Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Jitendra Vaidya]

On Sun, Feb 24, 2019 at 10:58 AM Venkatesh H R 
wrote:

> Welcome Jitendra. And hello from the Bay Area! I live in Menlo Park


Hello! We should have a bay area meet-up sometime soon.

-Jiten

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Nani]

>I make a ridiculously lip smacking (I have to say so myself because only I
>and the husband have ever eaten it, we never got as far as to share it)
>spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic,
>onions, butter, salt and pepper. It cooks on high heat for 40 minutes and
>comes out like it's been going on the fire all night.

That does sound yum! And now suddenly I too find myself super hungry. :D

Cheers,
Nani

On Thu, Feb 28, 2019 at 3:50 PM Huda Masood  wrote:

> I haven't really tried sous vide for the same reason - i.e. plastic and
> leaching.
>
> I'm a big fan of the OPOS method - One pot One shot. A gentleman in Chennai
> who goes by Sir Ramki came up with it and I really think it's the bees
> knees. It basically utilizes the inherent moisture in the ingredients
> themselves to cook under pressure (std 15 psi, 120 degrees centigrade,
> moist heat) and there is none to little addition of water. He's got a great
> primer book explaining the science behind it on Amazon kindle - called OPOS
> primer.
>
> I make a ridiculously lip smacking (I have to say so myself because only I
> and the husband have ever eaten it, we never got as far as to share it)
> spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic,
> onions, butter, salt and pepper. It cooks on high heat for 40 minutes and
> comes out like it's been going on the fire all night.
>
> I think I've made myself quite hungry.
>
> Let me know if anyone has tried it out or wants to come over for a demo !
>
> H.M.
>
> On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya 
> wrote:
>
> > Bruce,
> >
> > Thanks a bunch for the detailed posts. I think you (and Naren and Ashim)
> > have finally convinced me to take the plunge.
> >
> > I will report back results, and possibly ask more questions, soon.
> >
> > -Jiten
> >
>
>
> --
> Huda Masood
> +91 9886796967
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Suresh Ramasubramanian]

OK - so when you make eg biryani in a pressure cooker you layer basmati rice 
soaked for an hour and marinated meat + veggies, and then pour some of that 
milk + saffron mix over it for flavour.

The only water in the picture would be at the bottom of the cooker over which 
you place the vessel with the rice / meat layers.  Sort of like a double boiler 
and to increase the moist heat quotient.

I only turn the heat down a few seconds after the final whistle before I turn 
the burner off.   I guess you can control temperature and pressure better with 
these pot gadgets rather than with an old fashioned Prestige cooker?


On 28/02/19, 3:23 PM, "silklist on behalf of Huda Masood" 
 wrote:

Layered ingredients according to moisture levels. No added water or a tiny
amount of added water. Cooking on high heat for the entire duration.

On Fri, 1 Mar 2019, 00:00 Suresh Ramasubramanian,  wrote:

> Newbie question but how does this one pot thingy differ from a plain old
> pressure cooker?
>
> On 28/02/19, 2:20 AM, "silklist on behalf of Huda Masood"
>  hudamas...@gmail.com> wrote:
>
> I haven't really tried sous vide for the same reason - i.e. plastic 
and
> leaching.
>
> I'm a big fan of the OPOS method - One pot One shot. A gentleman in
> Chennai
> who goes by Sir Ramki came up with it and I really think it's the bees
> knees. It basically utilizes the inherent moisture in the ingredients
> themselves to cook under pressure (std 15 psi, 120 degrees centigrade,
> moist heat) and there is none to little addition of water. He's got a
> great
> primer book explaining the science behind it on Amazon kindle - called
> OPOS
> primer.
>
> I make a ridiculously lip smacking (I have to say so myself because
> only I
> and the husband have ever eaten it, we never got as far as to share 
it)
> spaghetti sauce - comprising of beef mince, whole tomatoes, whole
> garlic,
> onions, butter, salt and pepper. It cooks on high heat for 40 minutes
> and
> comes out like it's been going on the fire all night.
>
> I think I've made myself quite hungry.
>
> Let me know if anyone has tried it out or wants to come over for a
> demo !
>
> H.M.
>
> On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya <
> jitendra.vai...@gmail.com>
> wrote:
>
> > Bruce,
> >
> > Thanks a bunch for the detailed posts. I think you (and Naren and
> Ashim)
> > have finally convinced me to take the plunge.
> >
> > I will report back results, and possibly ask more questions, soon.
> >
> > -Jiten
> >
>
>
> --
> Huda Masood
> +91 9886796967
>
>
>
>
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Huda Masood]

Layered ingredients according to moisture levels. No added water or a tiny
amount of added water. Cooking on high heat for the entire duration.

On Fri, 1 Mar 2019, 00:00 Suresh Ramasubramanian,  wrote:

> Newbie question but how does this one pot thingy differ from a plain old
> pressure cooker?
>
> On 28/02/19, 2:20 AM, "silklist on behalf of Huda Masood"
>  hudamas...@gmail.com> wrote:
>
> I haven't really tried sous vide for the same reason - i.e. plastic and
> leaching.
>
> I'm a big fan of the OPOS method - One pot One shot. A gentleman in
> Chennai
> who goes by Sir Ramki came up with it and I really think it's the bees
> knees. It basically utilizes the inherent moisture in the ingredients
> themselves to cook under pressure (std 15 psi, 120 degrees centigrade,
> moist heat) and there is none to little addition of water. He's got a
> great
> primer book explaining the science behind it on Amazon kindle - called
> OPOS
> primer.
>
> I make a ridiculously lip smacking (I have to say so myself because
> only I
> and the husband have ever eaten it, we never got as far as to share it)
> spaghetti sauce - comprising of beef mince, whole tomatoes, whole
> garlic,
> onions, butter, salt and pepper. It cooks on high heat for 40 minutes
> and
> comes out like it's been going on the fire all night.
>
> I think I've made myself quite hungry.
>
> Let me know if anyone has tried it out or wants to come over for a
> demo !
>
> H.M.
>
> On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya <
> jitendra.vai...@gmail.com>
> wrote:
>
> > Bruce,
> >
> > Thanks a bunch for the detailed posts. I think you (and Naren and
> Ashim)
> > have finally convinced me to take the plunge.
> >
> > I will report back results, and possibly ask more questions, soon.
> >
> > -Jiten
> >
>
>
> --
> Huda Masood
> +91 9886796967
>
>
>
>
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Suresh Ramasubramanian]

Newbie question but how does this one pot thingy differ from a plain old 
pressure cooker?

On 28/02/19, 2:20 AM, "silklist on behalf of Huda Masood" 
 wrote:

I haven't really tried sous vide for the same reason - i.e. plastic and
leaching.

I'm a big fan of the OPOS method - One pot One shot. A gentleman in Chennai
who goes by Sir Ramki came up with it and I really think it's the bees
knees. It basically utilizes the inherent moisture in the ingredients
themselves to cook under pressure (std 15 psi, 120 degrees centigrade,
moist heat) and there is none to little addition of water. He's got a great
primer book explaining the science behind it on Amazon kindle - called OPOS
primer.

I make a ridiculously lip smacking (I have to say so myself because only I
and the husband have ever eaten it, we never got as far as to share it)
spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic,
onions, butter, salt and pepper. It cooks on high heat for 40 minutes and
comes out like it's been going on the fire all night.

I think I've made myself quite hungry.

Let me know if anyone has tried it out or wants to come over for a demo !

H.M.

On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya 
wrote:

> Bruce,
>
> Thanks a bunch for the detailed posts. I think you (and Naren and Ashim)
> have finally convinced me to take the plunge.
>
> I will report back results, and possibly ask more questions, soon.
>
> -Jiten
>


-- 
Huda Masood
+91 9886796967

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Huda Masood]

I haven't really tried sous vide for the same reason - i.e. plastic and
leaching.

I'm a big fan of the OPOS method - One pot One shot. A gentleman in Chennai
who goes by Sir Ramki came up with it and I really think it's the bees
knees. It basically utilizes the inherent moisture in the ingredients
themselves to cook under pressure (std 15 psi, 120 degrees centigrade,
moist heat) and there is none to little addition of water. He's got a great
primer book explaining the science behind it on Amazon kindle - called OPOS
primer.

I make a ridiculously lip smacking (I have to say so myself because only I
and the husband have ever eaten it, we never got as far as to share it)
spaghetti sauce - comprising of beef mince, whole tomatoes, whole garlic,
onions, butter, salt and pepper. It cooks on high heat for 40 minutes and
comes out like it's been going on the fire all night.

I think I've made myself quite hungry.

Let me know if anyone has tried it out or wants to come over for a demo !

H.M.

On Thu, 28 Feb 2019 at 11:18, Jitendra Vaidya 
wrote:

> Bruce,
>
> Thanks a bunch for the detailed posts. I think you (and Naren and Ashim)
> have finally convinced me to take the plunge.
>
> I will report back results, and possibly ask more questions, soon.
>
> -Jiten
>


-- 
Huda Masood
+91 9886796967

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Jitendra Vaidya]

Bruce,

Thanks a bunch for the detailed posts. I think you (and Naren and Ashim)
have finally convinced me to take the plunge.

I will report back results, and possibly ask more questions, soon.

-Jiten

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Bruce A. Metcalf]

On 02/25/2019 09:39 PM, Shenoy N wrote:


Thanks so much for this. Could you share some recipes (or recommend some
place where these might be found, especially recipes for vegetables)


Frankly, I haven't worked with veggies enough to have a recipe to 
suggest. Yes, carrots and ghee at 85C for 3 hours were okay, but I'd try 
4 hours next time.


As for my sources, I just google "sous vide whatever-I-want-to-cook" and 
look for commonalities in the suggestions. I don't have a one-stop shop 
to suggest.


Short form: the temperature determines the doneness (rare, medium), and 
the duration determines the tenderness. Start at 60C for medium rare, 
don't go below 55C for meats. One hour per cm of thickness minimum for 
pasteurization, add another hour from frozen.


I can get good results from chicken parts or think pork cuts in six 
hours, but eight is better. Anything that tends to be tough, don't 
hesitate to try 24 hours, and bump that up 12 hours at a time until you 
like the results. Mutton might take 72 hours.


Douglas Baldwin has a nice, if technical, page on food safety at 
. Skip directly to the 
tables if you don't care why. Note his remarks about measurement; on a 
short cook you'll need to measure the internal temperature. Long cooks 
it won't matter; after 12 hours everything will be the same temp as the 
water.



Cheers,
/ Bruce /

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Suresh Ramasubramanian]

  
  
  

https://www.vahrehvah.com/mirchi-ka-salan



—srs 

  




On Mon, Feb 25, 2019 at 9:12 PM -0800, "Suresh Ramasubramanian" 
 wrote:











  
  
  

When did you turn vegetarian shenoy maam?
https://www.archanaskitchen.com/gutti-vankaya-recipe-andhra-style-stuffed-brinjal




—srs 

  




On Mon, Feb 25, 2019 at 6:39 PM -0800, "Shenoy N"  wrote:










Thanks so much for this. Could you share some recipes (or recommend some
place where these might be found, especially recipes for vegetables)

On Tue, Feb 26, 2019, 1:43 AM Bruce A. Metcalf  On 02/24/2019 01:31 PM, 
Jitendra Vaidya wrote:
>
> > Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> > to try it but the thought of cooking food in a polyethylene bag for long
> > periods of time puts me off.
>
> I have been heavily into sous vide cooking for several years now. It's a
> wonderful technique that offers the cook new options.
>
> The concern about plastic is not unfounded. However, there are safe
> plastics offered for use with heat-sealing appliances. These often cost
> more than the sous vide device and fail more often; I don't recommend them.
>
> I use "zip-lock" freezer bags. Note the term "freezer", as they are made
> with different materials than the storage bags. Glad is one brand that
> actually recommends their freezer bags for sous vide, which means the
> lawyers have approved of the science.  Because sous vide (by
> definition) never exceeds 100C, breakdown of the plastic isn't an issue.
>
> Obviously, it's hard to pull a vacuum on a zip-lock bag, but it's not
> necessary. Put a small amount of a braising liquid in the bag with the
> meat or vegetables, then dunk the bag in water to force out the air, and
> zip. Small amounts of air aren't a problem, especially on long cooks.
>
> "Braising liquid" could just be water. I've also used ghee, tomato
> juice, various stocks, and more than a few weird combinations. It works
> somewhere between a braise and a marinade, as the temperature is also
> intermediate.
>
> Do drain the braising liquid when done, especially if you won't be
> eating it all promptly. Any acid in the liquid will continue to "cook",
> leaving a gooey and unpleasant texture.
>
> Today's example is a pork shoulder roast I put in on Saturday evening at
> 58C. I used spicy, low-sodium V-8 juice with a big dash of liquid smoke
> for the braise. It should come out medium rare and quite tender. I
> expect to slice off a few "steaks" and finish them on the grill for
> perhaps a minute per side. The rest I'll probably shred for Other Projects.
>
> There are two types of sous vide equipment. The most common is the
> immersion heater: These include a small pump for circulation, but you
> must provide a container and deal with the inevitable evaporation, a
> non-trivial issue for multi-day cooks. Many buy plastic coolers and cut
> a hole in the top for the heater.
>
> The other type goes by various names, I prefer "water oven". This is an
> insulated box with built-in heater, but no circulator pump. Convection
> appears to be fully sufficient. Best, with an aluminum cover, evaporated
> water condenses on the cover and drips back in, permitting up to 4-day
> cooks without adding water.
>
> The water oven has a fixed capacity, obviously. The immersion heater can
> be put in anything from a liter jug to a bathtub. Note that uninsulated
> bathtubs will require more than one heater to keep temperature. Water
> ovens can cost more, but consider the money saved by not buying a fancy
> bag sealer!
>
> One nice thing about the insulated water oven is that it puts off less
> heat while working than my coffee pot; something much appreciated here
> in Florida where the A/C runs year-round.
>
> The technique also works well for vegetables as well as meats, but not
> at the same time as veggies need higher temperatures. Meats 55-65C,
> veggies 75-85C.
>
> Lots of recipes and opinions available on request.
>
> Cheers,
> / Bruce /
>
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Suresh Ramasubramanian]

  
  
  

When did you turn vegetarian shenoy maam?
https://www.archanaskitchen.com/gutti-vankaya-recipe-andhra-style-stuffed-brinjal




—srs 

  




On Mon, Feb 25, 2019 at 6:39 PM -0800, "Shenoy N"  wrote:










Thanks so much for this. Could you share some recipes (or recommend some
place where these might be found, especially recipes for vegetables)

On Tue, Feb 26, 2019, 1:43 AM Bruce A. Metcalf  On 02/24/2019 01:31 PM, 
Jitendra Vaidya wrote:
>
> > Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> > to try it but the thought of cooking food in a polyethylene bag for long
> > periods of time puts me off.
>
> I have been heavily into sous vide cooking for several years now. It's a
> wonderful technique that offers the cook new options.
>
> The concern about plastic is not unfounded. However, there are safe
> plastics offered for use with heat-sealing appliances. These often cost
> more than the sous vide device and fail more often; I don't recommend them.
>
> I use "zip-lock" freezer bags. Note the term "freezer", as they are made
> with different materials than the storage bags. Glad is one brand that
> actually recommends their freezer bags for sous vide, which means the
> lawyers have approved of the science.  Because sous vide (by
> definition) never exceeds 100C, breakdown of the plastic isn't an issue.
>
> Obviously, it's hard to pull a vacuum on a zip-lock bag, but it's not
> necessary. Put a small amount of a braising liquid in the bag with the
> meat or vegetables, then dunk the bag in water to force out the air, and
> zip. Small amounts of air aren't a problem, especially on long cooks.
>
> "Braising liquid" could just be water. I've also used ghee, tomato
> juice, various stocks, and more than a few weird combinations. It works
> somewhere between a braise and a marinade, as the temperature is also
> intermediate.
>
> Do drain the braising liquid when done, especially if you won't be
> eating it all promptly. Any acid in the liquid will continue to "cook",
> leaving a gooey and unpleasant texture.
>
> Today's example is a pork shoulder roast I put in on Saturday evening at
> 58C. I used spicy, low-sodium V-8 juice with a big dash of liquid smoke
> for the braise. It should come out medium rare and quite tender. I
> expect to slice off a few "steaks" and finish them on the grill for
> perhaps a minute per side. The rest I'll probably shred for Other Projects.
>
> There are two types of sous vide equipment. The most common is the
> immersion heater: These include a small pump for circulation, but you
> must provide a container and deal with the inevitable evaporation, a
> non-trivial issue for multi-day cooks. Many buy plastic coolers and cut
> a hole in the top for the heater.
>
> The other type goes by various names, I prefer "water oven". This is an
> insulated box with built-in heater, but no circulator pump. Convection
> appears to be fully sufficient. Best, with an aluminum cover, evaporated
> water condenses on the cover and drips back in, permitting up to 4-day
> cooks without adding water.
>
> The water oven has a fixed capacity, obviously. The immersion heater can
> be put in anything from a liter jug to a bathtub. Note that uninsulated
> bathtubs will require more than one heater to keep temperature. Water
> ovens can cost more, but consider the money saved by not buying a fancy
> bag sealer!
>
> One nice thing about the insulated water oven is that it puts off less
> heat while working than my coffee pot; something much appreciated here
> in Florida where the A/C runs year-round.
>
> The technique also works well for vegetables as well as meats, but not
> at the same time as veggies need higher temperatures. Meats 55-65C,
> veggies 75-85C.
>
> Lots of recipes and opinions available on request.
>
> Cheers,
> / Bruce /
>
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Shenoy N]

Thanks so much for this. Could you share some recipes (or recommend some
place where these might be found, especially recipes for vegetables)

On Tue, Feb 26, 2019, 1:43 AM Bruce A. Metcalf  On 02/24/2019 01:31 PM, Jitendra Vaidya wrote:
>
> > Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> > to try it but the thought of cooking food in a polyethylene bag for long
> > periods of time puts me off.
>
> I have been heavily into sous vide cooking for several years now. It's a
> wonderful technique that offers the cook new options.
>
> The concern about plastic is not unfounded. However, there are safe
> plastics offered for use with heat-sealing appliances. These often cost
> more than the sous vide device and fail more often; I don't recommend them.
>
> I use "zip-lock" freezer bags. Note the term "freezer", as they are made
> with different materials than the storage bags. Glad is one brand that
> actually recommends their freezer bags for sous vide, which means the
> lawyers have approved of the science.  Because sous vide (by
> definition) never exceeds 100C, breakdown of the plastic isn't an issue.
>
> Obviously, it's hard to pull a vacuum on a zip-lock bag, but it's not
> necessary. Put a small amount of a braising liquid in the bag with the
> meat or vegetables, then dunk the bag in water to force out the air, and
> zip. Small amounts of air aren't a problem, especially on long cooks.
>
> "Braising liquid" could just be water. I've also used ghee, tomato
> juice, various stocks, and more than a few weird combinations. It works
> somewhere between a braise and a marinade, as the temperature is also
> intermediate.
>
> Do drain the braising liquid when done, especially if you won't be
> eating it all promptly. Any acid in the liquid will continue to "cook",
> leaving a gooey and unpleasant texture.
>
> Today's example is a pork shoulder roast I put in on Saturday evening at
> 58C. I used spicy, low-sodium V-8 juice with a big dash of liquid smoke
> for the braise. It should come out medium rare and quite tender. I
> expect to slice off a few "steaks" and finish them on the grill for
> perhaps a minute per side. The rest I'll probably shred for Other Projects.
>
> There are two types of sous vide equipment. The most common is the
> immersion heater: These include a small pump for circulation, but you
> must provide a container and deal with the inevitable evaporation, a
> non-trivial issue for multi-day cooks. Many buy plastic coolers and cut
> a hole in the top for the heater.
>
> The other type goes by various names, I prefer "water oven". This is an
> insulated box with built-in heater, but no circulator pump. Convection
> appears to be fully sufficient. Best, with an aluminum cover, evaporated
> water condenses on the cover and drips back in, permitting up to 4-day
> cooks without adding water.
>
> The water oven has a fixed capacity, obviously. The immersion heater can
> be put in anything from a liter jug to a bathtub. Note that uninsulated
> bathtubs will require more than one heater to keep temperature. Water
> ovens can cost more, but consider the money saved by not buying a fancy
> bag sealer!
>
> One nice thing about the insulated water oven is that it puts off less
> heat while working than my coffee pot; something much appreciated here
> in Florida where the A/C runs year-round.
>
> The technique also works well for vegetables as well as meats, but not
> at the same time as veggies need higher temperatures. Meats 55-65C,
> veggies 75-85C.
>
> Lots of recipes and opinions available on request.
>
> Cheers,
> / Bruce /
>
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Bruce A. Metcalf]

On 02/24/2019 01:31 PM, Jitendra Vaidya wrote:


Speaking of cooking techniques, has anybody tried Sous Vide? I would love
to try it but the thought of cooking food in a polyethylene bag for long
periods of time puts me off.


I have been heavily into sous vide cooking for several years now. It's a 
wonderful technique that offers the cook new options.


The concern about plastic is not unfounded. However, there are safe 
plastics offered for use with heat-sealing appliances. These often cost 
more than the sous vide device and fail more often; I don't recommend them.


I use "zip-lock" freezer bags. Note the term "freezer", as they are made 
with different materials than the storage bags. Glad is one brand that 
actually recommends their freezer bags for sous vide, which means the 
lawyers have approved of the science.  Because sous vide (by 
definition) never exceeds 100C, breakdown of the plastic isn't an issue.


Obviously, it's hard to pull a vacuum on a zip-lock bag, but it's not 
necessary. Put a small amount of a braising liquid in the bag with the 
meat or vegetables, then dunk the bag in water to force out the air, and 
zip. Small amounts of air aren't a problem, especially on long cooks.


"Braising liquid" could just be water. I've also used ghee, tomato 
juice, various stocks, and more than a few weird combinations. It works 
somewhere between a braise and a marinade, as the temperature is also 
intermediate.


Do drain the braising liquid when done, especially if you won't be 
eating it all promptly. Any acid in the liquid will continue to "cook", 
leaving a gooey and unpleasant texture.


Today's example is a pork shoulder roast I put in on Saturday evening at 
58C. I used spicy, low-sodium V-8 juice with a big dash of liquid smoke 
for the braise. It should come out medium rare and quite tender. I 
expect to slice off a few "steaks" and finish them on the grill for 
perhaps a minute per side. The rest I'll probably shred for Other Projects.


There are two types of sous vide equipment. The most common is the 
immersion heater: These include a small pump for circulation, but you 
must provide a container and deal with the inevitable evaporation, a 
non-trivial issue for multi-day cooks. Many buy plastic coolers and cut 
a hole in the top for the heater.


The other type goes by various names, I prefer "water oven". This is an 
insulated box with built-in heater, but no circulator pump. Convection 
appears to be fully sufficient. Best, with an aluminum cover, evaporated 
water condenses on the cover and drips back in, permitting up to 4-day 
cooks without adding water.


The water oven has a fixed capacity, obviously. The immersion heater can 
be put in anything from a liter jug to a bathtub. Note that uninsulated 
bathtubs will require more than one heater to keep temperature. Water 
ovens can cost more, but consider the money saved by not buying a fancy 
bag sealer!


One nice thing about the insulated water oven is that it puts off less 
heat while working than my coffee pot; something much appreciated here 
in Florida where the A/C runs year-round.


The technique also works well for vegetables as well as meats, but not 
at the same time as veggies need higher temperatures. Meats 55-65C, 
veggies 75-85C.


Lots of recipes and opinions available on request.

Cheers,
/ Bruce /

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Shenoy N]

Welcome to Silk, Jiten!
I'm a big sous vide fan but Sheela has the same concerns you have - cooking
food in a plastic bag or long periods. She's surprisingly well read on
additives and plasticizers in extruded plastics!
But sous vide is so good for meat, especially things like chicken breast,
that I cook sous vide at least once a week


It's a great hack for indian cooking. I make a version of Sheela's Malvani
mutton curry with sous vide mutton that's really tasty

Thanks and regards

Narendra Shenoy



On Mon, 25 Feb 2019 at 00:02, Jitendra Vaidya 
wrote:

> Thank you for the welcome, Huda and Deepa.
>
> Huda, "The Food Lab" looks quite interesting. Thank you for the
> recommendation and yes, would love to get the recipes from your Mum.
>
> "Patthar ka gosht" looks like a recipe I would like to try but the coal
> used for heating the stone seems incidental as I do not see how it would
> impart any flavor to the meat. I think a pizza stone in an oven will likely
> work equally well.
>
> Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> to try it but the thought of cooking food in a polyethylene bag for long
> periods of time puts me off.
>
> -Jiten
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Ashim D'Silva]

The point of the vacuum bag in sous vide is so the meat is in direct
contact with the water heat source but without actually getting wet. I
think a glass jar with a vacuum would actually insulate the meat and
prevent the heat from transferring. So the only parts of the meat that
would receive heat would be those in contact with the glass.

I do think the temperatures are too low in sous vide for there to be any
issue with the plastic though. As long as it’s food grade for the
temperature, the plastic should be fine.

I’ve done it before and steaks are absolutely fantastic sous vide, though
that’s the only thing I’ve tried.

Cheerio,

Ashim
Design & Build

The Random Lines
www.therandomlines.com


On Sun, 24 Feb 2019 at 20:58, Venkatesh H R  wrote:

> Welcome Jitendra. And hello from the Bay Area! I live in Menlo Park and
> have been cooking for myself for the first time. Working my way up from 101
> stuff now...excited that the wonderful land of cooking lays ahead. By the
> by, one of my favourite books is The Pedant in the Kitchen by Julian Barnes
> who’s one of my all-time favourite writers.
> On Sun, Feb 24, 2019 at 10:40 AM Suresh Ramasubramanian  >
> wrote:
>
> >
> >
> >
> > Charcoal smoke flavors
> > And the stone heats up comparatively slowly
> > You could replicate this with pizza stones and liquid smoke plus
> > controlled temperature
> >
> >
> > --srs
> >
> >
> >
> >
> >
> > On Sun, Feb 24, 2019 at 10:32 AM -0800, "Jitendra Vaidya" <
> > jitendra.vai...@gmail.com> wrote:
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > Thank you for the welcome, Huda and Deepa.
> >
> > Huda, "The Food Lab" looks quite interesting. Thank you for the
> > recommendation and yes, would love to get the recipes from your Mum.
> >
> > "Patthar ka gosht" looks like a recipe I would like to try but the coal
> > used for heating the stone seems incidental as I do not see how it would
> > impart any flavor to the meat. I think a pizza stone in an oven will
> likely
> > work equally well.
> >
> > Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> > to try it but the thought of cooking food in a polyethylene bag for long
> > periods of time puts me off.
> >
> > -Jiten
> >
> >
> >
> >
> >
> >
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Venkatesh H R]

Welcome Jitendra. And hello from the Bay Area! I live in Menlo Park and
have been cooking for myself for the first time. Working my way up from 101
stuff now...excited that the wonderful land of cooking lays ahead. By the
by, one of my favourite books is The Pedant in the Kitchen by Julian Barnes
who’s one of my all-time favourite writers.
On Sun, Feb 24, 2019 at 10:40 AM Suresh Ramasubramanian 
wrote:

>
>
>
> Charcoal smoke flavors
> And the stone heats up comparatively slowly
> You could replicate this with pizza stones and liquid smoke plus
> controlled temperature
>
>
> --srs
>
>
>
>
>
> On Sun, Feb 24, 2019 at 10:32 AM -0800, "Jitendra Vaidya" <
> jitendra.vai...@gmail.com> wrote:
>
>
>
>
>
>
>
>
>
>
> Thank you for the welcome, Huda and Deepa.
>
> Huda, "The Food Lab" looks quite interesting. Thank you for the
> recommendation and yes, would love to get the recipes from your Mum.
>
> "Patthar ka gosht" looks like a recipe I would like to try but the coal
> used for heating the stone seems incidental as I do not see how it would
> impart any flavor to the meat. I think a pizza stone in an oven will likely
> work equally well.
>
> Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> to try it but the thought of cooking food in a polyethylene bag for long
> periods of time puts me off.
>
> -Jiten
>
>
>
>
>
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Jitendra Vaidya]

On Sun, Feb 24, 2019 at 10:36 AM landon hurley  wrote:
>
> Jiten,
>
> If a problem, is not the alternative a glass bottle, as in a stoppered
> Erlenmeyer flask? Or one of those mason jars which are now popular for
> whatever reason. Just try not to put the seconds into tupperware.
>

That's worth a try, but two issues come to mind. First, the idea is to cook
the food under vaccum, so you will need to figure out some way to get the
air out of the glass bottle. The second, it's kinda hard to get a piece of
steak or salmon into a glass jar :).

-Jiten

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Suresh Ramasubramanian]

Charcoal smoke flavors 
And the stone heats up comparatively slowly 
You could replicate this with pizza stones and liquid smoke plus controlled 
temperature 


--srs

  



On Sun, Feb 24, 2019 at 10:32 AM -0800, "Jitendra Vaidya" 
 wrote:










Thank you for the welcome, Huda and Deepa.

Huda, "The Food Lab" looks quite interesting. Thank you for the
recommendation and yes, would love to get the recipes from your Mum.

"Patthar ka gosht" looks like a recipe I would like to try but the coal
used for heating the stone seems incidental as I do not see how it would
impart any flavor to the meat. I think a pizza stone in an oven will likely
work equally well.

Speaking of cooking techniques, has anybody tried Sous Vide? I would love
to try it but the thought of cooking food in a polyethylene bag for long
periods of time puts me off.

-Jiten

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[landon hurley]

On 2/24/19 1:31 PM, Jitendra Vaidya wrote:
> Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> to try it but the thought of cooking food in a polyethylene bag for long
> periods of time puts me off.

Jiten,

If a problem, is not the alternative a glass bottle, as in a stoppered
Erlenmeyer flask? Or one of those mason jars which are now popular for
whatever reason. Just try not to put the seconds into tupperware.

landon

-- 
Violence is the last refuge of the incompetent.

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[landon hurley]

On 2/24/19 1:31 PM, Jitendra Vaidya wrote:
> Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> to try it but the thought of cooking food in a polyethylene bag for long
> periods of time puts me off.

Jiten,

If a problem, is not the alternative a glass bottle, as in a stoppered
Erlenmeyer flask? Or one of those mason jars which are now popular for
whatever reason. Just try not to put the seconds into tupperware.

landon

-- 
Violence is the last refuge of the incompetent.

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Jitendra Vaidya]

Thank you for the welcome, Huda and Deepa.

Huda, "The Food Lab" looks quite interesting. Thank you for the
recommendation and yes, would love to get the recipes from your Mum.

"Patthar ka gosht" looks like a recipe I would like to try but the coal
used for heating the stone seems incidental as I do not see how it would
impart any flavor to the meat. I think a pizza stone in an oven will likely
work equally well.

Speaking of cooking techniques, has anybody tried Sous Vide? I would love
to try it but the thought of cooking food in a polyethylene bag for long
periods of time puts me off.

-Jiten

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Suresh Ramasubramanian]

  
  
  

The ghosths of skillets past, so to speak?



--srs

  




On Sun, Feb 24, 2019 at 12:47 AM -0800, "Bhaskar Dasgupta" 
 wrote:










I’ve made this. Used a cast iron skillet But skillet ka ghosth doesn’t really 
have the same cachet. 

> On 24 Feb 2019, at 09:12, Suresh Ramasubramanian  wrote:
> 
> 
> 
> 
> 
> 
>Start with paththar ka gosht - you technically need a hot stone but a 
> really thick tawa might help too
> https://m.recipes.timesofindia.com/recipes/patthar-ka-gosht/rs61829923.cms
>
>
> 
>--srs
> 
> 
> 
> 
> 
> 
> On Sat, Feb 23, 2019 at 9:09 PM -0800, "Ra Jesh"  wrote:
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> Have coal, willing to invest time. :-) Don't have any specific recipes in
> mind.
> 
> But having become pretty good with oven cooking and a range of stove top
> cooking, I'd love to learn a few Hyderabadi Mughlai (preferably beef,
> mutton or veg, not chicken) dishes.
> 
> On Sun, Feb 24, 2019, 10:06 Suresh Ramasubramanian 
> wrote:
> 
>> 
>> 
>> 
>>What specific dishes do you have in mind? Keep in mind, a lot of
>> them need hours of cooking over a wood or charcoal fire for the taste
>> you're thinking of..
>> 
>> 
>>--srs (15 years in hyderabad so totally interested in where this
>> thread takes us)
>> 
>> 
>> 
>> 
>> 
>> On Sat, Feb 23, 2019 at 7:51 PM -0800, "Ra Jesh" 
>> wrote:
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share on
>> the list itself?
>> 
>>> On Sun, Feb 24, 2019, 09:08 Huda Masood  wrote:
>>> 
>>> Welcome Jiten!
>>> 
>>> My current favourite cookbook is actually The Food Lab!
>>> 
>>> I might have a couple of recipes from my mum that you might like - she is
>>> hardcore about Hyderabadi mughlai food.
>>> 
>>> 
>>> On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya,
>>> wrote:
>>> 
 Hello all,
 
 Geetanjali's intro email reminded me that I have not sent mine, and so
>>> here
 is a quick email about me.
 
 I grew up in Aurangabad (Maharashtra), went to college in Bombay and
>>> moved
 to the San Francisco bay area in early nineties. I am married, have two
 kids and a pet cat.
 
 For most of my career I have been a backend infrastructure engineer and
 manager. But fun fact: I have also written an Android app that saw over
 100,000 downloads. I also did a short stint at the USDS (United States
 Digital Service) in Washington DC. I am now the CEO of PlanetScale (
 http://planetscale.com), a company I founded in early 2018. Our goal
>> is
>>> to
 build a scalable multi-cloud transactional database-as-a-service based
>> on
 the open source project Vitess (http://vitess.io).
 
 I love to read. My all-time favorite prose author is probably Milan
 Kundera. I also end up reading a lot of science fiction: in the last
>>> year I
 have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is
>>> an
 all-time favorite.
 
 I also like to cook and make cocktails. The current cookbook I am
>>> browsing
 and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
 Home-cooked food brought to you by Darjeeling Express". The cocktail I
>>> like
 to make and serve the most is Vesper Martini which I make with Gin,
>>> Vodka,
 Dolin's Dry Vermouth and Cocchi Americano.
 
 Thank you Udhay for inviting me and look forward to stimulating
 discussions.
 
 -Jiten
 
>>> 
>> 
>> 
>> 
>> 
>> 
>> 
> 
> 
> 
> 
> 

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Bhaskar Dasgupta]

I’ve made this. Used a cast iron skillet But skillet ka ghosth doesn’t really 
have the same cachet. 

> On 24 Feb 2019, at 09:12, Suresh Ramasubramanian  wrote:
> 
> 
> 
> 
> 
> 
>Start with paththar ka gosht - you technically need a hot stone but a 
> really thick tawa might help too
> https://m.recipes.timesofindia.com/recipes/patthar-ka-gosht/rs61829923.cms
>
>
> 
>--srs
> 
> 
> 
> 
> 
> 
> On Sat, Feb 23, 2019 at 9:09 PM -0800, "Ra Jesh"  
> wrote:
> 
> 
> 
> 
> 
> 
> 
> 
> 
> 
> Have coal, willing to invest time. :-) Don't have any specific recipes in
> mind.
> 
> But having become pretty good with oven cooking and a range of stove top
> cooking, I'd love to learn a few Hyderabadi Mughlai (preferably beef,
> mutton or veg, not chicken) dishes.
> 
> On Sun, Feb 24, 2019, 10:06 Suresh Ramasubramanian 
> wrote:
> 
>> 
>> 
>> 
>>What specific dishes do you have in mind? Keep in mind, a lot of
>> them need hours of cooking over a wood or charcoal fire for the taste
>> you're thinking of..
>> 
>> 
>>--srs (15 years in hyderabad so totally interested in where this
>> thread takes us)
>> 
>> 
>> 
>> 
>> 
>> On Sat, Feb 23, 2019 at 7:51 PM -0800, "Ra Jesh" 
>> wrote:
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> 
>> Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share on
>> the list itself?
>> 
>>> On Sun, Feb 24, 2019, 09:08 Huda Masood  wrote:
>>> 
>>> Welcome Jiten!
>>> 
>>> My current favourite cookbook is actually The Food Lab!
>>> 
>>> I might have a couple of recipes from my mum that you might like - she is
>>> hardcore about Hyderabadi mughlai food.
>>> 
>>> 
>>> On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya,
>>> wrote:
>>> 
 Hello all,
 
 Geetanjali's intro email reminded me that I have not sent mine, and so
>>> here
 is a quick email about me.
 
 I grew up in Aurangabad (Maharashtra), went to college in Bombay and
>>> moved
 to the San Francisco bay area in early nineties. I am married, have two
 kids and a pet cat.
 
 For most of my career I have been a backend infrastructure engineer and
 manager. But fun fact: I have also written an Android app that saw over
 100,000 downloads. I also did a short stint at the USDS (United States
 Digital Service) in Washington DC. I am now the CEO of PlanetScale (
 http://planetscale.com), a company I founded in early 2018. Our goal
>> is
>>> to
 build a scalable multi-cloud transactional database-as-a-service based
>> on
 the open source project Vitess (http://vitess.io).
 
 I love to read. My all-time favorite prose author is probably Milan
 Kundera. I also end up reading a lot of science fiction: in the last
>>> year I
 have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is
>>> an
 all-time favorite.
 
 I also like to cook and make cocktails. The current cookbook I am
>>> browsing
 and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
 Home-cooked food brought to you by Darjeeling Express". The cocktail I
>>> like
 to make and serve the most is Vesper Martini which I make with Gin,
>>> Vodka,
 Dolin's Dry Vermouth and Cocchi Americano.
 
 Thank you Udhay for inviting me and look forward to stimulating
 discussions.
 
 -Jiten
 
>>> 
>> 
>> 
>> 
>> 
>> 
>> 
> 
> 
> 
> 
> 

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Radhika, Y.]

Suresh, that is yummy! Thank you.

El sáb., 23 feb. 2019 9:13 p. m., Suresh Ramasubramanian 
escribió:

>
>
>
>
>
> Start with paththar ka gosht - you technically need a hot stone
> but a really thick tawa might help too
> https://m.recipes.timesofindia.com/recipes/patthar-ka-gosht/rs61829923.cms
>
>
>
> --srs
>
>
>
>
>
>
> On Sat, Feb 23, 2019 at 9:09 PM -0800, "Ra Jesh" 
> wrote:
>
>
>
>
>
>
>
>
>
>
> Have coal, willing to invest time. :-) Don't have any specific recipes in
> mind.
>
> But having become pretty good with oven cooking and a range of stove top
> cooking, I'd love to learn a few Hyderabadi Mughlai (preferably beef,
> mutton or veg, not chicken) dishes.
>
> On Sun, Feb 24, 2019, 10:06 Suresh Ramasubramanian
> wrote:
>
> >
> >
> >
> > What specific dishes do you have in mind? Keep in mind, a lot of
> > them need hours of cooking over a wood or charcoal fire for the taste
> > you're thinking of..
> >
> >
> > --srs (15 years in hyderabad so totally interested in where this
> > thread takes us)
> >
> >
> >
> >
> >
> > On Sat, Feb 23, 2019 at 7:51 PM -0800, "Ra Jesh"
> > wrote:
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >  Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share
> on
> > the list itself?
> >
> > On Sun, Feb 24, 2019, 09:08 Huda Masood  wrote:
> >
> > > Welcome Jiten!
> > >
> > > My current favourite cookbook is actually The Food Lab!
> > >
> > > I might have a couple of recipes from my mum that you might like - she
> is
> > > hardcore about Hyderabadi mughlai food.
> > >
> > >
> > > On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya,
> > > wrote:
> > >
> > > > Hello all,
> > > >
> > > > Geetanjali's intro email reminded me that I have not sent mine, and
> so
> > > here
> > > > is a quick email about me.
> > > >
> > > > I grew up in Aurangabad (Maharashtra), went to college in Bombay and
> > > moved
> > > > to the San Francisco bay area in early nineties. I am married, have
> two
> > > > kids and a pet cat.
> > > >
> > > > For most of my career I have been a backend infrastructure engineer
> and
> > > > manager. But fun fact: I have also written an Android app that saw
> over
> > > > 100,000 downloads. I also did a short stint at the USDS (United
> States
> > > > Digital Service) in Washington DC. I am now the CEO of PlanetScale (
> > > > http://planetscale.com), a company I founded in early 2018. Our goal
> > is
> > > to
> > > > build a scalable multi-cloud transactional database-as-a-service
> based
> > on
> > > > the open source project Vitess (http://vitess.io).
> > > >
> > > > I love to read. My all-time favorite prose author is probably Milan
> > > > Kundera. I also end up reading a lot of science fiction: in the last
> > > year I
> > > > have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge
> is
> > > an
> > > > all-time favorite.
> > > >
> > > > I also like to cook and make cocktails. The current cookbook I am
> > > browsing
> > > > and trying out recipes from is Asma Said Khan's "Asma's Indian
> Kitchen:
> > > > Home-cooked food brought to you by Darjeeling Express". The cocktail
> I
> > > like
> > > > to make and serve the most is Vesper Martini which I make with Gin,
> > > Vodka,
> > > > Dolin's Dry Vermouth and Cocchi Americano.
> > > >
> > > > Thank you Udhay for inviting me and look forward to stimulating
> > > > discussions.
> > > >
> > > > -Jiten
> > > >
> > >
> >
> >
> >
> >
> >
> >
>
>
>
>
>
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Suresh Ramasubramanian]

  
  
  

Start with paththar ka gosht - you technically need a hot stone but a 
really thick tawa might help too
https://m.recipes.timesofindia.com/recipes/patthar-ka-gosht/rs61829923.cms



--srs

  




On Sat, Feb 23, 2019 at 9:09 PM -0800, "Ra Jesh"  wrote:










Have coal, willing to invest time. :-) Don't have any specific recipes in
mind.

But having become pretty good with oven cooking and a range of stove top
cooking, I'd love to learn a few Hyderabadi Mughlai (preferably beef,
mutton or veg, not chicken) dishes.

On Sun, Feb 24, 2019, 10:06 Suresh Ramasubramanian 
wrote:

>
>
>
> What specific dishes do you have in mind? Keep in mind, a lot of
> them need hours of cooking over a wood or charcoal fire for the taste
> you're thinking of..
>
>
> --srs (15 years in hyderabad so totally interested in where this
> thread takes us)
>
>
>
>
>
> On Sat, Feb 23, 2019 at 7:51 PM -0800, "Ra Jesh" 
> wrote:
>
>
>
>
>
>
>
>
>
>
>  Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share on
> the list itself?
>
> On Sun, Feb 24, 2019, 09:08 Huda Masood  wrote:
>
> > Welcome Jiten!
> >
> > My current favourite cookbook is actually The Food Lab!
> >
> > I might have a couple of recipes from my mum that you might like - she is
> > hardcore about Hyderabadi mughlai food.
> >
> >
> > On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya,
> > wrote:
> >
> > > Hello all,
> > >
> > > Geetanjali's intro email reminded me that I have not sent mine, and so
> > here
> > > is a quick email about me.
> > >
> > > I grew up in Aurangabad (Maharashtra), went to college in Bombay and
> > moved
> > > to the San Francisco bay area in early nineties. I am married, have two
> > > kids and a pet cat.
> > >
> > > For most of my career I have been a backend infrastructure engineer and
> > > manager. But fun fact: I have also written an Android app that saw over
> > > 100,000 downloads. I also did a short stint at the USDS (United States
> > > Digital Service) in Washington DC. I am now the CEO of PlanetScale (
> > > http://planetscale.com), a company I founded in early 2018. Our goal
> is
> > to
> > > build a scalable multi-cloud transactional database-as-a-service based
> on
> > > the open source project Vitess (http://vitess.io).
> > >
> > > I love to read. My all-time favorite prose author is probably Milan
> > > Kundera. I also end up reading a lot of science fiction: in the last
> > year I
> > > have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is
> > an
> > > all-time favorite.
> > >
> > > I also like to cook and make cocktails. The current cookbook I am
> > browsing
> > > and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
> > > Home-cooked food brought to you by Darjeeling Express". The cocktail I
> > like
> > > to make and serve the most is Vesper Martini which I make with Gin,
> > Vodka,
> > > Dolin's Dry Vermouth and Cocchi Americano.
> > >
> > > Thank you Udhay for inviting me and look forward to stimulating
> > > discussions.
> > >
> > > -Jiten
> > >
> >
>
>
>
>
>
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Suresh Ramasubramanian]

What specific dishes do you have in mind? Keep in mind, a lot of them 
need hours of cooking over a wood or charcoal fire for the taste you're 
thinking of..


--srs (15 years in hyderabad so totally interested in where this thread 
takes us)

  



On Sat, Feb 23, 2019 at 7:51 PM -0800, "Ra Jesh"  wrote:










 Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share on
the list itself?

On Sun, Feb 24, 2019, 09:08 Huda Masood  wrote:

> Welcome Jiten!
>
> My current favourite cookbook is actually The Food Lab!
>
> I might have a couple of recipes from my mum that you might like - she is
> hardcore about Hyderabadi mughlai food.
>
>
> On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya, 
> wrote:
>
> > Hello all,
> >
> > Geetanjali's intro email reminded me that I have not sent mine, and so
> here
> > is a quick email about me.
> >
> > I grew up in Aurangabad (Maharashtra), went to college in Bombay and
> moved
> > to the San Francisco bay area in early nineties. I am married, have two
> > kids and a pet cat.
> >
> > For most of my career I have been a backend infrastructure engineer and
> > manager. But fun fact: I have also written an Android app that saw over
> > 100,000 downloads. I also did a short stint at the USDS (United States
> > Digital Service) in Washington DC. I am now the CEO of PlanetScale (
> > http://planetscale.com), a company I founded in early 2018. Our goal is
> to
> > build a scalable multi-cloud transactional database-as-a-service based on
> > the open source project Vitess (http://vitess.io).
> >
> > I love to read. My all-time favorite prose author is probably Milan
> > Kundera. I also end up reading a lot of science fiction: in the last
> year I
> > have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is
> an
> > all-time favorite.
> >
> > I also like to cook and make cocktails. The current cookbook I am
> browsing
> > and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
> > Home-cooked food brought to you by Darjeeling Express". The cocktail I
> like
> > to make and serve the most is Vesper Martini which I make with Gin,
> Vodka,
> > Dolin's Dry Vermouth and Cocchi Americano.
> >
> > Thank you Udhay for inviting me and look forward to stimulating
> > discussions.
> >
> > -Jiten
> >
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Radhika, Y.]

I would like to recommend a book that I recently read - The Savage
Detectives by Roberto Bolaño. It is a detective story, one of the best ever
told: two men in search of a vanished poet and how Mexico City figured in
each of their fortunes.

On Sat, Feb 23, 2019 at 7:51 PM Ra Jesh  wrote:

>  Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share on
> the list itself?
>
> On Sun, Feb 24, 2019, 09:08 Huda Masood  wrote:
>
> > Welcome Jiten!
> >
> > My current favourite cookbook is actually The Food Lab!
> >
> > I might have a couple of recipes from my mum that you might like - she is
> > hardcore about Hyderabadi mughlai food.
> >
> >
> > On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya, 
> > wrote:
> >
> > > Hello all,
> > >
> > > Geetanjali's intro email reminded me that I have not sent mine, and so
> > here
> > > is a quick email about me.
> > >
> > > I grew up in Aurangabad (Maharashtra), went to college in Bombay and
> > moved
> > > to the San Francisco bay area in early nineties. I am married, have two
> > > kids and a pet cat.
> > >
> > > For most of my career I have been a backend infrastructure engineer and
> > > manager. But fun fact: I have also written an Android app that saw over
> > > 100,000 downloads. I also did a short stint at the USDS (United States
> > > Digital Service) in Washington DC. I am now the CEO of PlanetScale (
> > > http://planetscale.com), a company I founded in early 2018. Our goal
> is
> > to
> > > build a scalable multi-cloud transactional database-as-a-service based
> on
> > > the open source project Vitess (http://vitess.io).
> > >
> > > I love to read. My all-time favorite prose author is probably Milan
> > > Kundera. I also end up reading a lot of science fiction: in the last
> > year I
> > > have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is
> > an
> > > all-time favorite.
> > >
> > > I also like to cook and make cocktails. The current cookbook I am
> > browsing
> > > and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
> > > Home-cooked food brought to you by Darjeeling Express". The cocktail I
> > like
> > > to make and serve the most is Vesper Martini which I make with Gin,
> > Vodka,
> > > Dolin's Dry Vermouth and Cocchi Americano.
> > >
> > > Thank you Udhay for inviting me and look forward to stimulating
> > > discussions.
> > >
> > > -Jiten
> > >
> >
>


-- 
 If you swap that time for money, you don't get that time back to develop
yourself."

'The way you speak to your child becomes their inner voice'

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Ra Jesh]

 Hi Huda, I Would also love Hyderabadi Mughlai recipes. Could you share on
the list itself?

On Sun, Feb 24, 2019, 09:08 Huda Masood  wrote:

> Welcome Jiten!
>
> My current favourite cookbook is actually The Food Lab!
>
> I might have a couple of recipes from my mum that you might like - she is
> hardcore about Hyderabadi mughlai food.
>
>
> On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya, 
> wrote:
>
> > Hello all,
> >
> > Geetanjali's intro email reminded me that I have not sent mine, and so
> here
> > is a quick email about me.
> >
> > I grew up in Aurangabad (Maharashtra), went to college in Bombay and
> moved
> > to the San Francisco bay area in early nineties. I am married, have two
> > kids and a pet cat.
> >
> > For most of my career I have been a backend infrastructure engineer and
> > manager. But fun fact: I have also written an Android app that saw over
> > 100,000 downloads. I also did a short stint at the USDS (United States
> > Digital Service) in Washington DC. I am now the CEO of PlanetScale (
> > http://planetscale.com), a company I founded in early 2018. Our goal is
> to
> > build a scalable multi-cloud transactional database-as-a-service based on
> > the open source project Vitess (http://vitess.io).
> >
> > I love to read. My all-time favorite prose author is probably Milan
> > Kundera. I also end up reading a lot of science fiction: in the last
> year I
> > have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is
> an
> > all-time favorite.
> >
> > I also like to cook and make cocktails. The current cookbook I am
> browsing
> > and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
> > Home-cooked food brought to you by Darjeeling Express". The cocktail I
> like
> > to make and serve the most is Vesper Martini which I make with Gin,
> Vodka,
> > Dolin's Dry Vermouth and Cocchi Americano.
> >
> > Thank you Udhay for inviting me and look forward to stimulating
> > discussions.
> >
> > -Jiten
> >
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Huda Masood]

Welcome Jiten!

My current favourite cookbook is actually The Food Lab!

I might have a couple of recipes from my mum that you might like - she is
hardcore about Hyderabadi mughlai food.


On Sun, 24 Feb 2019, 01:30 Jitendra Vaidya, 
wrote:

> Hello all,
>
> Geetanjali's intro email reminded me that I have not sent mine, and so here
> is a quick email about me.
>
> I grew up in Aurangabad (Maharashtra), went to college in Bombay and moved
> to the San Francisco bay area in early nineties. I am married, have two
> kids and a pet cat.
>
> For most of my career I have been a backend infrastructure engineer and
> manager. But fun fact: I have also written an Android app that saw over
> 100,000 downloads. I also did a short stint at the USDS (United States
> Digital Service) in Washington DC. I am now the CEO of PlanetScale (
> http://planetscale.com), a company I founded in early 2018. Our goal is to
> build a scalable multi-cloud transactional database-as-a-service based on
> the open source project Vitess (http://vitess.io).
>
> I love to read. My all-time favorite prose author is probably Milan
> Kundera. I also end up reading a lot of science fiction: in the last year I
> have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is an
> all-time favorite.
>
> I also like to cook and make cocktails. The current cookbook I am browsing
> and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
> Home-cooked food brought to you by Darjeeling Express". The cocktail I like
> to make and serve the most is Vesper Martini which I make with Gin, Vodka,
> Dolin's Dry Vermouth and Cocchi Americano.
>
> Thank you Udhay for inviting me and look forward to stimulating
> discussions.
>
> -Jiten
>

Re: [silk] New member Intro: Jitendra (Jiten) Vaidya

[Deepa Mohan]

Welcome, many-faceted Jiten!

On Sun, Feb 24, 2019 at 1:30 AM Jitendra Vaidya 
wrote:

> Hello all,
>
> Geetanjali's intro email reminded me that I have not sent mine, and so here
> is a quick email about me.
>
> I grew up in Aurangabad (Maharashtra), went to college in Bombay and moved
> to the San Francisco bay area in early nineties. I am married, have two
> kids and a pet cat.
>
> For most of my career I have been a backend infrastructure engineer and
> manager. But fun fact: I have also written an Android app that saw over
> 100,000 downloads. I also did a short stint at the USDS (United States
> Digital Service) in Washington DC. I am now the CEO of PlanetScale (
> http://planetscale.com), a company I founded in early 2018. Our goal is to
> build a scalable multi-cloud transactional database-as-a-service based on
> the open source project Vitess (http://vitess.io).
>
> I love to read. My all-time favorite prose author is probably Milan
> Kundera. I also end up reading a lot of science fiction: in the last year I
> have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is an
> all-time favorite.
>
> I also like to cook and make cocktails. The current cookbook I am browsing
> and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
> Home-cooked food brought to you by Darjeeling Express". The cocktail I like
> to make and serve the most is Vesper Martini which I make with Gin, Vodka,
> Dolin's Dry Vermouth and Cocchi Americano.
>
> Thank you Udhay for inviting me and look forward to stimulating
> discussions.
>
> -Jiten
>

[silk] New member Intro: Jitendra (Jiten) Vaidya

[Jitendra Vaidya]

Hello all,

Geetanjali's intro email reminded me that I have not sent mine, and so here
is a quick email about me.

I grew up in Aurangabad (Maharashtra), went to college in Bombay and moved
to the San Francisco bay area in early nineties. I am married, have two
kids and a pet cat.

For most of my career I have been a backend infrastructure engineer and
manager. But fun fact: I have also written an Android app that saw over
100,000 downloads. I also did a short stint at the USDS (United States
Digital Service) in Washington DC. I am now the CEO of PlanetScale (
http://planetscale.com), a company I founded in early 2018. Our goal is to
build a scalable multi-cloud transactional database-as-a-service based on
the open source project Vitess (http://vitess.io).

I love to read. My all-time favorite prose author is probably Milan
Kundera. I also end up reading a lot of science fiction: in the last year I
have read Cory Doctorow, Liu Cixin and Neal Stephenson. Vernor Vinge is an
all-time favorite.

I also like to cook and make cocktails. The current cookbook I am browsing
and trying out recipes from is Asma Said Khan's "Asma's Indian Kitchen:
Home-cooked food brought to you by Darjeeling Express". The cocktail I like
to make and serve the most is Vesper Martini which I make with Gin, Vodka,
Dolin's Dry Vermouth and Cocchi Americano.

Thank you Udhay for inviting me and look forward to stimulating discussions.

-Jiten