Personally I think we all need to take a deep breath, count to ten (or one hundred) and remember or maybe adopt the attitude that we are all guests on Stew (the owner's) forum. He has given us and allowed us to use this fantastic site to discuss and share experiences regarding BIR cooking and that being a guest and participating in the forum (if you wish to) is a privilege that he has allowed us and therefore we should show him, his forum and other users respect and behave accordingly.

Friendly ribbing and a bit of banter is good, and I'm all for intelligent debate as it helps members feel part of a community pulling together towards the same goal. I also feel in, my opinion, the key to effective forum moderation is the laissez-faire approach and editing posts or accounts should be used as a last resort.
However, some are under the misapprehension or they have the erroneous belief that they're entitled to unbridled free speech and this often leads to inappropriate behaviour, arguments (not intelligent debates) and can subject other forum users to personal attacks and this needs to be addressed!!!  It is disruptive to the other users and distracts from what the main objective is, it's on-line bullying and it's disrespectful to Stew and other users! 

We all need to show each other some common courtesy and take other people's feelings into consideration before posting comments that might be hurtful, derogatory, disrespectful, or just blatantly argumentative. 

I'm not going to get involved in stating posts as examples as I am not a moderator and might start another heated discussion or be considered antagonistic, but these are some examples what I think qualifies as personal attacks (some might disagree).

Insulting another member
Belittling another member
Ridiculing another member
Derogatory comments to another member
Vulgar, obscene, or otherwise objectionable comments to another member
Questioning in an insincere manner
Deliberately annoying or irritating another member

Just my tuppence worth and the end of it for me.
Regards

Quote from: gazman1976 on March 24, 2013, 11:12 PM
Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried

1. Hi gazman, if you don't mind could you post the exact new recipe for the 3.5kilo base if you have it written down, just in case I have missed anything from the video when I go to try it.

2. At what stage did you realise the base needed extra water and add it?

3. Last one :-) Did you use the Glasgow precooked  chicken for the madarse?

Thanks in advance Gazman

Geo

Quote from: Secret Santa on February 15, 2013, 08:44 PM

Quote from: rallim on February 15, 2013, 02:06 PM
Oh and the red sauce nonsense, It's a fact, and used in a lot of Indian restaurants, 1 recipe I have: tomato sauce, lemon juice, sugar, tinned fruit, mango chutney and a couple of other ingredients this restaurant used..best patia ever.

rallim are you Scottish because I have a feeling that's a 'standard' pathia sauce way up North. Down here though, unless things have changed (and I could easily believe they may have), the pathia tends to be made up from individual ingredients rather than a preprepared sauce.

Hi Secret Santa yeah Scottish, my friends restaurant had a large urn full of patia sauce which was a red colour with a sweet and sour taste and was kept in the cooler.

Regards

Oh and the red sauce nonsense, It's a fact, and used in a lot of Indian restaurants, 1 recipe I have: tomato sauce, lemon juice, sugar, tinned fruit, mango chutney and a couple of other ingredients this restaurant used..best patia ever.

Quote from: DalPuri on February 15, 2013, 01:37 PM
It's nice to see a Pathia made without the use of this red sauce nonsense. 

Excuse my ignorance!!! but what are you on about??? Is that like calling me a fat baldy Scots (moderated)? Which I don't care about because my skin is thick and I can give as good as I take. Some people need to toughen up and stop using political correctness as a security blanket!!! By the way Bernard manning was funny along with Jim Davidson and I have Asian friends who will concur with me and also I have spent time in the Punjab with my Indian brother who crack racist jokes about whites and take the so called racist remarks with a pinch of salt and give it back and you know why? HUMOUR!!!

Quote from: Cory Ander on January 31, 2013, 09:52 AM


Indeed.  Not least of all for having the balls to do it. 

My sentiments exactly 

Good luck to him and I will need to get over to try it...Let me know how you get on when you try it CA. There is a so called British balti house over this side but wasn't impressed by it, the dishes were bland and tasteless but there is an Irish pub next door so that made up for it 

Just found this Indian restaurants menu via facebook. A few familiar terms used, for one "BIR" is used on their facebook page  , check out the the name of the dipping sauce for the chicken pakora in the starters menu  , even the name of the restaurant sounds familiar, for the life of me though, I can't figure out why?

Cory Ander, am I right in thinking that you live in WA? I can't remember...if you do, have you heard of this restaurant? have you tried it if it's near to where you live?

Unfortunately it's on the other side of Oz from where I live or I would have tried it, maybe one day if I ever get over on holiday.

Oops forgot the link: http://www.britishindian.com.au/

A dish I remember with alcohol is the "Tikka Orange", cooked with Cointreau, fresh cream, mandarin oranges & topped with almond flakes...Absolutely delicious. And Mazadar Sharabi (never tried that dish, don't know why not?)

I always keep my laptop updated with security updates. I have a few security programs for protection and I have java disabled and has been for quite a while. Good information George and thanks for highlighting this.