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 <sur...@hserus.net> 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 > > > > > >
