Topic: The Curry Book

[SnS]

shall we lock this thread

I think that may a wise move ... before it gets completely out of hand.

Thanks CK

Best regards

SnS ;D

[Secret Santa]

We can refer to the still ongoing purpose of this site & RCR to see that hardly anyone has cracked this curry thing yet.

And isn't that the real issue? I have never (I repeat never) been able to reproduce the unique taste and smell (particularly the smell) of the curries I used to have pre- 1990(ish).

I have tried several of the RCR recipes and the melting base ones are the closest to the way I used to have them but, they are still sadly lacking.

IanR I truly feel sorry for you that you seem to think that the melting base recipes are better than your local, but unfortunately I can believe it. The RCR recipes are generally alright and in the BIR style, but like a real old style BIR..NO!

They do however represent a good copy of the second rate slop that now predominates the BIR scene, and in that respect I believe the book will be accurate.

My greatest wish would be to find just one restaurant that makes decent curries, old style, and to drag you there to show you what a diservice you are doing to the BIR scene by bigging up Andy's efforts.

Unfortunately I am truly at my wits end to find just one restaurant that produces such curries any more. And it's not that I'm fussy or anything. All the curry houses, and I do mean all, that I used to frequent in various parts of the country had this taste and smell, but it has now gone.

[Secret Santa]

I would be suprised if people paid 15 pounds for an ebook.

Like I said in another post, it will be made available for free shortly after it is released in pdf form. Just don't buy it straight away, give it a while.

[George]

You could be right there SS I'm guilty myself and if no one objects shall we lock this thread and await a review of the book itself? 

For what it's worth, I object to the idea of locking the thread. I value many of the inputs from various standpoints. It's interesting. Any posts or parts which go too far can and should be deleted or edited but, to lock the whole thread seems undesirable. If people get fed up with this subject, then it can petre out. As it is, this is one of the most visited, fastest growing threads of recent times and I'm pleased I started it.

Regards
George

[George]

I have tried several of the RCR recipes and the melting base ones are the closest to the way I used to have them but, they are still sadly lacking...They do however represent a good copy of the second rate slop that now predominates the BIR scene, and in that respect I believe the book will be accurate.

SS

I'm getting more interested in this melting base recipe if it's one of the best so far, even if it falls short of your ultimate idea for a curry. How does it compare with Darth's 100% recipe would you say - anyone who's tried both? Also, how much do you have to pay for it? I gather there's some sort of charge to get access to the 'melting' section of RCR.

It would be lucky indeed if any BIR prepared to divulge its recipes was one of the best. Like you, I only aspire to copy the great BIR curries - not just any old BIR curry.

Regards
George

[chinois]

I'm getting more interested in this melting base recipe if it's one of the best so far, even if it falls short of your ultimate idea for a curry. Also, how much do you have to pay for it? I gather there's some sort of charge to get access to the 'melting' section of RCR.

I was a member before the limited access & groups side of RCR and dont really know what the deal is. I'm pretty sure there's no charging involved though as i have heard no mention of it. I believe you've always had to register to see some of the recipe and maybe you have to wait a day or so for the registration to become active (to stop spammers). Try that and if it doesnt work someone can always PM you a printscreens of a few recipes inc the gravy one.

[Secret Santa]

This has to be the most bitchy site I have had the misfortune to be associated with.

We have our moments currygall but would RCR allow this type of free discussion? You know they would not. Even if the argument is constructively phrased it is immediately banned/treated with ridicule/generally lambasted (not to mention the personal insults which are allowed), if it in any way disrupts the RCR money making ethos.

Oh and by the way, don't you think it's just a tad suspicious that Anne, a moderator, is the mouthpiece/owner of the RCR spice suppliers? Did you not find it weird that the latest attempt at BIR replication needed a particular brand of curry mix that is not (generally) available to the British public, but is surprisingly easily available from the RCR spice shop?

[Secret Santa]

I think the biggest and most constant source of our disapointment is the fact that a lot of us (on both sites) are not decent cooks already.

No it's not. The biggest source of disappointment is the people on RCR who claim that not only are the RCR curries BIR standard, but that they are even better than BIR. And the truth is that some of them are. The biggest source of disappointment then is that there are so many ill-educated palates out there (through no fault of their own).

[Curry King]

For what it's worth, I object to the idea of locking the thread. I value many of the inputs from various standpoints. It's interesting. Any posts or parts which go too far can and should be deleted or edited but, to lock the whole thread seems undesirable. If people get fed up with this subject, then it can petre out. As it is, this is one of the most visited, fastest growing threads of recent times and I'm pleased I started it.

Regards
George

Yeah thats why I asked and fair play so let's just see how it goes.

[chinois]

I think the biggest and most constant source of our disapointment is the fact that a lot of us (on both sites) are not decent cooks already.

No it's not. The biggest source of disappointment is the people on RCR who claim that not only are the RCR curries BIR standard, but that they are even better than BIR. And the truth is that some of them are. The biggest source of disappointment then is that there are so many ill-educated palates out there (through no fault of their own).

I think we're in agreement with you but i dont quite follow. Are you saying the problem is that there are a lot of bad BIRs and people are comparing their results to these establishments rather than to the best BIRs?

If so:
I have definately noticed the change of quality since moving to london. Around Winchester (near southampton) the standard was high and rarely varied. In north london (and brick lane) about half of the places i have been are bad. My friend says that this is his experience too. A few tikkas i have eaten have been overcooked scrag-ends of meat with food dye on. No flavour of spices or tandoor. They seem to be so keep on keeping the price below ?5 a dish, like the chinese takeaways do. I wish they'd both take more pride.