Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: littlechilie on December 02, 2017, 11:08 AM
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Hi all, I like to keep looking in from time to time on this forum, it was once a great access point and good web interface. IMO.
I noticed it no longer has any monitoring or mods.
Two spam adverts posted below in Thai are still open, what a shame it came to this, I do hope the few narcissistic members who chased away all the contributing members are content with their outcome.
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Hi all, I like to keep looking in from time to time on this forum, it was once a great access point and good web interface. IMO.
I noticed it no longer has any monitoring or mods.
It is most certainly monitored -- I report every instance of spam, or spammers-in-waiting, that I detect. Whether it is moderated qua moderated is moot -- it never has been, and probably never will.
** Phil.
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Whether it is moderated qua moderated is moot -- it never has been, and probably never will.
Really? i'm quite offended! I tried my best to keep on top of spam and, despite his other failings, so did CA. The problem started when I tried to moderate-out bad language and what I saw as dross. The replacement Mod had such big ideas. Then what happened? I agree this forum is sadly almost 'finished' as a result. The forum owner should have taken my advice and kicked out just a handful of people who, in my opinion, have led to the forum's decline. Of course, it may all be a conspiracy set up by the (now) main competing forum, We will probably never know. As it is, I've made more progress left to my own devices in my kitchen, than by spending largely fruitless hours reading posts here. I'll be happy to meet again in Central London,, Phil, if you'd like to discuss it further.
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Sadly now permanently resident in Cornwall, George, but we have an extremely good one-woman Indian (authentic) restaurant in Bodmin, the Golden Temple, so if ever you fancy some real Indian food and a trip to Cornwall, I am sure we can find you accommodation in the hotel ...
** Phil.
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George you make very good points, the destruction is clearly evident looking in from the outside.
I also always felt your mod input was fair and firm, and I appreciate you sticking to your guns on the swearing.. it
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Re: Is CRO as a forum finished.
YES, and has been for a couple of years now. :-\ just my 2 pennies worth. ;D
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Sadly now permanently resident in Cornwall, George, but we have an extremely good one-woman Indian (authentic) restaurant in Bodmin, the Golden Temple, so if ever you fancy some real Indian food and a trip to Cornwall, I am sure we can find you accommodation in the hotel ...
Don't you mean gladly rather than sadly? I'm sure it's a very nice place to live and seeing as I'm ramping up the amount I travel, I might just take you up on that, I've only ever been to Cornwall once before and it always surprises me how far it seems when one drives down there.
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"Sadly" in the sense that a London meeting is no longer possible for me, George, although I have to confess that the incessant rain does somewhat diminish my pleasure in finally living in Betjeman country ... And yes, it does take an eternity to get here by motor car, but the Pulman car, on the other hand, makes it a very enjoyable trip indeed.
** Phil.
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I think this is a very simple question and like most simple questions the answers are less simple and often have several layers. I do agree that the halcyon days of the forum appear to be over.
I wonder if the forum has reached a critical mass in terms of the development of knowledge? For example, there are no longer extensive threads covering a base recipe. Perhaps one reason for this is that many members (like George mentions, and like me) have reached a point where they are happy with the quality of their curries and are simply cooking them at home, enjoying the results and not feeling the need to go much further? I know I feel that I have been near the top of my learning curve for some years now. I have a base and a set of recipes that I have developed and I am happy with. I couldn't have done this without the forum.
I think perhaps another aspect that has disappeared is the passion with which the membership contributed to the forum. There were some fairly strong personalities, making regular contributions to the group. They were also hugely motivated to develop their cooking and the forum. This at times spilled over (pun intended) into bickering and falling out and it seemed like being a moderator as a bit of a thankless task.
I'm not sure if the forum is finished. If a forum is allowed to be a record of how to cook BIR and cook it well, then this forum is still an excellent archive for those who want to explore their own cooking. It's just not cooking on gas any more though is it?
Pun also intended.
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My take is similar to Stephen Lindsay's.
I've been on the forum for what must be 10 years now, but haven't actively posted for some time. I do however check in regularly to see what's going on.
Personally I believe that my BIR cooking is 95% there. I am very happy with it, and still produce base and use BIR technique in the home regularly. I'm not even sure there is really another 5% still to achieve. I do however wonder how my Madras stacks up to some of the board's more prolific contributors. I also believe that my success in achieving what I wanted with BIR cooking is 100% down to this forum and those who posted over the years.
I don't think someone is likely to post a base recipe with the impact of the Bruce Edwards post many years back (and others, not picking that one specifically) that is going to get the experienced members trying new recipes with the same level of excitement, but who knows, and that's a big reason I still check in regularly...
Josh
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G'day all from Downunder. :)
I returned to the site this morning for the first time since September 12 2015. I'd lost my recipe for Lizottes Lamb Shanks and I knew I'd posted it on here in a thread about achieving tender fall apart lamb. It isn't a curry but the thread was about the cooking process. So a password forgotten and reset plus a little searching has paid off. All good.
Yesterday I was able to purchase nearly 10 kgs of lamb leg for only $4/kg. It's usually $10/kg down here now. I've boned it all out so it's tender lamb in Italian Napolitano Sauce tonight and definitely some pressure cooked lamb curry for a couple of meals coming up as well.
But then: What should I also find at the top of the recent posts list but this thread? Very Sad :(
On July 03 2015 Admin locked a thread "Is the CRO forum dying?" because it had become quite inflamed and raw. I see some reference made to certain events from that period in the posts above by members who were active at the time. I recall the somewhat unpleasant environment that ensued around this time and I will say that is was certainly a contributing factor in my decision to abstain from visiting (albeit not the only one). I was invited to "Jump Ship" at the time but I was already a member of the 3 main curry forums, I never really understood the "Us vs Them". I know the story behind it all but to be honest from way down here it seemed a bit remote. It all had nothing to do with me and was before my time on this site. I basically stopped visiting any cooking sites and instead chose to use the valuable knowledge already gained here and elsewhere and pursue my own path. Plus my family was curried out and would groan at the mention of Rogan Josh.
The depth of knowledge and general helpful attitude of mostly everyone here, and on the other sites, helped my cooking beyond my wildest expectations. I tried to visit a different site earlier and got an "Error 404: site not found on this server" message. Maybe that site is dead.
If this forum is dying, it is a terribly slow death, or perhaps the fact that it is still here may suggest it isn't. I doubt very much that I'll be resuming my past activity levels but I will have a look around over the next day or so to see what is being discussed and cooked.
It was nice to immediately see a couple of old friends usernames pop up straight away. Phil, George, Stephen Lindsay, Littlechilie
Hey Sverige ol'mate, are you still cooking those odd shaped pizzas? ;D ;D ;D
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Hi Livo,
Yes, I can remember starting this thread in 2015, And I wish that I had not, We lost a couple of good members because of it, It was de-railed a bit ;). and went a bit stupid. :'( good on admin for locking it up.
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we achieved all we could
The information here is phenomenal
I don't think you can produce 100% BIR at home
But this is as close as you can get
The last great posts were by JB
The Fleet 5 stuff was incredible too
Even Bruce Edwards stuck his head around the door for update recipes
And what about the BIR Bandwagon posts
and there are so many more
All amazing posts, which were new recipes for most of us
When this site started, noone even knew what went into a BIR base
There were no BIR videos
We've come such a long way
Everyone ever involved in running this site deserves a well earned pat on the back
It was the main reason I turned my computer on
Thank you so much!
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I hope the Forum doesn't die.I've been on it since it started and I my curry cooking knowledge and skills would be nowhere near as good as they are if I hadn't found it.I remember when the Forum started I didn't really know about base sauce ingredients or mix powder so we've come a long way.There's so much good info on this site now.
Sure,it's not as busy on here any more and a lot of the old regular people have moved on for one reason or another.I still check in regularly to see what's happening,I must admit I don't post that much stuff,only if I've been cooking or if I have anything new from my takeaway kitchen.I think I've seen just about everything been prepared and cooked and I've posted everything I've learned from there.
I still visit and watch the chefs,we've become great friends.They've actually got another chef now to help out as the place is so busy.He's a great bloke from a local takeaway that's recently shut down,he does things a slightly bit different so anything new I learn I will report back as soon as I know anything.
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I hope the Forum doesn't die.I've been on it since it started and I my curry cooking knowledge and skills would be nowhere near as good as they are if I hadn't found it.I remember when the Forum started I didn't really know about base sauce ingredients or mix powder so we've come a long way.
JB's mention of "mix powder" has piqued my interest. Except when slavishly following someone else's recipe, I make no use of mix powder at all, preferring to use instead a blend of spices that is unique to each dish. I would be interested to learn roughly what fraction of CR0 members habitually use mix powder, and what fraction prefer to use individual spices.
** Phil.
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Nice for members to have input on this thread, it has generated more life on the forum than I have seen in 12 Months.
Phil I use mix powder always, sometimes in small amounts in conjunction with individual spice to tweak a dish to its preferred taste.
But essentially if you use more than one spice in any dish then it
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As littlechilli said I use a mixed powder (I forget which one currently) augmented with individual spices based on the dish. I find such a powder convenient to use
I know the forum is quiet but I don't want to see it fold. Whilst the meals I cook are probably inferior to some of the dished you see posted on the forum they are infinitely better than you get use a jar of sauce from a supermarket. One thing I have nailed is the rice, with separate fluffy grains each time (again so much better than the rice porridge I have been served by family members in the past)
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I would be interested to learn roughly what fraction of CR0 members habitually use mix powder, and what fraction prefer to use individual spices.
** Phil.
Phil apart from a couple of dishes I use mix powder (BE recipe) in every dish. The amount you use,and the addition and amount of chilli, along with other ingredients will change the flavour of the sauce. However it's notable that Bruce Edward's first posts for the Curry Club magazine consisted of a hot, medium and a mild mix.
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I would be interested to learn roughly what fraction of CR0 members habitually use mix powder, and what fraction prefer to use individual spices.
I never use so-called mix powder. I found I achieve better results from alternative approaches,.
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Hi again. I notice that a few comments suggest the forum is quiet. Having not visited for over 2 years, I wasn't aware of this but I have knowledge of other forums experiencing the same downturn in activity. It may be similar here.
The culprit. Facebook.
I was an active member on several different website based forums in the same format as this CRO forum. Between 2 and 3 years ago the level of forum activity dropped off to near nothing and in one case my last posting from around 30 months ago was the most recent post on the Splash page when I last looked in earlier this year. That site is now completely gone.
I actually know several forum members personally and the reason they stopped using the site was because they were more satisfied with the similarly themed Facebook pages instead. I just wonder if the same may be the case here. I don't have a Facebook account, (or Instagram or Twitter or any other Social Media), so I'm not sure if there exists BIR or Curry based Facebook pages.
As for mix powder, I have used it as specified in some particular recipes otherwise it wasn't the recipe. From memory I think Chewy Tikka's version was one that I quite liked and used fairly frequently.
I was always a bit confused by the use of pre-mixed powder (curry powder) in the production of "mix-powder." The curry powder could be Keens, Clive of India, Nirapara, Kitchen King or a generic mild madras to name just a few. The resulting mix powder would be different. When you analyse the ingredient listing of these and then use them to "create a mix powder", it becomes obvious that all you are really doing as altering the ratios of the existing spice ingredients.
I will say that the only Curry Powder I ever use in Curried Sausages or Curried eggs is Clive of India. Nothing else works to recreate the flavour from my childhood.
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I will say that the only Curry Powder I ever use in Curried Sausages or Curried eggs is Clive of India. Nothing else works to recreate the flavour from my childhood.
May I ask where you spent your childhood, Livo ? If it was (for example) Great Britain, then I could not regard that as a necessarily beneficial recommendation, but if you had the good fortune to be born and raised in a country that traditionally understands curry, then it would be a great recommendation indeed ...
** Phil.
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I actually know several forum members personally and the reason they stopped using the site was because they were more satisfied with the similarly themed Facebook pages instead. .
I don't know much about Facebook but can it possibly act as a platform for so many different discussions across a wide range of useful categories as on this forum and similar places? If so, how does it work?
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P' Phil. There was no great understanding of curry in 1960's Australia. Curried sausages and curried egg sandwiches are a long way away from anything related to traditional curry countries. I say I only use Clive of India powder in these instances because it is the powder that my mother used to use and the flavour is still consistent with my early memory.
George. I'm not a Facebook user either so I can't help you there. All I do know is that it has completely replaced some online forums.
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http://oppositelock.kinja.com/death-of-the-forum-1783246052
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it is the powder that my mother used to use and the flavour is still consistent with my early memory.
Interesting point. I wonder if some of our first taste experiences become our sort of 'best ever' reference points, I still make a cake which my Mum used to bake for birthdays. I've never tasted anything better. Then, in my late teens I tasted my first BIR curries and KFC, We all talk about declining taste standards over the past few decades. Maybe it's simply that the first taste experiences are unbeatable.
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Maybe it's simply that the first taste experiences are unbeatable.
I think that is very probably true. When I first discovered tandoori chicken (in the Agra, Whitfield Street, London), Kirsty (my girl friend at the time) and I just went back week after week after week, it was so good. I cannot imagine doing the same today.
** Phil.
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After looking at the link provided by DalPuri, I did a google search using the words 'forum decline'. It seems we;'re not alone in fearing facebook may take over. But, like me, at least some people can't see how the structure and way of working of facebook is any substitute for a forum like this,
So I suggest we all put in enough effort to keep the curry-recipes forum alive and worthwhile.
I know of at least three other forums which have closed down in recent years, with the loss of a mass of worthwhile contributions and photos. The first should be familiar to many people - friendsreunited. So worthwhile - how can that have failed? The owner of the second one actually mentioned facebook and twitter as a reason for shutting down the forum. Not good,
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You are right, George, in that the way Facebook is structured is useless for the type of discussions and recipe sharing that goes on here.
I do think though, that there comes a point where you feel you have reached 'peak curry discussion', and there isn't much else to say. I'm sure many people have reached a level where they can produce what is, for them, what they were originally striving for.
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Reading all these posts about the closure of this group I believe that it would be such a pity if this mine of information disappeared from the internet. I always love to look at the different posts that have been submitted over the years before I cook various curries for other people and marvel at the choices of food on these pages. and the helpful advice that has been given over the years and it's all still there to delve into whenever the need arises. I must admit that I am not one of the chefs that submit to the pages but honestly, I would be devastated if I thought we were going to lose this great source of curry information for good. Please don't go!
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Hey Phil!
JB's mention of "mix powder" has piqued my interest. Except when slavishly following someone else's recipe, I make no use of mix powder at all, preferring to use instead a blend of spices that is unique to each dish. I would be interested to learn roughly what fraction of CR0 members habitually use mix powder, and what fraction prefer to use individual spices.
This deserves its own thread! You could add a survey there :)
I believe a good mix to be more than just the sum of its parts, so I think you shouldn't compare these too directly. I think spice mixes are great in general and I like to use a few different ones - e.g. different regional-style Garam Masalas, some Chaat Masala, Dhaba Masala.
Normally, I use these to add some extra depth/"body" while striving for few well-composed flavors instead of something totally unrecognizable. Individual single spices on the other hand, will give you always this more freedom and the opportunity to add different accents more directly. So personally, I can't and don't want to limit myself to dry OR full OR single OR mix :)
Cheers!
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Thought I would touch base as it were. Been about 4 years since I logged in.
Still making lots of curries a week all year round using the chewytikka base. I'm a curryholic and never get bored of making/eating curry.
I guess not much has happened on the forum since, people are still on this mythical missing 5% still and nothing new has come about. Not sure what's going on elsewhere but I would've thought if any eureka moment had occurred it would've been posted at some point.
I'm happy with mine and would like to thank the forum, chewy and everyone else again in case the site closes, thank you. :)
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I had a bit of an old takeaway curry and a bit of a leftover curry of mine, tonight
Both theoretically vindaloos
The takeaway curry just had this wonderful aroma and subtle taste
My curry was good but (really hate to admit it) not as good and missing that aroma
So, as far as I'm concerned, never going to get that 5%
No matter how I try
On a strong flavoured curry, you may not notice it
But on something like a madras or vindaloo, it's downright upsetting
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My curry was good but (really hate to admit it) not as good and missing that aroma
What use (if any) do you make of fenugreek ("methi"), Haldi, either in its powder or leaf form ? I ask because to my mind, fenugreek is the aroma that I associate with BIR cuisine, and I think it is not only me on whom it has that effect. When my wife came in this evening, she immediately said "the kitchen smells of Indian food". Now the only Indian-related activity that had taken place in the kitchen that day was transferring some kasoori methi from a screw-top jar to one with a better seal, and a few fenugreek leaves were still lying on the working surface. So if I were looking for the missing aroma and not using fenugreek/methi, that is probably the first thing I would consider.
** Phil.
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I would've thought if any eureka moment had occurred it would've been posted at some point.
Not necessarily! I guess I've had possible eureka moments with a couple of dishes which I experimented with until I';m satisfied they taste at least as good as anything at a BIR - even the best BIRs. Don't give up! I use techniques, approaches and even ingredients which I've never read about here or anywhere, and which are highly unlikely to be used by any BIR, but which work for me.
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I think we can pretty safely put the "Mythical 5%" mystery away after over a decade of "Secrets" revealed in books, on this site, others and YouTube. There obviously is no secret ingredient or technique. The whole issue comes down to a cook being happy with the dish they prepare.
For mine, this is mostly the case. However, I can still with all honesty say that there are often times when I do rarely purchase a curry, that I just feel they are somehow better than mine. Not just different, but actually better. More depth of flavour, and better development. Is it just the fact that they are cooked in a commercial kitchen? Or perhaps the turnover of fresh spice? (Maybe mine are a bit stale). Is it the "Ali Pan" and high heat? Is it the experience of eating someone else's food instead of your own? Is it Fenugreek and "that smell"?
Mind you, nobody complains too much about eating my curries, (other than the frequency and cream content at the moment). In my house it is mainly only me who thinks that my dishes could be improved. In saying this though, there is way too much anecdotal evidence that many others feel the same way for it to be simply disregarded as nonsense, but there is probably no clear solution. No Eureka moment to discover a single thing that has been missing.
Curry on regardless I say.
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Thought I would touch base as it were. Been about 4 years since I logged in.
Still making lots of curries a week all year round using the chewytikka base. I'm a curryholic and never get bored of making/eating curry.
I guess not much has happened on the forum since, people are still on this mythical missing 5% still and nothing new has come about. Not sure what's going on elsewhere but I would've thought if any eureka moment had occurred it would've been posted at some point.
I'm happy with mine and would like to thank the forum, chewy and everyone else again in case the site closes, thank you. :)
Hi Harley, I would suggest trying new things as your clearly not achieving your goals. (I would've thought if any eureka moment had occurred it would've been posted at some point)
It could be your method or base sauce or any number of problems for you, I use Jb
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My curry was good but (really hate to admit it) not as good and missing that aroma
What use (if any) do you make of fenugreek ("methi"), Haldi, either in its powder or leaf form ? I ask because to my mind, fenugreek is the aroma that I associate with BIR cuisine, and I think it is not only me on whom it has that effect. When my wife came in this evening, she immediately said "the kitchen smells of Indian food". Now the only Indian-related activity that had taken place in the kitchen that day was transferring some kasoori methi from a screw-top jar to one with a better seal, and a few fenugreek leaves were still lying on the working surface. So if I were looking for the missing aroma and not using fenugreek/methi, that is probably the first thing I would consider.
** Phil.
It's in the curry, as dried leaves
I've not used it as a ground spice as part of the spice mixture
I must admit that fenugreek as a ground spice, is not something I've used much.
I haven't seen it as part of the spice line up, in any takeaway
You know how they have those metal tubs full of all sorts of spices
Maybe I should just put some in the base gravy?
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Maybe I should just put some in the base gravy?
I add it as a part of my "three basic spices" that go into almost every dish -- ground chillies, ground cumin, ground fenugreek. The proportions vary, and of course for some dishes other spices get added, but I rarely if ever cook a curry without using these three (plus salt, of course, tho' that isn't a spice per se).
** Phil.
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Maybe I should just put some in the base gravy?
I add it as a part of my "three basic spices" that go into almost every dish -- ground chillies, ground cumin, ground fenugreek. The proportions vary, and of course for some dishes other spices get added, but I rarely if ever cook a curry without using these three (plus salt, of course, tho' that isn't a spice per se).
** Phil.
that's something to try, next time
whatever the missing something is, it's very distinctive
In fact I've had it in a few curries where it was almost too strong a flavour
Thanks
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In fact I've had it in a few curries where it was almost too strong a flavour
In that case, it might be cumin -- that can be quite over-powering if too much finds its way into the final dish ...
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This is a quote from a spice merchants website description of Dagar Phool.
"Have you ever been to an Indian restaurant and thought,
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Thought I would touch base as it were. Been about 4 years since I logged in.
Still making lots of curries a week all year round using the chewytikka base. I'm a curryholic and never get bored of making/eating curry.
I'm happy with mine and would like to thank the forum, chewy and everyone else again in case the site closes, thank you. :)
Good to see you posting harley. ;) ;D
Crikey, can you imagine the extent of the rubbish advice you would get if you said
you were having a hard time cooking curry. Beggars Belief ::)
cheers Chewy
The sites under new ownership, so I doubt it will close ;)
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In fact I've had it in a few curries where it was almost too strong a flavour
In that case, it might be cumin -- that can be quite over-powering if too much finds its way into the final dish ...
I have tried so many recipes and don't think it's cummin
That's prominent in the Glasgow Base and that's missing something too (but it is very good)
I think the problem may be that we are all talking about slightly something different
Perhaps we are even chasing something totally different to each other
Wouldn't it be good, if we could assemble the finest curry minds in the uk, (that's us by the way) and finally sort this?
Maybe someone has already done it
We would need a place where we could meet and cook for a day.
Definitely a gas cooker and a microwave
Microwaves are brilliant for testing the aroma of a curry or curry base!
We would need to bring a curry sample of the taste we are after
and also bring sample bases we have cooked oursleves
I don't think this forum is finished, because it's always good to talk about curry.
But perhaps it has gone as far as it can to find this missing 5%
Something different needs to be tried
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...It's in the curry, as dried leaves
I've not used it as a ground spice as part of the spice mixture
I must admit that fenugreek as a ground spice, is not something I've used much.
I haven't seen it as part of the spice line up, in any takeaway
You know how they have those metal tubs full of all sorts of spices
Maybe I should just put some in the base gravy?
Re kasoori methi, the aroma of methi leaf as it it hits the pan takes me right back to the sort of curries from days past. Here's a couple of (highly-selective!) extracts from a 2015 thread on cumin, one from me, one from the much-missed JerryM and one from Chewy.
http://www.curry-recipes.co.uk/curry/index.php?topic=13579.msg115147#msg115147
http://www.curry-recipes.co.uk/curry/index.php?topic=13579.msg115187#msg115187
http://www.curry-recipes.co.uk/curry/index.php?topic=13579.msg115196#msg115196
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The sites under new ownership, so I doubt it will close.
To get this thread back on track, as per the thread heading...I disagree, The existing owner of a business or suchlike gives up for a reason, We haven't been told the reason for the change of Admin here or if Stew still owns (i.e. pays for) the forum. Someone new comes in with lots of ideas but may have underestimated the scale of the challenge. Or even know what they are supposed to be aiming for. What's in it for any owner/manager of a forum like this? Especially when many people have moved over to alternative forms of social media and the whole subject has been comprehensively debated, almost to death. It seems to me that too many recent comments are simply repeating what was said a decade ago, when there was a much larger active membership, so it's all getting a bit boring
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The sites under new ownership, so I doubt it will close.
To get this thread back on track, as per the thread heading...I disagree, The existing owner of a business or suchlike gives up for a reason, We haven't been told the reason for the change of Admin here or if Stew still owns (i.e. pays for) the forum. Someone new comes in with lots of ideas but may have underestimated the scale of the challenge. Or even know what they are supposed to be aiming for. What's in it for any owner/manager of a forum like this? Especially when many people have moved over to alternative forms of social media and the whole subject has been comprehensively debated, almost to death. It seems to me that too many recent comments are simply repeating what was said a decade ago, when there was a much larger active membership, so it's all getting a bit boring
Hi George we could press the reset button like the old 1980s computer games, reload the forum and wipe out all the memberships.
I do agree with what you essentially say though.. posts with people constantly rolling their eyes and claiming to know the world are just as boring.
I say press the button.
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Someone new comes in with lots of ideas but may have underestimated the scale of the challenge. Or even know what they are supposed to be aiming for.
I think that is unlikely. If you look at the portfolio of sites that our new owner runs, you will see that he has a wide range of interests and considerable experience in this field.
** Phil.
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What's old is new again, eventually. The warning that you are about to post on a thread that is more than 120 days old is almost a threat. It's red and it tells you to consider creating a new thread. I ignore it if necessary.
There is a lot of good solid information in those old threads and part of the reason the same stuff is repeated over and over is because the original good knowledge base has become buried. I recently suggested going over long-standing and respected members early posts. It works.
The forum is only dead if you want to leave.
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If you look at the portfolio of sites that our new owner runs, you will see that he has a wide range of interests and considerable experience in this field.
Interesting. Where can anyone go to check this out? I know very little about the new manager. How do you know he's the new owner and Stew no longer has any link?
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I used "whois" to find the current owner of the domain "curry-recipes.co.uk", then used Google to learn a little more about him. What I have read leads me to believe that our forum is in experienced and safe hands.
** Phil.
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Someone new comes in with lots of ideas but may have underestimated the scale of the challenge. Or even know what they are supposed to be aiming for.
I think that is unlikely. If you look at the portfolio of sites that our new owner runs, you will see that he has a wide range of interests and considerable experience in this field.
** Phil.
Sounds like a good solid post Phil, you have obviously done your homework.. Also good news for the forum.
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Did a quick count through the forum. About 10 members on and close to 700 guests. Just sayin'.
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Whatever the head count is here, it is ALWAYS double or more of the other site.
And after five years or so since the split, that makes me smile. :)
It also tells me that it is not a coincidence and has nothing to do with this forum or its members but more to do with life in general and things going on outside of the forums.
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I was more alluding to the general lack of input but apparent abundance of leaching evident here.
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Did a quick count through the forum. About 10 members on and close to 700 guests. Just sayin'.
Just saying what? Aren't most of those 700 likely to be some kind of system robot, rather than real individuals?
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I was more alluding to the general lack of input but apparent abundance of leaching evident here.
It's only on replying to this message that I finally realised that you wrote "leaching" and not "teaching". But if there is an abundance of leeching (as opposed to leaching or teaching), then I for one regard that as a good thing, because it suggests that the content on this site is regarded as authoritative and/or valuable.
** Phil.
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Yes Phil, sorry. Spell auto correct on my tablet combined with no spectacles. Oops. Yes, I did mean leeching. Leeching isn't a bad thing necessarily as, and for the reason, you suggest
The guest count may be robots I suppose, maybe not. I hadn't considered it.
I am just saying George, the Home Page banner says the site has thousands of like-minded members creating curry with passion. Over the last couple of months posts are from maybe a dozen to 20. Posts regarding cooking curry from maybe half. Just sayin, the activity on the board by the thousands of like-minded members is a bit sluggish and suggestive of not a lot of curry cooking passion.
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I am just saying George, the Home Page banner says the site has thousands of like-minded members creating curry with passion. Over the last couple of months posts are from maybe a dozen to 20. Posts regarding cooking curry from maybe half. Just sayin, the activity on the board by the thousands of like-minded members is a bit sluggish and suggestive of not a lot of curry cooking passion.
I can only speak for myself, but there is only so far you can take BIR, and regurgitating the same old theories about bases and mixes etc loses it's appeal once you have reached a level of cooking you are happy with (whatever that level may be).
I appreciate, however, that there are members who like to discuss the minute details of every aspect of BIR, and I quite enjoy reading some of the musings.
In my opinion, the forum should be about helping people, who are searching for that takeaway taste, to discover the recipes/methods in a friendly, welcoming and non-judgemental way - encouraging, rather than mocking, making condescending comments, or simply ignoring.
While I have enjoyed your recently renewed passion, Livo; just because some of us don't post much, doesn't mean we are not passionate about our curries.
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Yes Phil, sorry. Spell auto correct on my tablet combined with no spectacles. Oops. Yes, I did mean leeching. Leeching isn't a bad thing necessarily as, and for the reason, you suggest
The guest count may be robots I suppose, maybe not. I hadn't considered it.
I am just saying George, the Home Page banner says the site has thousands of like-minded members creating curry with passion. Over the last couple of months posts are from maybe a dozen to 20. Posts regarding cooking curry from maybe half. Just sayin, the activity on the board by the thousands of like-minded members is a bit sluggish and suggestive of not a lot of curry cooking passion.
I've said before livo, this forum could do with more authentic restaurant or t/a recipes ,however good or bad, coupled with some input from Bengali, Pakistani, Punjabi , Chinese, Thai professional chefs rather than home cooks. I know quite a few restaurant owners (never met any of the chefs), so could probably put a bit more effort into it myself if I can get the time to do it
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I get that Garp. Point taken and understood. This is just a discussion on this thread as it's titled in relation to the liveliness of the forum. I'm not trying to coerce people into needless posting and there isn't always the time.. This is just a bit of naval-gazing and a comment. Over the last couple of days I've been scouring through the back pages and reading old threads. There is so much great information here. Tricky and time consuming to find but worth the effort.
Sadly though, there are several recurring themes going way back. One that I have found, in several instances now, is how a thread simply ends with a question from a less experienced member requesting further assistance on a recipe or technique. Looking at their profile then shows the disappearance of that member's activity. Another is the sometimes aggressive tone and condescending approach taken by some and the counter of that from helpful members who obviously feel that they almost have to be apologetic for the prior.
I'm am frequently surprised by the number of long-standing members with no, or next to no, posts at all, and then there is the whole civil war episode that took place just before I joined up and as alluded to by DalPuri just now. Reading posts from that era is astonishing at times.
I'm not asking for anything. Just commenting on the topic. It is the nature of the beast, the internet forum. ;)
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Does anybody know a bugler?
https://www.mfiles.co.uk/scores/the-last-post.htm (https://www.mfiles.co.uk/scores/the-last-post.htm)
A forum is up to the members and at the moment this place isn't really worth a look in and getting less so by the day. Just sayin'.
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A forum is up to the members and at the moment this place isn't really worth a look in and getting less so by the day. Just sayin'.
I agree. I think the best option would be for the forum to be sold to a consortium of the members who may then stand a better chance of keeping it alive, and probably know what is best. Owners with IT skills but no real interest in replicating BIR food, or meeting in person with members, are not in the forum's best interest, in my opinion.
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If there were even a small likelihood that discussions such as this could breathe new life into the forum, then I would be all in favour. But my honest opinion is that they cannot
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I trust the three of us posting to this thread already may be prepared to take shares in the purchase of the forum if it is made available to us. Please correct me if I am wrong! Would anyone else be interested? Yousef - are you interested in selling the forum?
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If the forum could be sold to all of its members (present and future), such that each has an equal interest in maintaining its viability and ensuring the quality of its content, then yes, I would be willing to purchase a share, and also to contribute to its ongoing costs and maintenance. But if it is to be owned only by a few, to whom the others are thus beholden, then no
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When I joined this forum, there was little other material available on BIR.
Nowadays YouTube etc is awash with information (with videos) and will provide any newbie with just about all they need. This forum has become somewhat redundant and irrelevant. To try to keep it alive and kicking is, in my opinion, futile.
Also - if George had any power over this forum, we wouldn't need the 'last post', but the funeral march.
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Also - if George had any power over this forum, we wouldn't need the 'last post', but the funeral march.
In a way you are correct. Due to insult after insult from you, over the years, yes you wouldn't last long if I was in control. Nobody else would have anything to worry about.
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How did your last admin role in this forum work out George?
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The strange thing is we tend not to have many bust-ups on the forum these days and when we do it's inevitably the same few forum members - the last few posts being a point in case. So we can't really point to that as to why the forum has been effectively dead for a good while now.
The simple fact is, as Garp pointed out, that there's a glut of BIR info out there now, in many forms, and I think that is a major factor. It is weird though because there are many other forums covering a variety of topics which thrive despite there bring a plethora of other sources for the same information. And I doubt a co-operative ownership would advance the cause one bit. In fact it'd probably lead to more infighting.
I'd be interested to see the number of posts per day plotted on a graph from day one of the forum to see if the drop-off was gradual or whether it dropped substantially at one or more points. Is that sort of thing possible Phil?
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Hello everyone
We faced some DDoS attacks pointed to our server during the past 4-5 days. Everything should be back to normal now.
Thanks
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I trust the three of us posting to this thread already may be prepared to take shares in the purchase of the forum if it is made available to us. Please correct me if I am wrong! Would anyone else be interested? Yousef - are you interested in selling the forum?
Maybe, depending on the offer. Btw, the forum is not owned by me alone, i am a part of a company.
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The strange thing is we tend not to have many bust-ups on the forum these days and when we do it's inevitably the same few forum members - the last few posts being a point in case. So we can't really point to that as to why the forum has been effectively dead for a good while now.
Because through out the past days we tried different things that reduced the attacks effects for a while, but wasn't effective in eliminating it.
The simple fact is, as Garp pointed out, that there's a glut of BIR info out there now, in many forms, and I think that is a major factor. It is weird though because there are many other forums covering a variety of topics which thrive despite there bring a plethora of other sources for the same information. And I doubt a co-operative ownership would advance the cause one bit. In fact it'd probably lead to more infighting.
Good point. Great place to start anyway.
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I'd be interested to see the number of posts per day plotted on a graph from day one of the forum to see if the drop-off was gradual or whether it dropped substantially at one or more points. Is that sort of thing possible Phil?
I cannot see how it could be achieved from the web interface without a massive amount of work, but it might be possible for Yousef as administrator. My feeling is that things started to go downhill around the time that Domi shipped out, which was 2012. Interestingly I see that Razor last visited the forum in late 2020, but he has not posted since 2015, CBM visited this very month but last posted in 2018 & Haldi last visited in December of last year but last posted in 2018.
** Phil.
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I cannot see how it could be achieved from the web interface without a massive amount of work, but it might be possible for Yousef as administrator. My feeling is that things started to go downhill around the time that Domi shipped out, which was 2012. Interestingly I see that Razor last visited the forum in late 2020, but he has not posted since 2015, CBM visited this very month but last posted in 2018 & Haldi last visited in December of last year but last posted in 2018.
Sure Phil, it would take a massive amount of work, and tbh that won't be needed. I have worked with other communities through out my career so I can guess, it's all about
1) Environment
2) Engagement
The first one can be achieved through out a mutual agreement from all/most active members.
While the other one would be achieved by adding and discussing a lot of new topics, related to curry, cooking and general discussions. You as members can figure out the curry and cooking stuff, I can give some ideas about general topics, for example, here are a Juventus soccer team fanbase general topics:
https://www.juventuz.com/forums/off-topic.26/
I think it's fairly easy, the traffic is here, we just need to give them more reasons to stay. I will tell you why:
Current Avg. Sessions 30k per month
9% from members
91% from new users
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Current Avg. Sessions 30k per month
9% from members
91% from new users
Is an average session a unique browsing session? So there are 30,000 unique browsing sessions per month? If so how can the interaction with this forum be so abysmal?
I could understand it if the search facility was brilliant - which it's not, and the index was perfect - which it's not, but when you have 91% of 30,000 sessions from new users, how can they not be asking questions? There's something very amiss here.
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[W]hen you have 91% of 30,000 sessions from new users, how can they not be asking questions? There's something very amiss here.
I would ask "how many of those 27300 sessions resulted in someone joining the forum ?". Some other statistics that could be of interest
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Current Avg. Sessions 30k per month
9% from members
91% from new users
Are these figures from people or robots simply visiting the home page of curry-recipes.co.uk, or visiting the forum? I suggest the forum is close to a backwater these days but, for regular users, it must be the only thing we are interested in. Until a few years ago, the site was the forum - much better. Who on earth is interested in a selection of recipes on the home page, let alone a request to submit new recipes? It may even have a different log-in. How does that make sense? If anyone here wants to upload a recipe, they post it to the relevant section of the forum.
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Is an average session a unique browsing session? So there are 30,000 unique browsing sessions per month? If so how can the interaction with this forum be so abysmal?
I could understand it if the search facility was brilliant - which it's not, and the index was perfect - which it's not, but when you have 91% of 30,000 sessions from new users, how can they not be asking questions? There's something very amiss here.
Yes exactly, because that is very close to interaction rates in most forums, most users just enter the forum to read, take a recipe or get some information. Again, it's very close to 99% of forums, but if we can improve engagement by 1 or 2% that would be considered a huge success on the long run.
Search, index and even forum style simply doesn't matter on whether a site get organic traffic or not. Most relevant factor here is content and links, in this case is very rich.
I would ask "how many of those 27300 sessions resulted in someone joining the forum ?". Some other statistics that could be of interest
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"SMF does not help a lot with numbers and analytics"
I run a motorbike Forum using SMF and there are detailed stats in SMF which we make available to all Members. Our Forum is "very" active ( 83 million + page views in the last
8 years with only 5k Members ) and we have Members from all corners of the world and its run on a "help each other" attitude unlike on here where my initital impressions is that everyone is aiming to prove they are better at making curries or have better techniques and everyone elses methods are rubbish etc etc. Our Yamaha Forum does not tolerate "any" abuse of Members and we quickly eject anyone who oversteps the line. Oh, and one last point, our Forum is run by myself and a few other volunteers who gain nothing financially as the Forum was built from scratch so it was never bought/sold and is "owned" by the Members and will never be "for sale".
Feel free to check out our stats : https://www.aircooledrdclub.com/smf/index.php?action=stats (https://www.aircooledrdclub.com/smf/index.php?action=stats)
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"SMF does not help a lot with numbers and analytics"
Feel free to check out our stats : https://www.aircooledrdclub.com/smf/index.php?action=stats (https://www.aircooledrdclub.com/smf/index.php?action=stats)
That's cool, to be honest I didn't know this is available, anyway anybody can check it know.
https://www.curry-recipes.co.uk/curry/index.php?action=stats (https://www.curry-recipes.co.uk/curry/index.php?action=stats)
While it seems it stopped counting on 2017, maybe an error? anyway I'll check the log.
I run a motorbike Forum using SMF and there are detailed stats in SMF which we make available to all Members. Our Forum is "very" active ( 83 million + page views in the last
8 years with only 5k Members ) and we have Members from all corners of the world and its run on a "help each other" attitude unlike on here where my initital impressions is that everyone is aiming to prove they are better at making curries or have better techniques and everyone elses methods are rubbish etc etc. Our Yamaha Forum does not tolerate "any" abuse of Members and we quickly eject anyone who oversteps the line. Oh, and one last point, our Forum is run by myself and a few other volunteers who gain nothing financially as the Forum was built from scratch so it was never bought/sold and is "owned" by the Members and will never be "for sale".
Exactly, environment is very important :like:
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"SMF does not help a lot with numbers and analytics"
Feel free to check out our stats : https://www.aircooledrdclub.com/smf/index.php?action=stats (https://www.aircooledrdclub.com/smf/index.php?action=stats)
[T]o be honest I didn't know this is available, anyway anybody can check it know.
https://www.curry-recipes.co.uk/curry/index.php?action=stats (https://www.curry-recipes.co.uk/curry/index.php?action=stats)
Thank you Hugo, thank you Yousef. Those statistics do seem to confirm my earlier suggestion that the forum started to go downhill at around the time that Domi left (2012). 2012 was the year in which most new topics were added and most posts made. I wish I could recall what it was that drove Domi out, since until that time there were very few examples of "everyone aiming to prove they are better at making curries or have better techniques and everyone else's methods are rubbish", a situation which sadly no longer obtains.
** Phil.
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Thank you Hugo, thank you Yousef. Those statistics do seem to confirm my earlier suggestion that the forum started to go downhill at around the time that Domi left (2012). 2012 was the year in which most new topics were added and most posts made. I wish I could recall what it was that drove Domi out, since until that time there were very few examples of "everyone aiming to prove they are better at making curries or have better techniques and everyone else's methods are rubbish", a situation which sadly no longer obtains.
** Phil.
[emoji106]
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Who was Domi, Phil?
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She joined in 2007, Onions, and left in October 2013. During that time she made almost 900 posts. She enjoyed banter, but also enjoyed food in all its aspects (cooking, talking about, eating). A sample of her early posts
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Our Yamaha Forum does not tolerate "any" abuse of Members and we quickly eject anyone who oversteps the line.
Spoiler ... entering totally off-topic mode.
Ohhhh!
Maybe you'll be able to help me get my old RXS100 working again. I left it in shed for a decade, with petrol in it, and of course it's now all gummed up. I have no idea how to get it back into working order.
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.... I wish I could recall what it was that drove Domi out, since until that time there were very few examples of "everyone aiming to prove they are better at making curries or have better techniques and everyone else's methods are rubbish", a situation which sadly no longer obtains.
** Phil.
Possibly embarrasment following her contribution to the Happy New Year thread. :omg: This appears to be close to the end of her posts. (coincidently a thread started by Loveitspicy). It certainly created images in my mind and gave me a chuckle. :smile2: :lol:
The second part is a perception I don't share. I do agree that there is sometimes criticism of others' work, without it even being attempted, but I don't see members as trying to say their own is better. There are far too many variables in cooking and certain things will work for some, but not others. It is fair to comment on a recipe or dish, but only after you've cooked it.
I can point you to 4 or 5 different Chicken Tikka recipes. They are different but they are all good. Try them and decide for yourself which you prefer. I use them differently according to how much time I have, how I will be cooking it and what it will be used for. As a dish on its own, and with plenty of time for prep, I'll use CT's in the tandoor or Syed's if I'm cooking indoors. For CTM or Butter Chicken it is Romain's. I like Razor's as well and also Misty Ricardo's. Different but NOT better or worse.
Same deal for naan. We know that Garp has perfected and is a fan of H4ppychris' tawa naan. I tried it. I prefer CT's full dairy yeasted naan or the School of Artisan Cooking naan. Not better or worse but different.
As for forum traffic and posting, a few days ago I did a quick (rough) count back over the last month or so. There were posts from about 14 or 15 different members. 4 or 5 of these were from "new" members who may or may not post again. Very little had anything to do with actually cooking anything.
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Our Yamaha Forum does not tolerate "any" abuse of Members and we quickly eject anyone who oversteps the line.
Spoiler ... entering totally off-topic mode.
Ohhhh!
Maybe you'll be able to help me get my old RXS100 working again. I left it in shed for a decade, with petrol in it, and of course it's now all gummed up. I have no idea how to get it back into working order.
No problem. Join our Forum and we will help with any advice you may need. Its an aircooled Yamaha 2 stroke so right up our street :like:
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She joined in 2007, Onions, and left in October 2013. During that time she made almost 900 posts. She enjoyed banter, but also enjoyed food in all its aspects (cooking, talking about, eating).
Cheers! I searched for the name, but I suppose the search facility only queries editable text?
Yes she certainly seems a girl who knew how to have a good time :-)
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Possibly embarrasment following her contribution to the Happy New Year thread. :omg: This appears to be close to the end of her posts. (coincidently a thread started by Loveitspicy). It certainly created images in my mind and gave me a chuckle. :smile2: :lol:
Yeah, I just read that. Glad I wasn't eating breakfast at the time.
She was a... small portion of a western Indian state, wasn't she?
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She joined in 2007, Onions, and left in October 2013. During that time she made almost 900 posts. She enjoyed banter, but also enjoyed food in all its aspects (cooking, talking about, eating).
Cheers! I searched for the name, but I suppose the search facility only queries editable text?
Well it does, but as members frequently address each other by name, her name appears in editable text as well as in the "author" field. Unfortunately the search engine seems to prefer long substring matches to exact string matches, so rather than searching for "domi" (which will result in thousands of instances of "dominant", "dominate), search instead for "domi," or "domi.".
** Phil.
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I think it's fairly easy, the traffic is here, we just need to give them more reasons to stay. I will tell you why:
Current Avg. Sessions 30k per month
9% from members
91% from new users
OK, so let's discuss who these new users are. The following are reported as having been online here in the last 600 minutes :
Peripatetic Phil, ipifoxep, Yousef, otekugsah, Garp, aqwoceruqix, dave3310, golofasujive, Weld, uiseyslux, Hugoboss, Stephen Lindsay, Onions, bhamcurry, osokazoz, curryhell, Ivanzqq, Ivanfii, aayojiquqisi, martinvic, hoxazilatsawa, Curry addict, foureyes1941, Em Aloo
Now, how many believe that Messrs ipifoxep, otekugsah, aqwoceruqix, golofasujive, uiseyslux, osokazoz, Ivanzqq, Ivanfii, aayojiquqisi, hoxazilatsawa et al. are bona fide new members, earnestly reading the forum to learn about BIR, intending later to introduce themselves and start talking about curries ? I don't, for one. And Messrs ipof0xep .. hoxazilatsawa represent roughly 40% of those online during this period. So that 91% of new users, if made up primarily of ipifoxep look-alikes, don't need to be given "a reason to stay"; what they actually need is to be shown the door.
** Phil.
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Do we not "verify" new Members requests before allowing them in ? Sorry to refer back to my other motorbike forum but on there we only accept new members after checking out their location, ip address, e mail address etc and we refuse around 25 per day. We assign moderation rights to around 10 members to keep an eye on this so ALL our members are genuine enthusiasts. If we are over cautious and refuse a genuine new applicant they usually e mail Admin ( me ) asking why they were refused. Phil is correct, all these spurious usernames are potential spammers and not genuine new users so the actual real membership of this forum may be a lot lower than believed ? Dodgy usernames, gmail/hotmail addresses and locations of ip address are easy clues to non genuine requests. See todays usual suspect which will be refused :
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OK, so let's discuss who these new users are. The following are reported as having been online here in the last 600 minutes :
Peripatetic Phil, ipifoxep, Yousef, otekugsah, Garp, aqwoceruqix, dave3310, golofasujive, Weld, uiseyslux, Hugoboss, Stephen Lindsay, Onions, bhamcurry, osokazoz, curryhell, Ivanzqq, Ivanfii, aayojiquqisi, martinvic, hoxazilatsawa, Curry addict, foureyes1941, Em Aloo
1 spammer with multiple accounts.
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Do we not "verify" new Members requests before allowing them in?
AFAIK: no. No restrictions based on username. But their posts are moderated, which is why you see these usernames listed but seemingly with no posts ever made (as they've been deleted before going live).
Our latest 'member', rejoicing in the totally-not-bot-created moniker Ezikayetit (https://www.curry-recipes.co.uk/curry/index.php?action=profile;u=30135), would really love to be able to post this:
(https://i.ibb.co/qnSydjm/2021-05-20.png) (https://ibb.co/xskCDLz)
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:like:
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It most definitely is for me.
Over the years I have posted a number of traditional recipes and, rightly or wrongly, have used this place as a repository to access my most commonly used and favourite recipes.
Now they are no longer available. The title of the thread is still visible with some of the pre-recipe waffle, but the recipes and most of the post have disappeared.
Looks like I will I have to rewrite them and store them elsewhere but it is pointless sharing them here.
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That seems really odd. Perhaps something has gone amiss in the recent site maintenance. I did just look at one recipe fairly recently posted by you and it certainly does appear to be simply gone.
https://www.curry-recipes.co.uk/curry/index.php?topic=15652.msg138922#msg138922 (https://www.curry-recipes.co.uk/curry/index.php?topic=15652.msg138922#msg138922)
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Over the years I have posted a number of traditional recipes and, rightly or wrongly, have used this place as a repository to access my most commonly used and favourite recipes.
No offence but that is a bit risky at least.
but it is pointless sharing them here.
The point of sharing them, surely, is to share them so that others can try them - not to store them for your own future use.
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Indeed. It's sharing not storage :owsome:
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Indeed. It's sharing not storage :owsome:
I have posted the recipes to share over a lot of years (I joined in 2005) but they come from multiple sources such as books and websites. When I have a few people round I tend to cook up several dishes, so rather than have four or five books on the worktop and an IPad or laptop, it is far easier to have one source of information, i.e., the iPad or laptop. Then I can have multiple recipes open, flick from one to another with ease, and close them down as I need them.
I have the majority of the recipes I have posted here in other places, just not in one place together.
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The point of sharing them, surely, is to share them so that others can try them - not to store them for your own future use.
What I was trying to point out is if I post these recipes and they disappear there is no reason to post them. I cannot share something other people cannot see.
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I run a motorbike Forum ... its run on a "help each other" attitude unlike on here where my initital impressions is that everyone is aiming to prove they are better at making curries or have better techniques and everyone elses methods are rubbish etc etc.
I question the validity of your comparison. Both forums probably have a good cross section of members. I suggest a motorbike forum is more about discussing science, whereas this forum is more about the art of cooking, with far less scope for agreement. Or possibly you sanitize your motorbike forum by banning anyone who may have alternative ideas or disagree with others, so you risk being left with people who may be less interesting.
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Rather than debate the motives for posting recipes, what is concerning is that this has occurred. Sharing on the forum has the additional benefit of becoming an easily accessed storage repository. A feature I also use and I'm sure others do as well. The question needing to be answered here is where did this data go? Following that is whether or not we will soon find other truncated threads.
Tempest63, how many recipe threads have you identified as missing? I took no time in finding one of your postings affected as you described but I didn't keep looking.
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Looks to me as if this one (https://www.curry-recipes.co.uk/curry/index.php?topic=13590.msg115287#msg115287) has also suffered from time-rot.
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** Phil.