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My Ultimate Exotic Butter Fantasy ||
2 May 2006 17:19:33 -0700
Hi:
Here is how my clarified butter is made.
Raw, uncooked, un-pasteurized cow's milk is used. Anaerobic bacteria
are what indirectly turn the milk into clarified butter. Throughout the
process, the butter is mysteriously protected completely against any
degradation or abnormality [e.g. rancidity] other tha ...
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Fusebox Foods
28 Apr 2006 05:20:25 -0700
I have recently started a new job on the south side of London Bridge
and have found a wonderful new eaterie called Fusebox foods.
Lots of Pan Asian food, not always just Indian, but worth a mention on
this group.
If you happen to be hungry and you are near Borough Market you can find
the place in Stoney Stree ...
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forgotten name of this lamb/mint dish...
25 Apr 2006 08:15:32 -0700
Had a delicous meal the other day at an Indian restaurant,
main course was a dish with Lamb in a fairly hot sauce,
quite creamy, slightly sweet, with mint being the most
noticable component.
It was called something like Lamb Nirgili, Nirgali, maybe
also Nirigli or Nargili... perhaps these are all a little off
...
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curry
Sat, 22 Apr 2006 22:02:31 GMT
what, no curry tonight
sawney bean
...
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Curry in can - Maesri
Sun, 2 Apr 2006 15:07:15 -0400
Here is the recipe for curry that is found on the Maesri cans of Red and
Green Curry Paste.
http://www.quickspice.com/cgi-bin/SoftCart.exe/scstore/curry-thai-red-maesri-4oz.shtml?L+scstore+nltf7273+1140172524
which says
Directions:
Stir 1 can Red Curry Paste with 2 cups of coconut milk for 5 minutes. Add ...
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I need some help on food and travel
28 Mar 2006 07:19:25 -0800
Dear all:
I am working an online Ph.D. research on food and tourism. I would like
to find out traveller's perception on food when they travel.
Specifically, I am analyzing France, Italy and Thailand food's image
and focusing on finding out how people perceived the food of these
countries.
Your participatio ...
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Classy, value for money London restaurants?
Sun, 26 Mar 2006 17:48:22 +0100
Could someone provide guidance on a good value for money yet high quality
central London Indian restaurant? I'm looking for something different to the
traditional Bangladeshi British cuisine (as excellent and as unbeatable as
it is).
I've tried - some years ago - Veeraswamy and Chutney Mary and I was quite ...
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Red onion relish stuff
17 Mar 2006 09:33:28 -0800
Hi,
I'll ask again as I don't think there has been a proper answer...yet...
Does anyone know how to make it? Or what it's called?
Should be sweet and red, not have any flecks of spice (as far as I can
tell) in it, and should have the consistency of a runny jam (except
with onion chunks in it - diced).
...
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