Quote from: George on February 03, 2008, 02:14 PM
Why is cr0 a much better bet than certain other sites?

Well put George.

I have wondered why Stew isn't a massive poster on the site. I have a friend who I set up wrestlingfirst.com for and he's the same. For him I think he always looked forward to the time he could sit back and let the forum take care of itself. I do still get the odd panicked phonecall.

Some kid told him he had hacked the forum in 15 minutes and sent a screenshot. Lol, I bet the little b*****d saved the page offline then edited it. I told him to tell the kid to bring it on and he's not been in touch since. Either I called the kids bluff of my mates laptop has been assimilated. ;D

Back to topic though, I totally agree, so long as this forum has nothing to gain commercially, we will always be superior to the other tat available online.

Oh god, Yorkshire ;D

I hope you enjoy the forum mate!

Quote from: Curry King on February 02, 2008, 03:53 PM
Sounds as if teh recipes are as elaborate as ever then, thanks for letting us know.  It's a shame you can't discuss further on the ebook, I can just imagine back at the lair...

Laser in position! Now the kind gentlemen told me it's just above the barbers shop so don't let's set the laser to penetrate too deep. On that note, having just seen Sweeney Todd tonight, I'm glad the barber is underneath and not the other way around... Can you imagine Andys next pre cooked meat method!!! "Find yourself one portly stranger......."

Excuse the graphics, my gf's laptop only has paint, otherwise there would have also been a very realistic "fire" button and perhaps some other amusing options.

With that in mind it's pointless going now. However, if you do still decide to go along, this voucher does still work ;D

I think Andy's photo's date is a photoshop job, as the BIR looks more modern now - unless they've had a bit of a refurb since xmas. The chairs have been re upholstered, and the legs have changed shade from dark wood to far lighter. Also, the non Andy photo's window has changed from an old fashioned stained varnish mahogany look to something a bit fresher. The views outside (albeit at slightly different angles) are quite different too if you look closely / zoom in. I think these two pictures ARE from the same place but possible at very different times. The big 'S' logo is also missing in Andy's one.

A discrete "does this voucher I have for 10 percent off I got online work - oh I see you have a new sign in the window" reveals that it's been under new ownership for "quite a while".... The guy seemed nice though - strong Indian accent. Oh Andy and the lengths he goes to! ;D

Quote from: smokenspices on February 02, 2008, 08:40 PM
I've been using a Braun type 4169 (only 180 watts) for over 10 years now.

Same here! Not for ten years obviously... but the story is this. I got a 5 quid one from woolies and it was crap. Then I discovered there was already one on my inventory for my old flat - the Braun. When I left the flat, I left the woolies one! Genius.

No one would have cared - it was an old womans house who died and left it to her daughter and left her huge collection of cookware in there. You know it's not a buy to let when you have 3 whisks on the list.

Hahaha, what a ripping ;D
SS, I would be curious as to where you draw the line regarding the way you decide what is and is not important while following a recipe.
Personally I think it is arrogant to assume that you know better than a recipe that has evolved over years into what it is, regardless of how much time you spent not achieving what you set out to do. Either you must assume that the chefs offering the recipe just add instructions for some unknown reason, or that you have a superior sense of taste to them. It just doesn't really wash.
You seem to be against every super-pedantic, "namby pamby" practise, and now your even suggesting just leaving things out?
I have to think to myself that with that attitude, it's no wonder you've never got quite what your after.
What I don't understand is, wasn't it you who claimed to have made two side by side bases and stirred in the scum on one and skimmed the other?
With that attention to detail and sheer will to get the "taste" and "smell", I find it really odd that now you just assume things about the addition, or lack thereof, of certain supposedly key ingredients... What's going on?

Ast - I'll see you at London Olympics Curry Freestyle qualifiers. Bring your best game because my Bhundaloo's packin heat!

That's right Ast. I have used the Darth Madras, the CK Lamb Bhuna and some of my own freestyle curries, based around the Darth Madras with a little of this and that (I like a bit of fresh chili and Garam Masala, Methi etc. etc.) It has worked better than making any of these recipes with the authors suggested base - what a treat!

SnS, fantastic post - puts my image postings to shame. Having seen the ingredients laid out like that it really helps, I need more onion. Lol, you know when you said a large carrot? Well I've been eagerly seeking out these massive GM numbers (no FAGS jokes here please ) I think in future... less carrot!

Does the sweet Paprika make much difference over the standard kind. Also, it's easier for me to get Nicola salad potatoes. I guess your gonna say something like "the chef was very specific about the variety" but since they are similar salad potatoes do you think I can get away with them?

I'm itching to know if it's any good...
It does look like us lot at cr0 should have probably learned by now though...
My prediction is that it comes out ok. It will have roughly correct techniques and ingredients and probably produce a curry I'd eat. However, I think that will be the extent of it.

Glad to hear it mate! I'm sure you'll enjoy the site.