Okra Gets a Second Chance and Panir Tales

I owe Okra an apology. I'm sorry I doubted you. With fresh okra from my very own garden, picked when they are just a few inches long, Okra Supreme is pretty delectable.
I also have a confession to make: I tried to make panir with goat milk a couple weeks ago and utterly failed to get the stuff to curdle. I don't know what exactly when wrong; maybe I was not in a panir frame of mind. I was a bit discouraged by that; but then my sister sent me an email with... The Cheese Picture. Observe the groovy 70s collar, belt, and hiphuggers. Look at Joan's face at the right edge as she skeptically reads the instructions! Reminded me that a few failures should not stop me from trying again. So I did manage to make a cow's milk panir today and it turned out just fine. I will have in in a nice spinach salad for tomorrow's lunch.
I won't be posting tomorrow on Rosh haShanah, but I will on Friday. Maybe the Aebelskiver pan will be here by then!

King Fisher in the UK

Went for a bite to eat tonight at the India House in Cam. Earlier posts and comments regarding Indian food in England continue to resonnate. I tried a chicken curry; which tasted gritty and sugar cane like sweet. The one upside to the meal was the King Fisher on the menu which I happened to order... We have not yet covered the history of beer in India and pale ales and we will certainly get to that - which should be exciting!

There is nothing like a good Kingfisher on a hot day, or to accompany a less than desirable meal. The beer orignates from a handful of small breweries in South Indian. The oldest, Castle Breweries, dates back to 1857. In 1915 the breweries were combined under the United Brewery label. The beers remain popular in Madras and other locations. The lore is that the beer was particularly popular with Brittish troops stationed in India. When we cover beers in more detail we'll also go in to khaki pants and India as well as what it means to "cut the mustard." I am starting to think the tolerance for sub-par Indian food in England is partially influenced by the abundance of drinkable and often delightful beers (which I understand some consider a food group by itself). L'Chaim.

Lisa will be making some posts this week while I'm in the UK on more eatable and interesting food things :)