Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Cory Ander on November 09, 2007, 10:19 AM
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Dear cr0 Member,
The focus of Curry Recipes Online (CRO) is currently on British Indian Restaurant (BIR) recipes and cooking methods. However, it also has recipe sections on Traditional Indian, Thai and Chinese recipes.
I would be interested to know what members would like to see as the future focus of CRO. This will help us to determine the direction and emphasis for the site and to ensure that members' needs and expectations are best met.
I would therefore appreciate it if members could please complete this poll and add any supplementary comments they may have, to this thread.
You can help shape cr0's future, so please take this opportunity to do so!
Many Thanks for your valued input! 8)
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Without a doubt, this site is the best, and everything is easy to find
There is a friendly atmosphere
For instance
When I recently bought my new cooker
Who else could I share my enthusiasm with?
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Yep cr0 is easily the best curry site on the web and i'm all for expanding into other areas if other members think the same. Only thing is finding the time to make my way through all the content thats already here :o
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Haldi!
You are A, if not THE, main man in the quest for replicating BIR curries at home Halid! :D
Your enthusiasm knows no bounds and you comments are music to my (and, I'm sure, others's) ears! 8)
Thanks for your valued contributions Haldi! With a pukka tandoor, pukka cooker, and countless visits to numerous BIR chefs and kitchens, no one deserves to suceed as much as you do my friend! I take my hat off to you! ;D
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I belive we have pushed BIR to the limit
and come to a halt. With out opening our own
BIR i dont see where we can go.
We should keep the BIR section going
but move forward.
Regards
graeme.
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Hi team, ;)Yes I think we have gone as far as we can with the BIR style curry, but I believe that it is only down to the fact that we don't have the equipment in our homes that you get in our local Indian Restaurants. In saying that, it has`nt stopped me (with the aid of this brilliant forum) making some of the best curries I have made in the 30 years I have been trying. So we should still keep this going, not just for the regular contributors to cr0, but for the new members who join, obviously inspired by the amount of knowledge that is here.
I think we will find it hard to replicate any of our favourite meals, be it, Indian/Chinese/Thai that are cooked for the commercial market. However,I do believe we should not turn our backs on the traditional style of cooking that is open to all of us, as it is cooked by families in their own homes.
Overall, I think we have the balance right, but maybe it needs tweaking a bit to help it move forward.
regards......mike.
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Without a doubt, this site is the best, and everything is easy to find
I agree. Another site which some may have seen, appears almost unbelievably complex, like having separate sections for restaurant recipes and take-away recipes. Whatever you do, please keep this site simple and easy to use, like it is at present.
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I think we can only say we've taken it as far as we can is when we're all emulating our local BIR curries 100% time after time, which I'm sure the vast majority, if not all of us are not - that's why we're here. So I voted to keep the status quo - and not the group either :P
Kev.
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Hi All,
To be honest, I'm split in my thinking on this question.
In my heart-of-hearts, I think the Forum should focus only on BIR curries and cooking techniques. This is the origins of the Forum and it's purpose of being.
I agree with what Brum says, we can only really say that we have gone as far as we can once we can reliably and repeatably replicate decent BIR curries (w.r.t. their taste, smell and appearance) at home. And inform others how to do it. I don't subscribe to the view that we cannot do it (e.g. for reasons of scale, heat, etc).
It is a process (scale-up/down) issue and, as such, "simply" needs to be replicated on a smaller scale. It obviously requires some changes to the process to achieve the same result. Glibly said, I know, but it's what I believe....I am convinced that it can be done.
On the other hand, I also know that many people derive great value from the other recipe sections on the Forum. These other recipe sections seem to be quite popular with our members. There are some excellent recipes there too! If this is what most people want, perhaps we recognise and respond to that fact and enhance those sections (e.g. by adding other subsections as are now in BIR section)?
My personal concern is knowing where to draw the line? The Forum could easily become so diffuse as to be no different to the so many other Forums on the net.
I think, on balance, I'd prefer to see the Forum retain it's focus and uniqueness by focusing on BIR curries and cooking techniques.
What opinions and views do other people have?
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This has got to be the best curry site anywhere and I for one can now produce superb curries I thought were not possible just a few months ago.
The expertise and knowledge here must not be lost into the ether as I've seen with other sites concentrating on other themes.
The old saying goes,
"If it aint broke, dont fix it" !!
How apt to this site that is.
TC
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Hi cory ander and all,
This site over the last year has been very very quiet.
I believe to keep the site active it must move on in some form or
other. Sure we can boil as many onions as we like and blend blend blend
but CRO is so quiet, why ?
Tips to providing top notch food are here, I dont believe we can
emulate the BIR at home (however we have done it without knowing)
Its in the fabric of the Bir.
When you enter to collect a take away its the smell
(prob some ones fart - yes true) its in the grease
on the kitchen floor, its in the bin outside...ok I will shut up.
Dont forget the Bir can be a very dirty place, have a very close
look at carpets, walls etc they tend to have a refurb then thats it
for 10 years.
So when we walk into a bir 90% is the smell, I belive if we
worked in a BIR it would soon wear off. Just like when we cook
at home.
We could be closer than we think but after 5 hours of cooking
could you relly tell?
The Bir success is in the fabric of the Bir and the
smell is simply the tandoori, simple spices, ball peppers
and onions.
On a final note, Do we want to always smell like Indian food
when we go to work? and do we need to open a Bir to complete
our goal?
Regards, graeme
For further info see http://www.heptune.com/farts.html
Its just a good job some links dont work from the above site !
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We should keep the BIR section going but move forward.....I believe to keep the site active it must move on in some form or other
Hi Graeme,
Any opinions or suggestions on how we should move forward Graeme?
I agree that we should endeavour to improve the Forum; it's just a question of how? I personally wouldn't advocate leaving things exactly as they are....I'm all for continual improvement....I'm sure things can be improved significantly, even if the focus and content remain unaltered.
Whatever you do, please keep this site simple and easy to use, like it is at present.
Hi George,
I agree that it needs to be kept as simple as possible and easily navigable. I think it can be much better than it currently is.....a bit too much replication of sections for my liking.
"If it aint broke, dont fix it" !!
Hi TC,
Thanks for your comments; it's great to see some views of some of our more recent members too 8)
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Some excellent comments guys.
I think we should expand the traditional recipes section to include indian regional cooking as each region of India has different cooking techniques.
I could always create a recipe book and sell that to all the members or wait I could open an online spice store and sell you all spices......no, thats not what we are about here at CR0. ;)
I really value your comments an opinions, keep em coming because this site is for all you guys and you can drive its direction.
Stew
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Hi all,
There have been a million and one books published on traditional Indian, Thai, Chinese etc. Virtually nothing reliable on BIR cookery. I think that says it all.
D.
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This site over the last year has been very very quiet...CRO is so quiet, why ?
I'm pretty sure I know why although I simply don't understand the reasons behind it and the thinking / reasoning / apparent preferences of those involved.
Regards
George
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Good point dave, after all, that book would do as lot of damage to the Indian restaurant trade. Would you visit the BIR if you could cook just as good at home? Maybe thats why these parts of the site have gone cold. After all book shops and library`s are full of Ken Hom and Madhur Jaffery books. :-\
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Would you visit the BIR if you could cook just as good at home?
Actually, I'm pretty sure I still would Mike. I think it's also very much to do with convenience (it is a fast-food/convenience food after all) PLUS it's also (generally) very good value for money!
I'd certainly be very hard pushed to cook curries for the price that BIRs sell their's for (that's just considering the ingredients, never mind time, etc)!
I think that's why (sadly, in my opinion) they are all much of a muchness.....they are all hell bent on replicating the same dishes at the same low cost.
But therein lies their beauty, too, of course :P
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Good point dave, after all, that book would do as lot of damage to the Indian restaurant trade. Would you visit the BIR if you could cook just as good at home?
Like Cory, I'm sure I would continue to visit BIRs just as much. I expect the Balti House which released the Kushi cook book has gained more business than they've lost.
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Hi guys,
I am relative newcomer to the art of cooking indian food, but have to admit that I have had succes (in varying degrees, although that is most likely as a result of my inexperience). There is certainly a great deal of invaluable information on the site steering people in the right direction. It would be a shame to lose that if the site were to change too much. For what my opinion is worth, in the bigger scheme of things, I think that until people are able to achieve what they are looking for, moving off in another direction would only complicate matters. Keeping things simple for those inexperienced members amongst us is what works for me, but I am only one individual.
I hope you find this constructive.
Windsor
I could always create a recipe book and sell that to all the members or wait I could open an online spice store and sell you all spices......no, thats not what we are about here at CR0. ;)
Stew
PS: Although a relative newcomer, I do like to be able to read things in context, but for the life of me I can't find this anywhere in this thread. Perhaps I am missing it somewhere but would be grateful if you could point me in the right direction or explain the background to it. Such a quote is confusing.
W
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For what my opinion is worth.....Keeping things simple for those inexperienced members amongst us is what works for me, but I am only one individual....I hope you find this constructive.
Thanks for sharing your views Windsor. Your opinion is equally valid as anyone's and it's great to see the opinions of our more recent members being expressed too 8)
I imagine you represent the majority of members, anyway, since most seem to visit the Forum once or twice and then simply disappear! It would be great to be able to retain them by understanding and giving them what they want! :P
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Your opinion is equally valid as anyone's and it's great to see the opinions of our more recent members being expressed too
You are very kind CA.
I imagine you represent the majority of members, anyway, since most seem to visit the Forum once or twice and then simply disappear! It would be great to be able to retain them by understanding and giving them what they want! :P
I wasn't quite sure how to take this comment initially, especially with the :P following it!!
I guess perhaps some people are put off by the need to be making large-ish quantities of base sauces, as I was initially. Given the increasingly hectic lifestyles of people these days perhaps they are looking for recipes which can be made quickly and without too much effort. My own feeling now is that, if you are looking to recreate what you get from your local, then you must follow the guidelines set out, and what is perhaps seen as a tremendous amount of preparation isn't really when you see the results which can be obtained.
I know I haven't been able to spend as much time on the site as I had initially hoped, due to various reasons, but that is certainly something I am hoping to address.
Windsor