Topic: THE SECRET TO THAT TAKE AWAY CURRY TASTE ( PART 2 ) AVAILABLE NOW

[Garp]

i used to post on here in 2012, but because of all the small minded childish nigglers, i didn't bother anymore! 

From what I can see, Adey, you joined in February 2012 (under your current name), but didn't post until 2nd March 2014.

I have no issues with you posting here; I welcome your experience and knowledge in the field of BIR. I do feel justified in questioning your motives, however - but only you know that

If it's a problem for either of you,or anybody else, just say the word and i will leave the site and continue on my merry little journey  Thanks

This statement reminds me of a similar one made by Chris on the other site - 'if you don't want to play with me, I'm taking my ball home'.

[Adeypayne]

If that is in fact correct, then i apologise  maybe it was another site!
As for my "motives" as you put it, you are entitled to your opinion.
Why not promote the book on here? I'm sure you would were it yours?
Also I have alot to offer members, my recipes and knowledge may not suit everybody, and i certainly don't claim to be an elite expert in BIR cooking.In fact like most walks of life, I learn something new and exciting every few days. I have a wealth of knowledge to share and pass on, those my friend are my motives 

[Garp]

As for my "motives" as you put it, you are entitled to your opinion.
Why not promote the book on here? I'm sure you would were it yours?

I have a wealth of knowledge to share and pass on, those my friend are my motives 

Are those two statements not contradictory, my friend?

[Adeypayne]

Possibly  Does it really matter? lol

[meggeth]

Adey, you've already given us useful info. You haven't just turned up and touted your book and left it at that.

Glad youre here!

[loveitspicy]

Adey
great to see you posting mate - yep i know you have a book to promote and there is that argument - and heres my pennies worth -

AT LEAST YOU COOK EVERYDAY!! - so tips that you have picked up along the way should be welcomed mate.

There are many narrow minded arm chair warriors that cook a curry once a blue moon that have an enormous amount of spouting to do - I personally take it with a pinch of salt as you should and keep on.

I contribute a little - heres why - I am in a very competitive market place where copying is rife so cannot post all we do.

However i feel you may be in a more fortunate position to help members improve!

Hope to see some more -

best, Rich

[Adeypayne]

Thanks guys 

[adamski]

Well done. As they say another one bites the dust.

"I have defected from another site which shall remain nameless!"

[Yousef]

Good luck with your venture Adey, I assume curried away is your restaurant.
I hope it's a success for you and it's great to see the passion which I hope is reflected in your food.

Maybe the Brits doings restaurants directly for BIR is the future.

Hope this forum helps you.

All the best
Stew

[Adeypayne]

Thanks Stew. Yes Curried Away is our T/A which we are in the process of moving to incorporate a restaurant. i will endeavour to help where i can, Kind regards, Adey.