though! :)
PS: Just looked further down the Bukhara menu and noticed that the Prawn Madras and Masala recipes use coconut milk powder, so all I need to do now is figure whether it goes in with the mix powder or later on as a paste. It's perplexing this cheffy business!
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It sounds to me that the chef is adding a traditional touch, i.e. south Indian flavours from Chennai rather than the British madras.
But then it begs the question, would you travel to Inverness for a real Cornish pastie? :)
Of course there will be outstanding chefs who can turn their hand to any cuisine and produce fantastic food, but its a safer option to stick with karahi's and kebabs from Pakistanis and the standard BIR fare from the Bangladeshi's.
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I noticed exactly the same thing on the menu (love reading menus while I'm eating breakfast), I seem to remember in certain countries ( Australia, perhaps) 'madras' is made using coconut. This shouldn't really come as any surprise as there is no such thing as a definable 'madras' IMO. I notice that the Jalfrezi also contains cream.
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It sounds to me that the chef is adding a traditional touch, i.e. south Indian flavours from Chennai rather than the British madras.
But then it begs the question, would you travel to Inverness for a real Cornish pastie? :)...
It definitely looks like a nod towards traditional fare according to the recipes I've been browsing. As for the Cornish pastie, I can't go the blighters! Give me a good Scottish bridie any day! :)
...love reading menus...I notice that the Jalfrezi also contains cream.
Its a strange hobby we've got - I like reading menus too! Aye, and I noticed the cream in the Jalfrezi too and thought it was odd. :)
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Bridies, yum.
There's an opening in the market for you to create the forum's first BIR bridie naga :)
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I know they're more akin to sausage rolls, but I don't think I could top MadMatt's Curry Puffs (http://www.curry-recipes.co.uk/curry/index.php/topic,7633.msg85420.html#msg85420)!
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So I made a start today on making Madras curries with poppy seeds as a known ingredient.
As a starting point, I did a web search for "madras poppy recipe" and picked the second link on the list (the first was from UKTV.co.uk and, rightly or wrongly, I opted for a more authentic-sounding web link).
The link I selected was for a Lamb Madras from Pankaj Bhadouria (http://www.pankajbhadouria.com/recipes/madras-lamb-curry.html) (also seen on the Times of India website).
I have no idea if this is anything like an authentic Madras recipe, but a few others - including one from a recent Forum member, Hari Gotra (http://www.harighotra.co.uk/indian-recipes/lamb-madras?YouTube=Lamb%252520Madras), looked fairly similar.
Not wishing to commit 1kg of good meat to an untested recipe, I decided to cook roughly half the recipe quantities. The only exception was the curry powder or mix powder. I made the full quantity with the intention of using half for today's traditional-style curry and I'll keep the other half for tomorrow's BIR style Madras mirroring, as closely as is possible, the trad version.
(http://www.curry-recipes.co.uk/imagehost/pics/daed3f06e9564ad700ee5fc9541c35ac.JPG)
Spices Before Roasting
So I dry-roasted and ground the whole spices...
(http://www.curry-recipes.co.uk/imagehost/pics/0dee250f32460c9291dd01f4ca6e5b52.JPG)
Madras curry powder (minus the turmeric)
...then marinated the meat. Although the recipe called for lamb, I had none. Instead I sacrificed 400g of prime beef originally intended for a Beef Bourguignon...
The remainder of the recipe was executed to the letter, other than I had to cook the beef for an extra hour and add a further 200ml of water...
(http://www.curry-recipes.co.uk/imagehost/pics/a060298ab7abc898d9471f5053976bf2.JPG)
Bubbling Madras
The verdict? Well, I'm just about to plate it up...
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(http://www.curry-recipes.co.uk/imagehost/pics/185f3630b05cb6afbbed1b6deb1aba0d.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/0f01516cecbc22ebd9805a2ec80558ff.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/ce703459c4907bedbb3b0bd032896258.JPG)
The Finished Article
The verdict? Well, I had to add a further hour to the cooking time + 200ml of water from a boiled kettle as 1 hour wasn't sufficient to fully tenderise the beef. Yet another hour would have been better, but hey ho! the beef had a nice bite to it - however, lamb it was not! Nevertheless, what I ended up with was a fairly dry but very flavoursome sauce.
There was a really nice heat to the sauce and I can confirm that Chewy's bead-of-sweat test is a good rule of thumb. But the real treat was in the meat. Marinating the meat in the curry/mix powder and yoghurt really made a difference, and there was a concentrated heat and flavour in the meat that relegated the spiced sauce to a distant second in the taste stakes.
I think it would be difficult to compare this dish against a BIR version. They are almost two different beasts - the freshly roasted whole spices make a significant difference, no doubt.
And it wasn't too much bother to make. A little more time-consuming, but it's quite possible to prepare some of the ingredients in bulk a la BIR, so if you have a couple of hours to wait for the meal to be ready, the actual cooking looks after itself.
So tomorrow, I'll be doing the BIR version of this traditional-style Madras using the same curry/mix powder, but using BIR techniques and equivalent ingredients along with Chewy's poached chicken breast and JB's base gravy. Looking forward to it already! :)
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Heck of a nice looking curry there naga!
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Err, one word springs to mind "YUM". Not BIR but not intended to be, simply an experiment, which is good to do just for a change. But i'm sure the BIR cogs were turning and you were thinking about how to do a BIR job on this one ;D
Looks delicious and i'd certainly down a plate right now :P :P
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I've just re-read my opening post and realise that I forgot all about the coconut! I'm now not sure about incorporating it in the BIR-style version as there would be no chance of comparing against the traditional-style dish, never mind my standard version.
I think I'll just leave it out this time around. After all, there is coconut in JB's base so at least the ingredient will be present in some form.
Looking forward to curry No.3 of the weekend! :)
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Love this type of post. Holding breath for BiR outcome.
Nice prompt for me on the spicing - need to dig out my copy of the Gurkha book.
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Cheers for the recipe, I'll be knocking this up for tea, using lamb.
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Cheers for the recipe, I'll be knocking this up for tea, using lamb.
Much jealousy here! :)
I've just amended my notes on Chewy's recipes (Lunchtime Madras (http://www.curry-recipes.co.uk/curry/index.php/topic,7563.msg65610.html#msg65610) and Zeera Madras (http://www.curry-recipes.co.uk/curry/index.php/topic,5376.msg53065.html#msg53065)) to reflect the traditional ingredients. Results to follow later tonight.
In the meantime, it's soup and a sandwich for lunch!
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Just out of curiosity, did you use the curry leaves? I couldn't see any in your dish. I forgot to buy some this morning :'(. I love them things.
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...did you use the curry leaves?
Aye, I did. But I chopped them finely before cooking. Don't really know why I did that, mind you - it just sort of happened before I realised what I was doing! :)
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Hi Naga
Just an suggestion.
Sometimes my BIR meat precook becomes virtually a finishd traditonal curry.
If you have any left, use the traditional dish as a precook meat for a Madras or Bhuna.
you'll get the deep Indian spice flavour from the Lamb/Beef covered in a lucious BIR sauce.
I often do the very same and is what I did with half of the Buckhara Lamb, Gav brought round.
cheers Chewy
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That looks the biz Naga and the freshly ground spice mix looks sexy too lol. Look forward big time to reading about the bir version
Regards
Mick
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Oh yeah and lunch for me was a banana slimfast milkshake [emoji22]
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...If you have any left, use the traditional dish as a precook meat for a Madras or Bhuna. you'll get the deep Indian spice flavour from the Lamb/Beef covered in a lucious BIR sauce.
Too late, I'm afraid, Chewy. Trad. curry portion No. 2 was consigned to the freezer yesterday for a later date. But it's a great idea - after tasting the fantastic marinated beef, I was thinking along the same lines myself for future curries.
But fear not, it'll be poached chicken a la Chewy tonight, so I'm looking forward to some juicy and tender meat in the BIR version. :)
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Oh yeah and lunch for me was a banana slimfast milkshake [emoji22]
Spicy Butternut Squash and Carrot soup for me (with mega-extra chilli flakes in the soup bowl!) followed by a sandwich of good French bread with Dijon mustard, smoked ham and tomato. Yum! :)
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Such a tease ::)
;D
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So, I made the BIR version of the traditional Madras using Chewy's recipes (links at Post #9 above) (http://www.curry-recipes.co.uk/curry/index.php/topic,13670.msg116467.html#msg116467) as a guide.
It's a difficult path to tread, trying to walk the tightrope without falling off. I tried to remain faithful both to the traditional ingredients and to my standard Madras ingredients and technique. Here's what I did:
I added black mustard seeds to the hot oil.
When the seeds began to pop, I added "service onions" - finely chopped green pepper/onion.
When the onion started to colour, I added garlic/ginger paste (2:1) and finely chopped green chilli.
When the garlic/ginger aroma released, I added 90g of pureed tomatoes (replacing dilute puree) together with 1/2 tbsp tamarind paste (replacing the Worcestershire Sauce).
I added the Madras curry powder and salt, stirring it well in. I was worried about this stage, because the pre-roasted and ground spices, together with the ground turmeric weighed in at around 30 grams - more than 2 tablespoons of mix powder!
Anyway, I charged on, adding a good squirt of lemon juice and a tbsp of Kashmiri chilli powder. Once I was happy that the spices were properly cooked through, I added a ladle of base gravy and reduced it right down. I added a further ladle of base, together with 4 tbsp of Greek yoghurt and the pre-cooked chicken.
The second reduction was followed by a third ladle of base and a final reduction.
The resultant sauce was quite a bit lighter in colour than the traditional version, of course, given the use of base gravy and chicken, but it darkened right up as the sauce reduced, probably due to the darkness of the Madras curry powder.
It smelled bloody good anyway! :)
(http://www.curry-recipes.co.uk/imagehost/pics/60072f4bb0894db16e0e77e577d6c945.JPG)
Second Reduction - Still Quite Saucy!
(http://www.curry-recipes.co.uk/imagehost/pics/e8002bcd472df7d33ed1a552d54d0cb3.JPG)
Getting There...
(http://www.curry-recipes.co.uk/imagehost/pics/61d22660e4c1953373c39ba95fce8d24.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/b968d68d5ab7e4894b8f80bfa52950f7.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/bfe98b22598341e8badc0886a2ed2cb3.JPG)
On the Plate
The verdict? Well, as I hinted earlier, it would be really unfair (and probably impossible) to compare the two Madras curries with my standard. There's just so many differences in ingredients.
But this BIR version was certainly different from the traditional dish. It was lighter, and naturally, the flavour wasn't so deeply ingrained in the chicken as it was in the marinated beef. The heat levels were different too. The traditional version had most of its heat in the meat, while the BIR version's heat was more evenly distributed throughout the dish. But the pre-cooked chicken certainly did absorb much of the spice and the heat came across with each bite.
The texture was slightly different too. The onions had cooked right down in the trad version, but there was still a welcome bite to the service onions/peppers in the BIR dish.
Also, the afterglow of the chilli lasted longer with the BIR version. While the traditional version's heat levels were very mature - no doubt due to the longer cooking time - the BIR version was fresher, more present, and left a brilliant mouth-heat for half-an-hour or so. Mmmm! Really nice!
I learned a few things over the past couple of days. The first thing was that there is no "better", just "different". The traditional version was full-on, the BIR version was nuanced, and my standard Madras is flavoursome and fresh. All the recipes are delicious in their own right.
The second thing I learned was that traditional Indian dishes aren't really that much more bother then BIR. Most of the ingredients can be pre-prepared and it's really only the cooking time that makes a difference. A BIR meal can be thrown together in 10-15 minutes at a push and it'll be consistent and (hopefully!) delicious. If you pre-prepare mix powders and marinated meats for traditional food, then it's only the cooking time that's going to cause a problem.
The third thing I learned was that I need to pay more attention to replicating dishes from brief menu descriptions and realise that particular mix (curry) powders create vastly different tastes in the final dish. I realise that my current mix powder and base gravy are good enough to deliver a range of decent BIR curries, but if I want something extra special, Abdul's 8-Spice probably isn't going to cut the mustard, and I'm going to have to put in a bit of effort for a result.
The last thing I learned was that three Madras curries over the space of a single weekend ain't a bad thing at all, and that each curry - trad, BIR/trad and BIR - each bring that bead of sweat to the forehead. Oh yes! You'd better believe it! :)
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Such a tease ::)
;D
You know me so well! :D
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Looks very nice Naga. I had to settle for Chinese tonight :(
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Looks very nice Naga. I had to settle for Chinese tonight :(
Nothing wrong with Chinese, Gav. I'm quite partial to Chinese food myself. So much good food, so little time to try it out! :)
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Naga,
The mix Pwdr learning is on my radar. I'm still puzzling on it.
I thought Abdul's was good. My current thinking is that a poorly constructed mix makes for very poor curry. When in the right "BIR" ballpark margins are small.
Before switching to IFFU mix id tried a fair few mix mostly almosts and had settled on mouchak. It took side by side to compare the 2 - very close yet discernable difference only just. Since then had opportunity to taste madras by member who I'm big fan. The key was I felt the IFFU was top notch for cream dishes but down when it comes to hard curry like madras. I now feel I need to stock 2 mixes.
For added injury on my last make I switched IFFU for haldi without telling - no one spotted any difference. This for me was not a downer in fact far from it.
The other probably not so useful is I only use 0.5 tsp mix per portion (came from BE). I have tried upping.
In short my current thinking mix Pwdr if ballpark is not that critical. Base having a greater effect and yet to decide perhaps chef garam.
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More great looking food :P Good bit of work there Keith. Added advantage being you got to eat three decent curries and all in the name of progress ;D Some interesting and thought provoking comments in some of your conclusions. I'm a firm believer that given a decent base with a recognised mix powder, which some will argue must be matched to the base, with the right technique and suitable ingredients, you'll end up close to a BIR dish. How close depends on what YOU are looking for ::) I also agree that for that extra special touch Abdhuls mix powder won't cut it, nor will any other for that matter. For that extra special something you are now getting into the realms of true chefs. For us though a good starting point would be the array of "condiments" so to speak that we have on hand. This could also extend to ones own garam masala, used sparingly and only for certain dishes when you want to add that little bit of " je ne sais quois" ;D
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Stunning pictures, Naga, but what happened to the sauce?
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Grateful for your thoughts, Jerry.
I'll still continue to use Abdul's 8-Spice as my standard mix powder for my usual selection of BIR curries, dhals and sides etc. But the freshly roasted Madras curry powder has now got me thinking that, perhaps, I could be doing with a choice of mix powders for specific curries. There's a bit of trial, error and experimentation needed here as I don't have sufficient knowledge or experience of particular spice mixes. I'm not talking about making loads of different mixes here - that would just be daft as I couldn't possibly make use of them all - but maybe 4 or 5 for different curries. I'll have to think about it.
What I do know is that marinating the meat using the mix powder made such a difference to the taste experience that I want to do it again and again. It was that good.
And the freshness of the mix powder also made a big difference to the BIR variation too.
Its all about getting better at whatever you want to do, isn't it? Every day really is a school day!
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Stunning pictures, Naga, but what happened to the sauce?
Just an iPhone 4, like MA and Chewy, Garp.
The sauce in both trad and BIR/trad was reduced down to bhuna consistency. The trad more-or-less reduced itself, as I had to add extra water twice - and I would have added more to be reduced too, but I didn't have all night to wait for the beef to be perfectly tender - and that's the plain, honest truth.
As for the second version, I enjoyed the first one so much that I reduced it down too! And it was really good!
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More great looking food :P Good bit of work there Keith. Added advantage being you got to eat three decent curries and all in the name of progress ;D Some interesting and thought provoking comments in some of your conclusions. I'm a firm believer that given a decent base with a recognised mix powder, which some will argue must be matched to the base, with the right technique and suitable ingredients, you'll end up close to a BIR dish. How close depends on what YOU are looking for ::) I also agree that for that extra special touch Abdhuls mix powder won't cut it, nor will any other for that matter. For that extra special something you are now getting into the realms of true chefs. For us though a good starting point would be the array of "condiments" so to speak that we have on hand. This could also extend to ones own garam masala, used sparingly and only for certain dishes when you want to add that little bit of " je ne sais quois" ;D
Aye, Dave, they were bloody good curries, and I'm missing the flavours already! Garam masala has always been something I've added a pinch of here or there without really thinking about it - but I'm thinking about it now! If memory serves, the only fresh-roasting and grinding of spices I've done is when I've made Kashmiri Paste. This weekend's trial has made me think again about what I'm putting in my curries.
As I said in my reply to Jerry above, the standout for me was the spicing of the marinated meat. It had great effect and, although it's not something I would do for my standard BIR fare, I will definitely experiment some more from now on.
Appreciate your thoughts as always. :)
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Really good write up of your weekend cooking Naga. ;)
I'd say the big BIR difference is the faster single/double portions cooked up in under 10 minutes.
The Traditional are more buffet size, multiple portions. Which is all pretty obvious I suppose. :)
Plus some freshly ground spice mixes need and are designed to be used with plenty of water and time.
BIR curries use Garabi not water and spicing needs adjusting accordingly, usually less is best.
My2p
cheers Chewy
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Really good write up of your weekend cooking Naga. ;)
I'd say the big BIR difference is the faster single/double portions cooked up in under 10 minutes.
The Traditional are more buffet size, multiple portions. Which is all pretty obvious I suppose. :)
Plus some freshly ground spice mixes need and are designed to be used with plenty of water and time.
BIR curries use Garabi not water and spicing needs adjusting accordingly, usually less is best.
My2p
cheers Chewy
Thanks for your comments, Chewy.
Your point on the use of freshly-ground spice mixes is appreciated - it's not something I had given a lot of thought to, but it makes perfect sense. As I said in an earlier post, I was mightily concerned about the sheer amount of mix powder I was putting in to the trad/BIR version, but I wanted to reflect the quantities used in the trad dish. As it turned out, I needn't have worried as everything turned out nicely - but I couldn't see me putting 30g+ of my usual mix powder into a 2-portion BIR curry. I don't know if that's right, but somehow it doesn't compute for me.
Good point about the base gravy too - as it already has a good level of spicing, no need to add so much in the final dish - makes perfect sense.
On a related point, the other thing that suddenly occurred to me was about the spiced marinating of the meat for the traditional dish. I was knocked out by the taste of the finished article, but initially, I treated it as something completely new. But, of course, that's just daft, because I use a tikka marinade and I marinate other meats in European-style meals!
I think I had my stupid head on over the weekend! :)
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Do you mind me putting up a photo of the Lamb Madras I made and some thoughts?
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Do you mind me putting up a photo of the Lamb Madras I made and some thoughts?
Not at all, mate! It's all grist to the mill! :)
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(http://i1050.photobucket.com/albums/s404/fried71/madras1_zps9eb11e9c.jpg) (http://s1050.photobucket.com/user/fried71/media/madras1_zps9eb11e9c.jpg.html)
Here's the Lamb Madras.
I used lamb on the bone, and I had plenty of liquid, never had to add any and even needed to evaporate off a bit at the end. I cooked this for about 2h, the original recipe seemed a bit short.
I was also a bit concerned at the amount of powders in the recipe, but it all cooked out in the end, I found it a little heavy on the cinnamon though.
It turned out to be a good, standard traditional style recipe. I really like making up spice mixes for traditional recipes, if you enjoyed this one I really recommend http://www.curry-recipes.co.uk/curry/index.php/topic,12690.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,12690.0.html)
recipe halfway down the first page by tempest63, the black curry powder in this is really special.
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That looks really nice, fried (apart from that green stuff, which, if eaten, will ruin all your attempts at making a decent curry).
Beautiful looking madras though :)
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Gotta get me greens where I can!
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Better off with a cabbage :)
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Looking very good, fried. A very decent-looking curry indeed!
I agree that the recipe cooking time seems pretty optimistic. Given that I had to add water and you didn't, its probably just a disparity in the controllability of our different hobs.
And, of course, I'm dead jealous of your lamb! :)
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And, of course, I'm dead jealous of your lamb! :)
Spoken like a true Scotsman :)
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And, of course, I'm dead jealous of your lamb! :)
Spoken like a true Scotsman :)
Since (presumably) a true Welshman would be more likely to be dead jealous of his ewe ..... :)
** Phil.
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And, of course, I'm dead jealous of your lamb! :)
Spoken like a true Scotsman :)
So, why do they call you sheep-shagger, Naga?
You shag one sheep.... :)
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I wouldn't mind Naga but the guy he uses is himself. :-\
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I wouldn't mind Naga but the guy he uses is himself. :-\
THAT conjures up an image too horrible to contemplate on a Friday night! :)
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I use this guy's channel to cook curries...
Would it be too much to ask that you stop cluttering up MY thread with YOUR spam? :-\
I just deleted all three of aconst8251's posts and one of Garp's. If there are any more, I'll ask Admin to remove the memberships. I wouldn't have minded a single post from aconst8251, in an appropriate section of the forum, to let us know of the existence of Al's Kitchen. It's most regrettable that Al doesn't tell us where his recipes came from - off this site probably. It's even more regrettable that Garp feels it necessary to use totally unacceptable bad language on this forum.
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Good work George.
London.
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I just deleted all three of aconst8251's posts
See http://www.curry-recipes.co.uk/curry/index.php/topic,8518.msg116660.html#msg116660 (http://www.curry-recipes.co.uk/curry/index.php/topic,8518.msg116660.html#msg116660)
** Phil.
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Erm, i cook the curry in my own kitchen. If you watched the video you would clearly see that!!! Appears this forum is very cliquey.
Got quite a few recipes on there now, Bhuna, Vindaloo, Madras, ...
Yes, Curryhell's Madras. You're a rip-off merchant, Al -- take your stolen ideas somewhere else : they're not welcome here.
Al's picture of "his" Madras (scroll down) : https://twitter.com/aconst8251 (https://twitter.com/aconst8251)
Curryhell's original : http://www.curry-recipes.co.uk/curry/index.php/topic,7563.msg75021.html#msg75021 (http://www.curry-recipes.co.uk/curry/index.php/topic,7563.msg75021.html#msg75021)
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So you deny that this image (http://pbs.twimg.com/media/B7CGkrhIEAAeo1l.jpg:large) was, until you replaced it very recently, the featured image for "your" Chicken Madras recipe on Twitter ? Very odd, considering that other images (https://pbs.twimg.com/media/B7F2rLtCMAA7GJS.jpg:large) that you have foolishly left in place, have identical base URLs. Anyhow, I'm sure Curryhell will be along to discuss this with you shortly ...
P.S. Such a shame that Google cache (http://webcache.googleusercontent.com/search?q=cache:BrRZjL4HbxYJ:https://twitter.com/aconst8251+&cd=1&hl=en&ct=clnk&gl=uk) proves you a liar as well as an image thief ...
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The important thing is that the video recipe is my own. As well as thumbnail pic on youtube. Pics are not copyrighted are they? There are tons of pics on google including my own that can be used for illustrative purposes only. If they are (copyrighted)perhaps you can provide me with the relevant information!!!!
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Hahaha - pathetic.
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Pics are not copyrighted are they? There are tons of pics on google including my own that can be used for illustrative purposes only. If they are (copyrighted)perhaps you can provide me with the relevant information!!!!
Section 7 of the Terms and Conditions which you agreed to accept when signing up for this forum :
7. You will not reproduce or disseminate any material found on this Forum, on any other Forum, or on any other media without the written permission of the Owner of this Forum
Far more importantly, Al, you were deliberately setting out to deceive, by using an image of someone else's curry to promote your own. It would have been obvious to the viewer by the end of your video that the thumbnail image bore no resemblance whatsoever to the curry that you cooked on-camera.
** Phil.
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You are right Phil. I use less oil.
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The important thing is that the video recipe is my own. As well as thumbnail pic on youtube. Pics are not copyrighted are they? There are tons of pics on google including my own that can be used for illustrative purposes only. If they are (copyrighted)perhaps you can provide me with the relevant information!!!!
aconst8251
Yes, I believe images are subject to copyright protection but, even if they aren't it's a pretty sneaky thing to do, to use other people's photos. Can't you see that?
The worse thing you've done so far, though, is to bombard this forum with the same marketing post about a dozen times, in different parts of the forum. If that doesn't make you a spammer, what does? I will delete all those messages in a minute, and I don't thank you for wasting my time.
None of the recipes you use are likely to be your original creations, or even from a restaurant known mainly to you. So where did the underlying recipes come from? You need to acknowledge your sources, even if you tweaked a recipe and, in your opinion, made it better.
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"Lets talk Curry
Feel free to talk about anything and everything curry in here.."
Obviously this clearly doesn't mean what it says. Regarding my sources. I know curry chefs up and down the country, from Truro to Glasgow. Been eating curry for 20 years plus.
I provide free video tutorials for people to watch and replicate, and you jump on me for a pic that took a second to click. Try cooking with camera lighting, editing, publishing. Let the viewers watch for free then come preach to me about a snapshot lol. Ridiculous
I want to be removed from this site totally.
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Your wish, is George's command ;)
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Bye acunst9531
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I would like to jump in on this - as a photographer - magazine / and national paper publications - with pictures used in many publications all over the world - all pictures taken are subject to copyright of the photographer / artist who took the picture - unless otherwise given in writing to relinquish such rights.
So stop trying to pull the wool over everyone's eyes and put your own pictures on for your products.
Your last line aconst8251 about sums you up - sneak away into the back ground and keep using others hard work because you are not capable of creating such.
All of you know i usually do not chirp up about such but this blatant disregard for CH on here has amazed me.
best, Rich
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Good work George.
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Old thread but interesting, I'm still on open on what is a 'nicer' curry, I still like a traditional.
Changing the subject, I do like coming across a Madras, where the Madras uses Tamarind and leaves a slightly sour flavor in the mouth. Sadly the last Madras i came across like that was on Skye and boy did i enjoy it.
LittleChili Old school Madras recipe comes close http://www.curry-recipes.co.uk/curry/index.php/topic,13709.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13709.0.html)