Quote from: Ian S. on July 01, 2006, 02:02 PM
So - to recap, then:

Quote from: Dirtynunfishing on June 26, 2006, 10:10 PM
Not to much to ask.

You wouldn't think so. ;D

Thanks for the laugh, Ian.  That's what we needed at this point.

(Is it safe to come out now?)   

Quote from: Yellow Fingers on June 29, 2006, 07:54 AM
If anyone disagrees with this then you urgently need to go on a basic science course.

I'll have to admit, I do think cooking is more of an art than a science...  Take BIR cooking for example:  we seem to have all the recipes and all the ingredients, and yet some of us have come to the conclusion that there is an art to the actual cooking that we haven't mastered.

I know it's illogical not to scale recipes proportionately.  I just wanted to urge caution.  50 ltr of sauce is a lot to have go wrong. 

Here's some more info:
http://www.cnn.com/HEALTH/library/NU/00586.html 
 

Quote from: Ian S. on June 28, 2006, 02:10 PM
I wonder if that means we should be using proportionally higher amounts of spices when scaling down Mark's 35 onion recipe...  Half a full base recipe = two thirds the original amount of spices and salt?

Whoa,  please don't go making major changes in good recipes just because of something I learned in home ec class many years ago.   I just mentioned that as a cautionary tale.

BTW, the same teacher also taught us how to cook "a healthy breakfast" consisting of fried eggs, streaky bacon, white toast with butter, and whole milk to drink.  My arteries hurt just thinking about it.

No, I wouldn't multiply spices and (especially) salt by 5.  I'm guessing you'll need less.  I say that from personal experience in doubling and tripling other recipes, but I imagine my experience would extend to Indian cooking, as well.   I was taught that in doubling recipes, to use 1+1/2 times the amount of spices and salt, and then to taste and add more as needed.  Of course, that presumes you know the taste you're looking for, and will be able to adjust accordingly.

Another point, probably not worth mentioning, but the sauce will evaporate at a different rate from a 50-ltr cauldron than from the usual household pot.  That will change the timing, and, perhaps, the taste.  Again, you'll have to know the final texture and taste you're aiming for.

 

Has anyone mentioned adobe ovens, which have long been popular in the Southwest U.S.?   Here's a link to a DIY version:

http://www.sunset.com/sunset/Premium/Home/1998/08-Aug/AdobeOven898/AdobeOven.html

I don't see why you couldn't bake naan and tandoori chicken in it, and the horizontal floor would allow you to bake pizzas and loaves of bread.     

Quote from: Panpot on June 25, 2006, 09:42 AM
What about dried cow dung free and planet friendly?

The secret taste?

A few months ago I was at a bread-making demonstration, and the man next to me said he had a big green egg.   I won't tell you what I thought when he said that. 

Anyhow, it turns out he meant this:

http://www.biggreenegg.com/bge.htm

and he uses it to make pizzas.  Very tandoor-like, I think.

-Mary

pH, have you tried Kris Dhillon's Saag Paneer?  That sauce is a good starting point.  (She also has a recipe for Saag Meat, but that sauce doesn't sound as good.)  I follow the recipe almost exactly, (chilli to taste), keeping in mind that Kris uses rounded spoonsful and 5 oz. teacups.  My main change is adding about 1/2 cup cream to the pureed spinach at the end to make it rich and creamy.

BTW, she uses canned spinach, which I normally HATE.   But as you say, restaurant saag is dark, like canned spinach.  So that's what I use, and it works, what can I tell you?! 

-Mary 

Quote from: Ashes on June 19, 2006, 03:22 PM
Im sure someone could create an oven within an oven, like a box with all sides closed except one.

That sounds like a HearthKit:

http://www.hearthkitchen.com/

Keep telling her you love her just the way she is!