Very sadly not :  last seen 15 November 2011, 12:54:10

Crusts cut off, of course, and eaten with the little finger elegantly raised ?!

Quote from: Kashmiri Bob on March 13, 2025, 12:19 PM
It will be 3 years in June since anyone new joined. Like I said somewhere, it's proper exclusive on here.

Seriously though CRO is still a major resource for BIR cooking. Only recently I saw one of the big FB curry groups citing a post from here. One of CT's, on a chicken jhul (or similar) curry.  I have also seen one of Santa's posts (and others) referenced. I suspect when we are open for business again there will be many new members chomping at the bit to sign up. The FB groups are fine, but there is no real analysis, or critique, like here. So, in the meantime, it's good we are here to keep the fires burning.

Rob

Hear hear.

Quote from: Robbo141 on April 06, 2025, 10:35 PMNext one I'm trying is very old school and can't understand why I've not tried before, but Kris Dillon's base from the Curry Secret book.Robbo

I cannot recommend it more highly.  Kris Dhillon was the first to demonstrate just how easy it can be to re-create authentic BIR cuisine.  No g/g paste, no "don't stir", no "cook the spices until the smell fills the kitchen", no "add the base dribble by dribble", just pure simplicity and first-class results.  All IMHO, of course.
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** Phil (who has a copy of every edition of her Curry Secret book up to and including her New Curry Secret, at which point he began to lose faith— olive oil in a curry, and "a healthy lifestyle" indeed — whatever next ?!).

Just to note, I attempted to read this thread using a new Windows profile (my old profile would not honour the StartAllBack add-on which makes Windows 11 more user-friendly) and I found that to do so I had to install uBlock Origin — as far as I can tell, this is the only web site that I cannot visit without first blocking advertisements.  Which means, of course, that I cannot recommend this site to anyone else.  Very sad.
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** Phil.

I have a few feral rats for exactly the same purpose !  (One of which was caught by little Squeaker last night, but I was able to capture it and release it outside, albeit a little the worse for wear ...).

Quote from: Kashmiri Bob on February 19, 2025, 09:15 AM
His finished dish photo (below) perhaps lacks a little something, I can't put my finger on it ...

A pitta bread, perhaps ?!

Quote from: Kashmiri Bob on February 18, 2025, 01:17 PM
No crunchy veg, mayo and hot sauce on a doner is like having a pork sausage without any mustard.

The norm for me.

QuoteOr a bacon sarnie without HP sauce or tomato ketchup.

– ditto – (and without butter, of course).

QuoteFish & chips with no salt & vinegar.

Lemon on the fish, a little vinegar on some of the chips, but the remainder of the latter eaten with Heinz tomato ketchup ...
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** Phil.

Quote from: JonG on May 23, 2020, 04:59 PM
I miscounted - it was 7 drumsticks. Nothing which anyone with a good appetite would struggle to eat in one sitting imho

OMG.  I could manage two, and possibly a third, but that would be my absolute upper bound.  Whenever I order Southern fried chicken, I order two thighs and one drumstick, and that is more than sufficient ...  But I do think I need to try (a smaller version of) this recipe now that T63 has very kindly re-posted it.
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** Phil

Quote from: Kashmiri Bob on February 17, 2025, 12:31 PM
LA diner much better, especially when pimped. Iceland probably the most realistic and greasy.

Hmmm, just tried LA Diner doner on your recommendation, Rob, but (IMHO) it lacks almost everything I would hope for in a good doner.  Quite apart from anything else, it (a) fail miserably to approach anything like eating temperature after 12 minutes at 200C in an oven as recommended, and (b) needed additional salt.  I'll may finish the pack up, but won't be in any hurry to do so.  Sorry.
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** Phil.