Had a Vindaloo yesterday from an old TA in town and was quite impressed by the size of the King Prawns served up.

I've been told most places generally use U5 (under 5 to a pound) but these are notably bigger and the largest I've ever had in a curry.

I took a picture..  http://www.imagebam.com/image/70ed29252382634

Any new ETA on the ebook?

In my opinion this is a genuine intention to extend our knowledge of TA practices rather than a money making exercise, an ebook like this isn't going to generate huge revenues anyway as we BIR fanatics are very much a minority, in fact it's likely Julian only did it to raise awareness of his business.

As I reported a while back I had a chef from my local round and although he did a better job than me it wasn't close to what he sells over the counter.
At the time I accepted it was probably my supermarket spices at fault but have since realised this wasn't the case.
What H4ppy-Chis has undertaken with his friend is a suggestion I mentioned in a previous post, except he points out a killer factor, having a bonified chef round with all the right ingredients/tools demonstrating how he makes curry in a TA even without a language barrier still isn't enough. The Chef has to WANT us to learn correctly, its a more intimate procedure than I at first realised, this is my belief and why I think this ebook will be written with the best intentions even if is not written particularly well. I also think accompanying videos are a must and I have no problem with the presentation, its not at all important.
Looking back at my lesson I wouldn't say I got duped but rather that the Chef probably didn't feel it was that important to try too hard. I say this because many posts have mentioned that TA staff are often surprised we like eating this non-traditional stuff in the first place and time was quite an issue as he arrived late and had to get back to his TA for 4PM.
Although I stopped making curries a few months back as nothing was improving I still think its possible to get there and that the way H4ppy-Chris is going about it is the only way it will happen, with extensive help from an experienced professional.

I vow to support this venture by buying it ASAP.



 

I logged in really briefly last week and watched someone who I think was H4ppy-Chris taking about an ebook he was about to release about bringing out flavor in ways we still don't understand yet.
He credited a good friend who was a TA chef and claimed it was what we were all looking for.
I had to drop everything and go just at that point so I'm not 100% it was HC as I only glanced the text but it now seems to have gone or I'm not searching for it properly.
Anyone remember it?

Thanks..

Hi all  can  anyone recommend a good stick blender ? I recently bought a Kenwood Tri Blade and that lasted about five minutes  It seems most blenders have a runtime of about 1 minute then rest for 5 minutes  :

Bought one 2 months ago after using a food blender for ages, massive improvement in results and time saved.
I spent forever choosing as there are so many poor reviews of the cheaper ones out there and found a Philips which turned out to be a genuine bargain, this one looks like the model to have superseded it:

http://www.argos.co.uk/static/Product/partNumber/9349779.htm

Probably is the same thing with different add-ons and is advertised with a similar discount to mine.
Anyway anything I'd seen under ?20 meant some kind of compromise so at ?33 this one is ?3 more but has additional extras.

Point being the one I have is a monster, feels nice an sturdy with the stick part being completely metal.
It has standard and turbo mode with turbo dragging it down and pinning it to the bottom on the gravy base pot.
Total beast!
Easy clean and had it on for a over 3 minutes on a large pot without it cutting out.

There are many so called reductions out there but if this is the same as mine (looks exactly like it) and even if it was never priced at ?53 rest assured it is fifty-three pounds worth of kit.

Just a brief question for anyone who might have an opinion.

All videos I've watched made in TA kitchens involve classic pans. At the G&G paste stage I notice the oil will often catch but then the paste will sit there happily frying without burning for a good minute while the commentator talks about whats going in next.

When I try this with my cheapy nonstick pan I get to flame level but then my paste always browns in about 10 seconds and I have to cool and try again.

Don't want to be spending on Aluminum if its not necessary.