Re: [silk] Food spoilage question
thOy in Tamizh has the meaning, steep, dip in (as in liquids), or setting (as in yogurt. It also means wash as in washing clothes. Wonder if these processes (er,not the washing) are done in the dalithoy dish? On Sun, May 24, 2015 at 9:42 AM, Venkat Mangudi - Silk s...@venkatmangudi.com wrote: Maybe Konkani is not derived from Sanskrit. Maybe it is derived from Tamil. On May 20, 2015 5:52 PM, Suresh Ramasubramanian sur...@hserus.net wrote: Thoya is water in sanskrit. Purely human error in etymology if it has a different derivation. On 20-May-2015, at 5:44 pm, Thejaswi Udupa thejaswi.ud...@gmail.com wrote: Where did you get this whole thoy meaning water angle from? thoy and thavve are cognates and neither has any relation to water as far as I know. Also, most Konkanis in fact prefer the dalithoy daaT. daaT means thick. Quite the opposite of watery.
Re: [silk] Food spoilage question
Maybe Konkani is not derived from Sanskrit. Maybe it is derived from Tamil. On May 20, 2015 5:52 PM, Suresh Ramasubramanian sur...@hserus.net wrote: Thoya is water in sanskrit. Purely human error in etymology if it has a different derivation. On 20-May-2015, at 5:44 pm, Thejaswi Udupa thejaswi.ud...@gmail.com wrote: Where did you get this whole thoy meaning water angle from? thoy and thavve are cognates and neither has any relation to water as far as I know. Also, most Konkanis in fact prefer the dalithoy daaT. daaT means thick. Quite the opposite of watery.
Re: [silk] Food spoilage question
On 20 May 2015 at 08:00, Suresh Ramasubramanian sur...@hserus.net wrote: Watery and mildly spiced dal by any name .. On 20-May-2015, at 7:42 am, Rajesh Mehar rajeshme...@gmail.com wrote: There's a Tulu dish called Thawwe. The recipe sounds identical. Is this Daalithoy the same dish but called so in Konkani? Watery and mildly spiced forsooth! Come off to Bombay. The queen's version shall be presented! @Thaths - I think the moldy version had to be consumed pretty quick. Mildy fugu fish level. Too little mold and it's not flavorful; too much mold and you're down with some serious gastro -- Narendra Shenoy http://narendrashenoy.blogspot.com
Re: [silk] Food spoilage question
On 20 May 2015 at 07:42, Rajesh Mehar rajeshme...@gmail.com wrote: There's a Tulu dish called Thawwe. The recipe sounds identical. Is this Daalithoy the same dish but called so in Konkani? Never had. I have a Tulu neighbor. Will ask -- Narendra Shenoy http://narendrashenoy.blogspot.com
Re: [silk] Food spoilage question
On Wed, May 20, 2015 at 5:14 PM, Shenoy N sheno...@gmail.com wrote: There's a Tulu dish called Thawwe. The recipe sounds identical. Is this Daalithoy the same dish but called so in Konkani? Yes. Karnataka coastline staple. Mom makes a variant with ridge gourd core (or what's called the tiruLu in Kannada) thrown in, which gives the whole thovve an amazing texture. A good thovve can proudly stand shoulder to shoulder with all pappus from Andhra Pradesh. And if SRS has had thovve/daalithoy that was watery, he must rather pissed off whatever Konkani host was serving him.
Re: [silk] Food spoilage question
Come on udups, even the name means Dal + Water. :) Though yes, I was sort of exaggerating. I grew up with konkani friends (half my father’s colleagues are from Karkala, with names like Shenoy and Pai) —srs On 20-May-2015, at 5:22 pm, Thejaswi Udupa thejaswi.ud...@gmail.com wrote: And if SRS has had thovve/daalithoy that was watery, he must rather pissed off whatever Konkani host was serving him.
Re: [silk] Food spoilage question
Thoya is water in sanskrit. Purely human error in etymology if it has a different derivation. On 20-May-2015, at 5:44 pm, Thejaswi Udupa thejaswi.ud...@gmail.com wrote: Where did you get this whole thoy meaning water angle from? thoy and thavve are cognates and neither has any relation to water as far as I know. Also, most Konkanis in fact prefer the dalithoy daaT. daaT means thick. Quite the opposite of watery.
Re: [silk] Food spoilage question
Okay Udhay - did you finally eat the damn thing or not? ᐧ
Re: [silk] Food spoilage question
On Tue, May 19, 2015 at 12:16 PM, Shenoy N sheno...@gmail.com wrote: A konkani staple is this daal preparation, Daalithoy. Almost everyone I know gets nostalgic about it from time to time (mainly because the kids hate it, which means it rarely gets made). That sounds about right. My father loves it but I hate it. I like the Marathi version called varan which has ghee-fried Jeera seasoning. -- Vinayak
Re: [silk] Food spoilage question
On Wed, May 20, 2015 at 6:14 PM, Mahesh Murthy mahesh.mur...@gmail.com wrote: Okay Udhay - did you finally eat the damn thing or not? Nope. I got scared off. :) Udhay -- ((Udhay Shankar N)) ((udhay @ pobox.com)) ((www.digeratus.com))
Re: [silk] Food spoilage question
Loved the two words, Mom makes.. Some (mom) things never change. On Wed, May 20, 2015 at 5:22 PM, Thejaswi Udupa thejaswi.ud...@gmail.com wrote: Mom makes a variant with ridge gourd core
Re: [silk] Food spoilage question
I don't know if I'm revealing some secret (likely not) but Gautam John likes to leave fish fry out overnight to get a nice souring taste in... Right Gautam?
Re: [silk] Food spoilage question
A konkani staple is this daal preparation, Daalithoy. Almost everyone I know gets nostalgic about it from time to time (mainly because the kids hate it, which means it rarely gets made). The best version is the freshly made one, with seasoning of mustard, curry leaves and, the vital ingredient, asafoetida. Yet, when I was growing up, I knew at least two uncles and an aunt who liked their Daalithoy soured. They would keep it in a dark corner overnight and next morning, the layer of mold on the surface skimmed off, slurp it with much lipsmacking (goes well with idlis, iirc). They all lived into their 80s so you're probably safe! -- Narendra Shenoy http://narendrashenoy.blogspot.com
Re: [silk] Food spoilage question
Rajesh Mehar rajeshme...@gmail.com writes: Gautam John likes to leave fish fry out overnight to get a nice souring taste in... Works well with a nice oily fish like mackerel. Don't skimp on the oil for frying either. The fish seems to become softer and more delicate. -- Alok Corry's Law: Paper is always strongest at the perforations.
Re: [silk] Food spoilage question
On Tue, May 19, 2015 at 2:00 PM, Alok G. Singh alephn...@gmail.com wrote: Rajesh Mehar rajeshme...@gmail.com writes: Gautam John likes to leave fish fry out overnight to get a nice souring taste in... Works well with a nice oily fish like mackerel. Don't skimp on the oil for frying either. The fish seems to become softer and more delicate. Agree with Alok. Rajesh, I wouldn't call it a souring as much as a controlled puterification. :D
Re: [silk] Food spoilage question
Make dal in your cooker the usual way but along with the turmeric powder just add some asafoetida, slit green chillies and ginger. Once done, top it up with water, boil it and temper it with the usual stuff (mustard, curry leaves etc) Like a weak and watery version of the basic dal made for rotis and such but Konkani types wax nostalgic about it --srs On 20-May-2015, at 7:08 am, Thaths tha...@gmail.com wrote: Never heard of Daalithoy before. Must try to make it at home
Re: [silk] Food spoilage question
Watery and mildly spiced dal by any name .. On 20-May-2015, at 7:42 am, Rajesh Mehar rajeshme...@gmail.com wrote: There's a Tulu dish called Thawwe. The recipe sounds identical. Is this Daalithoy the same dish but called so in Konkani?
Re: [silk] Food spoilage question
There's a Tulu dish called Thawwe. The recipe sounds identical. Is this Daalithoy the same dish but called so in Konkani?
Re: [silk] Food spoilage question
On Tue, May 19, 2015 at 4:46 PM Shenoy N sheno...@gmail.com wrote: A konkani staple is this daal preparation, Daalithoy. Almost everyone I know gets nostalgic about it from time to time (mainly because the kids hate it, which means it rarely gets made). The best version is the freshly made one, with seasoning of mustard, curry leaves and, the vital ingredient, asafoetida. Yet, when I was growing up, I knew at least two uncles and an aunt who liked their Daalithoy soured. They would keep it in a dark corner overnight and next morning, the layer of mold on the surface skimmed off, slurp it with much lipsmacking (goes well with idlis, iirc). They all lived into their 80s so you're probably safe! Never heard of Daalithoy before. Must try to make it at home Did the moldy version stay in that state for long? Or did it deteriorate if left to itself? Molecular gastronomy goes back to humans co opting micro organisms for hacking food. Yoghurt/Curds, Keffir, Cheese, Kombucha, nuoc mam cham, sourdough, the list is long. Why, even the humble Idli is just yeast poop. Thaths
Re: [silk] Food spoilage question
So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. Opinions on whether it's OK to eat? You are in South India with its rivers flowing with Sambhar. If you are still wondering about the one-month old wench, shame on you! --- Yours sincerely Honorary Cousin with good intentions for you and your sambhari culture at heart, Regards, Rashmi Linkedin: http://in.linkedin.com/in/rashmidhanwani Twitter: www.twitter.com/rashmid On Mon, May 18, 2015 at 8:01 PM, Udhay Shankar N ud...@pobox.com wrote: So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. Opinions on whether it's OK to eat? Udhay -- ((Udhay Shankar N)) ((via phone))
Re: [silk] Food spoilage question
Heat it, give it a good stir, and if you don't smell a rat, take a taste and make the call. Udhay. Dude. Really? Arjun. On Mon, May 18, 2015 at 8:37 AM, Nima Srinivasan nimava...@gmail.com wrote: I guess it depends on what your end goal is and how much of a sambar snob you are. My mom will claim oosi ponna naatham (the soul wrenching smell of food gone bad) within 4 hrs 8 minutes and 23 seconds of it being made. In BLR - I'd say that you should be good for a few days. You are pushing it with one month - I'm guessing it has gone bad but you're unable to detect that smell? (Assuming, but unlikely I'm wrong.) It's unlikely to kill you or make you violently sick. So I guess it's a question of how desperate you are and how adventurous you feel. (I was told I need to introduce myself - so Hi everyone. I'm Nima and I love the font Calibri so much I started a company and made it the official font.) On Mon, May 18, 2015 at 8:01 PM, Udhay Shankar N ud...@pobox.com wrote: So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. Opinions on whether it's OK to eat? Udhay -- ((Udhay Shankar N)) ((via phone))
Re: [silk] Food spoilage question
On Mon, May 18, 2015 at 8:01 PM, Udhay Shankar N ud...@pobox.com wrote: Opinions on whether it's OK to eat? Sterilise it and eat it? [Is this a thought/science experiment?]
[silk] Food spoilage question
So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. Opinions on whether it's OK to eat? Udhay -- ((Udhay Shankar N)) ((via phone))
Re: [silk] Food spoilage question
I guess it depends on what your end goal is and how much of a sambar snob you are. My mom will claim oosi ponna naatham (the soul wrenching smell of food gone bad) within 4 hrs 8 minutes and 23 seconds of it being made. In BLR - I'd say that you should be good for a few days. You are pushing it with one month - I'm guessing it has gone bad but you're unable to detect that smell? (Assuming, but unlikely I'm wrong.) It's unlikely to kill you or make you violently sick. So I guess it's a question of how desperate you are and how adventurous you feel. (I was told I need to introduce myself - so Hi everyone. I'm Nima and I love the font Calibri so much I started a company and made it the official font.) On Mon, May 18, 2015 at 8:01 PM, Udhay Shankar N ud...@pobox.com wrote: So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. Opinions on whether it's OK to eat? Udhay -- ((Udhay Shankar N)) ((via phone))
Re: [silk] Food spoilage question
I did eat some roast chicken that was lying in an office fridge for a few weeks - and survived without any ill effects. But that was over 15 years ago and I think I was just lucky. It is not an experiment I’d personally try on myself. Feeding it to your dogs is potential cruelty to animals - though some dogs are tail wagging four legged dustbins that’ll scoff it all down without any issues beyond really stinky farts later (but they do that all the time anyway) —srs On 18-May-2015, at 8:07 pm, Nima Srinivasan nimava...@gmail.com wrote: In BLR - I'd say that you should be good for a few days. You are pushing it with one month - I'm guessing it has gone bad but you're unable to detect that smell? (Assuming, but unlikely I'm wrong.) It's unlikely to kill you or make you violently sick. So I guess it's a question of how desperate you are and how adventurous you feel. (I was told I need to introduce myself - so Hi everyone. I'm Nima and I love the font Calibri so much I started a company and made it the official font.)
Re: [silk] Food spoilage question
Sambaar (and not 'sambhar', Udhay) by definition has organic material in it, and hence significant numbers of bacteria etc. Leaving this stuff to stew for a month in a cool and non-hermetically-airtight place is stuff of petri-dish experiment, and I for one wouldn't subject my stomach to it, even after the cursory re-boil. Cheers! ᐧ On Mon, May 18, 2015 at 8:07 PM, Nima Srinivasan nimava...@gmail.com wrote: I guess it depends on what your end goal is and how much of a sambar snob you are. My mom will claim oosi ponna naatham (the soul wrenching smell of food gone bad) within 4 hrs 8 minutes and 23 seconds of it being made. In BLR - I'd say that you should be good for a few days. You are pushing it with one month - I'm guessing it has gone bad but you're unable to detect that smell? (Assuming, but unlikely I'm wrong.) It's unlikely to kill you or make you violently sick. So I guess it's a question of how desperate you are and how adventurous you feel. (I was told I need to introduce myself - so Hi everyone. I'm Nima and I love the font Calibri so much I started a company and made it the official font.) On Mon, May 18, 2015 at 8:01 PM, Udhay Shankar N ud...@pobox.com wrote: So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. Opinions on whether it's OK to eat? Udhay -- ((Udhay Shankar N)) ((via phone))
Re: [silk] Food spoilage question
Followed the thread, and the net result seems to be: It's up to you. The state of food also depends on how soon after preparation it was put in there. But perhaps you are referring to a deer species in your refrigerator? On Mon, May 18, 2015 at 8:28 PM, Mahesh Murthy mahesh.mur...@gmail.com wrote: Sambaar (and not 'sambhar', Udhay) by definition has organic material in it, and hence significant numbers of bacteria etc. Leaving this stuff to stew for a month in a cool and non-hermetically-airtight place is stuff of petri-dish experiment, and I for one wouldn't subject my stomach to it, even after the cursory re-boil. Cheers! ᐧ On Mon, May 18, 2015 at 8:07 PM, Nima Srinivasan nimava...@gmail.com wrote: I guess it depends on what your end goal is and how much of a sambar snob you are. My mom will claim oosi ponna naatham (the soul wrenching smell of food gone bad) within 4 hrs 8 minutes and 23 seconds of it being made. In BLR - I'd say that you should be good for a few days. You are pushing it with one month - I'm guessing it has gone bad but you're unable to detect that smell? (Assuming, but unlikely I'm wrong.) It's unlikely to kill you or make you violently sick. So I guess it's a question of how desperate you are and how adventurous you feel. (I was told I need to introduce myself - so Hi everyone. I'm Nima and I love the font Calibri so much I started a company and made it the official font.) On Mon, May 18, 2015 at 8:01 PM, Udhay Shankar N ud...@pobox.com wrote: So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. Opinions on whether it's OK to eat? Udhay -- ((Udhay Shankar N)) ((via phone))
Re: [silk] Food spoilage question
On 18 May 2015 at 20:01, Udhay Shankar N ud...@pobox.com wrote: So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. No. Absolutely not. The risks far outweigh the returns.
Re: [silk] Food spoilage question
On Tue, May 19, 2015 at 12:31 AM Udhay Shankar N ud...@pobox.com wrote: So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. To begin with, is it Sambaar or one of it's cousins the like the Kuzhambu? The former, owing to the presence of lentils, is more likely to have gone off the rails than the tamarind-water-heavy-with-spices latter. And among Sambaars, varieties that include freshly ground coconut share a half-life of red-shirted security officers in the original Star Trek. Thaths
Re: [silk] Food spoilage question
Vatha kozhambu, especially the thickened to almost paste like consistency variant, has an almost indefinite shelf life - not that it lasts very long, you wouldn’t forget to use it up. On 19-May-2015, at 1:59 am, Thaths tha...@gmail.com wrote: To begin with, is it Sambaar or one of it's cousins the like the Kuzhambu? The former, owing to the presence of lentils, is more likely to have gone off the rails than the tamarind-water-heavy-with-spices latter. And among Sambaars, varieties that include freshly ground coconut share a half-life of red-shirted security officers in the original Star Trek.
Re: [silk] Food spoilage question
On Tue, May 19, 2015 at 11:17 AM Suresh Ramasubramanian sur...@hserus.net wrote: Vatha kozhambu, especially the thickened to almost paste like consistency variant, has an almost indefinite shelf life - not that it lasts very long, you wouldn’t forget to use it up. The vatha kuzhambu is pretty much concentrated preserving agents in a pot. One should call it the embalming fluid of the Tamil culinary world. It is as if someone took various methods of food preservation (salting, spicing, pickling, drying, etc.) and decided to make something edible (and delicious) out of it. Thaths
Re: [silk] Food spoilage question
On Tue, May 19, 2015 at 9:12 AM, Aditya Kapil blue...@gmail.com wrote: Is Lavanya in Coimbatore? Heh. Right to the heart of the matter. :) Udhay -- ((Udhay Shankar N)) ((udhay @ pobox.com)) ((www.digeratus.com))
Re: [silk] Food spoilage question
Is Lavanya in Coimbatore? On 18 May 2015 8:01 pm, Udhay Shankar N ud...@pobox.com wrote: So I discovered some sambhar that's been sitting in the fridge for at least a month. It's been in a closed container and not been taken out of the fridge. I am not sure the container is airtight. It doesn't smell rotten. Opinions on whether it's OK to eat? Udhay -- ((Udhay Shankar N)) ((via phone))
