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My post came about by following links in a couple of threads and then realizing the links were going back to 2005 ! And the info then was still current info now
Quote from: emin-j on December 15, 2009, 07:39 PMMy post came about by following links in a couple of threads and then realizing the links were going back to 2005 ! And the info then was still current info now emin-j,i've found these early posts tantalising too - as u say still current now. where are the people now or more important how are their curries - MarkJ for example he seems to have got very close. Pete seemed to know quite a lot too.for me the biggest pleasure is the smell in my garage which lasts for about 3 days after cooking. simply brill on a monday morning at 7.00 am.
if i ever make a good replica, i will know instantly.
Quote from: Cory Ander on December 15, 2009, 12:43 AMI can honestly say that I can produce the taste and smell of a BIR curry...I'm sniffing it on my shirt now, in fact! I find that hard to believe, unless you're leaving something out in the recipes that you've posted recently
I can honestly say that I can produce the taste and smell of a BIR curry...I'm sniffing it on my shirt now, in fact!
I'd be happy to pay 20 - 30 pounds to get this solved once and for all