Topic: What When and Why

[Peripatetic Phil]

Isn't pease pudding and mushy peas generally made with Marrowfats?

Yes.
** Phil.

[Malc.]

Isn't pease pudding and mushy peas generally made with Marrowfats?

Pease pudding is made with split yellow peas, perfect for tarka dal


Sorry Jerry, I didn't think this would hijack your topic.

[Gav Iscon]

Isn't pease pudding and mushy peas generally made with Marrowfats?

Pease pudding is made with split yellow peas, perfect for tarka dal

Beat me to it.

[chonk]

These are Kapuzinererbsen, Chonk, and they are green ('though the pod is brown/maroon).

** Phil.

But is the "Kapuzinererbse" the same as Pisum sativum L. subsp. sativum convar. sativum Lehm (or Pisum sativum var. medullare)? Read they are different. But I'm no pea expert, can't judge that (:

[Peripatetic Phil]

But is the "Kapuzinererbse" the same as Pisum sativum L. subsp. sativum convar. sativum Lehm (or Pisum sativum var. medullare)? Read they are different. But I'm no pea expert, can't judge that (:

Can't say, Chonk :  that is the great weakness of common names and the great strength of Linnaean binomials... All we know is that the photographer/cultivator calls them Kapuzinererbsen, and if you were to ask him whether they were P. sativum L. subsp. sativum convar. sativum Lehm or P. sativum var. medullare, I suspect he wouldn't have a clue (and neither have I) !

** Phil.

[chonk]

;D

Thanks for your effort, Phil (:

[Curryking32000]

I used to make processes peas and mushy peas at mortons food in Lowestoft in the 80's and mushy peas are exactly the same as processed but cooked in the cans for longer.  Mushy peas originated from a mistake when they were cooked too long but the rebranded them as mushy peas and the idea was very popular so they continued to produce them.

[JerryM]

Axe et al,

sorry to disappoint - the marrow fat go in biryani rice.

i've got the masla's going in a little earlier. hence Q3 below:

Q3 what are the short fry ingredients. those added after the quench base. they defined as ingredients with some spice and or which benefit from a short fry typ 1 min.

Pre cooked Meat/Veg, Part cooked made sauces (Chilli Sauce, red Masala, rogan josh, patia, hari, nagga), Coconut Flour

i've now got to Q4 hence below:

Q4 Why does garlic/ginger go in 1st (1st ingredient after the oil) . Why not after onion or pre cooked veg.

Ginger fry adds flavour to oil. Garlic fry adds flavour but bitter if too much.

in short which is right A or B or either ok
a) cook garlic/ginger till smell
b) cook garlic/ginger till browning

i've always done "A" - does anyone have strong views eitherway otherwise i will take that it's not significant and either works