Quote from: Garp on March 05, 2016, 07:07 PM
Oh happy day 

Might as well throw my two bob's worth in to the melee.

All this animosity seems to have started after the arch-attention-seeker Madrasandy persuaded his little friend, Steven, to publicise his book on here. When the book didn't receive the out-and-out acclaim that Andy and Steve expected, they stamped their little feet and disappeared from view - no great loss in my view. I thought they may have taken that Michelin Star chef LittleChild with them, but alas no).

Still at least that leaves the front page open for others to show off their wares instead of the usual visually identical array of curries from Andy LC and CT. These three condescending twats do more to discourage new members from joining and existing members from participating more, than the Josephine thread could ever manage.

I have no issues with the Josephine thread - as someone said in another thread, this would be a very boring place if it had no social side and all we did was post a curry pic/recipe then bugger off. I, for one, quite enjoy seeing the different meals served up by my fellow forumsters. I don't eat curry every day, nor am I anal about BIR, so a little variety is welcome.

So lighten up guys and gals 

Well put Sir!

I agree completely. A little Variety is a good thing and a forum needs a social aspect if you expect people to actually become engaged with the forum.

The only reason i share recipes here is because of that social aspect and the variety found. You develop connections with the forum and people and it makes you want to be a bigger part of it.

If it was just a "BIR recipe forum" With nothing else going on, i would have visited once, grabbed whatever i wanted and never returned. As i have done with many forums in the past.

As i have stated before, i am not even a fan of BIR. But i am still a regular here because of the other happenings going on and am slowly getting into the BIR scene.

Quote from: Les on March 05, 2016, 07:01 PM

Quote from: skollob on March 05, 2016, 05:20 PM

You're right Scotty this forum was much better when it was just BIR recipes. So why don't you take all your Chinese crap, put it in a bag and **** *** [moderated].

The Chinese section was here a long time before Scotty got here, It's always been here, which is more than you can say, Now sling your hook back to whatever stone you crawled out from under.
Thanks Scotty for your helping in keeping the Chinese section going, much appreciated

LOL
You tell him! Someone is not brave enough to post from there actual account i suspect.
Thanks mate!

Quote from: littlechilie on March 05, 2016, 06:25 PM
Sorry Scotty, I also forgot to mention your input and the dedicated Chinese section is great.

Thanks mate! I'm glad some people like them LOL

LOL

I guess its a good way of knowing exactly what your eating if your a Doner fan.
Better than eating shaving's from your local takeaway and not knowing whats in it.
I worked in a fish and chip shop as a teen and was put off kebab when i saw both the ingrediant list attached to the frozen hunk of "meat?" and how many times the kebab was re heated and chilled in a week.

If i ever fancy a kebab again i will try this. Actually made me a bit hungry looking at the pics.

You have cured my Doner phobia, well done

Quote from: skollob on March 05, 2016, 05:15 PM

Quote from: dc on March 05, 2016, 04:55 PM
I've been member of this forum pretty much from day one and all though I don't post anything and I hardly bother to make anything these days, I still look in from time to time just to see if there have been any major developments.  I must say that I tend to agree with George, that this 'whats for dinner' nonsense has pretty much destroyed this forum.

I have to agree I've been on this forum since it started and it used to be fantastic, full of recipes, ideas and good-hearted banter, but sadly that was all ruined by 'Josephine'.

I can't say how depressed it makes me looking at photos of food being cooked.

Considering you have only been a member of this forum as of Today at 05:05:04 PM
You really are full of fluff aren't you?

Unless you are an active member that is not brave enough to make these comments from there actual account.

Quote from: George on March 05, 2016, 05:35 PM

Quote from: skollob on March 05, 2016, 05:20 PM
You're right Scotty this forum was much better when it was just BIR recipes. So why don't you take all your Chinese crap, put it in a bag and (would have been moderated when I was responsible).

I for one, really appreciate Scotty's top notch Chinese recipes. There are of great interest, unlike photos of everyone's dinner, day after day.

Thanks mate!
Just adding to the value of the forum as there is a Chinese section and all.

Quote from: skollob on March 05, 2016, 05:20 PM

Quote from: ScottyM on March 05, 2016, 05:07 PM
I am glad i'm not the only one to notice problems.

A shame the "duty manager" has an ego problem and blames anyone that doesnt look up to him for problems instead of looking at himself and the problems that need fixing.

Annoys me because when i first joined the forum used to get loads of worth while post's daily. Now when i sign in there is no worth while acitviy

You're right Scotty this forum was much better when it was just BIR recipes. So why don't you take all your Chinese crap, put it in a bag and f**** *** [moderated].

Woah. Internet hard man right here.
Let's see how long your comment last's. Big breach of the rules there boy.

And when did i say "this forum was much better when it was just BIR recipes"
oh wait, i didn't. Thank's for putting words in my mouth
Chinese section on the site boy. Don't like it, your in the wrong place.

LOL

Quote from: Edwin Catflap on March 05, 2016, 03:30 PM
Hi scotty is this his basic gravy cos I thought that had a bit of chilli in it? I'll have to dig out the pamphlet.

Cheers

Ed

Hey mate

Its written differently in each of his books and on his site.
If i remember right one version does have 1/2tsp of kashmiri chilli powder

Cheers!

I am glad i'm not the only one to notice problems.

A shame the "duty manager" has an ego problem and blames anyone that doesnt look up to him for problems instead of looking at himself and the problems that need fixing.

Annoys me because when i first joined the forum used to get loads of worth while post's daily. Now when i sign in there is no worth while acitviy

Saw this in Atul's cookbook and he says they go through liters of the stuff in there curries.

Basically base gravy.

3 tablespoons oil
5 black peppercorns
2.5cm piece of cinnamon stick
2 green cardamom pods, bruised
1 bay leaf
1 teaspoon cumin seeds
2 cloves
500g onions, finely chopped
1 teaspoon G&G paste
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon turmeric
350ml water
1 tablespoon   tomato puree, mixed with 4 tablespoons water
sea salt

*G&G paste is ginger and garlic blitz with 10% of the total weight in water*

Heat the oil in a saucepan, add the whole spices and saute over a medium heat until they crackle. Add the onions and saut for 5-8 minutes until lightly coloured.

Add the ginger garlic paste and saute over a low heat for 2-3 minutes, or until the raw smell of the paste disappears.

Stir in the ground spices and saute for a further 2-3 minutes.

Remove and discard the cinnamon stick. Transfer the mixture to a blender or food processor, add 225ml of the water and blitz.

Add the diluted tomato puree, the remaining water and salt to taste, and blitz again until blended.

Transfer to a saucepan and simmer over a low heat for 15-20 minutes, stirring occasionally.

Add more water if the mixture starts to catch on the bottom of the pan, but the idea is to gently fry the sauce, which will darken in colour to light brown. The final texture (not colour) should be something like tomato ketchup. While cooking, it will gloop occasionally and splatter. It can burn or scald, so cook the sauce with caution. Set aside to cool completely, then store in an airtight container in the fridge for up to 3 days. Do not freeze.