Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: pap rika on May 23, 2022, 11:22 PM
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Been here quite a few years and it's just struck me, I know nothing of the forums history, can anyone enlighten me as to when it started, by whom, and if the earliest posts are only those available in the old archived category.
Regards pap rika
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I believe it was started / originally owned by Stew. When? See below. Possibly the longest contributing members (still active) and best placed to answer your question are Phil, Sep 13 2006, Secret Santa, Dec 24 2006 and Uncle Frank, 2008. There are still occasional posts by other long term members Stephen Lindsay, 2007 and Pete (dating back to 2004 but I think he has had a few incarnations here. Not sure.) et al.
History: Well, there have been some interesting times. Some disputes, people leaving and being banned etc. Then there is the whole Cory Ander (2006) thing if you want to read some interesting stuff.
Pete's post on December 24 2004 is the earliest I can see based on a quick check using what I know. https://www.curry-recipes.co.uk/curry/index.php?topic=19.msg19#msg19 (https://www.curry-recipes.co.uk/curry/index.php?topic=19.msg19#msg19).. There could be earlier ones and probably there are. I'm not sure how you'd go about finding them unless you were here in the beginning.
This is the earliest "Introduce yourself" post. April 7 2005. https://www.curry-recipes.co.uk/curry/index.php?topic=205.0 (https://www.curry-recipes.co.uk/curry/index.php?topic=205.0)
This is the profile page for Yousef (Administrator) showing December 21 2004 so I assume that was the beginning. https://www.curry-recipes.co.uk/curry/index.php?action=profile;u=1 (https://www.curry-recipes.co.uk/curry/index.php?action=profile;u=1)
This appears to be the first ever post!!! https://www.curry-recipes.co.uk/curry/index.php?topic=2.msg2#msg2 (https://www.curry-recipes.co.uk/curry/index.php?topic=2.msg2#msg2)
As you can see from the link url, this is msg2. Pete's above is msg19 and your / my post in this thread are msg185285.
Does this forum have a member list area?
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Does this forum have a member list area?
It does, but accessible only to moderators and administrators, if I remember correctly. Or you could, if you were so inclined, write a script to iterate over https://www.curry-recipes.co.uk/curry/index.php?action=profile;u={1,1,99999}
For Windows users : for /L %i in (1,1,99999) do wget https://www.curry-recipes.co.uk/curry/index.php?action=profile;u=%1
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** Phil.
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Thank you livo/phil,
very informative and quite impressive reference the time span, quantity of posts, members, past and present who have and still do frequent the forum, funny how one gives very little thought to everyday areas of contact without appreciating the history. History which provides such a wealth of information.
Kind regards pap rika.
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I believe it was started / originally owned by Stew. When? See below. Possibly the longest contributing members (still active) and best placed to answer your question are Phil, Sep 13 2006, Secret Santa, Dec 24 2006 and Uncle Frank, 2008. There are still occasional posts by other long term members Stephen Lindsay, 2007 and Pete (dating back to 2004 but I think he has had a few incarnations here. Not sure.) et al.
History is sometimes distorted by those who attempt to write it. I joined in Feb 2005 and have one of the highest post counts but apparently justify no mention.
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Thank you George, its members like yourself who are such prolific posters, without whom the forum would undoubtedly not have achieved the success it has obtained.
Kind regards pap rika.
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George, immediately after hastily creating my post (it took about 10 minutes to put up), I drove away from home and realised I'd left your name out. My brief recount of what immediately came to mind was by no means comprehensive or intended as a slight on any individual. I did write et al. My apology to you and any other member who may feel left out. I live on the other side of the planet and this is my earliest revisit.
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Brief stats for the first 99 registered users of CR0 (with lacunæ) —
** Phil.
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wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=1, then massage
<div class="username"><h4>Yousef <span class="position">Administrator</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 20, 2004, 07:44 PM</dd>
<dt>Last Active: </dt>
<dd>May 11, 2022, 10:41 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=2, then massage
<div class="username"><h4>stewpot007 <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 23, 2004, 09:33 AM</dd>
<dt>Last Active: </dt>
<dd>June 01, 2013, 05:02 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=3, then massage
<div class="username"><h4>John <span class="position">Senior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 24, 2004, 11:17 AM</dd>
<dt>Last Active: </dt>
<dd>May 23, 2014, 08:39 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=4, then massage
<div class="username"><h4>Curry King <span class="position">I've Had Way Too Much Curry</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 24, 2004, 11:33 AM</dd>
<dt>Last Active: </dt>
<dd>April 04, 2011, 05:16 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=5, then massage
<div class="username"><h4>pete <span class="position">Curry Spice Master</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 24, 2004, 12:14 PM</dd>
<dt>Last Active: </dt>
<dd>May 03, 2022, 09:37 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=6, then massage
<div class="username"><h4>Tidebearer <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 24, 2004, 12:17 PM</dd>
<dt>Last Active: </dt>
<dd>February 13, 2006, 02:13 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=7, then massage
<div class="username"><h4>slimboyfat <span class="position">Senior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 24, 2004, 01:15 PM</dd>
<dt>Last Active: </dt>
<dd>October 23, 2019, 10:11 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=8, then massage
<div class="username"><h4>Jon <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 24, 2004, 03:56 PM</dd>
<dt>Last Active: </dt>
<dd>December 27, 2016, 10:38 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=9, then massage
<div class="username"><h4>Mark J <span class="position">Elite Curry Master</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 24, 2004, 04:15 PM</dd>
<dt>Last Active: </dt>
<dd>February 19, 2007, 05:20 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=10, then massage
<div class="username"><h4>merrybaker <span class="position">Head Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 24, 2004, 06:30 PM</dd>
<dt>Last Active: </dt>
<dd>March 17, 2019, 04:53 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=11, then massage
<div class="username"><h4>shauncooper <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 25, 2004, 09:54 PM</dd>
<dt>Last Active: </dt>
<dd>May 30, 2005, 08:27 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=12, then massage
<div class="username"><h4>Blondie <span class="position">Head Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 26, 2004, 11:28 AM</dd>
<dt>Last Active: </dt>
<dd>April 02, 2009, 09:51 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=13, then massage
<div class="username"><h4>stephen west <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 26, 2004, 10:52 PM</dd>
<dt>Last Active: </dt>
<dd>October 25, 2019, 03:12 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=14, then massage
<div class="username"><h4>joe2 <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 27, 2004, 11:39 PM</dd>
<dt>Last Active: </dt>
<dd>October 26, 2008, 04:57 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=15, then massage
<div class="username"><h4>curryqueen <span class="position">Indian Master Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 28, 2004, 11:17 AM</dd>
<dt>Last Active: </dt>
<dd>January 31, 2013, 02:31 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=16, then massage
<div class="username"><h4>Mikeg <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 28, 2004, 02:54 PM</dd>
<dt>Last Active: </dt>
<dd>June 19, 2005, 10:04 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=17, then massage
<div class="username"><h4>tonyh <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 28, 2004, 04:44 PM</dd>
<dt>Last Active: </dt>
<dd>February 14, 2009, 11:57 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=18, then massage
<div class="username"><h4>dazzer <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 28, 2004, 04:55 PM</dd>
<dt>Last Active: </dt>
<dd>October 30, 2009, 06:20 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=19, then massage
<div class="username"><h4>Rama <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 28, 2004, 11:11 PM</dd>
<dt>Last Active: </dt>
<dd>February 21, 2005, 09:03 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=20, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=21, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=22, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=23, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=24, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=25, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=26, then massage
<div class="username"><h4>Gareth <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 29, 2004, 07:51 PM</dd>
<dt>Last Active: </dt>
<dd>June 18, 2015, 07:11 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=27, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=28, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=29, then massage
<div class="username"><h4>scribes <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 30, 2004, 08:29 PM</dd>
<dt>Last Active: </dt>
<dd>April 13, 2010, 05:53 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=30, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=31, then massage
<div class="username"><h4>mrsg4owt <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 30, 2004, 10:47 PM</dd>
<dt>Last Active: </dt>
<dd>January 17, 2022, 06:40 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=32, then massage
<div class="username"><h4>lordy <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 31, 2004, 11:10 AM</dd>
<dt>Last Active: </dt>
<dd>March 27, 2022, 11:46 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=33, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=34, then massage
<div class="username"><h4>Paul <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 31, 2004, 05:41 PM</dd>
<dt>Last Active: </dt>
<dd>August 02, 2008, 08:42 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=35, then massage
<div class="username"><h4>blade1212 <span class="position">Head Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>December 31, 2004, 09:03 PM</dd>
<dt>Last Active: </dt>
<dd>November 15, 2011, 12:54 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=36, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=37, then massage
<div class="username"><h4>tempest63 <span class="position">Spice Master Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 01, 2005, 07:40 AM</dd>
<dt>Last Active: </dt>
<dd>May 21, 2022, 06:34 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=38, then massage
<div class="username"><h4>quinnto <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 01, 2005, 05:21 PM</dd>
<dt>Last Active: </dt>
<dd>January 25, 2013, 08:16 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=39, then massage
<div class="username"><h4>dc <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 01, 2005, 05:24 PM</dd>
<dt>Last Active: </dt>
<dd>March 30, 2019, 12:09 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=40, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=41, then massage
<div class="username"><h4>Juan <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 02, 2005, 10:30 AM</dd>
<dt>Last Active: </dt>
<dd>January 22, 2005, 01:30 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=42, then massage
<div class="username"><h4>Yellow Fingers <span class="position">Indian Master Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 03, 2005, 04:22 PM</dd>
<dt>Last Active: </dt>
<dd>March 26, 2007, 07:56 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=43, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=44, then massage
<div class="username"><h4>Dylan <span class="position">Senior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 04, 2005, 10:13 AM</dd>
<dt>Last Active: </dt>
<dd>September 06, 2010, 04:48 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=45, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=46, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=47, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=48, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=49, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=50, then massage
<div class="username"><h4>adamski <span class="position">Senior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 07, 2005, 02:31 PM</dd>
<dt>Last Active: </dt>
<dd>September 06, 2021, 01:42 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=51, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=52, then massage
<div class="username"><h4>curryaddict <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 09, 2005, 09:57 AM</dd>
<dt>Last Active: </dt>
<dd>June 02, 2019, 12:20 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=53, then massage
<div class="username"><h4>Phil <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 09, 2005, 11:30 AM</dd>
<dt>Last Active: </dt>
<dd>January 18, 2005, 09:05 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=54, then massage
<div class="username"><h4>Muttley <span class="position">Senior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 09, 2005, 08:26 PM</dd>
<dt>Last Active: </dt>
<dd>March 26, 2015, 03:18 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=55, then massage
<div class="username"><h4>grimmo <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 10, 2005, 10:58 AM</dd>
<dt>Last Active: </dt>
<dd>August 03, 2016, 05:47 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=56, then massage
<div class="username"><h4>welshman2004 <span class="position">Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 11, 2005, 05:56 PM</dd>
<dt>Last Active: </dt>
<dd>March 14, 2014, 01:16 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=57, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=58, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=59, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=60, then massage
<div class="username"><h4>jockman <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 14, 2005, 03:41 PM</dd>
<dt>Last Active: </dt>
<dd>September 24, 2008, 11:16 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=61, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=62, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=63, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=64, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=65, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=66, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=67, then massage
<div class="username"><h4>Ring of Fire <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 19, 2005, 12:48 PM</dd>
<dt>Last Active: </dt>
<dd>May 25, 2010, 08:17 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=68, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=69, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=70, then massage
<div class="username"><h4>Juls <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 23, 2005, 09:23 AM</dd>
<dt>Last Active: </dt>
<dd>January 25, 2005, 09:43 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=71, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=72, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=73, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=74, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=75, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=76, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=77, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=78, then massage
<div class="username"><h4>rana <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 26, 2005, 03:50 PM</dd>
<dt>Last Active: </dt>
<dd>September 07, 2006, 04:26 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=79, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=80, then massage
<div class="username"><h4>haldi <span class="position">Elite Curry Master</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 26, 2005, 08:14 PM</dd>
<dt>Last Active: </dt>
<dd>May 04, 2022, 08:25 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=81, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=82, then massage
<div class="username"><h4>Seth <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 27, 2005, 07:26 PM</dd>
<dt>Last Active: </dt>
<dd>July 18, 2015, 03:41 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=83, then massage
<div class="username"><h4>simax <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 28, 2005, 09:38 PM</dd>
<dt>Last Active: </dt>
<dd>July 18, 2005, 11:33 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=84, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=85, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=86, then massage
<div class="username"><h4>CurryCanuck <span class="position">Spice Master Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>January 31, 2005, 12:48 AM</dd>
<dt>Last Active: </dt>
<dd>October 25, 2019, 02:29 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=87, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=88, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=89, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=90, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=91, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=92, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=93, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=94, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=95, then massage
<div class="username"><h4>Ren <span class="position">Junior Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>February 08, 2005, 08:49 AM</dd>
<dt>Last Active: </dt>
<dd>February 08, 2005, 08:52 AM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=96, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=97, then massage
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=98, then massage
<div class="username"><h4>ghanna <span class="position">Head Chef</span></h4></div>
<dt>Date Registered: </dt>
<dd>February 09, 2005, 07:48 AM</dd>
<dt>Last Active: </dt>
<dd>April 20, 2005, 01:49 PM</dd>
wget64 https://www.curry-recipes.co.uk/curry/?action=profile;u=99, then massage
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longest contributing members (still active) and best placed to answer your question are ... Secret Santa, Dec 24 2006 ...
I was here from the beginning livo along with Pete (still Haldi now I think? or did he go back to being pete again?). We both migrated form another sort of curry forum, the name of which escapes me but I bet Pete remembers. However I had another nick at the start and got banned so had to return with a different nick, i.e. secret santa.
I know several people deserve plaudits for bringing real BIR information to this forum but especially Pete as I think I'm right in saying he led the way with reports from inside actual BIR kitchens. And what interest and discussion that engendered in those very early days. I think the "tomato powder in the base sauce" kept us going for a good month and probably a lot longer on and off. P.S. turns out it was paprika they meant (I think?). And yet here I am 17ish years later and still have never managed to reproduce the basic taste and aroma of the curries I used to have in the early 80s! :tears:
I hate to say it but I think the huge rows we used to have, almost always including me - hence the justly deserved ban, actually helped to build the user base. If I knew that for sure I'd be raging a storm again to liven up the place. I can't believe how dead it is here now, almost as if there are dark forces working to actively prevent any new member activity. I'd blame cory ander but he's too stupid to be able to do something like that. :wink:
What I'm more concerned about is what happens when inevitably one day this forum stops being accessible. What a loss that will be.
And, by the way, the acronym BIR was almost certainly coined on this forum and now everyone uses the term.
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I did write et al.
That's what probably annoyed George. You thanked "al" and left him out. :lol:
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This is the profile page for Yousef (Administrator) showing December 21 2004 so I assume that was the beginning. https://www.curry-recipes.co.uk/curry/index.php?action=profile;u=1 (https://www.curry-recipes.co.uk/curry/index.php?action=profile;u=1)
That can't be right. Yousef never appeared here until he bought the forum (did he?). I think his name just got transposed with Stew's as the new forum owner.
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This is the profile page for Yousef (Administrator) showing December 21 2004 so I assume that was the beginning. https://www.curry-recipes.co.uk/curry/index.php?action=profile;u=1 (https://www.curry-recipes.co.uk/curry/index.php?action=profile;u=1)
That can't be right. Yousef never appeared here until he bought the forum (did he?). I think his name just got transposed with Stew's as the new forum owner.
The administrator account of the owner takes on the name of the owner. The first post of Yousef was of course Stew at the time. There was a brief ownership by someone else between Stew and Yousef but the name escapes me.
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Tom.
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That's interesting Phil. Tempest63 is in there as well as an early bird. I seem to recall you once had a different user name as well if I remember correctly. Chaa*** or something similar. Was Yellow fingers, Haldi and Pete the same person? I also think there was discussion about 2 other members being supposedly the same person, but I can't remember who they were.
When I first joined, I had actually joined 3 forums at the same time. This one, the other one which we never name, and a third one which was a pay site. It cost me £10 to get access to the forum. This forum is the one that gave me the best credible leads into the dish I was trying to recreate. I'm sure there were quite a few members here who were on the other forum as well and I remember the disgust from a few here when Cory Ander began charging a little while ago.
There's a lot of information here and it's scary when the page times out / bad gateway.
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However I had another nick at the start and got banned so had to return with a different nick, i.e. secret santa.
That's a good trick. I was once banned from a different forum (fishing, not curry) following a difference of opinion with the wife of the site owner, and when I attempted the same, she was able to tell due to my IP address.
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I love a curry as much as the next person but just don’t have it within me to get into an argument online with someone I’ve never met about it.
“Aaargh, vindaloo doesn’t mean potato, the origins are in the Portuguese blah blah why does no one listen blah blah”. Etc etc
“What do you mean you like a curry as much as the next person? Aaaaarrgggghhhhh!! I like curry way more than you.”
Life’s too short, and so am I.
Keep calm and cook curry. And to those of you in the UK, think yourselves lucky that you can just pop out for takeaway whenever you like.
Robbo
PS: “what do you mean keep calm aaaaarghh….” Ok you get the idea :-)
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Apparently not that easy to buy a decent TA curry in the UK anymore Robbo.
Nostalgia took me to my rather large pile of printed recipes from over the last decade. The pay for access website was called Real Curry Recipes and if you had your speakers turned up when you entered the site you were blasted with a heavy assault to the ears of some form of percussion / tympany type sound. They had an attached "shop" called the RCR Shop (web url now dead: www.spices-of-asia.com).
While it is going to be hard to say anything new about "Base Gravy", I actually have printed out their version known as "The Body Base". It also contains information (formula) about their own "Mixed Powder" which must be made using their own "Supreme Curry Powder". If you use East End (or worse; Rajah) you will sacrifice flavour accordingly. If anybody is interested I can scan to pdf.
I seem to recall they also had a whole section concerning a method known as "The Melting Base" but I can't find anything relating to this.
The other thing I did find, dating back to 2013, is 2 pages printed out titled The 'Original' Onion Base Gravy 3 Litre Version. There is a url provided which still works and takes you to a very little viewed Youtube video by JV. Only just over 1000 views in a decade. (Most BIR enthusiasts will know who JV is before clicking this link.) https://www.youtube.com/watch?v=Hs6BEEhsVU4 (https://www.youtube.com/watch?v=Hs6BEEhsVU4). The 2 pages I have printed out are numbered 54 and 55 so I assume it's from the eBook but I have no recollection of ever having it. Again, I can scan to pdf if anyone is interested.
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...And to those of you in the UK, think yourselves lucky that you can just pop out for takeaway whenever you like.
Takeaway has moved on a looooong way from what it was..
I doubt there are any BIR left to be honest, as change is the necessity (not of invention but of continued business)...
I will not say 'dumbed down' but I will say that the majority of meals seem to be for 'the masses' and depending where you live, the offerings will be those. :sad:
/Edit: and to give those born in the last 20-30yrs, they have nothing to compare the current offerings against, so they cannot be held to blame for accepting inferior product to that we used to like, then loved and now crave.
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Phil, sincere thanks for the breakdown of the first members. What first struck me is how many early members still frequent the site on a regular basis given the time span, Good to see their enthusiasm has not waned. A bit of nostalgia seems to have lit a fire under Some, would encourage members old and new to delve back into the forum's early posts. Such a nostalgic wealth of information, and as Bob a job states more akin to what we crave.
Regards pap rika
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Phil, sincere thanks for the breakdown of the first members.
You are very welcome. And if anyone were really interested, I could do the same for the first 999, or 9999, or 99999 (we haven't reached more than about 1/3 of the last yet).
As to "the melting base", this was indeed claimed to be a key element (the key element ?), and I think that the term was coined on (one might almost say "patented on") Real Curry Recipes. Certainly it dates back to 2009 or earlier, as can be seen from this video (https://www.youtube.com/watch?v=KlsXzBR4OEc).
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** Phil.
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I actually have printed out their version known as "The Body Base".
This is what I have:
Melting Base Gravy Revision 3
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The Revision 3 Melting Base Gravy
This revision of the melting base gravy has been developed to avoid the over cooking of the spiced water and to sweeten the gravy. It is simple to make and you will replicate the taste if the correct ingredients are used and the methods followed accurately.
You will need the following:
Recipe makes approx 2 litres of gravy.
The Body Base
600g of Spanish/Dutch Onions when peeled
80g of carrots
1/4 of a green bell pepper
1/4 of a red bell pepper
1 tablespoon of blended garlic
2 teaspoons of blended ginger
300ml of Canola Oil
1 1/2 Level teaspoons of Table Salt
1.5 litres Of Hot Water
100g of tinned plum tomatoes
4 green cardamoms
1 1/2 tablespoons of Mix Powder
1 1/2 teaspoons of garam masala
1 1/2 teaspoons of onion powder
1 1/2 tablespoons of Tomato Paste
50g of block coconut cream
Method
1. Peel the onions and chop relatively fine, approx 1/2 to 3/4 inch pieces
2. Chop the 1/4 green and red pepper into 1/2 inch pieces.
3. Slice the carrots thinly
4. Add the oil to a pan on a low to medium heat, and allow the oil to start to warm up.
5. Add half of the chopped onions. Sprinkle half of the salt over the top of these.
6. Add the remaining onions, sprinkling the remaining salt over the top again. It is during this stage that the salt will begin to react with the onions.
7. Allow the oil to slowly gain temperature.
8. At the point when the oil is just starting to gently fry the onions, give the onions a stir.
9. Add the garlic, followed by the ginger, and stir in. At this point, approximately 4 minutes should have elapsed since adding the oil to the pan.
10. Add the chopped red and green pepper, green cardamoms and carrot. Stir in and allow to cook.
11. After 20 minutes from adding the oil to the pan, add the water.
12. Place the lid on the pan and turn up the heat to boil the contents. Once boiling, turn down to a simmer and add the plum tomato.
13. Stir in and replace the lid. Cook for 30 minutes.
14. Add the mix powder, onion powder and garam masala. Do not stir in.
15. Cook for 10 minutes.
16. Add the tomato paste and block coconut. Stir in and allow to simmer for 20 minutes.
17. Turn off the heat and blend the gravy.
Note 1: the gravy should be the consistency of thin soup.
MB 3 Mix Powder
8 teaspoons of turmeric powder
6 teaspoons of Supreme curry powder (must just say curry powder, not Madras powder of anything else).
5 teaspoons of coriander powder
4 teaspoons of cumin powder
2 teaspoons of garlic powder
2 teaspoons of Supreme garam masala
1 teaspoon of ginger powder
Mix all together and store in an airtight contained.
MB 3 Special Mix Powder
This special mix powder is an enhanced version of the normal mix powder and gives a much deeper richer flavour to curry dishes and is a must try. Where recipes call for mix powder (melting base recipes) you can replace it with this one.
Note 1: Please ensure all spices and ingredients are fresh.
You will need to mix the following:
All measurements are level teaspoons.
16 teaspoons of turmeric powder
11 teaspoons of coriander powder
11 teaspoons of Supreme mild curry powder
7 teaspoons of cumin powder
5 teaspoons of paprika powder
4 teaspoons of Supreme onion gravy powder
3 teaspoons of garlic powder
2 teaspoons of Supreme garam masala
2 teaspoon of ginger powder
1 teaspoon of Supreme red bassar powder
1 teaspoon of Supreme mixed spice.
Mix all together and store in an airtight contained.
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Was Yellow fingers, Haldi and Pete the same person?
No, Yellow Fingers was me. I don't think I was using a VPN in those days. I'm pretty sure Stew knew who I was as I made no effort to change my style, but didn't re-ban me. Haldi and pete are the same.
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/Edit: and to give those born in the last 20-30yrs, they have nothing to compare the current offerings against, so they cannot be held to blame for accepting inferior product to that we used to like, then loved and now crave.
Exactly. It took me years to catch on to the fact that people were eating inferior curries and like you say had no reference point to better curries. So no wonder they were amazed at what they were producing from this forum while for me they were just ok. If my only visit to a BIR restaurant in many years recently is anything to go by the state of the industry is absolutely dire. And this restaurant was one I rated highly about fifteen years earlier and is still under the same management. On the review websites it gets a lot of very good feedback but I did notice a good few whose experience closely matched my own so I assume they are used to the older style curries like me. That any people actually rate this places food highly though is a tragedy.
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….born in the last 20-30 years….I wish.
SS, thanks for that base recipe. One to keep for future. I will pressure cook it.
Livo, let’s see some scans if you can. Blast from the past always welcome.
Robbo
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SS, thanks for that base recipe.
I had a quick look for Supreme curry powder that "must just say curry powder, not Madras powder of anything else" and I couldn't find one that didn't say madras. No doubt I'm now repeating a discussion from the time the base was posted though.
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Santa — "This revision of the melting base gravy has been developed to avoid the over cooking of the spiced water". But what spiced water ? The recipe which you have kindly contributed (and for which I am extremely grateful) makes no mention of "spiced water" other than in the intro. So what am I (or are we) missing ?
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** Phil.
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At first glance, the melting base recipe posted by Santa is the same as the body base recipe I have, or at least very similar. I'll double check and provide the scans anyway. Interesting to see the inclusion of Supreme red bassar in the MB3 Special mix powder.
It think Supreme must have been the RCR Shop brand and they were clearly running the whole shebang to make money. I can buy "curry powder" here in generic form but there can be no assumption that it is even close to the Supreme brand. I wonder what the Supreme mixed spice was.
Phil, I can't see any mention of spiced water. I recall the whole RCR experience as confused, but I was totally unfamiliar with anything to do with BIR method at the time. Perhaps it would make more sense to me today, if it still existed.
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... makes no mention of "spiced water" other than in the intro. So what am I (or are we) missing ?
The first iterations of the melting base (you'll notice this is version 3) had a separate spice water recipe which I believe has been replaced in this recipe by the garam masala and other stuff so it no longer exists as such. I don't have an immediately up-loadable version of the first spice water recipe but I'll transcribe it and upload it tomorrow.
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Ah. Now that statement makes sense. The spiced water of previous version was removed.
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Here is the scanned pdf file of the RCR Body Base. In all respects it is identical to the MB3 version posted by Santa with the exception that it states Rapeseed Oil instead of Canola. It has the same 17 step instruction and uses plain hot water (ie; not spiced). On the second page you can read the reasoning for using the marketed brand spices and assessment of using substitute East End or heaven forbid, Rajah.
There is no mention of the Special Mixed Powder here.
I tried using the Wayback Machine to access RCR (https://web.archive.org/web/20211221031337/http://realcurryrecipes.co.uk/) but as it was a pay to access site the actual recipe section appears to not function as archived accessible. Once you try to go into the recipes section the url changes to "secret curry recipes" marked as "private" and nothing works.
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Unattached is the pdf for The "Original" Onion Base Gravy as demonstrated in this video. https://www.youtube.com/watch?v=Hs6BEEhsVU4 (https://www.youtube.com/watch?v=Hs6BEEhsVU4). The opening of the video expresses breach of copyright and I think the pages I have are from the 2nd eBook. I must have bought it but I can't find it anywhere, not that I've really tried and I've changed hard drives a few times in a decade.
It is all shown in the video anyway.
Pot #1. 3 litre pot filled with onions 2 - 3 cm from top. 300 ml water and 150 ml oil. Cook away until soft.
Pan #2. 1 TBSP oil, 2 TBSP G&G paste, 4 heap tsp Mix Powder. Heat oil, add G&G 1 minute. Add Mix Powder 1 minute. Add some water from Pot #1. Transfer to Pot #1.
Pot #1. 1 1/2 tsp salt, extra 350 ml water, 1 heap tsp Demarara sugar (or brown). Cook 30 minutes. Cool and blend. Add another 2 litres of water.
This would appear to be a very basic and wet onion gravy. I can't recall ever trying it.
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Infused make up liquid (spice water):
500mL cold water
3 Tej pata
6 green cardamoms
3 cloves
2 star anise
1 inch cassia
bring all to the boil and boil for about 15 minutes, add liquid only to body base
body base:
3 spanish or extra large onions
4 cloves garlic
1 inch ginger
50mL oil
1 teaspoon salt
750mL cold water
2 heaped teaspoons mix powder
The body base prep is complicated and in pictorial form so not included here and you can see the whole recipe changed considerably from this (I believe) first iteration to the extent that it isn't even the same recipe by version MB3.
My personal opinion on the melting base is that it's nothing special, only being notable for being the first time a "melting base", by which was meant the apparent melting of the onions into the liquid, was presented.
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How could anyone burn spices by boiling them in water?
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On the second page you can read the reasoning for using the marketed brand spices and assessment of using substitute East End or heaven forbid, Rajah.
I'm pretty sure that was just a ploy to make sure you bought their own curry powder. I note the spices website is no longer functional. The nearest I can find to what the curry powder might be is this one: https://www.heb.com/product-detail/supreme-mild-curry-powder/739295
Ingredients (for when the link inevitably dies): Coriander, Turmeric, Gram, Cumin, Fennel, Rice, Ginger, Pepper, Chilly, Fenugreek, Salt, Bay Leaf, Garlic, Mustard, Clove, Cinnamon, Cardamom, Curry Leaf.
Found the company that makes/imports this curry powder: https://www.supreme-ingredients.com/about-us/ with apparently zero information as to what it stocks or produces!
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How could anyone burn spices by boiling them in water?
Where was that claim made?
Edit: You mean this from MB3 ... developed to avoid the over cooking of the spiced water? I don't think they mean to burn it just that apparently it can be boiled for too long which, if so, seems dubious at best.
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Unattached is the pdf for The "Original" Onion Base Gravy as demonstrated in this video. https://www.youtube.com/watch?v=Hs6BEEhsVU4 (https://www.youtube.com/watch?v=Hs6BEEhsVU4).
I don't think that is the melting base gravy livo. Different person, different base (I think?). This is the melting base talked about in this thread: https://www.youtube.com/user/karahikid
The original melting base is the one I've posted a few posts above with the "infused make up liquid"
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Yes Santa. Julian Voight's 'Original' Onion Base Gravy is different. I'd earlier mentioned I had prints of both and Robbo requested copy of both.
Yes again. Over cooked is what I meant. Not burnt. I still think it would be unlikely unless you were one of those people easily distracted. Put something on the stove, then go outside gardening. Thinking about now, I know someone who could do that, but I love her anyway. :love:
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Cheers Livo, I love a properly stained old paper printed recipe. The good news is my concrete patio is now poured and set, my grill has arrived and it’s almost June and time to start cooking outdoors. I have a couple of base gravy recipes to try, as a break from my instant pot fixation of late. Summer in Chicago on the way.
Robbo
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Looking at it suggests I must have made that base. I can't remember it so I'll do it again. I have no idea why I pencilled 1.66 next to the onions.
I've never really settled on a single preferred base gravy and I try nearly every different one I see. At least this thread has generated some good stuff and inspired me to do a cook. I bought a couple of chickens yesterday.
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At least this thread has generated some good stuff...
Yes indeed! Thanks to pap rika for stimulating the conversation :like:
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Fascinated by the idea that, at the onset of its evolution, the so-called "melting base" might have featured the addition of akhni, I was reading the threads related to the latter and discovered that at least one of the posts has suffered from link-rot. Accordingly I have resurrected the "Steam Distillation" PDF and archived it at https://www.dropbox.com/s/zoyudea039flkkx/SteamDistill.pdf?dl=0
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** Phil.
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Darn it! I knew I'd regret getting rid of my Liebig condenser.
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Thanks BAJ, much appreciated.
Regards pap rika
At least this thread has generated some good stuff...
Yes indeed! Thanks to pap rika for stimulating the conversation :like:
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Here are some of the key moments which I recall. My order may be out in terms of the chronology:
- Stew started the forum and, unlike owners who followed, seemed to have an interest in good recipes, himself
- Darths 100% clone recipes
- Ghanna's brief involvement including revealing an outline of how to make a good korma
- Andy's arrival making out he was privileged to know lots of secrets. I think he was banned after setting up realcurryrecipes
- group test sessions, coordinated by Chris
- visit to a restaurant kitchen in Fleet by a few members
- CoryAnder's period as moderator, leading to lots of arguments and his eventual ban. Went off to start up his own forum.
and I can't think of much since, i.e. for something like the past 10 years.
I'm sure others will recall much more, in terms of significant occurrences.
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What I'm more concerned about is what happens when inevitably one day this forum stops being accessible. What a loss that will be.
I tried to access the site yesterday several times during the day without success. I must confess to thinking that the site had finally bitten the dust. Obviously, I am pleased to say, I was wrong. But like you SS, I do share the concern that eventually this amazing encyclopedia of BIR knowledge, discussion, recipes, real kitchen experiences etc will be lost. And that will be a very sad day indeed :sad:
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I tried to access the site yesterday several times during the day without success.
Site was down for a while again. 504 Bad Gateway / Time out. This is happening quite frequently now.
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Does anyone know why we're having these regular bad gateway errors?
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Tom.
And Romain. Sorry, I forgot his involvement. And now I cannot remember who came first ...
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** Phil.
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Tempest63 is in there as well as an early bird.
I joined on January 1st 2005 after reading about the site on U.K.food +drink.indian, this was one of the old newsgroups and I was a member there for a number of years.
I was a lot more prolific in my posting back then, especially after the demise of the newsgroups, and UKFDI had attracted some disruptive elements whose sole intent was to put others down as “they knew more” than the combined experience of the group resulting in good people leaving.
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Was that the site before this one, i can remember it but cant seem to remember any recipes or members from there, did most of them come to this site.
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No, uk.fd.i was not a site per se, it was a Usenet Newsgroup. The immediate predecessor to this site was CR0.Co.Uk, which is how I still think of it.
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** Phil.
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No, uk.fd.i was not a site per se, it was a Usenet Newsgroup. The immediate predecessor to this site was CR0.Co.Uk, which is how I still think of it.
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** Phil.
I’m with you on still feeling the cr0 site, I still think it’s a different forum when I log in sometimes. I still refer to it sometimes and it would be extremely sad if it was to disappear. I do miss cory Anders input, shame it went that way.
Since my kids were about 6 yrs old(13 years ago now) the go-to meal for them is chicken korma taken from this site, although as us curry heads do I always cook 2 or 3 different recipes and they are always hits
Glad to see my curry puff recipe is still going strong, best snack on the planet and been in my family for over 50 years now
Madmatt
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Was that the site before this one, i can remember it but cant seem to remember any recipes or members from there, did most of them come to this site.
It was a newsgroup rather than a website and a lot of recipes got posted there. Whilst there was the quest for a BIR, and it was called BIR on the group so I think I’m pretty sure the acronym predated this date, there was also a lot more on traditional recipes.
A lady called Jones, I forget her handle on the group collated some of the recipes here
http://www.users.zetnet.co.uk/ejones/ufdi/faq.html
But aside from myself I don’t know of anyone else who joined this website.
You can find some more info here
https://uk.food-drink.indian.narkive.com/
But beware, the latter days of the group it was full of spam and other rubbish with barely a post about curry.
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Which korma recipe do you cook madmatt?
Tempest63, I've already gone into the wormhole of the links you provide. Thanks, but oh dear! Another big adventure coming along. Some links to sites are dead, obviously, but I've already found some interesting stuff, ie The Big Boys Curry Book, that isn't a book. I like the look of the curry powder and curry sauce for starters.
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I remember it now, just checked and got the chasni recipe, and many more from there. Think i started cooking BIR from this newsgroup and the rest is 70 plus customers and still cook around anything from 20-100 curries a week, owe a lot to some of the people on there.
Have to add i still make your curry puff thing madmatt, a wonderful tasting snack.
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Which korma recipe do you cook madmatt?
I do it from memory now, but looking at the forum recipes it must have been CA’s korma. The only difference is I whack in a couple of tbsp of desiccated coconut and half a tsp chilli powder. Kids absolutely love it.
@unclefrank so glad the curry puffs are still hitting the spot!!
Cheers
Matt
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Had a look at it and it gets good feedback from those who've cooked it. I wouldn't be using dessicated coconut if i try it as I don't like the texture in curry. Looks similar to other BIR Korma and I prefer Shahi Korma made with Hotel style white gravy.
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Whilst there was the quest for a BIR, and it was called BIR on the group so I think I’m pretty sure the acronym predated this date
Hmmm ... it may just be my memory failing but I was on uk.food-drink.indian for many years prior to joining cro.co.uk and I don't recall BIR as an acronym being mentioned as such. First time I saw it was here on this forum (I think!).
A lady called Jones, I forget her handle on the group collated some of the recipes here
http://www.users.zetnet.co.uk/ejones/ufdi/faq.html
Elaine Jones if memory serves.
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Whilst there was the quest for a BIR, and it was called BIR on the group so I think I’m pretty sure the acronym predated this date
Hmmm ... it may just be my memory failing but I was on uk.food-drink.indian for many years prior to joining cro.co.uk and I don't recall BIR as an acronym being mentioned as such. First time I saw it was here on this forum (I think!).
Two instances that I can find :
- https://uk.food-drink.indian.narkive.com/4UQvQoLJ/how-do-bir-s-cook-chicken (the chicken pieces you get in BIR's nowadays)
- https://uk.food-drink.indian.narkive.com/tDzYfbmV/mela-shaftesbury-ave-london (light-years away from the vast majority of BIR food)
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** Phil.
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Two instances that I can find :
- https://uk.food-drink.indian.narkive.com/4UQvQoLJ/how-do-bir-s-cook-chicken (the chicken pieces you get in BIR's nowadays)
- https://uk.food-drink.indian.narkive.com/tDzYfbmV/mela-shaftesbury-ave-london (light-years away from the vast majority of BIR food)
I was prepared to stand corrected ... and corrected I stand!
Although I doubt its use was as widespread as it became once this forum started to use it.
By the way, how do you search the archive?
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By the way, how do you search the archive?
- https://www.google.co.uk/search?hl=en&q=bir+%2Bsite%3Auk.food-drink.indian.narkive.com
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** Phil.
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By the way, how do you search the archive?
- https://www.google.co.uk/search?hl=en&q=bir+%2Bsite%3Auk.food-drink.indian.narkive.com
Ok, thanks Phil. Now I note the dates for both posts (were there only two instances?) are 17 years ago, about the same time as that term was started on this forum. So I am proposing that the term was taken from here and used in that news forum rather than the other way around. Again, prepared to be proved wrong.
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That seems a perfectly reasonable hypothesis to me, Santa.
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** Phil.