In that case, I do not understand your question (I have just watched the first four minutes of the interview) — could you explain why you query her mental state ?

Incidentally, I do not know (of course) whether your sympathies lie primarily with Israel or primarily with the Palestinians, but just in case you have not yet made up your mind, I can strongly recommend the United Nations summary of the background to the conflict.

--
** Phil.

Vineet Bhatia's take on these dishes —

Quote from: livo on October 03, 2023, 12:38 AM
* Kala Namak or Himalayan Black Salt has a very distinctive sulphur / egg aroma.

... which lifts a simple egg mayonnaise to a whole new level

Quote from: George on October 01, 2023, 12:14 PM
I just watched an 11 min video by Marco Pierre White on how to cook Ragu.

To quote Burns :

Quote"But is there, owre his French ragout,
Or olio wad staw a sow,
Or fricassee wad mak her spew
Wi' perfect scunner,
Looks doon wi' sneering, scornfu' view
On sic a dinner ?"

I don't think the Bard shared your enthusiasm for ragu/ragout, George !  But I'm delighted that you found the link useful nonetheless.

Livo, Lamb morel korma ?  I don't remember the last time I saw morels offered for sale, so this one isn't high on my list of priorities.  But having had the unimaginable pleasure of eating aloo tikki made by the proprietress of my local village shop back in Marden, Kent, Vineet's version is pretty much near the top !
--
** Phil.

Quote from: George on October 01, 2023, 08:54 AM
I see £79 for 1 year access to Veneet's Indian course or £120 for access to a range of courses like you are describing for £79. For me, £79 sounds expensive but I guess the BBC needs all the income it can generate to pay some presenters outrageous salaries.  And £120 is extortionate, given so many free videos on youtube, and plenty of cookery books, some by the same celebrity chefs.

You missed the 40%-off deadline, George.  But follow this link — it may still be available :

• https://www.bbcmaestro.com/?code=SEPTEMBER40&coupon=SEPTEMBER40&utm_source=klaviyo&utm_medium=email&utm_campaign=septembersale&utm_content=30092023%28Email2%29&_kx=LEGVgp_lcDl2ECmp19naySEBay7wr7k9OwTLW4WjViUukttzimIGH7OrWrwFrpg0.RwTpMn

--
** Phil.

After watching only lesson one (spices, garam masala), I am most impressed.  Vineet Bhatia certainly deserves the title mæstro — he communicates with intelligence, knowledge and passion.  Poor camera work (we don't need to keep alternating between three views, only one of which is direct to camera) but the content is superb.  This single series will more than justify my expenditure of £72, and there are a further 23 already offered with more to come.  Courses currently offered include Marco Pierre White on "delicious food cooked simply", Richard Bertinet on "bread making", Jancis Robinson on "an understanding of wine", Pierre Koffman on "classic French bistro cooking", and Marco Pierre White (again) on "delicious vegetarian cooking".  I don't think any of you will be disappointed.

And now I have watched aloo tikki (green pea and potato cutlet).  Not only just as good as lesson one (spices, garam masala) but even better, with final emphasis on the importance of presentation and the equal importance of balancing colours, flavours and textures.  I really cannot recommend this series too highly.

The BBC are currently offering a promotion on their Mæstro courses, and I have taken out a one-year subscription for just £72 including VAT.  And I have just started watching Vineet Bhatia's Modern Indian Cooking.  Report to follow, but an amuse bouche to start —

QuoteDe-mystifying Spices
1. Garam Masala Spice Blend
Building Blocks
2. Ginger Paste & Garlic Paste
3. Red Chilli Paste & Cashew Nut Paste
Chutney Dips & Raitas
4. Herb Chutney
5. Tomato Chutney
6. Raita
7. Beetroot Pachadi
Vegetarian
8. Spiced Potatoes
9. Malai Broccoli
10. Keralan Veg Stir Fry
11. Punjabi Chickpea Stew
12. Tadka Dal
Indian Grills
13. Banana Leaf Cod
14. Chicken Tikka
15. Mustard Chicken
16. Ginger Lamb Chops
Indian Stews
17. Coastal Prawn Stew
18. Butter Chicken
19. Lamb Morel Korma
Street Food
20. Onion Bhaji
21. Potato & Green Pea Tikki
22. Bombay Omelette
23. Fish Pakora
24. Lamb Kheema
Pulao & Biriyani
25. Cauliflower Pulao
26. Chicken Biriyani
Bread
27. Pao
28. Naan
Dessert
29. Lassi
30. Kulfi

--
** Phil.

I had my eighth Covid-19 vaccination during the week, and was delighted to find that, for the first time since the pandemic began, I was not required to wear a mask and few if any of the vaccination team were wearing one.
--
** Phil.

It would appear that you are not the only one to experience this phenomenon —

by phaeton21

My lentils always have a 'dryness' to them, and I don't know why.

Hey folks, I really like lentils but there's an issue I keep having with them, and I don't know why. Even after being fully cooked, they have a weird 'dryness' texture to them. I'm not sure how else to describe it- it's like the legume equivalent to eating some uncooked (but not hard) grain like wheat or oats. I typically buy Goya brand (which doesn't really matter) brown lentils in the usual 1lb bag. My method for cooking is pretty textbook:

    Sort/rinse/drain

    Cover in a few inches of water

    Bring to a boil, put on lid, turn down heat

    Simmer 20-25 minutes (I use a chomp test to tell when done)

    Drain and rinse.

Even when the lentils end up in a soup (i.e., suspended in liquid) or in a dish with loads of fat (i.e., my cheater tikka masala sauce loaded up with heavy cream and butter) they exude this dryness. In fact, leftovers stored in the fridge seem to get 'worse' over a day or so. Meanwhile, if I make the exact same recipe but substitute some form of beans (canned or prepared from dry) it turns out wonderful.

Has anyone else experienced this, and/or have do you have any suggestions? Thanks.

Quote from: Secret Santa on September 22, 2023, 09:25 PM
I'm one of those awkward cusses [...]

Interesting.  I have never consciously thought about the word "cuss" (as in "awkward cuss") before, but you have now motivated me to do so.  I assume that it is the same "cuss" as in "cuss words" (= "curse words") but how, I wonder, did it gain the sense in which you use it here ?

Or maybe not.  The OED suggests (implicitly, not explicitly, unfortunately) that it may be a forshortening of "customer", as in "he's an awkward customer" —

2.
1775–
Originally U.S. Originally: a contemptible or worthless person, a good-for-nothing. Later more generally, usually with modifying word: a person of a specified (esp. stubborn or difficult) character or type (used either depreciatively or affectionately). Also in extended use with reference to an animal or object. Cf. customer n. 6, cussed adj.

where customer n. 6 reads

6.
1590–
colloquial. A person of a specified (esp. troublesome or difficult) character or type; (sometimes) spec. a person with whom one is dealing. Frequently with modifying adjective indicating personality or character, as awkward, ugly, etc. Also in extended use with reference to an animal, typically a fox, or an object.