Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Derek Dansak on October 17, 2013, 02:43 PM
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Hello spice devils ! glad to see everyone is still here and on the quest for the 100% curry
I have been on a quest to learn pizza and Italian food for a few months and had a lot of fun doing so!
However the old habits die hard and it wasn't long before the aroma of boiling onions filled the house as I made some base gravy !
Have I missed much this year?, such as good new curry books, or new recipies or techniques?
Cheers
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Welcome back, Derek. It has been a fairly typical year for CR0, with a number of new members and a number of reports of ever-greater success in the search for the 100% BIR clone. No new e-books that I can recall, although one is (now) promised for "early next year" but the old staples such as CBM's and Bruce Edwards continue to stand the test of time. Tell us all about your quest for the perfect pizza, and others will undoubtedly tell you about their quest for the perfect curry in return.
* Phil.
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I can only echo Phil's welcome to your return to the forum Derek. Good to see you back and this post got me thinking about others who've not posted for a while, like Bobby Bhuna and Chinois. Where are they now?
Phil has covered the key "highlights" I think, oh and a former member has set up a rival site which some people have joined then been removed by the moderator for reasons that are unclear (megalomania) ;).
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Here here DD
oh and a former member has set up a rival site which some people have joined then been removed by the moderator for reasons that are unclear (megalomania) ;).
That's because he's now chief cook and bottle washer. But the site will always be in the shadow of this one ::)
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Here here DD
oh and a former member has set up a rival site which some people have joined then been removed by the moderator for reasons that are unclear (megalomania) ;).
That's because he's now chief cook and bottle washer. But the site will always be in the shadow of this one ::)
HEAR HEAR!!!!
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CA?
I won't have a word said against him!
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I hate to sound like the devil's advocate, but being a user of both sites, I don't feel like one is stealing the space from the other. Making claims such as "CA's forum will always live in the shadow of cr0" is perhaps dismissive of the fact that this community has been going since 2006, so I don't think comparing apples against pineapples will prove anything or do justice to one over the other (is bigger always better? the short answer is: It depends.)
I think what it comes down to is, some people here disliked CA and some people admired him. Those who disliked CA's style (at least, from my understanding as I didn't remember reading anything and can only assume the gist of it happened before I joined the forum, the style he conveyed during his last months as a moderator of cr0) will continue to support this community and the others who have no issues with CA will be able to join an emerging community with less attrition and a slightly stricter "indian cuisine only" (i.e no non-curry chat section, but no one frowns upon the occasional non-curry comment being thrown in) forum.
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Hi Derek,
Like you, I have been away for some time but I am now back at the UNI and have started posting "BULK" recipes which are as close to BIR as you can get.
I am also now on a Monday working with our Chinese Chef learning the Wok techniques and Chinese recipes she makes, and will be posting some Chinese recipes soon if peeps are interested.
Welcome back mate :)
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I hate to sound like the devil's advocate, but being a user of both sites, I don't feel like one is stealing the space from the other.
My fear is that it disperses the R&D effort and increases the time needed to keep abreast of any developments if you're forever visiting three or four forums, to avoid missing anything useful. It was probably too much to hope that this forum would never have rivals but I don't think these other forums are in the public interest.
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Agreed George. But, my experience also tells me that these forums can only help you so much in your R&D. The experience will come from the actual doing, rather than from just absorbing the information. I am pretty sure we know all we need by now and what we think we need, only comes from practice. :)
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Agreed George. But, my experience also tells me that these forums can only help you so much in your R&D. The experience will come from the actual doing, rather than from just absorbing the information. I am pretty sure we know all we need by now and what we think we need, only comes from practice. :)
I can't argue there. I started to spend more time in the kitchen and a bit less online around the start of this year. It's starting to pay dividends. For example, 2 nights ago I made a chicken biriani using my own ideas of a worthwhile approach. It's like no other approach or recipe I've ever seen but it doesn't cost more in ingredients or take any more time. It was probably one of the tastiest birianis I've ever had anywhere at any time. As always, I have no idea if I can repeat it, to produce such a tasty result next time.
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DD,
good to see you back. big pizza fan myself and Italian mains sometimes (still loving UB's pasta bake). looking forward to any posts.
as for BIR changes - none for me. i've shortened my base times (from a what why when analysis), i've also switched temporarily to hot fry spices in oil (no difference to date).
i just switched to watering tom puree - i did this in the past but watching the chef at my local TA got me to using it neat. i think with the added water i can adjust the amount better to suit each dish type.
i'm now using both BBC (CRO) and ITV (CA's). i don't have a problem. CRO can have to much aggro for me and useless posts - i hardly read any now to the extreme that i can miss important ones. the other site is friendly and more food focused. it perhaps lacks a tad of expertise overall.
do i care - my family have told me to stop messing as i they don't see a need. when it's in your blood though and you've tasted the best BIR can produce then why stop enjoying yourself even if the step from say 9 to 10 is very difficult to put a finger on.
best wishes,
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For example, 2 nights ago I made a chicken biriani using my own ideas of a worthwhile approach. It's like no other approach or recipe I've ever seen but it doesn't cost more in ingredients or take any more time. It was probably one of the tastiest birianis I've ever had anywhere at any time. As always, I have no idea if I can repeat it, to produce such a tasty result next time.
Happy for your progress in the biryani arena. I have tried it several times, but the outcome is always a bit disappointing compared to my references. I reckon I haven't done any real attempts in recent months
It would be great if you did share your concoction as a way to document your personal progress while memory may still be fresh. I would certainly be interested in this kind of information myself as I love a good biryani.
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Actually, CBM came out with a Volume 2, which you might not be aware about. Very good!
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Of all your comments , I was certainly surprised that CA has his own site !
that must be a scary web site to stumble across ! :)
Is the ratio of trolls to regular users about 9:1 lol only joking
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never a more true word said in jest DD!
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Who is CBM? And what are his books called? Thanks.
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CBM is "Curry Barking Mad", a.k.a. Mick Crawford. One book is called "British Indian Restaurant Style Cooking E-Book." and the other "BIR Style Cooking E-Book. Volume 2.", both available here (http://www.indiancurryrecipes-cbm.com/online-store.php).
** Phil.