Quote from: George on February 07, 2012, 07:40 PM
How does the forum have much to do with it, on this occasion? Or did you use a recipe that someone unfairly posted here, in serious breach of copyright law and any reasonable standard of common decency, IMHO?

I feel quite strongly about this - if indeed it was the Kushi Balti recipe you used because, also IMHO, that book is close to being the best BIR-focussed publication since sliced bread. Shouldn't they be getting the credit? I'm having more and more success with the recipes in there.

George, I guess that I'm guilty of this with this book.  I did this back in my early posting days, not really giving consideration to copyright law, however, I do think that it has to be said that a fair few members have actually bought the book on the back of reading one or two of the post's from cr0, so in that respect Mr Haydor has probably generated a nice 'little earner' on the back of cr0?

The fact that he hasn't taken any legal action, suggests that he is fine with the 'free' advertising that this fantastic forum has provided?

This however, does not negate the fact that he did protect his work by copyright, and I should have respected that copyright at the time.  Maybe the active moderators of that time or even Admin should have protected it's 'naive' posters and should have clearly advised on copyright law?

Ray

Hi Paul and welcome to cr0,

Most of the focus for this forum is BIR style recipes but there are a few authentic/traditional recipes here.  Hope you find something that suits.

All the best,

Ray

Hi Pheonix, and welcome to cr0.

Just got back from India eh?  I hope you brought back some great recipes for us all to try?

All the very best,

Ray

If I'm being honest, I would say that most basmati rice is absolutely fine.  I would add though, the cheaper brands seem to need a little bit more attention than say, Tilda. 

For this reason, I very rarely use the absorption method, preferring to boil in plenty of water and keep testing, testing, testing...!

Ray

Quote from: Razor on February 02, 2012, 07:38 AM
Mine is 39cm from the tip

Quote from: Phil (Chaa006) on February 02, 2012, 10:06 AM
Are you sure it's all about length, Ray ?  My understanding (from a number of sources) is that the real skill lies in what one /does/ with the tool, rather than with in its length (or width) per se ...

Quote from: curryhell on February 02, 2012, 05:34 PM
It helps if your tool is of and adequate length and of course you've got to have a good technique but it does also matter exactly what you're putting it in, some would say

He he, I was wondering when we would all fall into "Finbar Saunders mode" of Viz fame ;D

Funny story, (inkeeping with the theme I suppose) Bumped into my wifes ex in the pub the other night, and he asked me how his second hand "Chefspoon" was doing?  I replied, the first 3 inches was a little bit worn, but the rest of it was brand new 

Nuff sed

Ray ;D

Mine is 39cm from the tip

Quote from: fried on January 31, 2012, 05:13 PM
Also, she didn't understand one word of your video and didn't believe me that it was English ;D

Hahahaha, that actually made me laugh out loud.  Tell her not to worry Fried, I struggle to understand our Geordie cousins too,  ;D A good mate of mine comes from Sunderland and it's just impossible at times, especially when we go on holiday.  The locals are absolutely baffled by him.  He actually went working in Canada for a year but came back because nobody would talk to him, probably because they couldn't understand him ha

Ray

Hi SP,

The only reason that the BIR's and I and others use a 'chefspoon, curryspoon' or whatever you want to call it, is because they have very long handles.  The handles are so long that you can leave it in the pan whilst the curry is frying away and it will not get that hot that you can't hold it.  You could use any spoon that you like such as a domestic chefspoon/serving spoon but the handles will get red hot meaning that you either have to rinse it off or rest it on a plate after every time it has exited the pan, that's if you don't want curry all over your work surface..!

The alternative is, wooden spoons which are fine but they stain and deteriorate, especially if you use a dishwasher to clean them.

I don't think there is an infactuation with these long handled spoons, I think that they just provide a practical solution to help avoid further mess that this curry lark often produces.

Ray

p.s, my long handled chef/curryspoon was 1.50GBP

Nice find DP but the clock ticking in the background was driving me crackers.

Ray

Welcome broona,

I'm sure that you will be making curries to suit your tastes in no time.  The very best of luck.

Ray