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New Indian food is a lot like the french
having to deal with well rotted meat spicing becomes an art,
thanx,
bill
In Bush\ufffds America, fighting terrorism abroad is used as a pretext for vanquishing civil liberties at home. David Podvin
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
New But meat came relatively late - with the Moguls.
The spicing was already well developed for vegetables and dried beans, peas and lentils. It was vegetarian spicing that was adapted to meat in many cases.

In India, I think it was the huge number of spices and ready availability that did the trick, and in France the prestige of the high expense (you could always have salted or pickled your meat to preserve it on the cheap - or tossed it in a sauce pot and stewed it forever as in Italy).
[link|http://www.aaxnet.com|AAx]
New french cooking came because of meat shortages due
to the continental blockade, and Paris having a large population without a timely distribution system after the first republic. Meat in paris was a gamey affair and the sauces etc were geared to hide the fact that the grub was well beyond its prime. In the case of India you are correct, but it also was a good way to kill the flavor of tired chicken and beef.
thanx,
bill
In Bush\ufffds America, fighting terrorism abroad is used as a pretext for vanquishing civil liberties at home. David Podvin
questions, help? [link|mailto:pappas@catholic.org|email pappas at catholic.org]
     Right curious, Sahib . . - (Andrew Grygus) - (16)
         Funny thought - (deSitter) - (11)
             Indian cuisine is three . . - (Andrew Grygus) - (10)
                 Re: Indian cuisine is three . . - (deSitter) - (9)
                     If you liked that.... - (pwhysall) - (8)
                         Balti must be a Brit thing. - (Andrew Grygus) - (7)
                             Note: - (pwhysall) - (2)
                                 OK, I'll edit it out. - (Andrew Grygus) - (1)
                                     Thanks. -NT - (pwhysall)
                             Yup, did some checking. - (Andrew Grygus) - (3)
                                 Originated in Brumistan. - (pwhysall) - (2)
                                     Now, I always knew there were a lot of Balti houses, but... - (pwhysall)
                                     I would tend to agree with you on both . . - (Andrew Grygus)
         Indian food is a lot like the french - (boxley) - (2)
             But meat came relatively late - with the Moguls. - (Andrew Grygus) - (1)
                 french cooking came because of meat shortages due - (boxley)
         Book Recommendation - (pwhysall)

LRPD that. Now.
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