Talked about base sauce with take away owner and chef

[Chilli Prawn]

I thought I would try Marks base recipe and have just spent ages ploughing through this thread.  Did any write down the original recipe in full as it got modified through Mark's patient research?  Did anyone write down the recipe that uses less onions as originally proposed by Darth.  I know this is an old thread but there is something about Mark's base that rings a bell from the past, and I want to try the final version

Thanks
CP

[woodpecker21]

cp
i don't understand what you mean  :-[ as i have been around since beginning i may have some printouts of the recipes. did anyone copy and paste the updates into one final recipe for this base? and i'm intrigued as to your alarm bells ringing(have you been at the chicken (hasish) phall again) :

regards
gary

[Chilli Prawn]

Hi WP, you ARE very perceptive.  Actually it was Chilli and beer

What I meant was that I spent ages trawling through the thread as Mark's recipe intrigued me.  In the many posts there were subtle changes to the original recipe with lots of positive replies and yet more suggestions including the cut down version.  This continues to the end of the thread but I could not converge all the changes and I just thought someone may have the definitive recipe for the large base and the cut down base that incorporate all the changes.  Maybe I got confused and lost the plot, which is not uncommon these days ;D

Thanks for taking the time, am I a little more clear now?
CP

[CurryCanuck]

Perhaps we shall have to encourage everyone that modifies a posted recipe ( and consider it an improvement ) to revise the original complete content as it evolves and post accordingly .

CC

[DARTHPHALL]

I tried that with two of mine but got missunderstood for bumping my thread to the top, but i really wanted to highlight the changes & I'm unsure how you can do this without bumping, i think it is the best way as members see the old thread at the top & look at it again, if i modify a recipe no one knows it until they read it & notice the modifications.
We could have a notice board thread highlighting modifications of the most popular recipes/Bases etc..but that means the site getting bigger..again, its not a perfect world but we do our best.

[Chilli Prawn]

Hmm This is a tricky one but solveable I am sure.  The problem is more to do with passion for the mission and forgetting to get the answer ;D  A good idea CC, but I would also keep the original for comparison

I agree Darth, Is bumping (whater that implies) a mortal sin? :  I couldn't give a damn who is at the top of the list I think the site is about information, education and helping eachother out; not an ego trip   I may have been in the biz a long time but I am still seeking that holy grail also.  Would it not be a great compliment to you guys and gals if I or another BIR started using one or more of YOUR bases etc., from here; what an accolade!   I assume that getting a chef grading is something to do with number of posts or top of the list thingy?  If that's the case, I am a COOK, just simply that, and very proud of it.  Its OK I am not flaming or shouting :-[

Enjoy the trip

CP

[Curry King]

The problem is that if everyone started revising and changing already posted recipes the forum would become an unreadable mess.  The best thing to do if a recipe has been revised for the better would be to repost it as a new thread or replace the now, "not as good" orginal. 

Bumping older threads, especially as the forum is getting bigger, is also a pain for the majority of members that have already read through them once.   Ploughing through the same long thread to see that halfway through someone has changed the amount of passata from 500g to 750g is pointless and annoying.

As for the The chef, head chef and other titles they are a bit of fun and only act as an indication of how many posts a member has made, they have no bearing on a members experience.  You could if you wanted make 500 posts saying nothing more than LOL and  to get your post count up but it's probably best if you don't 

[Chilli Prawn]

Thanks CK

CP

[DARTHPHALL]

I like the idea of posting a new thread with a link pointing to the original thread so that members new & old can compare the differences & judge for themselves if the "upgrade was worth it".
looks like we have come to a positive conclusion which also removes the possabilities of being accused of thread bumping weather intentional or not which is good for the forum.

Cheers for now.

[parker21]

(What I meant was that I spent ages trawling through the thread as Mark's recipe intrigued me.  In the many posts there were subtle changes to the original recipe with lots of positive replies and yet more suggestions including the cut down version.  This continues to the end of the thread but I could not converge all the changes and I just thought someone may have the definitive recipe for the large base and the cut down base that incorporate all the changes. )

hi cp
i have trawled through the entire post highlighting mark js visits and will post in near future and then maybe i will repost blades 10 onion version if required as i have highlighted that too

regards
gary(woodpecker in disguise)