Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: SnS on March 09, 2008, 07:01 PM
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I registered with RCR on 6th March, using my log-in name "smokenspices" (nothing to hide), out of curiosity ... and an obvious interest in cooking curries. :)
Today (Sunday 9th - I hadn't even posted anything), I received my first welcome (personal e-mail) from Curry Cannuck (admin) below:- :-[
Based on some of your biased comments on No.2 site , I really wonder why you are lurking on this site . People pass judgement without the facts and then publicize their skewed opinion - its a pity , because you seem like a most knowledgeable chap when it comes to all aspects of curry prep. - maybe we are on the same side .
CC
My reply here :-[
As you are obviously still visiting the other site.
1) You may recall this:-
Hey Guys
Please can we drop this subject. I for one am getting sick of seeing "Curry Book" postings appearing almost hourly only to find everyone having a go at each other which really is not helpful.
Can we pleeeeease draw a line under this one today .......... thanks
SnS
2) My only criticism was your rather obscure terms of purchase, which legally you wouldn't have a leg to stand on.
3) I don't "lurk". If I wanted to lurk I would have used a different log-in name.
4) I never pass judgement, without first knowing the facts.
5) Yep, knowledgeable due to age and experience - thanks for your concern.
SnS
ps Nice welcome CurryCannuck
Now I don't know about the rest of you, but I wouldn't call this a friendly reception, and with their attendance figures, it looks like they could do with as many new members as they can get (1 less now).
If you do ever read this Curry Cannuck .... as Administrator, I suggest you learn some diplomacy .... or is that "not so" friendly reception standard in Canada?
For the rest of you wonderful cr0 members, if you do have an interest in other points of view and decide to also join RCR (God forbid), please don't use your cr0 log-in name (if you regularly post here) - they will treat you with suspicion (pathetic, I know) and classify you as the "enemy".
No doubt my membership to RCR will now be scuppered.
Stuff em - everything there is to know about BIR curry is here at cr0 anyway .... and .... IT'S FREE!
SnS ;D
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Well said that fellow. ;D
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pmsl I got exactly the same treatment when I joined up there too..but I got stick on their open forum...all because I said his recipe was crap - which it is ;D (which was posted at this board, funny how they slate this forum but yet can't seem to stay away from it!) ::) apparently freedom of speech on that site stops when it comes to any reasonable negative criticism of their admin or his *cough* "ten years experience". As you may recall, they upped and left because members here had the nerve to press him on exactly what experience he actually had (since it wasn't exactly apparent based solely on the quality of his recipes) :-\
Don't forget CC is a Canadian.....he wouldn't know BIR if it bit his arse off..unless he jaunts over here weekly for a drop of ruby, his opinions on BIR recipes should be ignored..just my humble opinion, of course ;)
Bugger 'em I say ;D This place is far better and as you pointed out, no-one is trying to charge you good money for recipes/techniques which are only as good as the post they appear in because two posts later (after fairly mild criticism) the recipes get changed ::)
?15 for a friggin' e-book? Don't make me larf! especially when one of the authors didn't know what a pathia was or where it originated 2 years ago despite having the now much advertised "Ten Years Experience"TM :P You know what they say about a fool and their money :-X
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Phew ... feel better for that Domi?
;D
Excuse my ignorance but what does pmsl stand for (or shoudn't I ask)
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hehe a little, SnS, a little.... ;)
pmsl means peeing meself laughing :) although not in a literal sense - me chair would be sopping :o
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Useful for putting out those big flames though - eh?
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ooh no luv! I'm partial to a bit of hot stuff ;)
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It's because it's a commercial venture covered up to look like a free and open forum, negative comments are not allowed as it would have a direct effect on potential profits.
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I joined RCR before I joined here. Never posted but download a really long recipe for the take away style base sauce, spice mix, garam masala and bhuna.
I've tried the Bhuna and it's great. Also combines all the good solid principles I've learned here. I think it costs money for that recipe now though. I think I will actually knock up the really complicated base sauce to see how it comes out. If it's anything like their Bhuna it should be good.
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I think I will actually knock up the really complicated base sauce to see how it comes out. If it's anything like their Bhuna it should be good.
I'm wondering how you find the time to keep making all these different bases not to mention the storage space, wish I could invest more but I'm finding my curry time increasingly short :(
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I'm wondering how you find the time to keep making all these different bases not to mention the storage space, wish I could invest more but I'm finding my curry time increasingly short :(
I think that having no particular hobby's and crap TV reception, combined with the fact that I only have to feed myself, allows be a fair amount of curry time. I like curry and I don't get bored of it, so I make it a lot.
That said, I only make around 1 base every few weeks and freeze it. Once I'm bored of it, I give it out in cheap tubs to my dosser mates, along with all the spices they need ground up into one mix and tell them to just get a pan with a fair bit of oil really hot, cook half an onion, stick the spices in, stir like hell and add some cooked meat and then the base bit by bit without burning anything. They seem pretty chuffed with the results and say it's better than a jar. I try and keep it simple otherwise I'm pretty certain they wouldn't want it.
That clears room in my tiny freezer. Oh - and I live next to an Iceland, which I like to think of as my freezer, making my kitchen freezer a little roomier.
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Don't forget CC is a Canadian.....
Is he? How can we know for sure?
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Is he? How can we know for sure?
Do we really care?
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Hi I am new , found this post and was wondering what RCR is - and would it be helpful in assisting a newb with curry making ? Is CC an Indian Chef?? Could someone post me a link to the site please?
Thanks for your help.
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Do we really care?
No we really reaaly reaaaaaaaaaaaaaaaly do not!
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Hi I am new , found this post and was wondering what RCR is - and would it be helpful in assisting a newb with curry making.
Not unless you wanted to be parted from your money and even then it's not going to help you much.
Locking thread as I think were done here...