Quote from: Peripatetic Phil on March 22, 2019, 04:42 PM
What may be obvious to a member with over 3000 posts to his credit may not be quite as obvious to a new member with only 80.  I would respectfully suggest that encouraging new members rather than seeking to belittle them is likely to be of greater benefit both to the forum and to all concerned.

** Phil.

Forgive me, but what is that all about Phil?
Can't see anything wrong in the response myself.

Or, if possible, you could stick em on a sunny windowsill, with a homemade light reflector behind them.

And again if not too much trouble, when the weather is ok, stick em outside in the sun and bring em back in again.

You'll have to start doing that anyway, to harden em off until frosts are past, if they are going to be grown outside.

Baseless beliefs?
Fine, I think everyone should forget the overwhelming consensus of the scientific community, that climate change is happening then and take your simple laymans views on it.

I shall look forward to reading your peer reviewed scientific paper on this.

Are you a anti-vaxxing, creationist, flat earther too by any chance?

Damn I said I wasn't gonna argue on this, but I am an easily duped, gullible individual.

Wow, so if anyone doesn't agree with your simple views they are Leftist sheep?

Do you work for Donald Trump by any chance?

Before you ask, I'm not gonna get into an argument on climate change with you, from past experience it's a waste of time.
I'll stick with the scientists views, who are actually educated in such matters.

Sorry Livo, but why would I want to change a perfectly good recipe, that has worked every time I have made it?

Haven't read through the whole thread again, but can't remember anyone else saying the baking powder gave them a bad taste. Too much sugar or no salt in it are the only two things I can remember being said. Plus I think it was said in that thread that the waiting times could be reduced,

Not knocking your Naan recipes, they obviously work for you and a couple of others, but I think I can safely say that the Happy Chris ones have been the most successful and the goto recipe for most on here.

I do like reading your posts, but have to admit some of your conclusions I,m not sure on because you have no baseline in actually eating BIR food to compare with.

Not being funny, but all the debates about flours, baking powder, yeast etc to me seem a bit pointless.

As Phil points out, the most successful and IMHO best BIR style Naans on here are the Happy Chris ones.

Have a read through this for confirmation.

https://curry-recipes.co.uk/curry/index.php?topic=12589.0

SR flour and baking powder, no yeast anywhere in sight.

Maybe Naans in AIR are a bit different?

Quote from: Peripatetic Phil on January 16, 2019, 07:26 PM
New question for Martinvic.  Why do (or did) you add water as well as oil, Martin ?
** Phil.

To be honest, not sure why Phil, think it was what a recipe for it said a long way back.
So always knocked some up using both.

Ginger 42%, Garlic 42%, Water, Salt, Corn Oil
Acidity Regulator Acetic acid
Thickener Xanthan gum
Preservatives Sodium Metabisulphite, Sodium Benzoate.

To be honest in the small amounts used I don't think it makes much difference to final taste.
But of course fresh made is always better

I used to make it, 50/50 with some oil and water blended to a paste. Then freeze it in ice cube trays for storage.

But now I've got lazy as my Lidl  do jars of Garlic, Ginger, Garlic and Ginger pastes.

Have a look in your Profile-Account settings and make sure the preferred Language is set to English British

Might not be that, but I think it has caused probs in the past.