droid
Well-known member
No. I eat a lot less meat than I used to and rarely eat processed or red meat, but chicken is still on the menu, and goat.
Indian Food
- Thread starter linebaugh
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No. I eat a lot less meat than I used to and rarely eat processed or red meat, but chicken is still on the menu, and goat.
shakahislop
Well-known member
more than anywhere else, with arguably the exception of central america, the bangladesh-nepal-pakistan axis is the world's supply of cheap labour. you see it all over the rich countries of europe, the middle east and i think to some extent east asia. it's quite a big part of what's going on in the world i think, or at least a factor worth talking about. our whole world is intertwined with this particular demographic. rose sellers in napoli. the construction of the infrastucture of the rich gulf cities. a lot of the clothes we wear. uk food delivery seems to be all south asians the few times i've got it. nepalis seem to have the 'cheap warzone security contractor' gig on lock for some reason. and so on.
it's not as simple as those places just having quite large numbers of poor people in i think. you barely meet afghans fulfilling that kind of role. or burmese people, central asians, sri lankans, laotians. etc. i'm not sure exactly what it is though; possibly just that the international networks are so well established, those places have a lot of contact with the rich countries of the world.
Mr. Tea
Let's Talk About Ceps
One of the major characters in Squid Game was a South Asian immigrant labourer, wasn't he?
Mr. Tea
Let's Talk About Ceps
No, I distinctly remember droid giving me a massive hard time about eating meat years ago, making a strong case for the ecological benefits of veganism etc., so I assumed he was vegan himself. Turns out he was a chicken-grease-smeared hypocrite the whole time!
Mr. Tea
Let's Talk About Ceps
Oh god, it was ages ago. Would take me a while to find. Of course I get that there are arguments for eating less meat.
Mr. Tea
Let's Talk About Ceps
It's great to have the old droid back.
IdleRich
IdleRich
If you truly wanted to settle it you could ask the archivist.
Pilloried! Every so often, just that once in a while someone really nails it; the expression "Le mot juste" is overused but here it is perfectly justified... le phrase juste if you like. Savage beauty in that post. The pseudo-poets amongst us must be green with envy.
WashYourHands
Cat Malogen
Murphy’s curry via Shima
melt butter and lightly toast a bunch of spices in it - cloves, cardamom, cinnamon, cumin, coriander, turmeric, mustard, fenugreek/methi, black pepper, curry leaves... don’t let them burn/very low heat
peel chop 3 large onions, bulb of garlic, two thumb sized chunks of peeled ginger, add to wok increasing temp and fry for about 10 minutes, if you have a whizzer blitz em and you’ll finish with smoother sauce if that’s what you prefer
add tomato purée, add appropriate stock of choice, add coconut milk, add tamarind, add a bit of diced tomato, reduce to simmer 3-4 hours steady (don’t let it catch)
you can salt, add sweetness from lemon juice or leaf coriander, brighten it with a tablespoon of ketchup or add cane sugar, remember it’s easier to add more later than subtract and if you ever over reduce sauce add a bit of water
for veggies fry off a bunch of your choosing and wang in, for beef get it in early or it’ll get chewy, lamb slightly less, chi less cooking time again (cover chicken in seasoned flower, pan fry and add and you’ll get texture plus a thicker sauce but it’s overly fiddly), fish far less, king prawns I’d griddle fry separately and just cover in the gravy plating, garnish with spring onions/scallions...i
same mate’s mum does one with mangoes, obviously more sour/sweet but banging too
melt butter and lightly toast a bunch of spices in it - cloves, cardamom, cinnamon, cumin, coriander, turmeric, mustard, fenugreek/methi, black pepper, curry leaves... don’t let them burn/very low heat
peel chop 3 large onions, bulb of garlic, two thumb sized chunks of peeled ginger, add to wok increasing temp and fry for about 10 minutes, if you have a whizzer blitz em and you’ll finish with smoother sauce if that’s what you prefer
add tomato purée, add appropriate stock of choice, add coconut milk, add tamarind, add a bit of diced tomato, reduce to simmer 3-4 hours steady (don’t let it catch)
you can salt, add sweetness from lemon juice or leaf coriander, brighten it with a tablespoon of ketchup or add cane sugar, remember it’s easier to add more later than subtract and if you ever over reduce sauce add a bit of water
for veggies fry off a bunch of your choosing and wang in, for beef get it in early or it’ll get chewy, lamb slightly less, chi less cooking time again (cover chicken in seasoned flower, pan fry and add and you’ll get texture plus a thicker sauce but it’s overly fiddly), fish far less, king prawns I’d griddle fry separately and just cover in the gravy plating, garnish with spring onions/scallions...i
same mate’s mum does one with mangoes, obviously more sour/sweet but banging too
luka
Well-known member
35 Sandwich Recipes - Swasthi's Recipes
Sandwich recipes - Learn how to make 35 different types of sandwiches. Easy grilled & toasted delicious sandwiches for breakfast, snack
www.indianhealthyrecipes.com