Modification for idali podi The preparation U3 (Idali podi) in the book A Short Course in Culinary Experiments had no variations or experiments. There was a reason for this. At the time of writing the book, I thought that any…
Modification for idali podi The preparation U3 (Idali podi) in the book A Short Course in Culinary Experiments had no variations or experiments. There was a reason for this. At the time of writing the book, I thought that any…
Aiding the substitution bias Though this posting is about a culinary experiment, it will be useful to explore some terms connected with economics, to put this culinary experiment into the context of economics, or more aptly, home economics. Every month,…
Prevention is better than cure Some of you might be familiar with a different version of the heading as, “An ounce of prevention is worth a pound of cure.” Whichever version you prefer, most people will opt for “prevention” rather…
Methi – Rava Dosa In recent posts, I have been extolling the tastiness of methi leaves/methi plants (fenugreek leaves/plants) in preparing various vegetarian dishes. Examples are here and here. I am now proposing a new culinary experiment with methi leaves/plants,…
Reviews for A Short Course in Culinary Experiments When the print edition of A Short Course in Culinary Experiments was published, a number of reviews appeared in various newspapers/magazines. The links below connect to the review from the authors (except…
Currie’s help for curry The Currie in the heading is Ed Currie. He claims to have grown the hottest chili pepper on earth with a SHU value of 1.569 million. You will never guess the location where this pepper is…
Black cumin or Nigella sativa If I said that I can give you a substance which is, diuretic, antihypertensive, antidiabetic, anticancer, immunomodulatory, analgesic, antimicrobial, anthelmintics, analgesics, anti-inflammatory, spasmolytic, bronchodilator, gastroprotective, hepatoprotective, renal protective and also has antioxidant properties, you will…
Methi and lentils combination In the printed version of A Short Course in Culinary Experiments, a common method was described for the preparation of a curry with leafy vegetables such as collard greens, kale and spinach, in combination with lentils…
A minor tweak for vegetable cutlets Preparation of vegetable cutlets is one of the more elaborate procedures described in A Short Course in Culinary Experiments (preparation SD10). The ingredients list had 14 items; not exactly a cup tea for someone…