"Mapping the Language of Spices: A Corpus-Based, Philological Study on the Words of the Spice Domain" by Gábor Parti.

ABSTRACT

Most of the existing literature on spices is to be found in the areas of gastronomy, botany, and history. This study instead investigates spices on a linguistic level. It aims to be a comprehensive linguistic account of the items of the spice trade. Because of their attractive aroma and medicinal value, at certain points in history these pieces of dried plant matter have been highly desired, and from early on, they were ideal products for trade. Cultural contact and exchange and the introduction of new cultural items beget situations of language contact and linguistic acculturation. In the case of spices, not only do we have a set of items that traveled around the world, but also a set of names. This language domain is very rich in loanwords and Wanderwörter. In addition, it supplies us with myriad cases in which spice names are innovations. Still more interesting is that examples in English, Arabic, and Chinese — languages that represent major powers in the spice trade at different times — are here compared.

FULL TEXT: https://sino-platonic.org/complete/spp338_spices_linguistics.pdf

I needed to pre-cook a couple of large free-range chicken breasts yesterday and took the opportunity to re-visit Syed's methodology, following it (unusually for me !) to the letter, modulo pre-boiling the chicken (Syed and I had discussed the need or otherwise for this on his YouTube channel, and he wrote [in part] "if you dont want to boil you can skip it. Just add fresh straightaway.  Same process ...").  The result was extraordinarily tender and fragrant chicken pieces which can be eaten just as they are if one is hungry and has no time to make a curry — I can heartily recommend his recipe.
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** Phil.

Many congratulation on your new business, Syed.  I may well be in Birmingham later this month, in which case I will most definitely call in if I can.
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** Phil.

I have to try the bhuna — it is a dish that (like chicken chat) has mutated so badly over the decades that I can barely recognise most instances of it today ...

Quote from: Robbo141 on December 26, 2023, 04:10 PM
Good for you Phil, but don't think Doordash will fly a vindaloo to Chicago ...

So long as it's labelled "Guaranteed kosher — made in Israel", there shouldn't be a problem 

[OT, but relevant] — There are two Indian restaurants in Lostwithiel (Cornwall), and I received poor feedback on one of them when it first opened, so have stuck to the other ever since.  However, my wife had occasion to eat in the one on which I had received poor feedback, and told me I should try it — "the chicken curry is excellent", she said.  And she was right.  Eating Moonlight Tandoori's chicken curry was not only like going back to the seventies, it was like going back to the seventies and finding that it had improved since I was last there.  A chicken curry to die for — I have now vowed to give up buying the Co-op's chicken rogan josh (which is a d@mned good supermarket curry) and just stock up with T/A chicken curries from Moonlight Tandoori.  Run by an elderly and exceptionally friendly Indian couple, this restaurant is going right to the top of my list of recommendations.  Give it a try if ever you find yourself in Lostwithiel.
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** Phil.

Those that have been cleanly head-shot will be roasted; any that are suspect will be casseroled in red wine after careful evisceration and cleaning.
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** Phil.

Many thanks, T63.  I will not collect them today (too late to do anything useful with them once I have finished bowling this evening) but will collect, ascertain how long since shot, and proceed on that basis.  If hung further, it will be in a friend's shed, so cool ambient but not chilled, so maybe only for a day or so if that.
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** Phil.

My wife's hotel has just been gifted four brace of freshly-shot pheasant, and I have been asked to "do the necessary".  I know that they need to be hung, but for how long ?  I have improvised with road-kill pheasants in the past, and of course have cooked pre-hung, drawn and plucked pheasants, but never had to deal with multiple pheasants all requiring the full process.  All advice welcome.
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** Phil.

Many thanks, T63, much appreciated.  The fact that the hooves are sharp had struck me as one reason, but I did not consider the fact that they add to the weight of the carcase, not did I think about checking for foot-and-mouth disease.
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** Phil.