Topic: I hate promoting books but.....

[Curry King]

Id be up for it anyone else in the south(west sussex) considering it?

[Yellow Fingers]

I'd be a definite maybe. I'm an ex brummie and I hate the place (Brum that is not the curry house) so it's not the first place I would choose to go to.? ?:-[

What concerns me more though is the reply to grimmo:

At the moment, much of my time is being devoted to putting the finishing touches to the book, but I will look into the possibility of such a course once it's finished.? If I do hold a cookery course, I will of course, get in touch and let you know.

It sounds like it would be the author doing the lessons and not the chef. The author is a freelance journalist and I want the lessons from the horses mouth, the chef, and not his co-author. But if I'm wrong then so much the better.

[slimboyfat]

Yep,

I am in Brighton and would defiantly do the trip to Brum

[DARTHPHALL]

I though living in Brighton you`d like to burn down Brum  ;D ;D ;D ;D ;D.

[pete]

Well that's five of us

Pete
Grimmo
Curry King
Yellow Fingers
Slimboy Fat

Anyone else?
Does everyone in the list still want to go?

[london_lhr]

Sure, you can count me in as well.

Cheers,

Barry.

[Blondie]

Hi all,

Na na na na na na,

I've already had an invite to go and meet the men concerned, not for a lesson, but to meet them. I will be going this week, hopefully, and I will report back on my findings. I would also be interested in lessons.

here we go then,

Blondie

[Yellow Fingers]

I've already had an invite to go and meet the men concerned

Nice one!? How did that come about then?

Make sure you find out who will be giving the lessons please as I suspect it might be that Andy chap, though I hope I'm wrong.

[Blondie]

Hi Yellow Fingers,

I am fairly sure that Andy is writing the book for the chef from the point of view of someone like ourselves who is a keen amateur striving to achieve restaurant results at home.  He does however admitt that it will not be 100% achieved because of the fierce heat of the restaurant kitchen cookers, but apart from that he assures me that the recipes for base sauce, prepairing of main ingredients and recipes for the finished dishes and restaurant spice mix are genuine.

we live in hope,

Blondie

[Mark J]

Did he actually say that cooking on a lower heat will result in a taste that is not equal to the BIR for just that reason?