Aha, because I am of a different opinion than you? And how come the restricted "free speech" implemented in Germany is based on propositions made by Brits? And how come there's a speaker's corner if "free speech" is implemented everywhere in the UK? The UK does not have "free speech" per se - why should this forum do?

I think you live in an ideological dream world.

This forum really is a mystery to me: There's a mod but he doesn't want to be mod (IMHO) because he feels that would be "policing" users and/or inhibit "free speech". Then there's an owner who set up (too lenient) forum guidelines but doesn't enforce them. Nor does the Mod enforce those for whatever reason. Then there are users who behave worse than at a footbal match with their rivals and there are people with egos as big as a skyscraper. But nothing is being done to make all these individuals work together instead of against each other.

Sorry, George, but this exactly is the role of a moderator (he "moderates") - at least in every other community I visit... (and I don't feel "policed" in either of them). You (as a Mod) do not need to "police" users but instead step in and give a quick "back on topic, gentlemen" or "I've deleted some replies that were off-topic and not constructive to finding the secrets of BIR - feel free to creare an extra thread in a different sub-section to discuss these matters". I'd rather have one of my own off-topic replies deleted instead of seeing bickering in every single thread I open lately. It is VERY tiring and it even goes as far as making people who signed up long ago but never posted before join in on this discussion (or just leave the forum).

All this should show you one thing: This forum is an excellent place for curry lovers and we love this place but the people that make up the community are not happy with the way things are going at all! None of them are! And: most want moderation but it isn't happening. So, please reconsider your own stance on this topic, or - alternatively - consider stepping down as Moderator and let someone do it who is not worried about "free speech" as much.

Please don't take this personally, George, but in your role as "mod". I fully understand your personal reasoning. IN MY OPINION, however, this is not the way to handle a community. I would like you to reflect for yourself whether your (non-)actions are really for the benefit of this community after all.

To close this monologue: Personally, I'm fairly glad that true "free speech" only exists in designated areas of our world (say, "Speaker's Corner"). I'm glad no Neonazi is allowed to rummage my home streets shouting old Nazi-Songs, denying any concentration camps, insulting non-blonde girls and all that other crap all in the name of "free speech". Rules were created to prevent this sort of thing while still allowing one to say one's mind about other things (in **moderation**). I like these rules, am I against "freedom" now ?

Hi bluebalti, welcome to this madhouse.

I haven't been here long enough nor have I tried enough different bases to recommend anything, really, but I'd suggest you try out a proven combination of base gravy, mix powder and recipes to go along with them (that reference these base gravies and mix powders).

That way you should have a good result the first time around and can then experiment more next time if you like. I personally started with Cory Ander's (CA) recipes and the results were/are excellent, if that helps. But there are many other excellent recipes (and many talented cooks/chefs) for just about anything on this forum.

Fair enough

Here's some stuff to take a look at:
http://www.deliciousmagazine.co.uk/articles/indian-cookery-classes
http://experiences.telegraph.co.uk/Category/Id/35133/Name/Curry_cooking_courses

Goncalo, I'm inclined to side with you BUT Chris has shared multiple recipes and videos on this forum already and continues to do so despite writing the book. If the book really delivers then I'm more than happy to pay for it, writing a book is a lot of work. Even just compiling and testing already done recipes can take months. I do feel, however, that the true key is right before our eyes all along - I'm interested to see whether my hunch about it (I'm thinking along the lines of coooking technique) is right so I'm looking forward to the eBook very much...

Thanks, goncalo. I'll try to keep the tikka paste in mind.

Yesterday I grilled the tikka - all three versions (CA's/PC's, Blade1212's and CBM's) are delicious. There's no last place, only a winner and a tie. But the winner, for ME, is CBM's tikka by miles. They are heavily spiced due to the two Patak's pastes so by themselves they can be quite overwhelming (and hot) but as soon as you add some bread and salad they are just perfect, wow. I haven't tried either in a dish, though. Still need to do that.

Interesting composition that Bassar stuff, thanks for the link.
I know you shouldn't double chilli when doubling a recipe but since I substituted regular chilli powder with the milder Deggi Mirch I thought I'd be fine :/
The CA mix works great with his own curries. Since I want a "suite of recipes" that works for me, I definitely won't waste my time anymore with recipes that don't also specify the exact mix powder and base gravy since substituting mix powders or different bases appears to not be such a good idea (and that makes a lot of sense if base sauce and individual curry spices are tuned to each other). I'd rather fine-tune than do major adjustments.
So, unfortunately, that rules out many recipes on this site for the time being and leaves me with people who either wrote an eBook or should've done so (CA, Panpot). However, there are some individuals here who I wish would post more of their own recipes, too

Ok, so yesterday was a busy day so no pictures I'm afraid. I wanted to give C2G another chance so I used the latest revision of the eBook. I started by making the 3 litre version of the C2G base. Apart from usinng TRS Mild Madras instead of Rajah it was fully up-to-spec (can't get Rajah dry spices). Tasted like a quite gingery onion soup but also very, very bland in the end. Never did get that smell he mentions in his book despite cooking forever, though.

Next up, was the pre-cooked lamb - also fully up-to-spec (with almb, not mutton, though). This turned out fantastic! Will definitely make it again.

Next, I wanted to do the Madras. This is where the trouble started. In the book, his Mix Powder includes Bassar as the main ingredient. I cannot get this for the life of me unless I order it from the UK. So, since I still have a sizeable amount of CA's spice mix I used that instead... (I later remembered I could have checked hos video again where he prepares a mix powder without Bassat). Then came the Tandoori Masala. Julian doesn't specify any kind of brand and for some daft reason I didn't check whether I had any in the cupboard prior to cooking so I chose CA's/Pat Chapman's Tandoori Masala which I also happened to have still laying around...
The recipe specifies 1 TBL chilli powder per portion so since I was doing a double portion I used 2 TBL. However, I figured I'd just use Deggi Mirch instead, just to avoid the dish getting too hot... Many, many deviations from the main recipe, I know. To make a long story short: Madras desaster again :/ The sauce itself tasted bland, boring - definitely not 'that' taste AND much, much, much (!) too hot. This was more like really bad Vindaloo. Luckily no afterburner today, though. Cooking those spices properly really does seem to help. Or maybe all the cream we added later helped...

So, while I still didn't make his recipe to spec this rules out all other recipes from the C2G ebook for me, too (apart from the delicious pre-cooked lamb). I will never be able to male them up to spec due to the Bassar. The revision of the ebook also still has various errors in it, too, and some other side-dishes I tried were also not quite my thing. Ok, one less eBook/Author I have to worry about, I guess.

I'm not letting that stop me, though 

Tonight/tomorrow I'm doing a 'Chicken Tikka Contest'. I've chose Blade1212's "Better than BIR" (without yoghurt), CBM's recipe using two Patak's paste and CA's/Pat Chapman's recipe (since I know it very well) as contenders. All three are in the fridge now 

Haven't watched the video yet. Just wanted to say that I tried out that 'Tipo 00' flour I mentioned I had seen in a supermarkt recently. It was nice but really not much different from my previous flour (which costs only a fraction). Will try some german 'type 550' sometime, which is said to be bread flour.