Quote from: Phil [Chaa006] on December 22, 2012, 10:47 PM
and then slating a new member for posting a copy of a single message from another forum. 

You really are a daft, pompous, bombastic, old b*gger Phil  :

I did not "slate" Eddy in the slightest.  I fully understand that he intended no malice, whatsoever, in his post!

If you got your head out of your ar*e, for just once, you'd see that I was saying that I believe George is wrong in his judgement that it is OK to leave Eddy's post here in order to deliberately cause trouble!!! 

Quote from: Phil [Chaa006] on December 22, 2012, 11:08 AM
In the original poster's own words : " Curry Secret - EBook : Its back and available on the net for free [...] This is where the journey began a long time ago for many on the road to curry perfection, worth grabbing this whilst it is available for free"

Please don't link me with "in the original poster's words" (which was not me!)  :

Nevertheless, this post is about a direct, verbatim, quoted recipe from RCR.

You know, I know, and George knows, that it is bound to create friction between members of both forums.

You (should know), and I know, and George (should) know, that quite a few members of this forum have, once again, gone over to RCR because of the recent "spats" on this forum (where George seems to have upset CBM with his continual negativity).

I don't know about you, but I would rather have CBM's input on this forum, rather than George's (and quite a few others here), any day! 

At least CBM is actually trying to help others to recreate BIR curries at home!  And has succeeded admirably in his endeavours! :

Quote from: haldi on December 22, 2012, 10:07 AM
Whenever I read a "melting base" recipe it makes me laugh

It makes me laugh (or, more precisely, cringe) because I cannot, for the life of me, relate to onions "melting"! 

Quote from: Phil [Chaa006] on December 22, 2012, 10:13 AM
let's have a firm policy, stated up front under the terms and conditions of membership, that all contributions must be solely the work of the submitter and not lifted from elsewhere

From the "Terms and Conditions of Membership" (aka "forum policy"):

"5.  You will not post any copyright material, unless you are the copyright owner or you have written consent from the copyright owner"

Alas, the only people/members that seem to have no problem with copyright material being stolen and posted elsewhere are those that don't really publish much in the way of recipes.

And those that think it's OK lack integrity, in my opinion, as the moral rights are (legally) assigned to the author.

Some members, hypocritically, have often labelled those that do such a thing as "scum" 

But we are now retreading old ground (once again)  :

Quote from: George on December 22, 2012, 01:10 AM
I say leave it, though and call their (I mean his) bluff.  See if the legal team he claims to retain ($1000s per annum, even before they do anything specific?) is worth the web space it's written on

Yet another error of judgement, in my opinion, George. 

The material belongs elsewhere and should be deleted (unless their/his express permission is given to publish it here, which it's not).  And it should be deleted by someone who hasn't promised to only remove spam (i.e. not you).

Yet again, all it does (and can do) is bring this forum into disrepute.

I used the word "provocative" (which is far too kind) in a recent thread.  I actually meant "antagonistic".

Quote from: chewytikka on December 20, 2012, 02:01 PM
it has a generic Bangladeshi name  - Niramish.
....Which my Gora understanding, is of a mixed vegetable Stirfry/Bhaji...but you should know this, as its very basic BIR kitchen fayre.

Oh really!  Nup, never knew any of that at all

So, what's it called in a typical BIR then?

'course you do, Chewy, but what's it called (in typical BIR terms)?

What is this dish, actually?  I'm sure it's not one I'm familiar with.

Hi GA,

Yes, I still (mostly) use this spice mix, unaltered from my original recipe.

Naturally, I have tried a few other recipes, in the meantime.  Each adds it's own nuance, but I find I still like this one the best.

Quote from: RubyDoo on December 19, 2012, 01:19 PM
at what stage would you add the chicken? At the first ladle of base stage?

To be honest, I don't think it really makes a whole load of difference.

I prefer to add it with the powdered spices and coat the chicken with the spices and "seal it" (which flavours the chicken and also helps prevent the spices from burning).  Then add the tomato puree and curry base.

But I sometimes add the curry base, first, and then the chicken.  I don't really notice much difference in the end result.

It is these types of significant differences in technique, but the subtle - mostly imperceptible - differences in results, that leads me to believe that "technique" really isn't as important as the underlying nature of the curry base....or spiced oil...or stock....