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Messages - Whandsy

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21
Starters and Side Dishes Chat / Re: My Naan Bread Quest Is Over
« on: September 18, 2013, 08:50 PM »
Have you gone commercial UB????   LOL!!

Image deleted - moderated filth

22
Anybody wanting to still view Chris' videos can access them by typing "h4ppy leader" into youtube, select his profile and then by selecting videos. If he posts any new ones on another forum, they should still show up there.

Wayne

23
BIR Main Dishes Chat / Re: Recipe Suggestions
« on: September 05, 2013, 08:00 PM »
Thanks Phil,

The 1st link has an update on page 8 with an update on page 10. It says vindaloo strength but make it how your guests like it

W

24
BIR Main Dishes Chat / Re: Recipe Suggestions
« on: September 05, 2013, 07:38 PM »
Curryhells North Indian special is very nice and worth a try Garp, rich, spicy and slightly sweet!

W

25
Talk About Anything Other Than Curry / Re: Curry Wars
« on: August 29, 2013, 09:11 PM »
I've been a member of this forum for nearly 2 yrs now and there are ups and downs in the opinions on the forum. Once we accept people are different, some heavily opinionated, some easily offended and some very hard faced (all as in day to day life) then it really is no big deal. I'm one of the one's who appreciated CA's initial inputs, but grew tired of his continuous winding up of members. However, in those circumstances, I chose not to post. Keep reading the knowledge that's there to be shared and enjoy the curry-making. Keep sharing knowledge when positive and learn from mistakes, that's where I'm up to. I'm looking forward to h4c's ebook and believe it will happen. On the downside, I'm disappointed he tried to share all his recipes via videos, until he found something "significantly" different, then he's going to charge for it. Some members actively berate him, others keep quiet. I chose to keep quiet.

That's life (IMO)

W

26
When he rolls out the dough, he makes sure not to go right over the edges so as not to roll any of the air out, this allows it to expand whilst cooking

W

27
Good video Chris

Looking forward to buying some new kitchen gadgets, sorry I mean the Ebook LOL ;D

Wayne

28
Lets Talk Curry / Re: C2G Julian's Ebook part 2
« on: August 04, 2013, 10:21 PM »
Im undecided as yet!

For me and many others no doubt, the 1st book was good, but didnt give us the 100% taste we're all seeking (whatever that is?)

The disappointment for me are following paragraphs from his email

"In chapter 4 of the new book:-  'Tips & Tricks for Restaurant like results.' you'll learn that no matter what Base Gravy recipe you use if it isn't cooked in the RIGHT way you WON'T get the right results. You will learn how  by following some simple cooking techniques you can get incredible results! We have also created a number videos covering these important cooking techniques. In fact, the new ebook will have twice as many videos as the first ebook!

As just mentioned we have dedicated a whole chapter of the NEW book to the all important cooking techniques often missing in many other cook books!  Adey and myself wanted to impart our own experience from running a British Indian Takeaway's as well as our own collaborations with BIR Chef's with many years in the trade.


In this NEW book you'll learn the difference between raw Spices, cooked spices and burnt spices and why it's vital that you get this part of the puzzle right and why many don't!"


These should have been covered in his 1st book if it was the real deal. Shame C2G was shut on all 3 occasions i visited as i would have known if he'd cracked it!!!

W

29
Lets Talk Curry / C2G Julian's Ebook part 2
« on: August 04, 2013, 08:52 PM »
Just had an email from Julian at C2G with details of his forthcoming 2nd Ebook. Some interesting points covered in his description.

Description below

Wayne

Hi Curry Fans!

Just a quick Newsletter letting you know how things are coming along.

Part 2 to 'The Secret to That Takeaway Curry Taste' will soon be ready and I am hoping it will be available for download before autumn arrives!

Worth the wait....

We are really excited about this New ebook because we really have put a lot of work into this follow up to my original book- 'The Secret to That Takeaway Curry Taste.'

Part 2 will feature more curry recipes than the first ebook and more techniques via a dedicated chapter all aimed at helping you get the best out of your curry cooking and achieve nothing less than restaurant like results!

We have 3 New Base Gravy recipes including one that might suprise you!

In chapter 4 of the new book:-  'Tips & Tricks for Restaurant like results.' you'll learn that no matter what Base Gravy recipe you use if it isn't cooked in the RIGHT way you WON'T get the right results. You will learn how  by following some simple cooking techniques you can get incredible results! We have also created a number videos covering these important cooking techniques. In fact, the new ebook will have twice as many videos as the first ebook!

As just mentioned we have dedicated a whole chapter of the NEW book to the all important cooking techniques often missing in many other cook books!  Adey and myself wanted to impart our own experience from running a British Indian Takeaway's as well as our own collaborations with BIR Chef's with many years in the trade.


In this NEW book you'll learn the difference between raw Spices, cooked spices and burnt spices and why it's vital that you get this part of the puzzle right and why many don't!

In Part 2 you will learn how to cook many more popular  BIR curries, here are just a sample: Korahi, Passanda, Tamarina, Pakistani Lamb Karahi, Chicken Handi, Garlic Chilli Chicken, Prawn Puri, Chasni plus many more...


In Part 2 Adey reveals many of his secrets from 'Curried Away' and some very interesting shortcuts & techniques that even I have never seen before!


Adey also shares the invaluable training he has received from his co-worker and 'Master Chef' - as he call him- Abdul.


In Part 2 I explain more about the difference between the Pakistani version of BIR and the Bengali version. I  explain a little about the interesting history of the Manchester Curry Mile- the largest concentration of 'Indian' Restaurant in one area this side of India and how growing up around there influenced me.


The aim of Part 2 is to compliment my first book with many more recipes plus help anyone who is serious about cooking BIR Style Curry to cook like the Pro's!

Date for the release of the book? Stay tuned to my Youtube channel for more info soon!

Finally, I have recieved SO many emails over the past few months, more than I could possibly reply to, so if you are one of the ones I haven't yet replied to, please please accept my apologies but as you might imagine- we have been very busy. I do try and read most of those emails.

Thanks to everyone who follows me and stay tuned more videos coming soon!

Best Regards

Julian

30
I take it Aussie Mick makes a mean pilau rice then?... Just done a quick search for the recipe out of interest but can't seem to find it...

It's here Mike

http://www.curry-recipes.co.uk/curry/index.php/topic,11192.0.html

W

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