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Offline bhamcurry

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Palm Wine Chicken
« on: March 19, 2019, 07:47 PM »
from VahRehVah. Every moment is worth watching  ;D

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Offline livo

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Re: Palm Wine Chicken
« Reply #1 on: March 19, 2019, 08:38 PM »
Crack up. I love it. ;D  It's a little different to other videos Ive watched of him but I do like this cooking style.
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Offline Peripatetic Phil

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Re: Palm Wine Chicken
« Reply #2 on: March 19, 2019, 08:38 PM »
Very good indeed.  And rather blows out of the water the theory that oil (or ghee, or whatever) is essential in order to allow the essential oils to leach out of the spices.  I very much suspect that the palm wine ("toddy") plays that r
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Offline bhamcurry

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Re: Palm Wine Chicken
« Reply #3 on: March 19, 2019, 08:55 PM »
Quote from: Peripatetic Phil on March 19, 2019, 08:38 PM
Very good indeed.  And rather blows out of the water the theory that oil (or ghee, or whatever) is essential in order to allow the essential oils to leach out of the spices.  I very much suspect that the palm wine ("toddy") plays that r
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Offline Peripatetic Phil

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Re: Palm Wine Chicken
« Reply #4 on: March 19, 2019, 09:42 PM »
Quote from: bhamcurry on March 19, 2019, 08:55 PMthere are oil soluble spices, as well as alcohol soluble ones.

But in this particular case he does not select spices on the basis of their alcohol-solubility
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Offline chewytikka

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Re: Palm Wine Chicken
« Reply #5 on: March 19, 2019, 10:52 PM »
 ;D ;D ;D True to form, the resident Troll misses the point of the video.

Which Ive posted a couple of times in the past, but a good reminder of a great Indian Chef.

Dont forget Sanjay got the recipe from a Toddy Tapper. Lol. ;D ;D

cheers Chewy
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Offline Peripatetic Phil

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Re: Palm Wine Chicken
« Reply #6 on: March 19, 2019, 10:57 PM »
True to form, all intelligent discussion passes straight over the head of this forum's resident CA clone ...
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Offline livo

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Re: Palm Wine Chicken
« Reply #7 on: March 20, 2019, 12:03 AM »
I particularly like his criteria for knowing when the dish is done, which apparently has very little to do with what's in the cooking pot.

I've just watched a few videos and read up on Palm Wine around the world. I'm very interested in the incredibly short and natural fermentation process.  It's remarkable that the sap from this morning's harvest can be consumed at 4% ABV by the afternoon.  Also interesting is how quickly it goes through complete fermentation to acetification, and all from wild yeast.

I wonder if the laugh I had in bed this morning had anything to do with the fact that I am able to walk quite well and without a stick this morning. If it did, I sincerely thank you bhamcurry.   :) :) :)  I think I'll have to go and find some palm trees!!! Climbing them should test the new hip joint out.  ;D
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