Author Topic: Hi  (Read 6732 times)

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Offline Ian

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Re: Hi
« Reply #10 on: April 08, 2005, 06:46 PM »
Name : Ian
Location : Stoke on Trent UK
Age :31
Cooking experiance: A few years mainly out of jars & tins.....but now cooking me own(with help from Kris Dhillon)



Offline John

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Re: Hi
« Reply #11 on: April 08, 2005, 09:43 PM »
Name: John
Age: 29
Location: Northampton
Cooking experience: Been cooking restaurant style curries for about 3yrs off and on.


Offline Dylan

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Re: Hi
« Reply #12 on: April 09, 2005, 11:50 AM »
Name: Dylan

Age: 34

Location: Norwich

Cooking experience: 20 years, restaurant style curry 4 years

Offline kathi23

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Re: Hi
« Reply #13 on: April 10, 2005, 11:47 AM »
Name - Kathi
Location  - Brisbane Australia
Age - 31

am looking for a receipe for a sweet beef curry if anyone can help
thanks


Offline joe2

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Re: Hi
« Reply #14 on: April 11, 2005, 10:43 PM »
Name: Joe
Age: 41
Location: near Bristol(originally Glasgow)
Cooking Experience: 21 years (BIR 8 years, after reading Kris Dillon)
Hobbies: Music, curry.
Job: Builder
Ambition: To taste NO difference between my curry and my favouite BIR curry, every time I make it. (4 times a week)

ps. I doubt if I will ever realise my ambition. :(

Offline curry_monster

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Re: Hi
« Reply #15 on: April 13, 2005, 09:00 PM »
NAME=tony
AGE=40
LOCATION=lincs

been eating curry's since the day i first tasted it. about 30 year's ago
been able to cook a good style indian for 2 year's, but it's taken me 10 year's at least to perfect what i desire :) the last four year's on the internet made it possible, due to sharing what u know with the world

like's= curry
dislike's=bad curry
ambition=eat more curry :D

hello to all, and what a great site........................CM

Offline Ian S.

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Re: Hi
« Reply #16 on: April 17, 2005, 04:33 PM »
Name:  Ian (another one!)
Age: 40
Location: Essex

Hi, everyone.  I've been following your excellent forum as a 'guest' for the past few weeks, ever since I saw the link on the In2curry site.  I started to feel a bit guilty about lurking, so thought I'd better join up!

Fantastic work being done on here, with real guts and determination from those people researching the secrets of the restaurant taste.

I need to say a special thanks to Pete, who was kind enough to email me a couple of his recipes a few weeks ago when I contacted him  after stumbling across the In2curry site.  Thanks again, Pete!

I've been struggling with trying to achieve the restaurant taste for about five years, and managed to produce results ranging from 'Quite Nice' to 'Toxic Waste'.  Best results so far have been with tweaking the Kris Dhillon recipes, and of course trying some of the recipes on this site.

I'm not sure how much I'll be able to contribute, because my internet access is limited - I'm not connected at home.   But I can usually pop in each day to keep up with things.

Anyway, congatulations to everyone concerned on such a great website.  Where were you all 5 years ago, when most of my curries were being flushed down the sink in disgust?! :D

Ian S.


Offline joe2

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Re: Hi
« Reply #17 on: April 17, 2005, 10:31 PM »
Hi Ian,
>> Best results so far have been with tweaking the Kris Dhillon recipes>>

As you can see, most recipes put forward here are exactly that.
After all the tweaking thats been done by everyone here, we are still very close to Kris Dillonss recipes.
As far as I'm concerned she really did reveal the 'Curry Secret' After that it just takes lots of experience.


 

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