Why do I see this one the top of every page??

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In another case will be limited in boards and all actions (except vital actions)
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We now invite you to login or register to continue accessing the forum.'; $txt['limited_views_title'] = 'Please Login or Register'; $txt['pm_register'] = 'Send pm to new members'; $txt['pm_register_id'] = 'Select the ID of the sender'; $txt['pm_register_username'] = 'Select the Username of the sender'; $txt['pm_register_subject'] = 'The subject of the PM'; $txt['pm_register_body'] = 'The message of the PM (BBCODE)'; $txt['pm_register_body_desc'] = 'This is where you set the message that you would like to send to the user. To insert the username of the user just insert "{$username}". For forum name use "{$forumname}".'; $txt['display_facebook_like'] = 'Show Facebook like icon in posts'; $txt['display_facebook_like_all'] = 'Show Facebook Like icon in all posts, Note Display Facebook Like has to be checked.'; // LimitAGuestsDailyPageViewsMod $txt['limited_views_remaining_singular'] = ' page view remaining today'; $txt['limited_views_remaining_plural'] = ' page views remaining today'; $txt['limited_views'] = 'Limit guests to x page views per day
0 to disable
'; $txt['limited_only_topics'] = 'Limit guests only in topics
In another case will be limited in boards and all actions (except vital actions)
'; $txt['limited_views_message'] = 'All guests are limited to %s page views per day.
We now invite you to login or register to continue accessing the forum.'; $txt['limited_views_title'] = 'Please Login or Register';

I see it before and after I've logged in??
Nige

I purloined this recipe from a small restaurant in Wolverhampton and I think it's great as a different mint dip to go with pops, onions and chutneys.

In a blender, tip in 1 whole can of sliced mango including the syrup
add 1 carton of yoghurt
add 1 Tbs of mint sauce
add 1 level tsp chilli powder
blend well, if it's too thick, add water a little at a time.

I find this to be a sweet but spicy sauce which contrasts well with the lime pickle chutney!

Hope you like it,
Nige

This is one I made the other night after joining this forum, its a chicken madras, balti style. Whenever we have roast chicken for Sunday dinner, we only ever eat the breasts, so I salvage all the other meat including a little roast skin and add it to a fresh curry.

Hi,
   Looking through the recipes, I notice that a lot of the basic sauces/gravy's have carrots and even celery thrown in before being pureed...I have to be honest, up till this last week, I'd never heard of it before. I'm certainly going to try it though, what does it add to the gravy? Is it taste or colouring or both?
Sorry for having to ask such basic questions but I've been stuck in my ways and methods for so long now......
Cheers,
Nige

Hi folks,
My names Nige, I'm 54 this week and I've been an Indian curry addict since I was 18 maybe? I've lived in the Midlands all my life until moving to Spain 6 years ago, I'm still an addict and in a few minutes will be making another curry. On average I eat 5 or 6 a week, I'm not asked any more what I want for my tea, I'm just asked which one? ;D
I've only just found this site and didn't realise that there were so many like minded individuals out there. I've tried making 'Authentic' curries, but to be honest, I much prefer restaurant style meals which I have difficulty in replicating. My problem is I started going to Indian resaurants when the curries were dark, rich and full of flavours that to me were hypnotic and addictive, just as if they contained an ingredient that enticed you back a couple of days later......I can still taste the Omar Khayam's Chicken madras from 1970.............
Anyway, I caused a stir in the Express and Star, Wolverhamptons evening newspaper about 15 years ago when I sent in an article about how Indian restaurants curries had changed since the onslaught of fast cooked Balti houses, not saying that Balti's weren't as good, I was just bemoaning the fact that because Balti houses meals were much cheaper, the Indian restaurants were having a hard time competing and had started to cut corners with their cooking in an attempt to rival the Balti's.....Phew....didn't that bring a response....the E & S were swamped with readers letters agreeing with me and there were lots from curry houses offering for me to try their meals...I even had Peter Rhodes, the features editor come knocking my door asking me to do a weekly article on curries! No chance, they wanted to take my picture to put a face to a name, what? So that every take away I visited in the future could 'add' a little extra to my meal, I think not.......OK, thats me over with, I'll try to add a couple of my own recipes to the pile.
Best wishes,
Nige