Author Topic: Dhansak/Pathia  (Read 9380 times)

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Offline mickyp

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Re: Dhansak/Pathia
« Reply #20 on: March 24, 2020, 07:08 AM »
Wise man say
"like in food to much salt in words may cause bitterness"

wise man also say "Happy Birthday Mickyp have a good one :)"

Offline Peripatetic Phil

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Re: Dhansak/Pathia
« Reply #21 on: March 24, 2020, 08:55 AM »
Happy birthday, Micky ! [OT, will get moved to new thread if any else replies in the same vein]
** Phil.


Offline George

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Re: Dhansak/Pathia
« Reply #22 on: March 25, 2020, 08:27 AM »
I stand by my opinion that Romain's dhansak recipe is poor. It's not in the same league as the dhansak dishes produced by many, if not most, BIRs.

Offline George

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Re: Dhansak/Pathia
« Reply #23 on: March 25, 2020, 06:38 PM »
George if Romains recipes are so bad why don


Online livo

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Re: Dhansak/Pathia
« Reply #24 on: March 25, 2020, 06:56 PM »
I find tamarind to be an unfriendly ingredient when used in recipes unless the recipe describes it's use from scratch, ie, from a block of whole tamarind pulp with seeds. This used to be the only way I could obtain it and the process usually involved soaking and straining to obtain tamarind water which was then used in the dish as directed.

There are now many different products available and they mostly have no description on the package of what you have or how it should be used.  I think it is very important in this instance to observe the advise provided by SS in relation to the sugar content of the tamarind sauce used in Romain's recipe.



 

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