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Kerala

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  1. How or where do you source these MREs?
  2. We all get things wrong. It's the refusal to own up and apologise, the lack of reflection that really annoys me here.
  3. Ignorance and arrogance. Yep. Guy's a dick.
  4. @Nathan on BBC Radio 4.

    I got really excited when they introduced Nathan Myhrvold on the radio but I was driving with my chatty buddy, so I look forward to listening again. I didn't really know anything about Nathan. Quite a guy, isn't he?
  5. On a slightly different tack, it saddens me that the person I most want to thank, ie the cook who made my food, usually doesn't get a look in. I think some restaurants do share the tips with the kitchen staff.
  6. Goan Pickle: "Prawn Balchao"

    Hi Sheel! Could you put up a picture of the final product in the jar or on the plate? That would be so appreciated.
  7. Really enjoying this thread, I have to say. I've never seen chapattis done in an oven before. Am I misreading this? @Chris Hennes, is that Madhur Jaffrey's instruction? I grew up eating chapattis in Kerala and considered it native, but it is really North Indian in origin. We do it on a skillet down south. So sad that I only have supermarket soup waiting for me in the fridge upstairs in the staff room.
  8. Food Movies: The Topic

    I can't remember who said that eating food prepared by another is an act of submission.
  9. Interesting, and it never occurred to me. Like others, I ate the chillies and thought it nice. Will I be able to resist next time?
  10. As somoeone who will never make puff pastry although I do use the store-bought stuff, I would love to see the results.
  11. Just announcing since there's hardly anyone in real life I can share with. I have bought three Anovas, one each for my sisters and me because of birthday timings. New Year's sales in the UK if anyone's dithering on the edge -extra 20% off!
  12. I know nothing about this topic but I'm so planning to go to Peru to try this! Will look out for somewherenext time I'm in London, probably my best chance in the short to medium term.
  13. Do you cook with a "360" vision?

    I like to know the rules and I am rather prissy about them. I know what's right and wrong in a paella, a Bolognese sauce and a biriyani. However I will cook with what's available and will certainly not criticise what someone else serves up based on these rules. One of my best friends is a professional chef who doesn't give two hoots about the rules but consistently makes great tasting food. He also washes his knives (and mine!) in the dishwasher...
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