Spice and Curry – Indian Restaurants & Groceries

Olive oil is good for any kind of cooking but remember if your doing any kind of frying you’ll want to add some unsalted butter to bring up the frying point. Because Olive oil is a dark color oil it’s not very good for stuff like deep frying, you’ll be fine if you’re doing sauteing though, if you’re going to be doing deep frying I recommend peanut oil, because it can with stand the hotter temperatures and wont burn like olive oil will. Good luck
Wikipedia.org has more info.

Olive oil
Nutritional value per 100 g
Energy 890 kcal 3700 kJ
Carbohydrates 0 g
Fat 100 g
- saturated 14 g
- monounsaturated 73 g
- polyunsaturated 11 g
– omega-3 fat 0.8 g
– omega-6 fat 10 g
Protein 0 g
Vitamin E 14 mg 93%
Vitamin K 62 μg 59%
100 g olive oil is 109 ml

I would like world recognition for this great contribution to humanity and to express my gratitude to the people of India.

I will be writing to my MP and petitioning Downing street to try and get the national recognition it deserves. Imagine if we spent as much on war as we do on Tandoori chicken the world become a utopia!

I wouldn’t go as far as giving India the ‘Nobel Prize’ for their Tandoori Chicken, but yes, it is a wonderful dish and I wish I could enjoy it more often.

With this drink tax, I dont feel like going anywhere where they "pour" the alcohol. Also, it’s more economical to start buying bottles now throughout the year, than one lump some the day of, hence the BYOB location. I would like for it to be in Pittsburgh, being as that all of my family lives here and we are getting married in Crafton. If anyone knows of a good fire hall or such, let me know. Thanks!!

phipps conservatory would make the most beautiful place!
http://phipps.conservatory.org/

I am looking for a template to modify. Some of the sites I have found specialize in pizza and fast food places. My restaurant is fine dining and I would appreciate any help you have to offer. Thank you!

no

i want to surprise some1 who lives in France in a food delivery but unfortunately i don’t live there.thanks for ur help
plz i wonna know how

yes

I know the restaurants fought against this tooth and nail, but I’m glad it passed.

I have been ordering much more healthy items and may even save my health insurer some money over the next decade or so.
Maxwell, it is truly shocking. I knew most restaurant items were full of fat and calories, but I wayyyyy underestimated the content. It is horrifying.
Kevin B: It only applies to restaurants with more than 20 outlets in the state….so big chain restaurants. And yes, many raised their prices, but I saw that coming anyway because of inflation.

it will stop me from ordering the most Unhealthy thing on the menu.

so that’s a good thing.

I want to get ready for when fish lay their eggs and get fertilised but when i try to take them out of the water and how should i?Are they easy to crush?And also any other fish eggs facts will be very helpful thanks.
First breeding season with fish(all over the age of 3) so any information with it will also be helpful
Thanks

It is difficult to remove eggs that are attached to plants. You can try to siphon the eggs out using a piece of plastic tubing ( the kind you run your airline with ). But this needs a very good eye (eggs are clear and very tiny) and is very time consuming, and is no guarantee specially if the eggs are adhesive and cling tightly to the bushes of plants.

Depending on the species of fish, the eggs of most are quite fragile, with the exception to this are the eggs of killifishes which are tough and can be handled.

To avoid this problem, I suggest you spawn your pair in a separate breeding tank with plants. After spawning, you can remove the pair. The eggs should hatch and the fry will become free swimming in about a week’s time. You can then easily transfer the fry, and use the spawning tank once again.

I am wanting to know if any one else has used the www.good-restaurant-guide.com.au to look for a place to eat?.

I have used eatability before and i now use the www.good-restaurant-guide.com.au as i have found it to be easier to read, more restaurants listed on each page with more info and its easier to read.
I used it the other night and found a place in broadbeach GC, http://www.good-restaurant-guide.com.au/broadbeach-restaurants.html and i had a good night. So i will be using it again and i have already saved it to my favourites.

I’ve got things like lamb/eggplant mousakka, thai salmon, indian chicken curry, hand cranked pasta with ricotta/spinach filling, etc on the menu. I need a real catchy name!

Around the World In 80 Bites.

Shifting Plates, maybe?

I LOVE to eat east Indian food, but I can’t seem to replicate the sauces from the restaurants at home. Any advice? Thanks!

North Indian sauces are generally a onion (alot!), ginger, garlic & tomato base. These are fried in ghee (or butter or oil) with all the spices until beautifully carmelized. This is then pureed until smooth by blender or immersion blender. At this point, whatever veggies/paneer or chicken are added until cooked. To finish the dish,cream or yogurt maybe added. This is how the restaurants get those wonderfully thick sauces that are smooth. Other thickeners that may be used are nuts (almond or cashew pastes) or even sesame seed pastes.

For South Indian food, usually coconut & coconut milk are added for flavor & thickening of sauces. Also, yogurt may be added in some dishes.

Remember, if your sauces are on the thinner side, just reduce the amount by boiling on high (no lid). This will
evaporate the liquid & leave a concentrated flavor.

Indian food does not use cornstarch nor arrowroot.