Quote from: Ghoulie on December 05, 2020, 04:55 PM
I have mentioned on here before that Blumenthal did an mri scan to check the effect of spices in yoghurt marinade & found the penetration was much deeper
https://www.seriouseats.com/2010/08/spicy-marinade-for-infusing-chicken-spices-heston-blumenthal.html

I recall that Gooly; and I recall that there was no comparison made between using yogurt and using lemon juice with regard to 'penetration'.

Welcome Iain from a fellow Scot.

I doubt that many TAs use ghee as the prime frying agent . Chef Syed (British-ian), who has been widely lauded on this forum, doesn't use it.

But if it works for you then all is good

Thanks. If it's an F1 hybrid, then there is a big chance that some of the seeds will revert back to one of their original plants.

Quote from: Robbo141 on November 17, 2020, 11:33 PM
Well the end of the season came.  Right into mid November before I got my final harvest of poblano, habanero and Thai chilies.

A good season for 2020 despite everything else.  There

What is a Rajah chilli mate - never heard of that one.

Didn't realise Khoan had an e-book.

Did no-one else appreciate the efforts from a professional chef? This thread is, somehow, empty.

 

I started this thread because I thought it might be of interest to people who wished to view the inner workings of a takeaway. Instead, all there has been are comments about Vong's daughter (mostly from Jimmy and Rolf Phil and George).

In light of the fact that no serious, on-topic, discussion has followed, please feel free to remove the topic.

Also feel free to realise why a lot of us good members can't be bothered posting things which might be of interest, only to have them derailed by the usuals.

I've given up trying to decipher what point you are trying to make, my friend, as you seem to be arguing with yourself a lot of the time.