Author Topic: Hello to you all (at last)! (Read 3000 times)

currycruiser · « **on:** October 09, 2006, 11:38 AM »

I have been cruising (get it?) the site for some time and am etremely impressed and envious! Thought it time to join in proper! I have only ever tried the KD method (was not overly impressed) but have been trawling the web for some years as have always been into BIR's since 12 years old. A couple of years ago I purchased The Secrets of Indian Restaurant Cooking on line together with a professional stick blender (at some cost) only for my relationship to go kaput and my ex trundled off to Oz with the pc and sold the blender. Now my personal circumstances do not allow me to try or test out all your recipes but I keep going in the hope that this wiil change soon sob, sob. The reason I am telling you all this is that if I don't appear to be contributing that much it's not because I'm not interested but moreover that I probably won't have a lot to offer!
Anyway, 2 things would like you to mull over....

1) Again a couple of years ago I came across a site run by an Indian women asking for ?50.00 membership to join her site. Unfortunately didn't do so at the time and cannot find it since. The reason I am asking is that she claimed that the secret as such, was flavoured oils & that she would show you the recipes and how to use them. Has anyone seen this site or know of the recipes? It would appear that she wasn't talking about re-used oils? The curious thing is that when there was controversy over the food colouring scare in BIR's, the video clip they used on BBC News was of a BIR chef adding various oils to his dish; both on this site and others, I hear no mention of it?......

2) With regard to the elusive "secret", I keep wondering what people are alluding to? I have had restaurant curries all over the world and all are totally different! I had noticed that what restaurants tend to do in each country is "tweak" the food to cater for local tastes ( a curry in the US taste different from a curry in Amsterdam & so on, all using local ingredients and not imported ie. in US they seem to use US butter for cooking & not imported ghee). This seems to happen over here up & down the country with regard to local taste. I went to the curry mile in Wilmslow twice and was not impressed. I went to Brick lane and that was just rubbish! Yet I go to the new BIR in my village and their phal is superb but I don't seem to like anything else on the menu? I go to a couple locally I've used before and I like more on their menu's but not all & so on.

My favourite all time ever was back in London years ago when I used to use a certain BIR all the time and never had a bad phal (that's an altogether different subject as to why BIR's years ago tasted so much better than today (let alone the new "upmarket BIR's" with modern menu's, don't get me started)!

Anyway, what I' trying to ascertain is that with the diversity in taste up & down the country what is this secret supposed to be?
Sorry if I have gone on too long but would like your input? Your'e all probably relieved that I may not be contributing that much!

For now keep it real, the photos are brilliant, just a great site!!!

laynebritton · « **Reply #1 on:** October 09, 2006, 03:08 PM »

Hi currycruiser
Welcome to Cr0 and what a good opening thread I think you'll enjoy this website we are a friendly group of Curry enthusiasts and love a good debate I'm sure you will get a lot of replies to your question.

Layne

Chilli Prawn · « **Reply #2 on:** October 09, 2006, 03:42 PM »

Welcome, and you entered with comments right on the button CurryCruiser

. I think the point about this site is that we may all know in reality that there is no real 'secret' (like Santa), but we want to believe and this is our mission; maybe its a bit Pythons, and maybe like CAMRA rats (real ale tasters). I am only a recent member and I have felt welcome and at ease with the lads and lasses here, they put some great and well thought out ideas and opinions here. Maybe this site is the holy grail, maybe it is the Swartz Derrick (Sp, Dune), but what the hell it is a good place to be. Anyway must get back to work, I am cooking up a batch of 30-50 Madras Beef, and about the same in Punjabi Lamb.

Happy cooking
CP

Ashes · « **Reply #3 on:** October 09, 2006, 04:03 PM »

Welcome CurryCruiser!!

Chilli Prawn what are u saying? there isnt a Santa?

Regards Ashes

DARTHPHALL · « **Reply #4 on:** October 09, 2006, 10:41 PM »

Welcome, CurryCruiser, to the forum you will find all things Curry here my good man.

broon-loon · « **Reply #5 on:** October 18, 2006, 11:05 PM »

Dear Santa,

I have been a good 'Boy' this year, and for Christmas this year I would like to find the 'secret' of how to achieve BIR cooking at home. ;D

I realise that it has been in excess of 35 years since I last posted a letter to you up the chimney, and that it might be difficult for you to squeeze down our central heating flue, but please don't make me cry on Boxing day, when I have a sh*t load of left over turkey and no real BIR flavoured recipe for it.

Let me know what 'tipple' you and the crew would like left out, I'm sure you must be pi**ed off of carrots and milk by the time you make it up here.

Thanks in advance Santa,

Broon-Loon

PS. yes - I have still got the Thunderbirds stuff from 1969. :-[

Chilli Prawn · « **Reply #6 on:** October 19, 2006, 10:03 AM »

Thanks for the light relief, humour is the spice of life. I hope Santa looks after you this Christmas too.

CP

Author Topic: Hello to you all (at last)! (Read 3000 times)

currycruiser

Hello to you all (at last)!

laynebritton

Re: Hello to you all (at last)!

Chilli Prawn

Re: Hello to you all (at last)!

Ashes

Re: Hello to you all (at last)!

DARTHPHALL

Re: Hello to you all (at last)!

broon-loon

Re: Hello to you all (at last)!

Chilli Prawn

Re: Hello to you all (at last)!