Topic: Curry Gravy with cabbage

[gazman1976]

Chris you can ask all you want , did you actually read his comments on his website ?

[Curry King]

I have had a quick skim through his site and he sounds a bit uptight, I don't think he would fit in here somehow  ;D

As for the recipes the gravy seems familiar although I don't recall 10 chicken stock cubes being called for before, seems a little extreme!

[gazman1976]

a bit uptight, sounds like he is ready to explode lol - just think how he would respond to CA or SS lmao

[chriswg]

We made the blog - http://www.diaryofanadi.co.uk/

[gazman1976]

i refer to my previous post Chris ! that guy is a total twat , no wonder he was sacked from his previous job - he has a serious attitude problem !

Gazman

[Malc.]

I think he has little man syndrome! So quick to judge eh, bless him.  :


Nothing to see here, move along, move along.

[George]

I fear this thread risks bringing cr0 into disrepute. Arguments between members here are one thing - at least they are internal squabbles, but laying into another guy's blog strikes me as well out of order. I read several pages of his blog and I can't understand the criticisms posted here.

The opening post of this thread is excluded from my comments. This thread started off OK but went rapidly down hill.

[Willyeckerslike]

I agree with George.  It was not a nice welcome to our website

[Razor]

Hi Guy's

Well, I've just briefly skimmed over his recipes and there are some suprises in there for me.

1, Ten chicken stock cubes!  Ok, I do like the idea of stock being in there, and i have said previously that I'd like to boil a couple of chickens in my next base, so that's interesting for me.

2, What is this main dish that he is making? It certainly isn't a restaurant dish that I know of.  The fact that it takes 20 minutes to make rules that out for me! Has anybody else heard of adding mint sauce to the main dish?

3, Add about a half of the garlic/ginger and fry until it goes golden brown and smells a bit like toffee!  I have only ever smelled "toffee" once I have fried off the ground spices, not the garlic and ginger!

4, Not sure I understand the need to use fresh methi and dried methi in the same dish, unless it's for texture?

5,  Lastly, I've never come across pilau rice with garlic and ginger in it, but I'd be willing to suggest that it would taste awesome?

As for his attitude, I don't have a problem with it.  As said plenty of time before here, the written word is quite often devoid of emotion, and can easily be misconstrued.  I thought his comments about the muesli brigade was quite comical really. 

It's a shame that he won't be joining us, though I'm not convinced his style is restaurant style.

just my ten penneth

Ray