Quote from: Peripatetic Phil on February 25, 2022, 11:36 AM
OK, let me confess my ignorance — what is a "keto" naan ?
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** Phil.

You can't be that addicted to salt and sugar that you haven't heard of the keto diet. Can you?

Basically you ditch carbs and live on fat and protein, forcing the body into ketolysis whereby it burns fat for fuel instead of glucose. I'm guessing this "naan" is almond powder based.

People don't go aimlessly wandering around Africa expecting not to be eaten by lions and hyenas or trampled by elephants. I don't aimlessly wander into a road expecting not to be run over. Why do people assume they can swim with sharks and not get eaten?

Daft bugger. Zero sympathy here.

Quote from: Peripatetic Phil on February 18, 2022, 09:04 AMis it for thickening, is it for colour, is it for flavour, etc. ?

Always to thicken. Sometimes to colour and flavour, as in gumbo.

Quote from: Peripatetic Phil on February 17, 2022, 08:46 AMthink how much better informed (and potentially better cooks) we might be ...

On the other hand, think how bloated each book would be if they all had to explain every recipe's motives.

Quote from: Peripatetic Phil on February 14, 2022, 08:28 PM

Quote from: Secret Santa on February 14, 2022, 08:11 PMwe ate simple but varied food that covered all the nutritional bases that are lacking in most diets these days.

Stewed oxtail with parsley dumplings washed down with Coca-Cola, followed by a couple of bars of caramel Aero, some Bon Maman apricot compote, and finally real coffee with Jersey cream and Demera sugar — what nutritional bases can I have possibly overlooked today ?!

Seems a shame you had to dilute the health benefits of all that sugar with actual food (the oxtail and dumplings).

Quote from: parabolic on February 14, 2022, 10:02 AMI firmly believe that one of the reasons why self cooked curry's don't taste 100% great just after cooking at home is down to our nasal passage being absolutely overwhelmed by all the spices during cooking.

You're treading a well trodden path on this forum with that statement. You're right to an extent but when I used to make curries and order curries in at the same time (don't ask) the smell of the delivered curry still hit me full in the face on opening the door to them despite being sensorily overloaded from the cooking process. I wish I knew what their secret was/is. Nowadays the curries just don't have the same powerful aroma, or at least it's very different and not the aroma I associate with the old style curries going back the the eighties. And before you say it I've still got good sense of smell. All other food I cook smells and tastes just like it did going waaaaay back.

One tip to enhance the flavour of the curry if eating just after having cooked it , which I came to realise quite late in my curry cooking experience, is to let the curry cool down before eating it. The difference, to me anyway, is like chalk and cheese, with the cooler version letting all the flavour through.

Quote
I'm betting that some spice fumes from cooking are doing what my mum used to do...pinching my nose shut so I couldn't taste that darn tablespoon of cod liver oil every morning before school!

Ok that stopped when I turned 12. I'm now nearly 42, perhaps I should start taking that stuff again?
Does anyone still do that?

I was fortunate to never have had that experience. And I never needed it because we ate simple but varied food that covered all the nutritional bases that are lacking in most diets these days.

Quote from: Peripatetic Phil on February 13, 2022, 04:01 PM
Useful for those who don't want to make the classic 3-pint+ version.

https://www.spicesofindia.co.uk/acatalog/Chicken-Pathia-Recipe.htm

I'm getting a 404 on that link.

Quote from: Peripatetic Phil on February 12, 2022, 12:55 PM
Ifindforu says :

Quote from: ifindforu on May 15, 2006, 10:38 PM
[...] the potatoes can be used to make bombay aloo

Yes as I suspected. But the claim he makes is that they add flavour which I think is misleading. I'm about to make this base, sans spuds.

I don't know whether I commented on this already as I'm too lazy to read all the comments but there's a very odd peculiarity in this recipe.

Five potatoes are added and cooked for 15 minutes but they are then removed and never added back!

The claim is that they add more flavour, which I am very doubtful of. What's more likely, in my opinion, is that they are just precooking the potatoes in the early stage of making the base sauce for use in other dishes. I'd be willing to bet good money that the cooking of potatoes has no effect whatsoever on the base flavour. They might add some starch to thicken but there are easier ways to thicken the sauce without using a whole bunch of potatoes.

Very odd.

Quote from: George on December 16, 2021, 01:26 PMif their copy is from a master, it will be far clearer than from my grainy VHS tape.

Their copy is on Hi band U-matic format which is notionally a semi-pro format and certainly better than VHS. Takes me back about 40 years to my repair days. Many an hour spent with my head almost literally in the inner workings of these beasts.