This is whatever Ra Jesh was cooking his fish in.
Whether that is black bean sauce, black pepper sauce etc is an exercise left to
his taste buds.
On 04/09/18, 11:03 AM, "silklist on behalf of Deepa Mohan"
<silklist-bounces+suresh=hserus....@lists.hserus.net on behalf of
mohande...@gmail.com> wrote:
What is this "thickened black sauce" you are talking about? Sounds like my
cooking when I've forgotten things...
On Tue, Sep 4, 2018 at 10:59 AM Suresh Ramasubramanian <sur...@hserus.net>
wrote:
> And depends on what you cook. Meat generally takes a lot more preparation
> time as well as cooking time than vegetables do. Simple dishes that can
be
> cooked in a single pot take far less time than more complex ones involving
> thickened black sauces. [etc]
>
> So anywhere between 45 minutes to 3+ hours depending on what's cooking.
>
> And those 45 minutes are if you multitask. Eg: Put the pressure cooker on
> to boil rice, and start chopping vegetables, heating the tamarind extract
+
> salt + sambar powder just in time for the cooker to finish + the steam
> inside to dissipate enough for you to open it .. when you add the steamed
> vegetables and then the dal that are in the cooker along with the rice.
>
> Then again there are those dishes where you can just set them to cook and
> go off, do your own thing for half an hour plus while they gently simmer
on
> the stove.
>
> On 04/09/18, 10:55 AM, "silklist on behalf of Alok Prasanna Kumar"
> <silklist-bounces+suresh=hserus....@lists.hserus.net on behalf of
> kautilya...@gmail.com> wrote:
>
> I work outside home and I usually cook every alternate day or so given
> that
> I live alone and cook only for myself.
>
> So I guess I cook about 3-4 hours a week tops (not including
re-heating
> leftovers).
>
> On Tue, Sep 4, 2018 at 10:50 AM Ra Jesh <rajeshme...@gmail.com> wrote:
>
> > I would expand the question to "How much time do you spend managing
> the
> > food ecosystem in your household?" I guess this is what earlier
> generations
> > in India included in "running the household".
> >
> > E.g. Last week I cooked a fried fish in a thickened black sauce and
> made a
> > prawn curry (3-4 hours on that day) but the process also involved
> > purchasing the fish (I don't do home delivery of groceries) and
> prawns, and
> > gutting 2 kg of prawns. Now the fish dish needed boneless chunks,
> but I
> > bought the whole fish (because smaller fishmongers can't discard the
> rest
> > of the carcass profitably and I prefer buying from smaller local
> sellers).
> > The rest of the fish carcass can best be used to make a fish broth,
> which
> > took another 90 min, but 2 days later. This broth is now in the
> freezer but
> > will become a soup sometime next week or so.
> >
> > So, from picking and buying an adequate variety but appropriate
> quantity of
> > vegetables, fruits, grains, fats, and meats, to orchestrating what
> gets
> > cooked when to maximize freshness of each item, to keeping track of
> what's
> > been eaten and how much is leftover in the fridge, to cooking some
> of the
> > families meals myself, to cleaning up and disposing of kitchen waste
> > appropriately, I'd say it takes about 12-15 hours a week.
> >
> > On Sep 4, 2018 10:29, "Karen Fernandes" <kayfer...@gmail.com> wrote:
> >
> > I work from home. I live with my mother who does most of the
> cooking. I
> > make my own breakfast though, for which I spend 30-40 minutes per
day
> > cooking.
> >
> >
> >
> > Karen.
> >
> >
> >
> > On Tue, Sep 4, 2018 at 8:35 AM Udhay Shankar N <ud...@pobox.com>
> wrote:
> >
> > > Something I am curious about.
> > >
> > > How much time here do people spend actually cooking the food they
> eat? To
> > > make the data more useful, calculate the time you spent over the
> past
> > week
> > > in total.
> > >
> > > Also, please mention whether you work outside home or primarily
> within
> > home
> > > (as a homemaker or a long distance worker)
> > >
> > > Udhay
> > > --
> > >
> > > --
> > > ((Udhay Shankar N)) ((via phone))
> > >
> >
>
>
> --
> Alok Prasanna Kumar
> Advocate
> Ph: +919560065577
>
>
>
>
>
