Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: StoneCut on May 25, 2012, 02:54 PM
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Hi folks, my first post for this excellent community.
I live in Germany but absolutely love BIR curries and always enjoy them when I'm in the UK. As I'm trying to recreate the proper taste just like all the rest of us I decided it was time to put ALL the Bruce Edwards stuff into a single document that is fully searchable and easiert to read.
I also included the two posts by/for Bruce Edwards from this forum (The curry sauce and advice/feedback).
Did I miss any info by Bruce Edwards ?
Unfortunately I couldn't attach the file ("folder is full" ?!?!) so here it is:
http://www.2shared.com/document/VB7vuP3u/Bruce_Edwards_-_Curry_House_Co.html (http://www.2shared.com/document/VB7vuP3u/Bruce_Edwards_-_Curry_House_Co.html)
An alternative or substitute source has kindly been added by StoneCut as follows:
I uploaded the file to my Dropbox:
Damn it ... Please try this link:
http://db.tt/1E6d43gu (http://db.tt/1E6d43gu)
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Many thanks, Stonecut.
** Phil.
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An excellent first post! Thanks from me for making this doc available!
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Hi StoneCut
Welcome! and thank you for a doing an excellent job on those articles.
Regards
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Cheers Stonecut.
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Thank you for the warm welcomes. About 10 hours of work went into the PDF, but collecting and aggregating information is one of my strengths and hobbies so it was actually enjoyable ;) Of course the real work was done by Bruce!
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Thanks for the download StoneCut
(almost a million and a half downloads, can't be bad)
And welcome to cr0
Happy Cooking
Les
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Outstanding StoneCut!!!
Welcome to the forum :)
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cheers the the link!
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Unfortunately some other crap wanted to install itself before i could get the pdf file. So i'll pass on that thanks.
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Um, the site should be clean, I use it regularly. You just gotta click the right button which can be deceiving. If someone can fix the attach function in this forum I'd be glad to upload it directly.
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It was me clicking the wrong download button. I now have the pdf. Thanks for taking the time and trouble to do this. Very much appreciated.
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You just gotta click the right button which can be deceiving.
Indeed it can. I too inadvertently downloaded (but did not install !) the execrable alleged "downloader" .exe, but on backing out and trying again, I found I was presented with two more links, one of which was indeed the PDF. So don't give up, CH : the real thing is there, if sometimes hidden ...
** Phil.
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Sorry for this, it wasn't my intention to miguide people to possibly install malware :(
Can anyone recommend a better site?
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How very odd. i was given a download button in blue.
I was then given the normal options to open/save or cancel.
Other options on the page were to download the "2shared toolbar" some facebook
share icons etc and a button to "upload a file " this was at centre top.
I am am using XP and got no pop ups or anything and have no problems.
Thank you stonecut for this,
mind you i do miss the pic of him and his dog :P
Regards.
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http://www.curry-recipes.co.uk/curry/index.php?topic=3105.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3105.0)
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Um, the site should be clean, I use it regularly. You just gotta click the right button which can be deceiving. If someone can fix the attach function in this forum I'd be glad to upload it directly.
I must be missing a trick. I failed to figure out how to view or save the pdf file. What a confusing minefield of a site! I saw references to toolbars, and the installation of worrying .exe files and can only hope my PC hasn't been compromised.
Would it be possible to load the pdf file to a site which is safer and easier to use, please?
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Would it be possible to load the pdf file to a site which is safer and easier to use, please?
George
UB has put it into a zip file, the post above yours, Just download, unpack, and Buck's your Uncle ;D
Les
If you don't have a unzipper go here, download top right,
http://www.filehippo.com/download_winrar_32/ (http://www.filehippo.com/download_winrar_32/)
If you use a pop-up blocker, click on the pop-up bar and click on "Download File"
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Unfortunately some other crap wanted to install itself before i could get the pdf file. So i'll pass on that thanks.
Same here....I'll pass too. Pity :(
UPDATE.
Thanks to UB and Stonecut......Got it !
Looks very helpful. Thanks to both once again.
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UB has put it into a zip file, the post above yours, Just download, unpack, and Buck's your Uncle ;D
That's much better, thanks. I now have them. Many thanks to UB for setting it up, and to Les for pointing out that the unexplained link was actually worth clicking on.
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Your welcome, Glad that you have sorted it George
Les
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Please note, the bundle by UncleBuck is different. It includes the scans/images. This here is a single PDF that includes ALL the articles in text format (not as image).
I derived this PDF fom the single images and other files found on this site.
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Stonecut,
many thanks for posting. i'm big fan of BE from his posts here and never had opportunity to read the historical docs which i believe to be legendary.
well pleased.
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Please note, the bundle by UncleBuck is different. It includes the scans/images. This here is a single PDF that includes ALL the articles in text format (not as image). I derived this PDF fom the single images and other files found on this site.
Ah, that explains my slight surprise that it was a bundle of separate documents, all of which I already had, rather than the promised, merged version which you first mentioned and have re-confirmed again now.
So all that's needed, if you'd be so kind, is to find some mechanism for making your hopefully superior version available via a safe, simple to use site. Could you do that, please?
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I uploaded the file to my Dropbox:
https://www.dropbox.com/s/dx2juzgzf4xnicp/Bruce%20Edwards%20-%20Curry%20House%20Cookery%20%28Complete%29.pdf (https://www.dropbox.com/s/dx2juzgzf4xnicp/Bruce%20Edwards%20-%20Curry%20House%20Cookery%20%28Complete%29.pdf)
Seems I can't edit my first post anymore. If an Admin could kindly put this link in the first post, too ? Thannk !
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I uploaded the file to my Dropbox:
https://www.dropbox.com/s/dx2juzgzf4xnicp/Bruce%20Edwards%20-%20Curry%20House%20Cookery%20%28Complete%29.pdf (https://www.dropbox.com/s/dx2juzgzf4xnicp/Bruce%20Edwards%20-%20Curry%20House%20Cookery%20%28Complete%29.pdf)
Seems I can't edit my first post anymore. If an Admin could kindly put this link in the first post, too ? Thannk !
Many thanks. I've updated your opening post as requested and just downloaded your consolidated pdf document. On the latest download site, nothing could be simpler, and "wow!" what a great document. A lot of work must have gone into the re-formatting and now it reads like a very well presented book. I am so grateful to you, as it's a lot better than the bundle of articles I had before, in various formats.
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Hi
A cracking piece of work, cheers!
regards
Barry
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It says that the file has been removed?
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Damn it ... Please try this link:
http://db.tt/1E6d43gu (http://db.tt/1E6d43gu)
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SC that worked great and it is a beautifully produced document.
Many thanks!
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i'm only part way through this document (making sure i digest it fully).
one thing that's caught my eye that i can't get out of my mind is the use "tarragon" presumably in base.
has anyone used it in curry. it's not a herb i use in cooking.
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Jerry
I can't recall seeing the use of Tarragon in the base but I do recall that Bruce had a Chicken Phall tested and he found that Tarragon was in the sauce.
Steve
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An unusual herb to add to curry Jerry.
I did find by accident many years ago that tarragon and fresh chillies make a great combination, like onions and parsley. A chemical reaction perhaps?
Another herb which i always see for sale in indian grocers is dill. Again something ive never used in a curry or heard of until i watched Madhur Jaffrey use it in rice.
here: http://www.curry-recipes.co.uk/curry/index.php?topic=7911.0
Thats a Huge bunch too!! :P
Frank. :)
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Thanks for the download Stonecut, much appreciated
Bigwings :)
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Steve/Frank,
appreciate your thoughts.
i feel i'm going to have to put tarragon on my to do list. i'll ask the local shop manager too. on the dill which knowing the taste i'm sure is traditional ingredient. i can't see the tarragon just being put in selective dishes. it would have to go in the base or paste. as you point out Asian stores are packed with fresh and dried herb and perhaps we don't use them enough - well not in curry (i have a 250g Natco marjoram for pizza as example).
the use of ajowan as "essential ingredient" for base shows for me that all is not necessarily crucial. i've used ajowan in ifindforu's base some time ago and ended up swapping it for fennel.
i'm still steadily plodding through the book.
of particular interest "bhaji base" which i'd never come across - i think i can use the idea on my oil work.
the rogan josh idea of using de seeded toms lightly fried until breaking up is another to go on to do list. i've never been able to get rogan like i like and this i can see working a treat.
the idea of saving the meat cooking sauce to add to curries is another. i've tried adding it to base and makes no difference. adding to the dish at frying i can see working. think i will ice cube next meat cooking sauce to try out.
i know that chef's do add additional spice to specific dishes but i'm not at that standard. the proportions are banked for future (particularly coriander, i can't see need for turmeric/cumin or curry powder).
having a real good time reading the book.
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have finished the series - loved it - the reading of the whole thing as one really worked for me.
i asked the owner of my local asian store (who i know well) about tarragon in base. he did not even need to think - the answer being yes. he also gives yes to ajowan. i also asked about oil in base. it's left me with more uncertainty.
i believe the manager 100%. his expertise is in traditional food which he cooks himself. he also knows what the trade buys but not what they do with it.
i've used ajowan in past and ended up chucking it out. having re read the BE series it jumps out that i may have used too much. consequently i feel i'm going to have to try small amounts of both in base. it's not a "break through" priority though.
on the oil. he said the oil is the heart of the base and must not be removed. this is a real good example of how tricky our task is. having questioned this it was clear that he uses the oil off the top cook with. his advice of the easiest way of getting a top notch base was to add plenty of butter - a pack of lurpac. he uses butter or butter ghee to fry curry and frowns on veg oil.
back to the series. there is an interesting section on dealing with base - smaller pots and reheating with tarka of oil and puree. never seen anything like this and feel we need more info on it. it's potentially a key area which we know nothing about. i had a go this week but it's finger in the dark and did not work out well.
i liked the idea of adding slice of lemon at dish frying and removing before serving. something i've not tried.
the rogan josh sauce sounds well worth a try.
the 8 tbsp of mustard oil in tikka is of note. i use just 1 tbsp and have tried increasing slightly (2 tbsp) it does make a difference but not significant enough to justify. the x8 may just be down to the amount of meat. my value being based on 1kg marinade.
there's a comment about base sauce and pre cooking the main ingredient with whole spice which i take as onion. not really enough of a steer to take further but again i feel a key area.
the rocket engine cooking approach comment demonstrates again how you need to have a practical understanding to appreciate what's being said. the comment "most of heat going up the side" can be read 2 ways. in my view the rocket heat goes into the pan rim surface and not just escaping to the atmosphere.
my impressions of BE have increased considerably - what a star.