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

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

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

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

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