Re: OT: Eat curry and keep yer marbles

[Whingin' Pom]

On Fri, 7 Jan 2005 22:47:13 -0000, Whinging Courier
<markonusenetTAKEITAWAY@yahoo.co.uk> () wrote:

>In uk.rec.motorcycles, Whingin' Pom wrote:
>
>> Good excuse for another plate of bhajis to go with the bottle of red
>> plonk, I reckon.
>
>Forget the plonk, show me the ale.

Yerbut the beer round here (New Zealand) tastes like it's been
squeezed from a cat's kidneys and is served at temperatures previously
only found in deep space or cryogenics facilities. They do make a nice
drop of the old Chateau Collapseau, though.

>Bhajis rock.

You're frying them too long, then.

--
Matt K.
"Do not meddle in the affairs of wizards because it makes them
soggy and difficult to light."

[Whinging Courier]

In uk.rec.motorcycles, Whingin' Pom wrote:

> >> Good excuse for another plate of bhajis to go with the bottle of red
> >> plonk, I reckon.
> >
> >Forget the plonk, show me the ale.
>
> Yerbut the beer round here (New Zealand) tastes like it's been
> squeezed from a cat's kidneys and is served at temperatures previously
> only found in deep space or cryogenics facilities. They do make a nice
> drop of the old Chateau Collapseau, though.

Famine or feast, eh?

Ever tried brewing yer own?

> >Bhajis rock.
>
> You're frying them too long, then.

Is there a preferred oil to do them in? I use bog standard veggie oil
and they turn out more greasy than I'd like.

--
CBR1000 - Work in progress
BOMB#14 ibW#40

[Ace]

On Sat, 8 Jan 2005 09:15:52 -0000, Whinging Courier
<markonusenetTAKEITAWAY@yahoo.co.uk> wrote:

>> >Bhajis rock.
>>
>> You're frying them too long, then.
>
>Is there a preferred oil to do them in? I use bog standard veggie oil
>and they turn out more greasy than I'd like.

I use groundnut oil for practically all deep and shallow-frying. It
has a high smoke-point, so is particularly good for chinese wok
cooking, and withstands high-ish deep-frying temperatures quite well
too. Certainly works well enough for bhajis (pakoras).

--
Ace in Basel - brucedotrogers a.t rochedotcom

[Bear]

In article <rpl4u0tqfhd0s1r2naq151v69sgp5e38vb@4ax.com>, Ace says...
> On Sat, 8 Jan 2005 09:15:52 -0000, Whinging Courier
> <markonusenetTAKEITAWAY@yahoo.co.uk> wrote:
>
> >> >Bhajis rock.
> >>
> >> You're frying them too long, then.
> >
> >Is there a preferred oil to do them in? I use bog standard veggie oil
> >and they turn out more greasy than I'd like.
>
> I use groundnut oil for practically all deep and shallow-frying. It
> has a high smoke-point, so is particularly good for chinese wok
> cooking, and withstands high-ish deep-frying temperatures quite well
> too. Certainly works well enough for bhajis (pakoras).

Agree, but too greasy usually simply means the oil's not hot enough.
--
Bear
"Don't believe the hype"
Today's music: Miles Davis "Kind Of Blue"

[Wazza]

"Bear" <bastardDOTbear@gmail.com> wrote in message
news:MPG.1c4c68d0f0d0dbf4989a0a@News.individual.ne t...
> In article <rpl4u0tqfhd0s1r2naq151v69sgp5e38vb@4ax.com>, Ace says...
> > On Sat, 8 Jan 2005 09:15:52 -0000, Whinging Courier
> > <markonusenetTAKEITAWAY@yahoo.co.uk> wrote:
> >
> > >> >Bhajis rock.
> > >>
> > >> You're frying them too long, then.
> > >
> > >Is there a preferred oil to do them in? I use bog standard veggie oil
> > >and they turn out more greasy than I'd like.
> >
> > I use groundnut oil for practically all deep and shallow-frying. It
> > has a high smoke-point, so is particularly good for chinese wok
> > cooking, and withstands high-ish deep-frying temperatures quite well
> > too. Certainly works well enough for bhajis (pakoras).
>
> Agree, but too greasy usually simply means the oil's not hot enough.
> --
yup, that is usually the case. Thats why it is importznt to make small thin
bhajis which will cook through quickly, so the fat can be hot enough to seal
the outside of the batter, and cook through to the inside without burning
the outside, like any deep frying. Chips are a little different, and should
always be double fried (at different temps) IMHO.
cheers
Wazza

[Bear]

In article <cru4mv$hst$1@hercules.btinternet.com>, Wazza says...
>
> "Bear" <bastardDOTbear@gmail.com> wrote in message
> news:MPG.1c4c68d0f0d0dbf4989a0a@News.individual.ne t...
> > In article <rpl4u0tqfhd0s1r2naq151v69sgp5e38vb@4ax.com>, Ace says...
> > > On Sat, 8 Jan 2005 09:15:52 -0000, Whinging Courier
> > > <markonusenetTAKEITAWAY@yahoo.co.uk> wrote:
> > >
> > > >> >Bhajis rock.
> > > >>
> > > >> You're frying them too long, then.
> > > >
> > > >Is there a preferred oil to do them in? I use bog standard veggie oil
> > > >and they turn out more greasy than I'd like.
> > >
> > > I use groundnut oil for practically all deep and shallow-frying. It
> > > has a high smoke-point, so is particularly good for chinese wok
> > > cooking, and withstands high-ish deep-frying temperatures quite well
> > > too. Certainly works well enough for bhajis (pakoras).
> >
> > Agree, but too greasy usually simply means the oil's not hot enough.
> > --
> yup, that is usually the case. Thats why it is importznt to make small thin
> bhajis which will cook through quickly, so the fat can be hot enough to seal
> the outside of the batter, and cook through to the inside without burning
> the outside, like any deep frying. Chips are a little different, and should
> always be double fried (at different temps) IMHO.

Platy's missus has an onion bhaji recipe that simply rocks; light,
crispy and yummy, even in ball-shapes rather than flat patties, and uses
garam (chick pea) flour ... I did copy it down (it's a Gary Rhodes
recipe, believe it or not), but I've bloody lost it.

Paging Platy! Any chance you could find and post or email said recipe?
--
Bear
"Don't believe the hype"
Today's music: Miles Davis "Kind Of Blue"

[Whingin' Pom]

On Sat, 8 Jan 2005 09:15:52 -0000, Whinging Courier
<markonusenetTAKEITAWAY@yahoo.co.uk> () wrote:

>In uk.rec.motorcycles, Whingin' Pom wrote:
>>
>> Yerbut the beer round here (New Zealand) tastes like it's been
>> squeezed from a cat's kidneys and is served at temperatures previously
>> only found in deep space or cryogenics facilities. They do make a nice
>> drop of the old Chateau Collapseau, though.
>
>Famine or feast, eh?

You got it.

>Ever tried brewing yer own?

Tried. Used to brew all-grain back in the UK. Trouble is, the
malt/hops/grain are not easy to get hold of. Kit beers are, but
they're the same insipid brew they sell in bars. OTOH, they do allow
you to make your own spirits legally. My "improved" reflux still puts
outs 96% pure ethanol which I then dilute to drinking strength. The
heads (methanol part) make wicked degreaser, too. It's a proper pint
in a real boozer that I can't get.

>> >Bhajis rock.
>>
>> You're frying them too long, then.
>
>Is there a preferred oil to do them in? I use bog standard veggie oil
>and they turn out more greasy than I'd like.

I use sunflower oil. Keep the temp. high and you should be right.
There's a thread here (uk.f+d.i) from a week or so back where someone
suggests double frying them to get the right consistency. Haven't
tried it yet, but it makes sense to me.

--
Matt K.
"Narafaladei, mo narafaladei, mo narafaladei,
Wokabaot snel spid dei long dei...
- Macbed blong Wilum Sekspia"

[Bear]

In article <bmh4u09u0pgntlc0nj6itrldfbbo7t26cp@4ax.com>, Whingin' Pom
says...

> OTOH, they do allow
> you to make your own spirits legally. My "improved" reflux still puts
> outs 96% pure ethanol which I then dilute to drinking strength. The
> heads (methanol part) make wicked degreaser, too.

"Marketing slogans Glenfiddich missed out on, No. 327"
--
Bear
"Don't believe the hype"
Today's music: Miles Davis "Kind Of Blue"

[Whinging Courier]

In uk.rec.motorcycles, Whingin' Pom wrote:

> >Famine or feast, eh?
>
> You got it.
>
> >Ever tried brewing yer own?
>
> Tried. Used to brew all-grain back in the UK. Trouble is, the
> malt/hops/grain are not easy to get hold of.

http://www.the-home-brew-shop.co.uk/cat12_1.htm

Don't know what the postage costs to NZ would be but they do
international.

> Kit beers are, but
> they're the same insipid brew they sell in bars. OTOH, they do allow
> you to make your own spirits legally. My "improved" reflux still puts
> outs 96% pure ethanol which I then dilute to drinking strength. The
> heads (methanol part) make wicked degreaser, too. It's a proper pint
> in a real boozer that I can't get.

I've only ever bought two homebrew kits but they were presents. You've
given me a spark of inspiration, actually. I've got a nice dark cupboard
under the stairs that would be ideal for a bit of brewing. I'm not sure
about drinking ethanol though; ISTR making some at school but the
teacher insisted it would make us go blind if we drank it.

> >> >Bhajis rock.
> >>
> >> You're frying them too long, then.
> >
> >Is there a preferred oil to do them in? I use bog standard veggie oil
> >and they turn out more greasy than I'd like.
>
> I use sunflower oil. Keep the temp. high and you should be right.
> There's a thread here (uk.f+d.i) from a week or so back where someone
> suggests double frying them to get the right consistency. Haven't
> tried it yet, but it makes sense to me.

I think the temperature is where I was going wrong. The idea I had was
that if I cooked them slower they would be better done, I didn't like
those burnt and crispy edges. I've got plenty of sunflower oil and
making more won't be a problem. I'll make some more to go with the
Bombay Poatoes.

--
CBR1000 - Work in progress
BOMB#14 ibW#40

[Whingin' Pom]

On Mon, 10 Jan 2005 23:49:14 -0000, Whinging Courier
<markonusenetTAKEITAWAY@yahoo.co.uk> () wrote:

>In uk.rec.motorcycles, Whingin' Pom wrote:
>
>> >Famine or feast, eh?
>>
>> You got it.
>>
>> >Ever tried brewing yer own?
>>
>> Tried. Used to brew all-grain back in the UK. Trouble is, the
>> malt/hops/grain are not easy to get hold of.
>
>http://www.the-home-brew-shop.co.uk/cat12_1.htm
>
>Don't know what the postage costs to NZ would be but they do
>international.

Postage from the UK for anything is shocking. And the $100 MAF
biosecurity fee makes importing grain an expensive business. Thanks
for the thought, though.

>> Kit beers are, but
>> they're the same insipid brew they sell in bars. OTOH, they do allow
>> you to make your own spirits legally. My "improved" reflux still puts
>> outs 96% pure ethanol which I then dilute to drinking strength. The
>> heads (methanol part) make wicked degreaser, too. It's a proper pint
>> in a real boozer that I can't get.
>
>I've only ever bought two homebrew kits but they were presents. You've
>given me a spark of inspiration, actually. I've got a nice dark cupboard
>under the stairs that would be ideal for a bit of brewing.

Go for it. The temperature should be right about now and if you make a
decent 9% beer, it'll be ready by Xmas.

> I'm not sure
>about drinking ethanol though; ISTR making some at school but the
>teacher insisted it would make us go blind if we drank it.

He was half-right. Ethanol is C2H5OH whatever dilution it's at. I've
seen an absinthe for sale that weighs in at about 85% ABV and I've
drunk absolute ethanol[1] without ill effects. Or a hangover.
It's just much easier to drink damaging levels of higher strength
booze. Less volume and faster ingestion rate, sort of thing.

>> I use sunflower oil. Keep the temp. high and you should be right.
>> There's a thread here (uk.f+d.i) from a week or so back where someone
>> suggests double frying them to get the right consistency. Haven't
>> tried it yet, but it makes sense to me.
>
>I think the temperature is where I was going wrong. The idea I had was
>that if I cooked them slower they would be better done, I didn't like
>those burnt and crispy edges. I've got plenty of sunflower oil and
>making more won't be a problem. I'll make some more to go with the
>Bombay Poatoes.

Lovely stuff Bombay Spud. Just had a nice Massaman curry tonight.
Mmm... peanuts... *burp*

--
Matt K.
"I wouldn't recommend sex, drugs and insanity for everyone, but
they've always worked for me."


[1] Kids! Don't try this in your own lab! Use another research groups
and cut the ethanol 50/50 with distilled water and add a pinch of
citric acid for flavour. Instant Lemon Vodka!