Can't see anything D!!

D,

You've got it absolutely right.

We're all looking for the same thing but at the same time something different, because we have different tastes.

Sweetness, savouriness, smokiness, different sides of the same quest.

I've had plenty of compliments (or is that complaints?)too about my curries being just like a restaurant / takaway curry but still felt them not to be quite right to my taste.

Heaven forbid that we ever find the answer, cos then there'd be no more forum and no more fun!

Swampy

What quantity of lamb is that?

Do you mean bulbs or cloves of garlic?

Is this hot or medium curry ?

Swampy

Wow!

Thats a lot to take in! Where to begin?

First off - of course we're on the same mission as is most everyone else sorry to suggest otherwise and no I don't think bad of you or anyone else for having a differing view. Thats life !

I've yet to follow anyones recipe, broadly I've followed Darth, Cory Ander and Andy's.(I cannot get all the ingredients here in Baku) but I am happy with the results I have got and I'll tweak them to suit me.

I don't recall anyone getting told they were at fault for burning something or forgotten something, but individuals have felt that their own efforts may have been lacking due to not following the recipe as written. This judgement can only be against their own BIR experiences.

I agree wholeheartedly about quality of restaurants and takeaways. I can think of a chain in my home town that are very poor yet are still there. I too would like to know where Andy's restaurant is (he said it was to appear in an article in a sunday magazine). So maybe he can let us know when the article is likely to appear. I'm sure you would agree that this would give him some credibility and I don't think that unreasonable to ask.

As to all the other sites - are they part of a  money making scheme? Maybe but I'm not a political animal and as I've said before all I'm really interested in is making better curries. Is cr0 or RCR the answer to all what we seek - No, its part of it but not all of it. For me they are just forums for sharing ideas and information.

With regards to all the technical aspects of the internet and IP's etc, I have to bow to your greater knowledge. It's enough for me to log on.

About the "ten year tag" that to me is all it is - a badge / title, but yes I do agree that people have the right to question anything if its put up there to follow. If the answers returned are unclear then ask again people can and do.

I'm by nature a sceptic and I take my time to make my own judgement and I'm not persueded by other opinions (no adulation of anyone here). I also prefer not to jump in too quick and condem someone. Andy has certainly made changes to the recipes, the recent introduction of star anise because of the introduction of a new chef was a major surprise and I couldn't understand how an established restaurant could change a standard recipe so easily.

At the same time new recipes are supposedly being developed to suit cooking at home with appliances that produce less heat than in the restaurants. I'm prepared to wait and see what this delivers. Andy has set out his stall and if he wishes to keep faith then he must start to show some results. Could be he's trying to do too much too quick. Results and time will tell.

Is RCR cliquey? Tell me any group or organisation that isn't.
I read most of the posts at RCR and here and wasn't aware that you or anyone was made to feel unwelcome. That is something that is totally unaceptable anywhere.

And if fence sitting is a crime then I'm guilty too!

Asking questions is how we all progress it why these forums exist and if asking a question is being nosy and that gets you banned we may as well all go home now.

swampy

Is the big american freezer for more garlic or more men?

You'd need a big freezer to get me in. ;D

D,

I'd be worried about seeing your freezer!

I've read your signature!!

Swampy

So Wok's Up

On a positive note - how are your curry making skills coming along?

Swampy

D,

The chicken alternative sounds good too!
Tell me when you cook your next batch and I'll be round.

How long do you marinade the chicken for?
I presume you seed the chillies?

Swampy

Like I said on RCR guys!

I'm here to improve my curry making skills.
I'll use both sites and others to broaden my knowledge.

So lets just drop the crap about who siad what and who's doing this to who.

I'm here to make BIR curry and I'm still looking for what suits my tastes best.

And D I'm surprised at you. I thought you were on the same mission as me, I  think your post is beneath you.

Swampy

Like the look of this D,

Could eat this on its own with a couple of lagers.

Swampy