That indicates you have a sense of humour!
Curious why you are interested in a chip shop? There is one in England but it's in Kensington and if we are there we tend to pile into wholefoods which is opposite and spend silly money on things that look interesting and tasty.
When I first
Remind me not to frequent your local pub! A neighborhood pub around is is $4 a draft and the fancy places with the clean glasses are $5!
Remind me not to frequent your local pub! A neighborhood pub around is is $4 a draft and the fancy places with the clean glasses are $5!
Investment opportunity. This is different than I am used to and very intriguing.
Potato Corner claims the world's best flavored French Fries, they have a shop listed 100 km away in Ahmedabad city, in a mall.
Will see next trip...not visited for many years.
The best frying potatoes are said to be the California Russet variety, specifically those grown in Hawaii.
As for flavors, try tossing the fries in Indian spice mixes like 'chaat masala' and 'jal jeera', somebody I know adds red chili powder and asafoedita!
Will see next trip...not visited for many years.
The best frying potatoes are said to be the California Russet variety, specifically those grown in Hawaii.
As for flavors, try tossing the fries in Indian spice mixes like 'chaat masala' and 'jal jeera', somebody I know adds red chili powder and asafoedita!
Here the fake ice creams are called 'frozen desserts', and use a variety of ingredients, among them palm oil and starch to get the texture of ice cream.
Indian laws do not permit the use of the description 'Ice Cream' if non dairy fat is used.
I think Stevia might work as a sugar substitute, some small sweet shop chains make special products for those with diabetes.
You may have fish n chips shops in Vancouver, look at their revenues to compare as an investment opportunity.
And competition from the other restaurants / markets selling fries.
Indian laws do not permit the use of the description 'Ice Cream' if non dairy fat is used.
I think Stevia might work as a sugar substitute, some small sweet shop chains make special products for those with diabetes.
You may have fish n chips shops in Vancouver, look at their revenues to compare as an investment opportunity.
And competition from the other restaurants / markets selling fries.
Yes Naresh but this is much different. It's like a stand you might find at a carnival and has very few items. I watched the process yesterday in detail and I am gobsmacked. Someone with a real head on their shoulders came up with this.
I have run a business for 30 years and am aware of what is required before stepping into something. Much research has been done but much more is needed.
I use Stevia but I wouldn't in ice cream.
I have run a business for 30 years and am aware of what is required before stepping into something. Much research has been done but much more is needed.
I use Stevia but I wouldn't in ice cream.
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I look at that recipe and have to wonder. Why bother with anything after the fourth ingredient, except the salt? I mean what's the point?
If you're not going to taste it
- why you wanna waste it?
Especially those Szechuan peppercorns. Those are the devil's spawn all on their own. I still have nightmares.
I hope you enjoy them Mark. I am tempted to use peppers of a milder variety for casual consumption like that.
Cheers.
If you're not going to taste it
- why you wanna waste it?
Especially those Szechuan peppercorns. Those are the devil's spawn all on their own. I still have nightmares.
I hope you enjoy them Mark. I am tempted to use peppers of a milder variety for casual consumption like that.
Cheers.
@Cal Weldon are you sure you won't taste 'insanity ghost pepper sauce'?
I looked up the szechaun peppercorns. Love this part of the wiki page 'green Sichuan pepper is milder but fragrant and has a stronger numbing effect'. I am now scared of them.
I looked up the szechaun peppercorns. Love this part of the wiki page 'green Sichuan pepper is milder but fragrant and has a stronger numbing effect'. I am now scared of them.
Looks a bit like 'Athela Marcha', only fancy cooked.
That recipe takes five minutes...mix turmeric, salt, crushed mustard seeds, fennel seeds, asafoedita, coriander seeds, and so on as per the recipe linked below.
The lemon juice is an important ingredient.
Then add to slit mild chilies, and toss properly.
The linked method looks typical, it is a traditional recipe here, goes well with many mild tasting ingredients. No ties to poster.
Certainly safer than ghost peppers, which are known to cause digestive cancers if consumed in large quantities.
https://www.nehascookbook.com/raita...di-athela-marcha-instant-green-chilli-pickle/
That recipe takes five minutes...mix turmeric, salt, crushed mustard seeds, fennel seeds, asafoedita, coriander seeds, and so on as per the recipe linked below.
The lemon juice is an important ingredient.
Then add to slit mild chilies, and toss properly.
The linked method looks typical, it is a traditional recipe here, goes well with many mild tasting ingredients. No ties to poster.
Certainly safer than ghost peppers, which are known to cause digestive cancers if consumed in large quantities.
https://www.nehascookbook.com/raita...di-athela-marcha-instant-green-chilli-pickle/
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Bill, Thai chilis are pretty hot on their own. Why waste the sauce or the other flavourings if you're planning to eat the pepper vs. use them as seasoning?
Yes, the Szechuan peppercorns do exactly that. The one time I had them it was the green ones. They are nasty. You take about 1/2 hour to recover and during that time you drool as your face doesn't work properly.
Yes, the Szechuan peppercorns do exactly that. The one time I had them it was the green ones. They are nasty. You take about 1/2 hour to recover and during that time you drool as your face doesn't work properly.
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I read that there are farmers in Britain growing very pungent chilies, unbelievable high index values, some are West Indian brown colored ones.
Others are Indian, and US origin.
Some sort of eating competition is also known to occur, I read about it long back.
But those are so pungent that a small excess quantity will ruin the dish, I personally use the very mild Kashmir chilies, good color.
Others are Indian, and US origin.
Some sort of eating competition is also known to occur, I read about it long back.
But those are so pungent that a small excess quantity will ruin the dish, I personally use the very mild Kashmir chilies, good color.
Last years hot sauce was made with Scotch Bonnets. I am glad that some of the hotter peppers have a distinct flavour that can be enjoyed along with the heat. I don't think I will be making a batch this year as I still have over half of last years. That's another nice thing about making it with hotter peppers.
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Those are pretty!! Here in my zone of NorCal we get lots of habaneros but zero Scotch Bonnets, which is a shame because SB has a much nicer flavor. And with careful trimming of seeds and ribs, they're not too overpowering.
Fall of 1975.
Tony sees a microwave oven on auntie's kitchen.
Tony is hungry... it's Saturday morning.
Tony grabs egg.
Tony cracks the egg and pours it on a plate.
Tony puts it in the microwave.
Tony programs it for a while.
....
WHAP!
....
Tony has to spend ten minutes cleaning the microwave.
....
Tony did not get exposed to salmonella during the clean up.
Tony forgot to:
Poke the yolk!
We have microwave containers for eggs. You lube it and put a small amount of salt in the bottom, crack the egg into it and poke the yolk. They actually come out quite well and because it's contained, the yolk stays as a yolk.
Poke the yolk!
We have microwave containers for eggs. You lube it and put a small amount of salt in the bottom, crack the egg into it and poke the yolk. They actually come out quite well and because it's contained, the yolk stays as a yolk.
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I suspect those are actually red Habaneros but they were sold as SB's. I don't really see the shape of the bonnet, hence my suspicions.
IIRC, that made 4 litres worth.