Welcome JonL
Hope you enjoy & contibute your ideas to the site
Hope you enjoy & contibute your ideas to the site
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#162
Pictures of Your Curries / Re: Layne's Sheek kebabs.
September 06, 2006, 04:35 PM
Very pro like Layne well done
#163
Spices / Re: Storage of spices
September 03, 2006, 10:55 AM
Just got it this morning, very handy indeed folks can be purchased on ebay. www.stores.ebay.co.uk/spicy-things please quote record #2174 for a 10% discount
#164
Pictures of Your Curries / Re: Flaming Balt
September 02, 2006, 08:36 AM
Very well done, that has got to be tried
#165
Just Joined? Introduce Yourself / Re: Brilliant Site
August 25, 2006, 01:44 PM
Hi Jockomalay
Welcome we look forward to your input
Welcome we look forward to your input
#166
Just Joined? Introduce Yourself / Re: Hi fellow hot heads!!
August 20, 2006, 11:37 AM
Welcome "bumtrouble" :
#167
Just Joined? Introduce Yourself / Re: Another newbie here
July 27, 2006, 09:07 PM
Welcome and enjoy the best curry site on the web
#168
Just Joined? Introduce Yourself / Re: new member
July 20, 2006, 10:10 PM
Welcome jm549 hope you enjoy the forum
#169
Lets Talk Curry / Re: Curry Photos?
July 12, 2006, 07:58 AM
Well said Stew this site still has a long way to go we all must remain positive and stop the bickering before it gets out of hand.
I am personally very happy with the site and I hope it will continue to grow its impossible for new recipes and ideas to be posted on a daily basis (there just ain't enough recipes out there) or indeed any chefs who are willing to divulge such information, at the end of the day its their livelyhood.
If any members have watched Raj TV then they will know that the chefs on there are very cagey they only show what we already know and refer to their base sauce as their special curry sauce which is unique to their restaraunt and will not divulge anything about their sauce, or special spice mixes.
Like I have already said I am happy with site and the last thing we need is arguments, good debates I'm all for, negativity I can't stand, keep up the good work Stew and to all members out there keep posting your valued and constructive posts and pictures.
Cheers
Chas
I am personally very happy with the site and I hope it will continue to grow its impossible for new recipes and ideas to be posted on a daily basis (there just ain't enough recipes out there) or indeed any chefs who are willing to divulge such information, at the end of the day its their livelyhood.
If any members have watched Raj TV then they will know that the chefs on there are very cagey they only show what we already know and refer to their base sauce as their special curry sauce which is unique to their restaraunt and will not divulge anything about their sauce, or special spice mixes.
Like I have already said I am happy with site and the last thing we need is arguments, good debates I'm all for, negativity I can't stand, keep up the good work Stew and to all members out there keep posting your valued and constructive posts and pictures.
Cheers
Chas
#170
Lets Talk Curry / Re: Taking stock
July 10, 2006, 09:45 PM
Well said Blondie, I agree with you the forum is far from run its course. Thus far we have spent all our efforts on the madras & vindaloo, lets try something new, lets try and work out how all the other dishes are made.
I'm sure that when we go out for a meal we don't just have madras & vindaloo, lets keep up the support for the forum and try out new recipes, its time for the new members to come out of the woodwork and make some contributions or at the least give us a challenge of creating some of their favorite BIR requests, I'm sure Terry would be willing to help you out with your requests, I feel that man as a lot to give to this forum having worked in various Indian & Chinese establishments.
Make the forum survive and the quest "Curry On".
I'm sure that when we go out for a meal we don't just have madras & vindaloo, lets keep up the support for the forum and try out new recipes, its time for the new members to come out of the woodwork and make some contributions or at the least give us a challenge of creating some of their favorite BIR requests, I'm sure Terry would be willing to help you out with your requests, I feel that man as a lot to give to this forum having worked in various Indian & Chinese establishments.
Make the forum survive and the quest "Curry On".