Food, glorious food!!!!  Great offerings from all.  Last nights simple dinner - cottage pie with a nice cheesy mash

Lol, thankfully my guy does it right and he is remaining open.  My excuse for some daily exercise and essential food shopping.  And I get to see and talk to another human being.

Quote from: Secret Santa on March 26, 2020, 07:49 PM
I suppose what it really comes down to is whether the criticism is constructive or not? Constructive criticism has to be allowed in my opinion.

100% correct Santa and it helps if it's delivered as being such 

Play the game guys, where's the porn?

Quote from: George on March 26, 2020, 05:04 PM
Romain went ballistic and started laying into me.

Really?  I just re-read the thread and see no evidence of him going ballistic but he did take exception to your normal overly abrasive tone, which really is not surprising.  Maybe Romain has deleted this to cover his tracks 

QuoteHe said he'd received numerous messages of support, presumably suggesting he ignore me because my opinion counts for nothing.

I am sure he did, given your attack on him.  And yes George, for once we agree.  Your opinions do count for nothing, at least in my opinion anyway.  I've yet to see anything from the 3129 posts you have made over the years to suggest that people can take anything you say on the subject of BIR with any seriousness, as there is a distinct lack of any empirical evidence.  Ah, I have just remembered why:

QuoteThe reason I don't post recipes, or even cooking techniques here is that I'm not prepared to let these people into what I regard as significant discoveries.

But for the cooks among us prepared to share our recipes and put them on the forum for public scrutiny and feedback, we'll curry on for the benefit or those still here and who are interested.

Maybe now is the right time to bump this thread for the old hands, much to the annoyance of a few I am sure.  And interesting too for those recent members who never knew of its existence 

The other nights supper - Dirty Donner

Refreshing and rare. A post on cooking curry, albeit not BIR 

Anybody that's been around here for a while will know that the owner of the "interesting site" was once a member of CR0.  But as has often happened here,due to the comments of the "experts", he decided to depart and set up his own site.  And a damn good job he has done of it too!  Good site with great recipes.  This content could easily have been shared within CR0, but understandably, the author felt obliged to leave this fold and do his own thing.  Another casualty, such a shame.

My comment was not about questioning whether the dish should contain sheek kebab, more one of how best to add it

Well, that's another tick in the box for you UF.  Glad my patala recipe helped out.  Not sure if your murgh masala would normally have chopped sheek in, but have you considered flash frying the sheek mince itself to separate it, and then finishing it off by adding that to your dish with the chicken?  Just a thought, as I do this when making my keema rice which is a virtual replica of my local BIR's  Looking forward to trying the final version, as i've a sneaking suspicion this may be a good starting point for a chicken rezalla dish I tried a couple of years ago.