you got to do it mate. love it crO members now are working in incognito 

posts moved from other thread by CA:

from Bobby Bhuna:

I think this may have been mentioned in the past but it would be great to set up a cr0 ebook (free to all of course) that has the collection of our finest recipes and techniques to date. We could release new versions as our recipes evolve etc, but this would be really great to close the market on people capitalising on other people's need to make good curry. Of course we would have to call it a freebook (Fr-Ebook)
What do you think?

from unclebuck:

i think thats a good idea bobby. it would download thousands

from ast:

As a start, maybe a section of articles rather than forum posts.  You could possibly use more of a blog format instead, or take submissions or something.  Don't know how the review process would work, but it might be a way to keep it on-line and dynamic.  There are ways to ensure you can sensibly print things for easy use off-line, and you could also provide off-line bundles or even PDFs if you wanted.  It all depends on how much effort people wanted to put in.

I think something that collected the wisdom of the site in a bit more digestible manner than going through all the forum postings would be a great addition.  The re-org of the recipe section into types of dish is a step in the right direction.

Probably should be a separate topic though...

from bobby bhuna:

A curry recipe wiki might be a thought. Basically some kind of "We are CR0, we think these recipes are great and will cover most currys you'll get in a BIR" as a seemingly finished product, with great instructions and lovely images - just what you want, fast, without the mess of ugly forum threads.

from ast:

Yeah, Bobby.  A wiki might do the trick, although personally I'm not a big fan of them as an authoring medium.  Still, it's as accessible as the forum to get people to contribute without having to learn a bunch of new mark-up.

Either way, having to read the whole thread for some of the more popular recipes to ensure you've gotten all of the tips, corrections and suggestions covered takes up quite a bit of time.  Most of the recipes I've used from here more than once, I've ended up transcribing for myself anyway.  If you didn't have to make that effort, you'd be streets ahead and could just focus on cooking.

from bobby bhuna:

I couldn't agree more.
I'm not a huge wiki fan but "crokopedia" and "Birikopedia" would be my suggested names  It just seems to complicate the whole thing and it would be hard to get this look and feel to seamlessly integrate across the wiki platform aswell.
That said it would be really, really great for recipes...
If we did want to press ahead with it, I could probably duplicate the CSS from here to get a very very similar look and feel now that I think about it. I also wouldn't mind setting up the wiki, as I have had been involved in setting up a development wiki at work and it's really quite simple. I also wouldn't mind paying for hosting, or contributing towards the price if someone else would. To keep it tightly integrated with this forum, Stew could give it a subdomain e.g. cr0.co.uk/crokwiki. Just some thoughts for those who may be interested.
I do think this could solve my recipe nightmares and prevent my coconut incident from reoccurring!

from unclebuck:

BB has come up with a good idea - crO freebook

a ebook in pdf format perhaps for crO members

main dishes with base gravy, starters and sides with pictures.
the best recipes from this site.
perhaps members vote for the best dishes that go into the book?

what do others think?

Quote from: George on February 03, 2008, 01:14 AM
I'm tempted to get a copy, just for the hell of it, so I can report as much as possible without going as far as breaching copyright law. It will be a challenge to take some kind of backup, long before they realise who's copy it is and 'turn me off'. It would be saying something if the CIA could do that. I mean, would you have to be connected to the Internet just for the wretched eBook to open and function? Has anyone ever heard of such extreme and ridiculous control measures for any other eBook, especially if you've paid a whopping 15 pounds?

I won't buy it myself, of course. I'll reimburse a friend to, with no connections to, or interest in Indian food websites whatsoever.

If one can read it, then I'm fairly certain I can take a backup.

Regards
George

hi George,
yes you need to been connected to the INTERNET for it to work. you cant copy it mate, its encrypted with software.
http://www.file-secure.com/
you cant print it ether not yet anyway which is a complete bummer as most people who don't have there PC next to there hob.

thats funny CK  ;D.

OK so made the madras recipe with all the pre cooking (chicken, base gravy etc)follow to the letter and I'm really disappointed with it. it smelt really fantastic, just like the real thing but and it is a BIG but it tasted really bland. i cant tell you how disappointed i was after all the effort involved.. if i had to give it a score out of ten i would give it a five...   .
considering the recipes Ive try-ed from this site get about 9!...but theres a-lot more to the book then just the madras, starters and sides are all there too so hope yet..

Not had time to try any other recipes yet but will let you guys know.

hi CA. i can not disclose any info in the book. i have been contacted to reconfirm that any info from in the book will terminate my ebook. sorry mate.

so i bought a copy of the much debated ebook "thecurrybook" and have to say its very interesting a bit pricey but curiosity got the better of me and got a ebook. it goes into good detail and with good pics. much of the same, as in base gravy and pre cooking meat... but this book dose use a "spiced water" for the base gravy??
but proof is in the cooking and I'm going get cooking now.
just for the record I'm not going to post the books recipes as i feel its just not fair on the book owner(and legal reasons), but i will give a honest review.

try any recipe on this site, just leave the yogurt out if you don't like. let us know how you got on..

looks great AST. think this might be next one to try out!.  ;D

Quote from: smokenspices on January 18, 2008, 06:30 PM

Quote from: nutty on January 18, 2008, 05:31 PM
Hi this is going to sound silly but what is sp?

and is the onions cookind in that marinade.  Thanks

Hi Nutty

I guess sp means spoon.

1 x tsp = teaspoon = 5 ml
1 x tbsp = table sp = tablespoon = 15 ml

SnS  ;D

yes spot on SnS, i guess the onions would be... give it a go, let us know how you get on.