Quote from: livo on May 18, 2020, 08:41 PM
This has great potential and I'm eager to give it a go.

I agree. I'm also keen to try both the base and chicken curry. I've never heard of anyone processing solid spices and bay leaves with a blender before, but that's not to say it's a bad way of preparing a base.

Quote from: terry on February 27, 2020, 12:20 PM
3 Curry Guy cookbooks,Aldi today. 4.99 each.

Now reduced to

Quote from: Donald Brasco on April 30, 2020, 05:50 PM
it

Quote from: Peripatetic Phil on April 29, 2020, 03:26 PM
Assuming that it takes several attempts to bring each to perfection, then that's not more than one curry a day.  That doesn't seem to pose any health risk to me.  What risks do you envisage ?

So if anyone eats Indian takeaway food almost every day you think that's a healthy lifestyle?

Quote from: romain on April 29, 2020, 10:49 AM
He has been at this for years. You have absolutely no idea how much work this has been. This is a labour of love for him. 11,000 books is a very small number and Jon is right. There's no money in cookbooks at this kind of volume...

I don't doubt you are right. I'm impressed but why risk his health and the well-being of anybody he lives with, in order to publish books with such a relatively low payback? What I mean is that, unless he throws most of what he makes in the bin, someone is presumably eating it. How can such (assumed) amounts be good for anyone given the sheer number of recipes he's published and videos recorded?

Quote from: livo on April 27, 2020, 01:36 PM
The most interesting thing about this is that in a BIR dish nothing really matters.  These are the ingredients you need in advance but if you don't have even some of them it doesn't matter.  Use anything you want (or have) or leave them out completely.  It doesn't really matter much so use any ingredients you want really and we'll call it a success.

Your comment, and others, confirm my view that my take on how to cook a half decent BIR style curry, and yours, are now so different that we are beyond reconciliation. Unless you were being sarcastic, of course.

Quote from: Peripatetic Phil on April 26, 2020, 10:13 PM
I would imagine that it took 45 minutes rather than six because he was pacing himself in order to allow adequate time to say all that he wanted to say. 

That's irrational. Since when was a good recipe for any item determined by the time needed for a commentary, rather the time and temperature needed for good results?

Quote from: mickyp on April 25, 2020, 08:16 AM
For anyone fancying to watch / cookalong

Many thanks for flagging this up, or I would have had no idea it was on. I think he's more clued-up than certain other people offering recipes, so it was good to see. I'm puzzled, though as to how a BIR dish which would normally take about 10 mins to prepare, took him almost 6 times longer.

So the forum is moving towards a ban on saying anything the slightest bit negative or critical about recipes which they've tried and weren't very keen on?

Here's two recent examples (compare and contrast):

1. Livo recently tried a recipe which I posted in 2005 from an outline kindly drafted by Ghanna for chicken korma. Livo was very critical and said he planned to throw it in the bin. I was disappointed but there you go. Nobody sent me messages of support, like they worried I might be devastated.

2.  A few days later I tried Romain's recipe for chicken dhansak. I said I thought it was poor compared to the dishes served by a half-decent BIR. Should I have lied and said it was delicious? Romain went ballistic and started laying into me. He said he'd received numerous messages of support, presumably suggesting he ignore me because my opinion counts for nothing.

I don't know who all these long standing members are who criticise any recipe published here by a newbie. I suggest it's nonsense. It can't include me because Romain's dhansak was the first recipe I've tried and commented on from this forum in several years.

Conclusion - everybody needs to feel like a winner. No negative comments whatsoever are allowed from now on. If so, this forum has lost the plot.

Quote from: Madrasandy on March 25, 2020, 01:27 PM
George if Romains recipes are so bad why don