Sounds kinky TyeNoodle....do you do home visits?

Has anyone seen that farmer in Dorset that's started growing organic dildos? Business, apparently is booming but he's had alot of problems with squatters!

QuoteAnd hopefully answered by somebody who ACTUALLY knows from experience!

I've eaten at lots of restaurants and takeaways that have experienced staff, but their curries have been shite in my opinion...the three authors you mentioned have also studied curries for years and will have talked to and studied lots of BIR chefs at work but yet their recipes don't suit everybody I'd like the recipe for one restaurant's chicken pakoras, but the jalfrezi recipe from another place and a recipe for a madras from yet another place....and I won't be totally happy until achieve THOSE results...I also strive to recreate the taste from 20 years ago....I've never achieved that - but having said that, the majority of BIRs can't (or won't) do that either! I don't know what the solution is but it's evident from this site alone that what takes one person closer to their desired taste takes someone else a step or two further away (po-tay-to/po-tah-to,to-may-to/ to-mah-to ....let's just NOT call the whole thing off!). ;D

lol CA I feel your pain but I feel that even if a pukka chef was found, the same questions would still be raised...check any recipe/base posts and all the same issues are raised in almost every thread...and finding a chef that every member rates highly would be a struggle too. Personally, I feel that some are trying to make it far too much an exact science yet often we see posts from people who have had "their best results" when they've just made an adhoc curry in a hurry yet struggle to replicate that taste in subsequent curries lol possibly because they're trying too hard...I've been a member here for some time and I fail to see any kind of general consensus over one set recipe as there are far too many variables! I like George's idea of meeting up and everyone testing the same dish at the same time - I doubt it will ever happen though but it would make things alot easier

Sorry CA I was replying to your first post. Maybe it might have been better to post a list of subjects which are allowed lol

Though (on a serious note) - having looked at the authors of those threads though, the members involved seem to be fairly active in the curry based forums on this board, so let 'em talk about what they wanna talk about - better that way than to spit your dummy out and risk offending them to the point that they may stop posting altogether....

And one more thing...I make the best Yorkshire puds and toad in the hole...and I wouldn't mind wrestling with you and UB over that point either!

Quote from: Cory Ander on June 16, 2009, 04:01 PM
Buffalo wings??! Chili con carne??! Beef stroganoff??! Lasagne??! Pinchos??!!!  PIZZA!!!!!!   etc etc!

What IS the focus of this forum PLEASE! 
I'm sorry guys, but the forum seems to have lost it's focus 

CALM DOWN CA! CALM DOWN! Those posts are in the "Off Topic" chatter section, CA...You seem in need of a joint, luv lol...It does state: "talk about anything off topic in here"....eeh! and you're an ex-staffer too! ya should know better hehe

The normal bricks can explode under high heat UB...cracks could be the least of your problems, luv...

You are in the pub when you suddenly realise.... you need to fart. The music is really loud, so you time your farts with the beat. After a couple of songs you start to feel better. As you finish your pint, you notice that everyone in the pub is staring at you.

Then you remember..... you're listening to your iPod.....

Quote from: George on May 13, 2009, 10:10 AM
Not every BIR produced great-tasting food then, and they still don't. Then, as now, you had to know where to go.

The trouble is that even the worst BIRs have their own loyal following who think that their curries are perfect - finding a general consensus would be hard I would imagine, but I do like your get together tasting sessions...sadly I doubt anything will come of them if history is anything to go by.

For me, the frozen methi works better when added to the final dish and not into the base sauce...the taste changes when left and it isn't quite the same (though I made the base and used it for a curry immediately and the flavour was spot on)....