Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: SnS on March 09, 2008, 09:38 PM
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There are over 4,600 members registered to this forum.
Having eaten and cooked curries since my teens (back in the days of Slade & TREX), I believe this to be the best curry forum available worldwide.
Everything about cooking BIR style curry can be found here. Any questions are invariably answered within minutes.
However ...
... I am a little concerned regarding the lack of postings from new members and would like to understand why this is so ... hence the poll.
Regards
SnS ;D
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back in the days of Slade & TREX
Noob :P
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SnS, I've been a member here for a year and glad to say I'm a n00b and always will be :) I think basically it comes down to just how passionate about BIR curries a person is, this place is fairly technical, which is great if you're a curryholic, but there's not alot to post about once you've said whether you like or dislike a recipe as most questions have been asked and answered many times already on the board, so newbs don't actually need to post. I think all that this place needs is a bit of banter (I know not alot of people might not like it, but it does help newbies to become integrated into a forum.... :-\ )
Just mho ;)
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I am a noob and my reason for not posting much is its a whole lot to take in. As and when I try out the recipes I will and have posted, but to me its a confidence thing, i.e I haven't got a clue what you are talking about with the spices, techniques, reclaiming oil etc ???, it is all new and fascinating to me so I am spending most of my time reading and trying to take it in. When you were making curries listening to Slade I was eating Vesta currys ;D. It is a great site and i will be around for years to come. Each recipe I have tried so far has been fantastic, even with my lack of skills, and a few ingredients which I am still on the look out for.
Cheers
Will
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Posted by Mikka
Great post.
I'm one of those that likes to talk, (too much sometimes). But I feel community is everything and getting more people involved creates more interest and thus creates more people trying different recipes out.
I agree Sns. this is by far the very best curry forum anywhere in the world let alone the Internet dedicated to this subject. I hope everyone realizes my words are never light, I do mean that. I've learned a bundle from this place which has lead to me asking questions locally too and this relates to your initial poll.
It's simple. Get involved and learn. I did, anyone else can too.
Anyone can cook provided they follow the basic principles after which time its really up to them about taste and such..
Again great poll, idea and post.
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New members: Please post your introduction here: http://www.curry-recipes.co.uk/curry/index.php?board=9.0 (http://www.curry-recipes.co.uk/curry/index.php?board=9.0)
(click on "new topic", at the top right hand side of the page, to create a new thread)
Thanks,
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Hello all, joined along time ago but didn't know how to make my way round this site, so giving it a go now, so thought I'd say hello to every one....hello. Think its still on the wrong thread though so sorry. Should imagine it should be on the thread..just joined introduce yourself, but it doesn't have REPLY at the top for me to post only...
* Mark Read
* Notify
* New Topic
* Post new poll
so sorry again ladies and gentleman
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Hi Lee74,
Welcome to cr0.
If you go back to the main menu, and click on the section 'Just joined?introduce yourself'
you will notice a tab to the right, that says 'New Topic' Just click that, and a window will open up for you to introduce yourself, explain what you hope to achieve, whatever you like really.
I would suggest that you give this a go. That way, more members will be aware of you and will be able to offer you help and advice.
Hope this helps matey :)
Ray :)
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I am not familiar with forums and at my age find it difficult (impossible ?) to understand all the jargon ! I wanted to 'introduce' myself, but although your site encourages a new member to do so there seems to be no clear instruction how to do this !! Maybe I'm just beyond it ?
Best regards,
gimproviser
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Seems so gimproviser! ;)
77, hey!, not bad going at all! 8)
Please check 3 posts above!
New members: Please post your introduction here: http://www.curry-recipes.co.uk/curry/index.php?board=9.0 (http://www.curry-recipes.co.uk/curry/index.php?board=9.0)
(click on "new topic", at the top right hand side of the page, to create a new thread)
You can send me a personal message, if you like (doh!) and I will gladly assist you with posting your introduction....... :)
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I am not familiar with forums and at my age find it difficult (impossible ?) to understand all the jargon ! I wanted to 'introduce' myself, but although your site encourages a new member to do so there seems to be no clear instruction how to do this !! Maybe I'm just beyond it ?
Best regards,
gimproviser
Open the forum section and then click New Topic at the top right, fill in the blanks and hey presto.
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I would just like to say Hi to all Indian food lovers. My first taste was in Hong Kong at Chung King mansion
on Jan 1 of 1993 since then I have been hooked it is hard to find good curry in the town i live in. My favorite dish is egg plant biriyani the hotter the better thanks Rob
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Hello curry comrades, I was looking on line for any authentic recipes so that I could cook a curry other than the one and only in my repotoire. I fell upon this forum, but having looked at it I am very unsure as to where to get a full recipe. I have a good range of spices etc that I use for my chicken curry, including fennel seeds, corriander seeds, cassia bark, black and green cardomons etc. In the town where I live there are a couple of very good asian supermarkets where I purchase my spices, garam flour and the like and I do make my own onion bhajis and samosas but as I have mentioned I am unsure and a little confused as to where on the site to find a recipe for a beef or lamb curry, medium hot to serve 4 bods using my store cupboard stuff. As well as the above mentioned stuff, I have in the cupboard, creamed coconut, cashew nuts, lentils, almonds, pine nuts, tinned tomatoes and fresh, curry powder, chilli powder, turmeric, saffron, medium curry powder, hot curry powder, paprika, cloves garam masala, cumin seeds, fresh ginger and the usual onions etc. Please can anybody give this poor simple soul a recipe that uses some of these ingredients which will stop my husband being bored out of his mind, (he says he loves the curry I do but much as it is very very nice I need to move forward and try something else). I cook in a cast iron wok. Help
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Morning, me again. I think I have found something on your site. I should have been looking at the authentic recipes not the BIR. I would still welcome any suggestions though. Your site seems to be fun and full of genuine curry lovers who wish to share.
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hi just quick word to introduce ,love curries but never knew how to make them properly cheers mac22
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Hi everyone. I'm new to all this business of cooking BIR curries. I've have 2 attempts so far using a basic Madras recipe off here and I was really surprised how well it came out. I didn't think it was possible to make restaurant style curries at home. So I was really excited to hear about this forum on Jims Beer Kit where a lot of the memebers are also on here. This forum has a wealth of information and I'm enjoying reading through it all. If not a little daunted.
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Welcome Spin, there is alot of info to assimilate, but worth the effort. :)
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Hi spin welcome to cr0
RESISTANCE IS FUTILE, YOU WILL BE ASSIMILATED! WE ARE CURRY! :D
Sorry Malc , I couldn't resist ;D
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Hi spin welcome to cr0
RESISTANCE IS FUTILE, YOU WILL BE ASSIMILATED! WE ARE CURRY! :D
Sorry Malc , I couldn't resist ;D
'Borg' Off! ;) :P
:)
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Hi can anyone tell me where i can buy sweet paparika powder please :)
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Hi iam a new member, i am from the north eastlincs area, and i have been cooking indian meals as an hobby for 15 years, i hope to try a few of these receipes, and let you no how i get on, i was taught by an indian to fry the onions to make the sauce, with the spices for about 3 to 4 hours to finnally finish at the finale curry. i will try the base method, as mine do cum out very good thanks boschwayne.
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Hi Everyone
Just joined and hope to share and be part of the curry experience!!!
Regards
Andymac
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Welcome to the forum, Andy. :)
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Welcome to the "font of all knowledge" Andy ;D. I am sure you'll definitely find it an experience not to forget in the nicest possible way. Keep us posted on your exploits 8)
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Hi Andy, welcome to the forum mate. Hope you have plenty of triumphs with the old currying. ;D
note to admin/mods:
Are there no active moderators on the forum in a position to tidy up threads such as these.
We have two new members here in Andy and Wayne, who have introduced themselves on an exsisting thread, (not your fault guy's) when they would have been better advised to make their own thread to introduce themselves. They would recieve a much bigger welcome, and hopefully, gain some confidence from that!
George, Stew...anybody?
Ray ???
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Hi Shaun here.Im new to this site. been cooking curries for about 4 years now had some good and some bad (rabbit ) results.Enjoy growing chillies,which seem to be the right heat for my liking ,mostly jalapeno and cayenne.Cant wait to try new recipes!!
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Shaun - welcome - as you are a chilli grower respect is due!
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Love eating curries with a good kick,but am lacking knowlegde and experience to have a go myself so hoping for positive future now.You are the best website i have found and have been searching for a while.Happy cooking and bon appetite!!
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Love eating curries with a good kick,but am lacking knowlegde and experience to have a go myself so hoping for positive future now.You are the best website i have found and have been searching for a while.Happy cooking and bon appetite!!
Welcome aboard CCN. You'll soon gain experience using all the tips and techniques available on this site. It won't be long before you're dishing up BIR quality curries with all kick you want. There's a host of quality recipes on here by experienced curry lovers like CA, Razor, Abdulmohed2002, Chewytikka, and many many more. Try them first and then adjust the chilli content to your taste :o. Enjoy the forum.
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Love eating curries with a good kick,but am lacking knowlegde and experience to have a go myself so hoping for positive future now.You are the best website i have found and have been searching for a while.Happy cooking and bon appetite!!
Hello!
best, Rich
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hi im martin from oxford loved curry from a very early age love to cook at home have one kitchen unit full of spices love to learn new things from members knowledge is a wonderful thing best wishes
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sorry guys what does bir stand for?
sorry
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sorry guys what does bir stand for?
sorry
Hi,
BIR stands for British Indian Restaurant and is what this forum is all about really. In other words we are trying to replicate the type of food sold in BIRs.
Cheers,
Paul
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Welcome to CR0 Martin. You never stop learning on this site mate, there's always something ;D
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hi im martin from oxford loved curry from a very early age love to cook at home have one kitchen unit full of spices love to learn new things from members knowledge is a wonderful thing best wishes
Hi Martin,
Welcome to cr0, oxford has many lovely curry houses; Akaash Tandoori; Moonlight; and Ovisha Tandoori in Kidlington. I had worked at them places many years ago and always has been one of my favourites.
I hope they are still there. :)
If you want, your welcome to try my BIR wagon from page 1 and i hope you will find some interesting recipes.
Abdul
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Hi everyone name Michael from Wimbledon . Aim to cook the perfect restaurant curry . I know same as everyone . cant believe I ha vent looked for help on this forum before obviously a bit slow .didn't realise there are other curry freaks out there same as me . lucky to live near tooting just to get close to their tastes would be a dream.
Brought my own commercial tandoor which is in my shed gets used every week best buy ever. Enough about me hope I can contribute to this forum in any way I can
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Hi everyone name Michael from Wimbledon . Aim to cook the perfect restaurant curry . I know same as everyone . cant believe I ha vent looked for help on this forum before obviously a bit slow .didn't realise there are other curry freaks out there same as me . lucky to live near tooting just to get close to their tastes would be a dream.
Brought my own commercial tandoor which is in my shed gets used every week best buy ever. Enough about me hope I can contribute to this forum in any way I can
Welcome Michael. Come join the rest of the curry freaks. There's loads of us on here ::) Know Citizen Smith land well, spent a lot of time there during my formative years but in those day's curry houses were few and far between, particularly in Tooting. Good luck in your quest. A thread very hot at the moment is this one. Read it, it may save you a few years frustration that some of us have endured ;D
http://www.curry-recipes.co.uk/curry/index.php?topic=7714.90 (http://www.curry-recipes.co.uk/curry/index.php?topic=7714.90)
Keep us posted on how you get on.
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Thanks for your quick reply. I be visiting Fleet!
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sorry guys what does bir stand for?
sorry
'BIRning' the spices (just a wee bit) :) sorry
Gary
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sorry guys what does bir stand for?
sorry
'BIRning' the spices (just a wee bit) :) sorry
Gary
Yeah, very good Gary.
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I am completely new to this site. I am desirous to know the tips , basic knowledge about cooking in Indian Restaurants. At the outset I request all members to kindly give me basic ideas so that I can cook the Restaurant recipe. I shall be thankful if the recipe "Indian Restaurant Basic Gravy/Sauce/special spices" is mailed to me in my following mail address.
Kindly don't take this in other sense . It will be my great pleasure to have such basic knowledge. I assure that I shall not utilise the knowledge in business . This is because of my hobby in cooking and I feel pleasure by offering my cooked food to my friends, family and guests only.
With regards
Shyam Sundar Naik,
E-mail ID- shmsndrnaik87@gmail.com.
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Hi Shyam
Everything you seek is freely available on the site, from basic techniques, tips and sauces through to advanced recipes. There's no need for members to send anything to your email address. Spend a little time reading through the topics here and I'm sure you'll find what you're looking for.
If you want recommendations of where to start, just ask on the forum and the members of the group will try to answer any questions you have.
Welcome to CR0. :)
Ian
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Hi for all
I am a new and my english is not good, so i am sorry for that.
I am arabic man living in France. I love indian cookry and want to learn more, I am a very good chef in algerian, morrocan food, if you need any thing, i will hypy to ask me.
Nacer
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Welcome to cr0 Nacer,
Look around the site, and you will find everthing you need to make that perfect curry, If not then just ask, someone will point you in the right direction.
And don't worry about you english, I'ts just fine ;)
Happy cooking my friend
Les
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Hi Nacer
Don't be afraid to ask any questions on this site. I am quite new too, but this is the friendliest site I have been a memeber of.
The people are very friendly and helpful. I have posted a few dumb threads, yet not one person has "belittled "me. Instead, people have given good advise.
Stick around, and you will definitely learn. :)
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Hi Nacer,
I live in France and speak and write it fine. if you need anything translating Chewytikka for example ;D, just ask.
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Hi found you guys when looking for a Croydon post code.
What a lucky find.
Well I always says
"It's the unexpected that is often the most fun".
I am hoping it stays true here.
Les
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Hi found you guys when looking for a Croydon post code.
What a lucky find.
Well I always says
"It's the unexpected that is often the most fun".
I am hoping it stays true here.
Les
If you're a BIR fan and enjoy cooking it, you'll be forever grateful to that Croydon post code search ;D
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There are over 4,600 members registered to this forum.
Having eaten and cooked curries since my teens (back in the days of Slade & TREX), I believe this to be the best curry forum available worldwide.
Everything about cooking BIR style curry can be found here. Any questions are invariably answered within minutes.
However ...
... I am a little concerned regarding the lack of postings from new members and would like to understand why this is so ... hence the poll.
Regards
SnS ;D
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Hi, how can i watch/view videos? it's not allowing me to do so? I'm new, well actually my hubby joined a good while ago now and we haven't used the site for donkeys years lol. Can you help?
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Hi, how can i watch/view videos? it's not allowing me to do so? I'm new, well actually my hubby joined a good while ago now and we haven't used the site for donkeys years lol. Can you help?
Which video do you want to watch? As far as I'm aware, there are no restrictions on anyone, regarding videos and other links, unlike on some sites, where you have to meet some criteia, or other. How awful.
Also, why did you quote a message from 2008 without adding any comment of your own?
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Some videos are not displaying right in this forum. Which ones are you looking for ? Maybe I can help.
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Hi peeps, Keith from deepest darkest cumbria.
had a quick look at some of the comments, recipes ect,very impressed, so.... decided to join and pass on/pick up any tips i can!
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Welcome Keith. Should be some mileage in the site for you :D
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Hello to everyone ;) a pleasure to join such a wonderful collection of curryheads, all with the same purpose, to make the perfect curry. i love the site, such a joy to see so many people put so much effort into what ultimately becomes the finest banquet on the planet, curry, rice, naan or chapati and a cold beer! can't imagine life without. i look forward to many years of fine dining, and with such talent out there, i'm going to be a very happy fella ;)
Made first curry last night, so thought i'd better report.
Started with a base by NOBLE OX who roasted all his veg, and with the addition of an apple, i put everything in a roasting bag and gave it a go. came out a little to sweet for my taste, as it was a base for a chicken tikka madras. a lovely gravy all the same. i would think this base would be excellent for kormas, tikka masalas or even a dhansak. it was obvious the roasting brought out all the sugars in the onions,garlic and carrots etc. nonetheless, i thought it was a vast improvement on what i would normally have done, so well done noble ox :) will be back soon, but before i go i'll leave some pics of my first effort!
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Hi there joined a couple of days ago I live in birmingham UK and love cooking especially curries.
My main goal in the curry department is to achieve that unique balti flavour/taste you get in the restaurants I have come close has anybody managed to achieve this almost impossible challenge
Regards
Rossco :-\
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Try this Rossco, you never know. ;) and Welcome to the site.
https://www.itv.com/itvplayer/ade-in-britain/series-2/episode-18-west-midlands (https://www.itv.com/itvplayer/ade-in-britain/series-2/episode-18-west-midlands)
Balti recipe @24mins from Adil's
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been reading through the forum for some time and only recently decided to post. i have decided to become an active member as i feel this is going to be the best way to learn more.
however just to answer the above post something that worries me. there does seem to be a negative side to some posts and people argueing about stipid things that just seem to be personality clashes. we are all meant to be helping each other.
i just read through a post about seasoned oil that makes no sense at all and has nothing to do with making curry. if you wish to attract new members then this sort of behavious needs to be stopped and people need to learn to get on.
this is just my opinion as i have seen many forums fail do personality clashes. other than that i love the site
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been reading through the forum for some time and only recently decided to post. i have decided to become an active member as i feel this is going to be the best way to learn more.
however just to answer the above post something that worries me. there does seem to be a negative side to some posts and people argueing about stipid things that just seem to be personality clashes. we are all meant to be helping each other.
i just read through a post about seasoned oil that makes no sense at all and has nothing to do with making curry. if you wish to attract new members then this sort of behavious needs to be stopped and people need to learn to get on.
this is just my opinion as i have seen many forums fail do personality clashes. other than that i love the site
Unfortunately Diverdil, you will find this happening occasionally on here. Some members have firm views on something which are opposite to those that others hold and the twain shall never meet. The art is to pick out the info that really matters and ignore the dross, predujice and the fact that the know it alls don't know it all. All the info is on the site, you just have to sieve through it all, which takes a while. And ignore the "experts" opinions sometimes, although, thankfully some of them are no longer here ;) . Conversely, some of the real knowledgeable experts are no longer here either :'(
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thanks for the advice. to be honest having read a fair bit i think i have worked out who i respect and will follow advice from.
its a minefield when so many people have different viewpoints
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Hi Folks,
Love this forum, have been trying to replicate BIR curry for years and finally i have found out how thats to you guys.
I am struggling to work out measures though. I really wanna cook my 9 month pregnant wife the chicken Madras she so craves but, i dont want litres and litres of base gravy kicking about when baby is due any day now.
Can someone suggest the right quantities to do a one off gravy recipe to feed two people, and i can scale up when i have the time and space to make more ?
Sorry to be a burden here, but i am trying to become more of a cook to help her out :)
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Can someone suggest the right quantities to do a one off gravy recipe to feed two people
Try this one Bernaard, http://www.curry-recipes.co.uk/curry/index.php/topic,7645.msg66407.html#msg66407 (http://www.curry-recipes.co.uk/curry/index.php/topic,7645.msg66407.html#msg66407)
I was quite impressed with this little base. ;)
You'd be pushed to make 4 curries like it states, 2-3 is more likely.
Cheers, Frank. :)
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Can someone suggest the right quantities to do a one off gravy recipe to feed two people, and i can scale up when i have the time and space to make more ?
That is a very good question, Bernard, and probably one to which I would find the answer useful, too, as I rarely have any spare space in the freezer and I find that chilled base goes off after a month or so ... I don't have such a recipe, but let's both hope that someone else has.
** Phil.
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i dont want litres and litres of base gravy kicking about when baby is due any day now.
Can someone suggest the right quantities to do a one off gravy recipe to feed two people, and i can scale up when i have the time and space to make more?
I've NEVER made a base gravy which produces more than enough for a few servings, so it's perfectly possible and, as I see it, desirable.
I started off with a recipe which had about 32 onions, I think, and scaled everything back pro-rata by 1/8 to get 4 onions.
CA's recipe looks a bit plain. I add green pepper and carrot for improved flavour.
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CA's recipe looks a bit plain. I add green pepper and carrot for improved flavour.
It might look plain George, but it tastes like any other gravy recipe. ;)
(i did add 1 tsp of tom puree to mine as well though)
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CA's recipe looks a bit plain. I add green pepper and carrot for improved flavour.
It might look plain George, but it tastes like any other gravy recipe. ;)
(i did add 1 tsp of tom puree to mine as well though)
You're suggesting that a base gravy with carrots and green pepper tastes the same as one without? Regardless of one's preference, it seems so unlikely.
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You're suggesting that a base gravy with carrots and green pepper tastes the same as one without? Regardless of one's preference, it seems so unlikely.
More likely that when other ingredients and spices are added to it and it gets cooked out the absence of carrots and green pepper won't be noticed.
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I just joined and I can't wait to try some of these recipes out! I love hot curries! Any recommendations?
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Hi curry gurus,
My reason for being a bit backward in introducing myself (will do that next) is lack of cooking knowledge, but I do not have a fear of being a newbie, after all we all started somewhere.
Look forward to catching up on all the goodies here.
Rick
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My reason? I just got here, recommended by a friend...what a huge and fantastic resource...but it is a bit intimidating!!
But I can't help chipping in sometimes, hence this reply.
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Good Evening Ladies and Gentlemen, Simon here, a welshman living in Dubai.
Thai Curries are my speciality but also cook most other sorts. Living in the melting pot that is Dubai allows me to buy most the ingredients needed for the various types, so that's what I do!
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Hello ladies and gents,
I'm new to this forum. I enjoy cooking as a relaxing hobby at weekends. I have always thought cooking curries was highly technical and time/ingredients intensive. I would love to be able to create a delicious curry for my family but have been to scared to try. I am looking for help and inspiration to achieve a wonderful meal.
I look forward to learn from this forum.
Thanks for your time.
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As I work away from home, I decided to buy a flat. As a result, I'm now, at the age of 58, starting to learn to cook. The problem is my wife is an excellent cook and although she has never stopped me cooking, I've always felt intimidated. I liken it to learning to paint when you are given a painting set and setting out - circle for a head, stick body, two sticks for legs, two for arms, etc., whilst the wife is painting a Michelangelo next to me.
So, as a result, as I'm living alone I feel quite liberated and want to cook my favourite meals - curries. I've been eating curry since I was four, as I was the youngest of 4 and my sister had married a Pakistani. As a result, I was eating this food when everyone was saying that garlic was 'foreign muck' and yoghurt was ordered from the milkman, who didn't understand what it was.
Anyway, enough waffle. I'm glad to be here and look forward to further experimentation.
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While it is not my intention to offend anyone, this site is clearly over-moderated. Likely won't be posting here again but thought I'd share this parting thought. Cheers.
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Either you're being sarcastic, or your post was meant for another curry forum. ;)
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Determination, grit, guts, obedience, discipline, tenacity, never-say-die, never-say-lose, clear objectives, training daily without fail. meditation/prayers.
I take it you may not have some of the qualities of a Samurai
best, Rich
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While it is not my intention to offend anyone, this site is clearly over-moderated. Likely won't be posting here again but thought I'd share this parting thought. Cheers.
What's upset you, then? Or did you only register a couple of months ago, so you could make such an unreasonable comment now? Not your intention to offend anyone? Really? Well, the only two people here as active moderators are myself and the forum owner. We could hardly moderate less if we tried. I only delete spam and edit-out the worst cases of vulgar language and personal insults. What specific examples of moderation would you give or, if DalPuri is right, what examples would you give of posts which should have been moderated, in your opinion, but were not?
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hi,i have been a member for some time but this is my first post i have been in the background reading all the good recipes and tips and my curries have improved no end but the bir taste is still not there,the only time i ever got that hard to mistake bir taste and smell was by accident a short while after i started cooking curries,one day i decided to put the ingredients in the frying pan in a different order to what i normally did as i was not getting good results,whilst in the middle of this the phone went then there was a knock at the door and i forgot about the curry then there was this amazing smell of a Ta the pan was nearly dry so i added some water to it i tasted to see if it was burnt but it tasted like a real bir curry delicious and the house smelled like one for days,i then went out had quite a few beers and forgot what i did and what i used as i had a lot of ingredients on the table but did not use them all but it was only the usual suspects,after that i do not believe there are secret ingredients i think what i made was something like a tarka or bhaagar that they put into a base so i am pretty positive the secret lies in the technique,i will keep trying my hardest to get that result again but i can say i have made one bir at least.
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While it is not my intention to offend anyone, this site is clearly over-moderated. Likely won't be posting here again but thought I'd share this parting thought. Cheers.
please don't leave
It won't be the same without you
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the secret to bir as you call it is in the technique,i was going to disclose this secret to the people that give me a warm welcome,i made out in my last and only post that i did not know much just so i could see what sort of people i was putting out there misery and who i was helping,obviously by some of the posts i have seen even on this page it is not friendly orientated so i will not reveal anything here.
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the secret to bir as you call it is in the technique,i was going to disclose this secret to the people that give me a warm welcome,i made out in my last and only post that i did not know much just so i could see what sort of people i was putting out there misery and who i was helping,obviously by some of the posts i have seen even on this page it is not friendly orientated so i will not reveal anything here.
:) :) :) :) :) :) :) :) :) :) :)
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the secret to bir as you call it is in the technique,i was going to disclose this secret to the people that give me a warm welcome,i made out in my last and only post that i did not know much just so i could see what sort of people i was putting out there misery and who i was helping,obviously by some of the posts i have seen even on this page it is not friendly orientated so i will not reveal anything here.
Maybe in an E-Book then, like so many others who thought they knew everything... ;)
Les
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the secret to bir as you call it is in the technique,i was going to disclose this secret to the people that give me a warm welcome,i made out in my last and only post that i did not know much just so i could see what sort of people i was putting out there misery and who i was helping,obviously by some of the posts i have seen even on this page it is not friendly orientated so i will not reveal anything here.
This is a chance for me to say goodbye to ye and hello to the sensible forumeers here! I hope there isn't any cliques though :P :D
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This is a chance for me to say goodbye to ye and hello to the sensible forumeers here! I hope there isn't any cliques though :P :D
Hi DO
they are a good bunch on here when you get to know them, and helpful. Although they do rib each other now and again, ;D but it's all part of the fun. just don't take things to seriously. (except the curry's of course) ;)
Les
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I hope there isn't any cliques though :P :D
No, he left some time ago :)
i made out in my last and only post that i did not know much
And very successfully too, if I may say so. I for one am now completely convinced that you know sweet F-A, and are just another example of the twittering classes who love to pretend that they know far more than they do, then get riled when their bluff is called.
** Phil.
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:D Sorry, don't usually swear on a first date ;) but that was (moderated) classic!!! Touch
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Hi spin welcome to cr0
RESISTANCE IS FUTILE, YOU WILL BE ASSIMILATED! WE ARE CURRY! :D
Sorry Malc , I couldn't resist ;D
...getting a curry that's 7/9 !!! ;) :D
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:D Sorry, don't usually swear on a first date ;) but that was (moderated) classic!!! Touch
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I have decided to post a private message
to mod and have removed my post.
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:D Sorry, don't usually swear on a first date ;) but that was (moderated) classic!!! Touch
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I have decided to post a private message
to mod and have removed my post.
The main point of your mildly abusive message seemed to be that I know very little about making curries. That may be your opinion but, what on earth has it got to do with editing-out bad language in my role as moderator?
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Our Dear !
I have no idea what you are talking about George.
First, what a bad show! A member sends a PM (private message) to "George (mod)"
and your reply is posted on the forum for all to see!
No Private message (pm) back to me, no nothing! I think that's disgusting considering I contacted you
as the moderator using "George (mod)" via a private message (pm) what part of
(pm) private messaging do you not understand?
I am sure others will be shocked at this tactic.
My private message (pm) was with ref to a member being ticked off for using what George (mod) called
"a bad swear word or a thinly disguised version" this member was Double Onionist, so far so good.
But in the same thread only a couple of posts before we have another member posting
this...
"And very successfully too, if I may say so. I for one am now completely convinced that you know sweet *-*,
and are just another example of the twittering classes who love to pretend that they know far more than they do,
then get riled when their bluff is called"
So my point in my private message (pm) was that the words, sweet *-* went unchecked and
it seemed to attract no moderation at all, no matter how many times its used on this site.
My private message (pm) to you (mod) was about moderation that's all.
No insults towards you at all, or your skills at BIR even.
I sent no mildly abusive message either.
Remember PM are private messages and should be respected as such.
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...my point in my private message (pm) was that the words, sweet *-* went unchecked and
it seemed to attract no moderation at all, no matter how many times its used on this site.
I'm sorry if I misunderstood the main point you were making in your message. If you'd written it more like above (clearer) then any confusion could have been avoided.
Moderation is always tricky, especially as I seek to moderate to the absolute minimum. I think most people would agree that the F word is a no-no. I had to edit it out of 4 or 5 of DO's posts and I'd say he's now skating on thin ice if he wants to remain a member here, which I hope he does, simply by not using bad language any more.
I did see the 'sweet' text and decided, by a small margin, to leave it. Perhaps that was wrong. What do others think? Do you think that the 'sweet' phrase should be banned as much as the F word?
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George (mod),
I still can't understand why you posted in the forum
instead of a direct PM back to me.
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What do others think? Do you think that the 'sweet' phrase should be banned as much as the F word?
Personally; I don't give a (moderated). But I do think that the bickering between Graeme and George is a worse example to younger members than someone using a swear word.
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Just my (moderated) opinion.......if you don't like it, you can (moderated) off!
Just kidding of course :)
Garp, go and sit on the naughty step, that's 2 bolllickings your going to get from George,
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Garp, go and sit on the naughty step, that's 2 bolllickings your going to get from George,
I'm not going to waste my time. Instead, I'll refer it to Admin, and he can decide what to do, because I don't have the access rights to take what I see as the appropriate action.
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Get a sense of humor guys :)
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Garp, go and sit on the naughty step, that's 2 bolllickings your going to get from George,
I'm not going to waste my time. Instead, I'll refer it to Admin, and he can decide what to do, because I don't have the access rights to take what I see as the appropriate action.
What's up with it George, is my word classed as swearing as well???
Les
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George. Any chance you can stop moaning and making a big deal out of nothing? We're here to make curry. Get on with it.
Rob :)
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Interesting if you search for swear words on this forum.
Will be interesting to see if George 'contacts Admin' re all of them 8)
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Interesting if you search for swear words on this forum.
Will be interesting to see if George 'contacts Admin' re all of them 8)
Thanks you for pointing it out. I'll search for them when I have a spare moment, making a note of any apparent, persistent offenders. In the meantime, thank you for editing and toning-down your previous obscene post (09:38 June 16).
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Just my (moderated) opinion.......if you don't like it, you can (moderated) off!
Just kidding of course :)
Garp, go and sit on the naughty step,
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Does reposting an original post, which was subsequently edited, make you equally culpable Les?
There is room on this step for another :)
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Oh, yes, Garp.
We are on the same step mate,......To oblivion methinks ;) Still, I have everything I need from cr0 anyway, so either way I'm easy, ;D just here to make the numbers up.
Les
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Haha - nice one, bud.
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It's fun, this curry-making lark!!! :D
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Hello Everybody, just joined your forum have been cooking Indian food for about 6 months now had some great results and some nightmares but im still loving to cook Indian food ;D
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Hello Everybody, just joined your forum have been cooking Indian food for about 6 months now had some great results and some nightmares but im still loving to cook Indian food ;D
Welcome Bubble, hope you find lots of good info here.
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Hello Everybody, just joined your forum have been cooking Indian food for about 6 months now had some great results and some nightmares but im still loving to cook Indian food ;D
Not one reply ?????????????????????????????????????????
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Strange ???
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Bubble......Was there a question in your post that we've missed?
Welcome to the forum :)
Dann
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Not one reply
Three hours before your post there was one reply.
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d
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Qu
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C
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realised i was posting in wrong section but it was to late
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realised i was posting in wrong section but it was to late
O i c
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o u r 2 0 t
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Wot the bloody donald duck is this Beans on Toast even abaht anyway.
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Hi hello everyone my name is chillipabs, been cooking
Restaurant curries for some years now and hoping to learn more on here as we are always learning :)
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Welcome chillipabs. Hope we meet your expectations :)
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Hello. Like you guys I'm a keen curry dude making curries weekly etc. Even got a Tandoor in the garden (charcoal & Gas). I came across this site only yesterday and think the regulars that are posting their stuff is really excellent and I want to join in BUT I can't because the site doesn't seem to work properly and I don't understand it! Please help? Stuart. stuartb8snc@me.com.
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Welcome Stuart. How is it not working as you are posting?
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Hi Gav. Yeah good point... Must have had some luck... Getting there. The problem maybe my end. Sorry to have bothered. You have a good group of people on this forum, I look forward to meeting them. Thanks.
Sent from my iPad using Tapatalk
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Hi All - have just found your site and (obviously!!) joined ;D I went to take the poll and the first option is 2 separate reasons, only 1 which applies to me. I am not worried about being a 'newbie' - however I have never made a BIR curry from scratch so a novice in that department. I will post my experiences with recipes and am looking forward to trying some :)
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So I joined. I have recently awakened my home cooking of the wonderful CURRY.
My sister gave me a recipe for a Chicken Korma when I left home for College many years ago - she even enclosed some of the more 'unusual' spices I may not have, like Black Cardamons. WOW (never seen them before)
It was one of the best meals I ever had as a poor student, and still enjoy to cook it. Will share with you all after my first attempt at :
- the Base Sauce with a view to doing a CTM .
Welcome all new comers. Looks like a great site.
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Welcome :). From personal experience I'd try not to do too much in one day for a first go. Make the base sauce one day, then marinate chicken tikka another day etc. I have horrific memories of spending 12h in the kitchen the first time I decided to make everything from scratch.
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Fear of being labeled as a lazy person, although that may be an irrational fear and let me explain why:
I'm mainly here to get good recipes for my two favorite takeaway curries, and have searched this site to find them. But I haven't found any recipes that resemble the curries I'm after.
So if I ask, I'm afraid to get comments along the lines of "use the search function" or "do your own homework" or "just improvise".
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If you don't ask, PopCorn, how can any of us even /try/ to help ? Yes, of course there is a risk that someone will respond "Use the search function", but just because a small number of members may take that approach does not mean that a far larger number will not try to offer the help you need. So ask away.
** Phil.
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If you don't ask, PopCorn, how can any of us even /try/ to help ? Yes, of course there is a risk that someone will respond "Use the search function", but just because a small number of members may take that approach does not mean that a far larger number will not try to offer the help you need. So ask away.
** Phil.
It's not that I won't ask, just not directly say "hey guys, I'm looking for a curry of the following description and have searched for it. Can you send me the right way for a recipe?".
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Well, I don't know what to suggest, I'm afraid. As far as I am concerned, one of the most useful phrases in the English language is "I don't know". If you can summon up the courage to write that, followed by a description of what it is you would /like/ to know, then I am reasonably confident that one or more of us will be able to help you.
** Phil.
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Well, I don't know what to suggest, I'm afraid. As far as I am concerned, one of the most useful phrases in the English language is "I don't know". If you can summon up the courage to write that, followed by a description of what it is you would /like/ to know, then I am reasonably confident that one or more of us will be able to help you.
** Phil.
This isn't the place to ask for recipes is it right? Shouldn't I do that in a different section of the forum?
And since there is a rule about double posting I left the names of the curries out.
I simply wanted to voice why I am hesitant to ask for a recipe directly as a newbie.
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This isn't the place to ask for recipes is it right? Shouldn't I do that in a different section of the forum?
Yes. The obvious place is BIR Recipe Requests (http://www.curry-recipes.co.uk/curry/index.php/board,4.0.html).
And since there is a rule about double posting I left the names of the curries out.
I don't know which fora you have had the misfortune to have visited in the past, PP, but I can assure you that no-one here is going to castigate a newcomer who mentions the same recipe in two threads while learning his or her way around ...
I simply wanted to voice why I am hesitant to ask for a recipe directly as a newbie.
Understood, but as implied above, /no-one/ is likely to attack a newcomer who is genuinely seeking information.
** Phil.
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Hey Yvonne welcome, go here and start a recipe request.
http://www.curry-recipes.co.uk/curry/index.php/board,4.0.html
Most BIR do lots of vegetable side dishes and do full portions
to cater for Vegetarian Customers.
The most popular is the Vegetarian Thali, which is a good selection
of these dishes, served on a large platter.
Most of the Veg has had a Par-Cook, if not its fast cooked and
assembled on the line.
A Dutch Take Away will no doubt be similar.
Hope this helps ;) ;D
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Yes. The obvious place is BIR Recipe Requests (http://www.curry-recipes.co.uk/curry/index.php/board,4.0.html).
I don't know which fora you have had the misfortune to have visited in the past, PP, but I can assure you that no-one here is going to castigate a newcomer who mentions the same recipe in two threads while learning his or her way around ...
Understood, but as implied above, /no-one/ is likely to attack a newcomer who is genuinely seeking information.
** Phil.
Your guess is right on the mark, I frequent a different forum that is very strict about double posting and just very strict in general.
But with that forum it's more clear where a certain question should go so I understand that they jump on anyone who doesn't read the forum map first.
Some forums also have (sometimes non official) rules about newbies making requests for content (that would be recipes or information about sauces in this case I suppose) so I certainly wanted to avoid coming over as rude or lazy.
I posted my question in the trainee chefs/beginners questions section since it's not really a clear recipe request and I'm sure it's a beginners question so more at home in this section than in the recipe request subforum.
Here it is: http://www.curry-recipes.co.uk/curry/index.php/topic,14166.0.html
I just read the forum rules/etiquette to see if it mention anything against posting links, but I didn't see any.
When I've learned a bit more about BIR recipes I'm sure to post outside the beginners section.
Thank you for the information about how this forum is.
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Hey Yvonne welcome, go here and start a recipe request.
http://www.curry-recipes.co.uk/curry/index.php/board,4.0.html
Most BIR do lots of vegetable side dishes and do full portions
to cater for Vegetarian Customers.
The most popular is the Vegetarian Thali, which is a good selection
of these dishes, served on a large platter.
Most of the Veg has had a Par-Cook, if not its fast cooked and
assembled on the line.
A Dutch Take Away will no doubt be similar.
Hope this helps ;) ;D
The thali looks amazing. It's my first time seeing it, I haven't come across it on traditional indian home cooking sites. Doing a search there they only talk about thali in the context of restaurants of religious ceremonies.
Thank you for the information.
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Hello all, joined along time ago but didn't know how to make my way round this site, so giving it a go now, so thought I'd say hello to every one....hello. Think its still on the wrong thread though so sorry. Should imagine it should be on the thread..just joined introduce yourself, but it doesn't have REPLY at the top for me to post only...
I agree with you, Im still trying
* Mark Read
* Notify
* New Topic
* Post new poll
so sorry again ladies and gentleman
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There won't be a reason for me NOT to post... You guys might find a reason to stop me posting my jibber though :P
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Hi, I'm a new member and want you to say what a fantastic group this is. I found it by chance as I was looking through Indian recipes on the internet. I have just come home from spending three months in India and am enthralled by their cooking skills and have been learning how to cook various recipes with friends I've made over there. I came back armed with loads of spices including tamarind and kokum (used in fish curries) and loads of dried red chillies. The most noticeable thing is that all the dishes I was shown were completely different to the curries we have been consuming over here for the last thirty years or so in the various local restaurants. They are quick to cook and tasty but are nothing like curries over here, in fact, nothing like the curries in the restaurants over there either (Goa) this is why I have been searching online and came across this site.
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Welcome to the forum :)
As you say, the British curry has evolved a lot from its roots in Indian cuisine.
Please feel free to share your more traditional Indian cooking ideas and let us know how you are getting on with BIR.
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I think I sit somewhere between "newb" and not much to add. I love the recipes on this forum and feel pretty okay about my cooking ability, but I'm sure it's nothing compared to the vets, and I really don't think have much to add over the fantastic recipes we already have on this forum. Everyone seems very friendly though :)
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Hello all,
New guy chiming in. Love Indian food especially garlic naan, CTM, lamb curry (Rogan Josh), chutneys....etc. Just bought my wife one of the very popular electric pressure cookers. While searching for CTM recipes I found a link to this forum. Looking forward to learning.
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Welcome aboard, GCC.
** Phil.
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Hi Curry Fans. :)
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:umy:Just joined, love curry and in fact most food Asian. Really happy to find your site - purely by chance looking for recipe for saag bhaji using frozen spinach. Living in rural area of SW France have only recently found big Asian Supermarket in Toulouse and soooo happy to find ingredients instead of lugging all the way back from UK on my rare visits there. Look forward to enjoying many more recipes shared on the site.
Mama Cash
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Welcome aboard, Mama, and delighted that you have found us.
** Phil.