Quote from: Kashmiri Bob on April 12, 2023, 10:41 AM
Just looking at Just Eat's KFC menu.  Bargain Bucket.  Hmm.  10 pieces of chicken and 4 regular fries.  Only 23 quid!  Reckon for around this price I could make 3 whole Lahori Chargha chickens and 5 kg of hot & spicy wings. 1 kg fries and a balti.

I don't doubt it for one second, Rob.  But there comes a time in a man's life when he just wants to sit down and enjoy a tasty meal that someone else has cooked, and when that man's wife spends her entire life looking after other people in her hotel, Kentucky Fried Chicken (or, in my case, Bodmin Chicken House fried chicken) is a pretty good-fall-back !
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** Phil.

Quote from: Kashmiri Bob on April 10, 2023, 05:55 PM
Do you have your KFC with extra fries? 

No, I order it without fries, because they have taken to serving fries with skin on, something I detest.

Quote from: Kashmiri Bob on April 10, 2023, 04:36 PM
The KFC near me is always busy.  Can't understand its popularity.  I suppose it's a step up from McDonalds, but still verging on the blandest of the bland.

Interesting — I don't find it bland at all, but subtly spiced and very much to my taste.  What I like in particular is the texture (of the legs and thighs, not of the breast) which I find really juicy and succulent.

QuoteI have read somewhere though that on the whole we Brits don't tolerate spicy food well.

Whence the almost universal British addiction to, and adoration of, of CTM.

QuoteApparently, many of us start sweating just at the sight of a bottle of HP sauce.  We do like grease and stodgy pies.  Chicken nuggets too.

Speak for yourself !
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** Phil.

Quote from: Kashmiri Bob on April 10, 2023, 10:57 AM
Hi Phil.  Wasn't aware of any issues with oil and a pressure cooker.  I haven't experienced any so far.  Will look into it. 

I don't think it is a problem in your case, Rob, as you aren't trying to pressure-fry.  If you did, the pressure cooker would achieve a far higher temperature (in excess of 160 °C) than it does with a water-based medium (around 120 °C)  as a result of which the pressure seal might give way — *very* dangerous !.
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** Phil.

Quote from: Kashmiri Bob on April 05, 2023, 11:58 AMPressure cooked in the basket.   

Tell me about this last part, Rob.  Do you have an oil-safe pressure cooker, or by "pressure cooked" do you mean cooked in broth/steam ?
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** Phil.

Er, "size 14" — what might that be as a weight in lb or kg ?

Quote from: Peripatetic Phil on September 16, 2013, 07:38 PM
[...]This summer I have been drinking about a litre of mango lassi a day, and I thought I might usefully share my recipe.

Needed :

• One jug blender, capacity 1,5 to 1,7 litres.
• Six to eight ice cubes.
• 1/2 850gm tin TRS mango pulp (Kesar or Alphonso, the former is usually cheaper but tastes as good)
• 1/2 1 litre carton Rubicon mango juice

[li]1 500 ml tub full fat Greek joghurt (Waitrose is my preferred one, and good value at[/li][/list]

I am not sure at what point I (perhaps inadvertently) switched from using TRS mango pulp to Laila, but I clearly did, and until my present stock expired I found the Laila a good substitute.  But I ran out a few days ago, and our head chef suggested that I look in Asda, where he had been sourcing mango pulp for the hotel.  He also gave me a spare tin of KTC mango pulp at the same time.  I used his KTC first, and it was not bad, but was paler and less intense, almost certainly because it used kesar mangoes rather than alphonso.  Then I went to Asda and was delighted to find that they not only had KTC, they had Laila as well.  Overjoyed, I bought nine tins of Laila, and made my first lassi using the Laila yesterday.  Absolute disaster.  Since buying my previous batch, Laila have changed the recipe, and whereas my original batch had 92% mango pulp with added sugar syrup and an acidity regulator (citric acid), the Asda batch had 90% mango pulp with added sugar (not sugar syrup), acidity regulator (citric acid), "natural colour" and "mango flavour".  The flavour was disgusting.  I have tried adding some mango and passion fruit coulis, but I think it would need a full bottle to make it palatable.

I shall be returning the remaining eight of the nine cans of Laila to Asda for refund, will take whatever KTC they have (if any), but will search for TRS and/or an alphonso-based pulp for my next batch.

Afterthought — it is perhaps worth reporting that the KTC kesar mango pulp consists of 95% mango with added sugar syrup (not sugar) and acidity regulator (citric acid).
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** Phil.

That is a nice colour Madras, Rob — for myself, it looks more than adequate tomato content
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** Phil.

I saw one of these on offer in the Truro branch of Waitrose recently and brought it home to try.  I finally got around to eating it this evening, and I have to say it was not bad at all, especially at the current offer price of £3.75.  Considerably thicker than the average BIR curry (presumably due to the presence of cashew nut paste) but quite good despite that.  I cooked mine in my normal steel curry pan in some butter ghee, and accompanied it by a frozen paratha, and it certainly made for a pleasant meal.  I have about 1/3 left, which I plan to mix with the remains of the chicken Madras which I ate yesterday in a restaurant called "Indian Queen" (which is, of course, situated in Indian Queens !).
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** Phil.

It is not only you.  But for how long, I have no idea — it seemed like an eternity ...
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** Phil.