Quote from: JerryM on May 08, 2010, 08:37 AM
Domi/canicant,

we had breadmaker for long time (seal went on the tin) - actual baked bread was rubbish (too dense). we ended up using it only for making pizza dough - it did pretty good. i did find the volume of the tin limited me on how much dough i could make though. the kneading for me is not good enough u need manual to get top notch result (for bread & pizza).

anyhow the short of it - i've never replaced it and reverted back to manual. i'd go for the ice cream maker.

ps we prove using the fan oven - by switching the heat on now and again aiming for around 20deg (just feels warm to the hand).

Thanks Jerry

This is the thing that's stopped me buying one TBH, there's so many conflicting opinions on the quality of the finished product, some swear by them, others don't lol. I saw one on the gadget show a while back that got very good reviews though it was one of the most expensive models but I'm wary of forking out so much money on something that could well end up sitting on a shelf somewhere making it a very expensive ornament. I'll think it over some more lol I do like the idea of the ice-cream maker since summer is almost upon us.....aaarrgghhh!!! decisions decisions ;D

Thanks Jerry That's that method scratched then. ;D

Welcome aboard Grifftron

Have to say I can't fault your missus' taste ;D I love UB's pathia too - easily one of the best recipes on the board for me Looks like you'll be as curry barmy as the rest of us lol

aye it was about members who signed up and have never logged in again, not those who log in and don't post....I think there's been some confusion about that fact

I used to add it to my onions while they were frying but I've not used it in quite a while....not since I dropped a tub of it and I couldn't get the stench out of the kitchen for days... It's supposed to be a good antiflatulent but if 'im indoors was anything to go by it didn't work too well unless I wasn't using it in high enough quantities lol - plus I fry a teaspoon of cumin seeds with my onions now, adds a nice flavour and doesn't make me vomitoius to open a tub of it ;D

Quote from: canicant on May 06, 2010, 10:26 PM

Domi the bread maker is worth its weight in gold it again took some trial and error, we've had everything from house bricks to door stops : but it makes excellent traditional bread, pizza dough and even better naans just persist and it soon comes right.

Cheers for that, Rob ;D I reckon I'll be going for the breadmaker...there's nothing like homemade bread but since we've remodelled the house I just can't get decent proving anymore. I might bother you for tips when I've gotten one though lol

Hi Jerry

Was it the splash guard or the method that was wrong, luv? I've used a splatterguard when frying in the past and anytime I cooked at a high temp the overhang would be knackered so I wouldn't have thought it an ideal tool for this style of nan-cooking. I must admit I was intrigued by the upturned pan method but I'd rather not be the one to try it lol

Quote from: Axe on May 07, 2010, 11:00 AM
You know what surprises me most about this topic is the fact that I keep coming back to read the new replies, even though I know i'm going to say to myself "why did I bother"!

Surely there are better things to be doing than bickering over whether a non existent Admin is going to bother trawling through the nonsense posted here all about a number that is relatively meaningless, only to ignore it in the end?

Come on guys and gals, if you want to score points go and play tennis or something.


EDIT: Sorry Ray, we posted at the same time.

Quote from: Razor on May 07, 2010, 10:49 AM
C'mon guys,

Can we just leave this topic now, it's gonna turn ugly if were not careful.  I'm sure if we would have had an active moderator, this thread would have been locked by now so it's up to us to self moderate.

It makes no odds to anyone, who is active here, how many members the forum has does it?  What difference does it make?  As long as the members that are active continue to contribute to the forum, no problem.

I don't know if anyone realises, but I joined the forum back in 2007, and remained very inactive for almost 3 years, (that meaning, didn't make any post's)  Now, I'm confident in my opinion, cooking, knowledge and enthusiasm to be a regular poster.  Now, if I would have been removed as a member, say, in 2008 because of a period of inactivity, I may have never returned!

Everyones entitled to their opinion but please, lets end it now before it turns into another "forum moderator" type thread, which I might add, made for some pretty painful reading.

As my little 6 yr old say's when I'm goin on one  'Put your beans in the fridge, and chill'

Ray

Hear Hear! ;D

Quote from: string28 on May 06, 2010, 10:45 PM
Hey geroge that qoute was from domi not me.
If there are 11,000 members on here whats the problem i think people are making a big thing out of nothing.
The truth forum numbers are always good simple.
Oh and domi i code my own forums and have used phpbb boards and even smf which come with most hosting packages free scripts.
The truth numbers no matter what the minority think are good.
Now if they are not active account then i would agree delete them.

"Not active" means not logging in for years and never making any posts....so we agree then, string? ;D Number of members online and quantity of posts made is what counts, those are active members, the ones who keep coming back and posting shows the quality of a forum.

There are lots of forums with many thousands of members but yet only get 4-5 posts a week, that's a dead forum regardless of how many have signed up. I certainly wouldn't want to pay money for a boardsoft/license and hosting fees for a forum with so few active members.  Freehosts are crap and any successful forum certainly wouldn't entertain using them : simply because of the crap bandwidth which means that they can't handle any volume of active members online at the same time without suffering massive speed/loading loss. 

Deleting inactive members isn't that big a thing and it certainly doesn't bother me whether they are or aren't deleted : but what matters is getting more people to post and stay online, staffers insulting and bullying members is not condusive to such nor is the constant arguing and backbiting which is currently taking place in almost every thread from members who really ought to know better. Not only does it look bad but it detracts from the forum and certainly doesn't give new members any incentive to post nor does it encourage the actual posting members to continue posting/participating.  : I think the way George has been treated lately is despicable, even more so when you consider that he's earned the rank of "trusted member".

Quote from: string28 on May 06, 2010, 11:53 PM
;D Then we wouldnt get to see all the bir recipes which is what the forum is about.
Looks like that points been lost again.  ;D

You'd get to see the recipes if you actually logged in to look at them, string, even without making a post : obviously if members aren't even logging in to the forum, they aren't interested in what kind of access they have, are they? : lol

You have to be careful with upscaling recipes, adding 6x the amount of chilli used in a single curry could have repercussions lol