JoNorvelleWalker

Sorry, I do not have My Bombay Kitchen in my collection. However the library has a copy on the shelf. It should be waiting for me when I return to work.

I count 16 pages pertaining to culture, the foreword and the introduction. Plus bits here and there in recipes. May not be enough culture for your purpose. Though there is a section on how to make yogurt. Did I mention that I love the book?

I can report I am delighted with the book. Ingredients are mostly specified in grams. The few recipes I've read so far were clearly written. Sections of the book are divided by course, not by seasons. Photographs are plentiful. The font could always be larger but with reading glasses I can read it. I expected to enjoy the book primarily to learn a bit of Parsi culture, however I might even cook from it.

Alas, I do not have one yet.

The Ankarsrum doesn't cook. You may be thinking of the Blendtec I have used for soup. Although now that I think of it, I have an as yet unused blender attachment for the Ankarsrum...

Yet the white looks fully set?

How did you achieve the egg?

There is a large Indian (from India, as opposed to Native American) population here, so it is not impossible. But I have no knowledge of a Parsi restaurant. When I get back to work I'll check with my Indian colleagues.

I live far from Bombay.

I ordered.

I prefer barrel strength, no water, no ice...but not with dinner.

As I've told before I love my Paragon. However even a non-temperature controlled induction unit should be safe to use. If there is no pan the unit won't start, and will shut off when the pan is removed. If an empty pan is left on the unit, the pan could potentially overheat. One solution is to use pans of a special alloy that becomes non-ferromagnetic at a safe temperature. Once that temperature is reached the pans don't become any hotter. I also use a Silpat (as this afternoon for oatmeal) when I'm not employing temperature control.

Waiting for French onion soup; grilled roasted vegetables on foccacia with sliced mozzarella and pesto. I may get to come home tomorrow.

I was not allowed to eat or drink for 18 hours. The chocolate milkshake is so good I wish I had ordered three.

Tonight’s minestrone was freshly made and nicely seasoned. Picture would not upload.

Lunch. Cardiologist came in the middle.

Food may be ordered from 6:30 am to 6:30 pm, and delivered within 45 minutes. (Note to self, if you want salt and pepper you have to ask for it.)

Sorry, but that was my dinner. No picture last night as I dined in the emergency room hallway on a gurney. The menu was whipped potatoes, roast turkey and gravy. Morphine apéritif. The meal would have been more memorable had they remembered to include the roast turkey and gravy.

You could probably find something from Spice Trekkers.

The meatballs look like they could have been browned more thoroughly. And I question that ground mushrooms can really take the place of salt. Nonetheless, I would not mind eating them.

Very attractive picture.

Drink appropriately, as I always say. At the moment I'm appreciating a generous Baccarat 16 oz tumbler. (My trip to the rum monger was last night.)

Thankfully for you it was just Whisky and not eggnog.

I've been feeling poorly but I summoned enough energy to bake.