Or the same could be said to you Woks Up, LesDJ, CA, Ba Ba Black Sheep, Nandaloo, Not In It For The Money Oh No, Wizzler or whatever you are posing as today !

Quote from: Cory Ander on January 07, 2008, 12:18 PM
It is also unsurprising that you, Ian, find Andy's recipes "excellent".  You are, after all, the most prolific poster on that site, this month, and the fifth most prolific poster of all with over 1000 posts (and only 34 here?).  I also believe that you're some sort of "recipe tester" there?  On the other hand, Chinois is the 19th most prolific poster on RCR with 153 posts (and only 6 here, excluding the 2 in this thread).  So whilst your contibutions are welcome, I think we should also recognise the potential for bias.

And Ian, I'm afraid that RCR DOES appear to resemble a "secret society" in that only POSITIVE "constructive criticism" appears to be allowed and NEGATIVE "constructive criticism" is stamped on, greeted with ridicule, and the member banned.

Let me try and answer a couple of those comments from my point of view.

1) Yes I do post a lot on RCR. Purely because I have found success with the melting base recipes and if I can help other people by sharing my successes/failures then I am more than happy to do it. Surely that is what these forums are about? I have no interest whatsoever in bickering between members. I have one sole purpose and that is to achieve BIR style food at home which I am passionate about, as I am sure most people on both of the forums are. I am not really sure what you are inferring?
2) Recipe tester  ;D Not sure where that came from ? I can only assume the CTM pic that I posted before the recipe was made available. That was purely because I kept pestering Andy for it. If that somehow makes me a bad person CA then so be it  :
3)With regard negative critisicm. As far as I am aware the only reason members have been banned was because of repeated personal abuse on the site and then re-registering under another name. As a moderator CA you surely know only too well that cannot be allowed.

That is all I will post on the subject as I don't think we will ever agree. As i said before it is all personal choice. Keep cooking everyone.

Ian

Quote from: Curry King on January 06, 2008, 06:34 PM

Quote from: IanR on January 06, 2008, 05:10 PM
It is not a secret society. It just seems to be some sort of sport for certain people to keep ridiculing without actually trying.
Give them a try, you might be impressed.

I think a lot of what has been said is based on mistrust Ian, plenty of people have tried them and the results have been mixed.  The recipes have even evolved according to peoples feedback and to see the next 'version' it's going to cost you 15 quid.

Excuse my suspicion but it's been under a year since RCR started up yet theres a spice shop, an ebook and a video store on the way.  Not bad going given there was supposed to be no money angle but I suppose it's going to fund the seven grands worth of servers for the new video store  :

I hear what you are saying and I myself had no success with the original savory base recipes. The ones I have had good results from though are the melting base recipes. Personally I have no problems if people see a business oportunity and want to make some money, good luck to them. At the end of the day it is all down to individual choice, No one has to pay anything if they do not want to ! There is an e book available but the recipes will also be on the site as some of them already are and that is free the same as here.
If you can achieve the taste you are after from a group of people who are willing to help you, does it really matter whether you have dined in the source restaurant or not?
Anyhow as I said, it is all personal choice I just don't understand people who knock things they haven't tried. Obviously I can't demonstrate the taste to you but I am willing to put a couple of pics of the ones I have tried (As long as the feedback is constructive  )

Ian

Quote from: George on January 06, 2008, 01:14 PM
Come on guys. I'm keen to hear of any of these recipes which work. I don't mean recipes lifted from here or elsewhere, which we already know work, but recipes which MAY be new. Can anyone report any success from any of the 10 year / RCR recipes they tried?

Regards
George

I have made quite a few of the melting base recipes and think they are excellent. I made a chicken Jalfrezi on Friday and it was equal to if not better than a lot of BIR's in my area. I also totally agree with what Chinois says regarding cooking skills.

George - I do not understand why, if you are genuinely interested in the quality of the RCR recipes. Why you don't try them yourself? It is not a secret society. It just seems to be some sort of sport for certain people to keep ridiculing without actually trying.
Give them a try, you might be impressed.

regards
Ian

Sorry, did try to stop you. Always hard to resist though when someone declares the secret! With regards to the quality of the curry, i personally didn't like it but my brother in law absolutely loved it.

Ian

I have just made this base sauce as we have people coming around for a curry later. Has been simmering away for a couple of hours but I cant believe how bitter the taste is. Seriously thinking about binning it while I still have time to use some other bases that I have got frozen.
Has anyone else found the taste to be like this or have I mucked it up somewhere?

regards
Ian

Quote from: Curry King on July 07, 2007, 11:35 AM
I'm sure a lot of the curry's I do make are of a restaurant quality but it's convincing myself that it is 

Thats the trouble. Other people always give my curry's the thumbs up but i'm never satisfied with the results myself.

Ian

Quote from: Cory Ander on July 07, 2007, 09:52 AM
But Guys!  I said I believe (know) it IS obtainable at home!  ;D 

Hi Cory Ander,
do you say this because you have achieved it yourself or you have seen someone else do it? Whichever, it gives us all hope 

Ian

The course and DVD are very similar. As I said if you are a complete newbie then you would really enjoy the course but the advert is a bit misleading

Ian

Also, the Chicken Tikka Masala is probably not what you would expect to receive in a BIR. I think Pat also calls it Murgh Makhani which is more like butter chicken. Tastes good though

Ian