Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: mickyp on April 25, 2020, 08:16 AM
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For anyone fancying to watch / cookalong
https://www.youtube.com/watch?v=bOhpK8HntSE&feature=youtu.be&fbclid=IwAR1n8OIbS4VxN_H1gwAp8xM0e9ca_lXaMrWEWNK9KX-kcxY2CZmhACnjQBI
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Thanks for that, Micky. In the meantime, for those (like myself) who lack the patience to wait 32 hours for it to commence, here is the first (no longer) live transmission from the series : xxx Madras (https://youtu.be/_aAK3Cg3fTI?t=628), for xxx in {Chicken, Lamb, Beef, Prawns, Chickpeas, Vegetables}.
Just watched it all the way through, but was puzzled at 38:04 ("the Wiltshire coffee"). Now I knew that he was going to add coffee granules, but Wiltshire coffee ? Or was this just a look-ahead error because subconsciously he knew that he was shortly going to add Worcestershire sauce ?
The end product was much thicker and darker than my ideal chicken Madras, but nonetheless a very informative and interesting video. Ideally, if MR has the time, he might like to consider some post-production work and edit the video to (for example) add the kasoori methi at the intended time (26:25), rather than later (28:30) as he did live.
** Phil.
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I think his videos along with others are very informative, going live does make it more difficult to avoid mistakes. Also in his book I remember terms like
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No thanks
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For anyone fancying to watch / cookalong
Many thanks for flagging this up, or I would have had no idea it was on. I think he's more clued-up than certain other people offering recipes, so it was good to see. I'm puzzled, though as to how a BIR dish which would normally take about 10 mins to prepare, took him almost 6 times longer.
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I would imagine that it took 45 minutes rather than six because he was pacing himself in order to allow adequate time to say all that he wanted to say. I am not suggesting for one minute that all he said needed to be said, but it was his programme so he could write his own script.
** Phil.
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I would imagine that it took 45 minutes rather than six because he was pacing himself in order to allow adequate time to say all that he wanted to say.
That's irrational. Since when was a good recipe for any item determined by the time needed for a commentary, rather the time and temperature needed for good results?
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It's only irrational, George, if you can be certain that what can be cooked to perfection in only six minutes cannot be equally cooked to perfection in 45.
** Phil.
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Clearly it took longer because of the interaction between misty and the viewers logged on, personally as it was prawns being cooked, as they only go in for a few minutes last thing i dont think the dish would suffer.
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BIR curry at it's best. I mean this with no disrespect at all. MR is a legend and I've bought his books and cooked his recipes.
Only 1 beer and not inebriated he says. Yeah right!! My hand sanitizer by-product is a problem. It's a shame it has underlying American oak and vanilla flavours. I'm wondering what to do with it.
BUT!!!!!!!
The most interesting thing about this is that in a BIR dish nothing really matters. These are the ingredients you need in advance but if you don't have even some of them it doesn't matter. Use anything you want (or have) or leave them out completely. It doesn't really matter much so use any ingredients you want really and we'll call it a success.
I bet there were a few different Pathias cooked on Sunday.
At least everyone was having a beverage, except the person who said something about tea.
If everybody ended up half-pissed with a half-decent curry, it was a blinding success.
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:like:
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The most interesting thing about this is that in a BIR dish nothing really matters. These are the ingredients you need in advance but if you don't have even some of them it doesn't matter. Use anything you want (or have) or leave them out completely. It doesn't really matter much so use any ingredients you want really and we'll call it a success.
Your comment, and others, confirm my view that my take on how to cook a half decent BIR style curry, and yours, are now so different that we are beyond reconciliation. Unless you were being sarcastic, of course.
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Of course it's sarcastic George. The recipe is defined, and to prepare the dish as intended it should be followed. My comment is light hearted dig at the multiple instances in the video where variation or omission of what would appear to be integral ingredients is mentioned. Tej patta, cassia bark, lemon juice and jaggery to name the obvious ones.
Is the dish the same if you use European Bay leaf, cinnamon, lime juice, brown or refined sugar? Prawn, raw chicken, pre-cooked chicken, lamb or vegetables? All very different variations of the pathias cooked on Sunday. Factorial 10 is 3628800 possible variations just from these listed ingredients. Then if you take into account powdered spices and base gravy the possibility of any 2 dishes cooked on Sunday being identical is remote. (Of course you aren't going to use combinations of lamb, chicken and prawns but you could use 1 and vegetables so Factorial 5 or 6 is still quite a large number of possible variations).
Does it matter? Not in the slightest.
I also had a chuckle at the hosts assumption that people using vegetables know how long to cook the different ones "because they are vegetarians". It's a light-hearted video, a wonderful idea and very entertaining. It inspired me to buy 600 grams of lovely green prawns for tonight's dinner, which I will attempt to prepare to specification.
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Richard (MR) is a guy like any other. He is my (on-line) friend and I know for a fact he works tirelessly for literally a pittance.
We were chatting before he went live and he was nervous as anyone would be. It took as long as it took and that was his intention. The point here wasn't to demonstrate mastery in a post-produced sort of way. He is being very human and reaching out in a vulnerable way to help people during this time. And people are having fun with it which is something we could all do with these days.
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I loved it. Very human and 100% relatable to my own experiences in the home kitchen. I didn't get to use the prawns in a recreation last night due to other things occurring and instead made our "go-to" prawn masala which is incredibly quick and easy and delicious. With any luck I will make a chicken version later today.
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Livo - I will let him know. I'm sure he'll be delighted you enjoyed it!
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Richard (MR) is a guy like any other. He is my (on-line) friend and I know for a fact he works tirelessly for literally a pittance.
Well, he did let slip that he has sold over 11000 copies of his books, so he's not about to go bankrupt !
** Phil.
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I doubt the author makes more than about 20p per copy of a book sold these days, so it
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He has been at this for years. You have absolutely no idea how much work this has been. This is a labour of love for him. 11,000 books is a very small number and Jon is right. There's no money in cookbooks at this kind of volume...
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Really?
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He has been at this for years.
Those of us that have been members for more than a few months know that, Romain
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I still think you over-estimate what he earns. I certainly wouldn't do what he did for the money he makes.
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He has been at this for years. You have absolutely no idea how much work this has been. This is a labour of love for him. 11,000 books is a very small number and Jon is right. There's no money in cookbooks at this kind of volume...
I don't doubt you are right. I'm impressed but why risk his health and the well-being of anybody he lives with, in order to publish books with such a relatively low payback? What I mean is that, unless he throws most of what he makes in the bin, someone is presumably eating it. How can such (assumed) amounts be good for anyone given the sheer number of recipes he's published and videos recorded?
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I don't follow your argument, George. I have no idea how many recipes there are in his two books, but given that the first has 265 pages it would seem fair to assume that there are not more than 500 recipes in total. Now if he has been researching these books for (say) ten years, then that's maybe 50 recipes a year. Assuming that it takes several attempts to bring each to perfection, then that's not more than one curry a day. That doesn't seem to pose any health risk to me. What risks do you envisage ?
** Phil.
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From Amazon about volume 1
With over 40 detailed recipes with beautiful photos, this is an essential book for anyone who wants to replicate that "takeaway taste" at home. Covering every aspect of every preparation, from spice mixes to base gravy and breads, and filled with tips and advice, it is the ideal companion for any curry loving chef who wants to replicate that unique British Indian Restaurant taste.
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Got both volumes :like:
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Assuming that it takes several attempts to bring each to perfection, then that's not more than one curry a day. That doesn't seem to pose any health risk to me. What risks do you envisage ?
So if anyone eats Indian takeaway food almost every day you think that's a healthy lifestyle?
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So if anyone eats Indian takeaway food almost every day you think that's a healthy lifestyle?
Why not, George ? Whilst by no means identical, Indian T/A food is not a million miles removed from the diet which some two billion people eat in the Indian sub-continent every day, and it doesn't seem to do them any harm.
** Phil.
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As already mentioned there are not anywhere near 500 recipes. I only have volume 1. The way the book is presented in large print with pictures has each dish covering 2 - 3 pages. I bought the ebook for kindle and it was very reasonably priced and easily considered excellent value for money paid. I use it all the time.
On topic, I cooked this dish, with pre-cooked Chicken, last night to specification. It is a very different curry with the strong influence of the sweet and sour elements but thoroughly enjoyable. My wife said she much preferred it to the Chinese S & S..
I also made the butter chicken. Once again, MR's recipes just work.
I can only admire the amount of work and overall contribution made by a man who introduced himself on this forum as a novice less than 6 months before I started with BIR and also found the forum. He's left me in his dust. I don't begrudge him anything made out of his efforts.
Photos of last nights dinner.