Thanks. In the meantime, here's an extract of the recipe in jpg format, showing that all I adjusted was plate sizes. So much for scurrilous accusations that I may have deleted almost the entire recipe.

Quote from: Peripatetic Phil on September 09, 2021, 11:36 PM
perhaps George could post his PDF (as an attachment).

Sure, for what it's worth. The presentation of the recipe was one of the best ever and I guess that's why I captured the whole of post #1. But, when I tried the filling, it fell well short of the flavour I like in meat samosas, and quite often enjoy in BIRs.

Is it possible to attach a pdf directly or do you have to change the extension to something else?

I just found I have a pdf document (8 pages) covering the recipe and all the photos which curry hell used in 2013, taken as a capture of the thread page(s).

Quote from: Secret Santa on September 09, 2021, 08:32 PM
That's very odd (if not worrying. What other posts may have been altered?). I see George "edited" it. Did he remove it for some strange reason? I also recall George being very negative about the recipe and that post also has disappeared. Unless I'm confuddling it with another post on Curryhell's samosas.

There's no way I would have reduced anyone's recipe to a few lines. You are correct that I was a dissenting voice in terms of not liking the flavour of the filling. I made the criticism in another thread while having a difference of opinion with curryhell. So the 'system' must have scrapped most of the recipe in error. Not good. What else has been lost from the forum? If you look at posts #19, 29 and 30 you can see curryhell ask me to make an edit, then thank me for the action, and then 976bar say he's only just seen the recipe. He wouldn't have said that if I had deleted it, would he?

Quote from: wikiwawa on March 01, 2014, 10:12 PM
I tend to use thigh as it's cheaper, got better flavour and doesn't dry out as easily

I could not agree more.

Quote from: Hugoboss on May 17, 2021, 08:30 AM
I run a motorbike Forum ... its run on a "help each other" attitude unlike on here where my initital impressions is that everyone is aiming to prove they are better at making curries or have better techniques and everyone elses methods are rubbish etc etc.

I question the validity of your comparison. Both forums probably have a good cross section of members. I suggest a motorbike forum is more about discussing science, whereas this forum is more about the art of cooking, with far less scope for agreement. Or possibly you sanitize your motorbike forum by banning anyone who may have alternative ideas or disagree with others, so you risk being left with people who may be less interesting.

Quote from: livo on June 29, 2021, 11:04 AM
George, keep going.  I'm sure you will be rewarded for your efforts. 

You were right and I am grateful for your encouragement. This morning, I bought fresh ingredients to try making the 'base sauce' again with fewer green cardamons. The new attempt is now postponed until the weekend, after I decided I needed to eat something half decent this evening. So I took the sub-standard base sauce and mixed it roughly with some butter, cream and a few other ingredients to make a rough approximation of the final sauce. I also grilled some of the chicken tikka and added it to the sauce. It's definitely more akin to Makhani sauce, rather than a BIR style chicken tikka masala. It looked very good and tasted far better than I expected. So maybe I was wrong to judge the final sauce on the flavour of an intermediate ingredient.

I am part way cooking a chicken tikka massala which will probably take me 2 days to complete. It was going to be my main meal of today but I ran out of time, so had a bowl of cereal instead. The recipe is by Anjum Anand. I thought I'd try her recipe after I was quite impressed with the flavour of 'her' Spice Tailor pack called 'Original Tikka Masala'. The pack includes 45% onions but her own recipe includes no onion at all, so I decided to add one. Against my better judgement, I added 8 whole green cardamons and, surprise, surprise the part-complete sauce tastes too strongly of green cardamon. Still, I always learn something when I follow a recipe like this. That said, some people here appear to cook more curries in a month, than I cook in a decade.

Quote from: livo on June 15, 2021, 10:00 AM
He's not the clearest orator I've heard. 

I agree and would go further. I can't recall worse sound on any youtube recipe video. He needs to add sub titles and/or get a better microphone.

Quote from: Ekram_123 on June 08, 2021, 06:41 PM
I make large quantities every other day

Is the base sauce for a restaurant?