I don't think anyone is implying otherwise, CC.

This is maybe the third data loss situation in three months, isn't it? Plus the outages.

One can easily read between the lines in Todd's post. One didn't have to read too far into what Darth was saying about his posts (but he seems happy now even if his one post being resurrected was at the expense of dozens being lost ). Were one to consider making a donation, one would be quite entitled to wonder what exactly one was donating towards?

A host who moves server and causes significant downtime without telling their clients ...? That's not a host I'd be considering.

I work in a call centre and I often warn customers not to start tinkering without making a backup first.

The mySQL control panel should allow the database to be exported as a text file (or whatever). Mine does.

And the host should have a current backup (somewhat better than two weeks) if you're paying them.

Quite!

I spent some time posting a large recipe a few days ago and it's gone.

The Bruce Edwards one has vegetable ghee in it.

As far as taste (and smell) goes, vegetable ghee is nothing like butter ghee anyway. I always use sunflower oil for cooking curries.

It's (or it was) stewpot's avatar (or absence, thereof)

Always assuming, of course, that everyone is familiar with the hand that professes to feed them

Here's a recipe:

http://www.madgeandgeoffrey.co.uk/bombay_mix.htm

Incidentally, I'd prefer one of these Sev makers. She looks much more friendly

http://www.pbase.com/yardbird/image/51676879

(That's just a small joke, by the way, so please don't anyone read anything more into it than intended )

Glad you liked it, panpot. Nice and quick, isn't it?

I tried this yesterday just out of interest - i usually deep fry as per the packet instructions.

When you microwave a poppadom, an 8cm disk remains an 8cm disk - it just goes all 'poppadommy'.

When you deep fry it, it more or less doubles in size.

The deep-fried poppadom is also of a lighter texture, whereas the microwaved one is closer to a tortilla chip (though not quite that far) in terms of hardness - and it doesn't make that much difference whether you paint it with oil or not (though oiled was slightly less heavy). No doubt this explains why some restaurants I've been too seem to have quite hard poppadoms.

I'll stick with my deep-fried ones. They're much more like those I grew up with

Hence my comment: "I have no problem with people posting them, though. I just don't look if I'm not interested."