Comments for Gopium

Comment on A very simple rajma by Shreeya

Shreeya — Wed, 30 Sep 2009 20:41:10 +0000

Its 2:00AM now. I’m starving. No possibility of getting any food. I shouldn’t have read this.
Oh! And I’m a huge fan!

Comment on Understanding rasam by O foods : Orange and TomatO Rasam « Pieces of paper, squiggly lines

O foods : Orange and TomatO Rasam « Pieces of paper, squiggly lines — Mon, 28 Sep 2009 03:37:49 +0000

[...] ‘Rasam‘ is an almost impossible feat. This post does such a great job of describing its frustrating ‘indescribeabilty’ , that I [...]

Comment on A very simple rajma by Abhishek

Abhishek — Thu, 17 Sep 2009 16:29:18 +0000

So quick to edit! Great work sir! I also tried the recipie and it turned out amazing! Thanks for the good work!

Comment on A very simple rajma by C Y Gopinath

C Y Gopinath — Thu, 17 Sep 2009 05:36:38 +0000

Excellent point! The article stands corrected now.

Comment on A very simple rajma by Abhishek

Abhishek — Tue, 15 Sep 2009 19:34:38 +0000

“The sardarji himself is not from the Punjab but Rawalpindi”…Where do you think is Rawalpindi? Tamil Nadu?

Comment on Lessons from lasoon by Sunil Singh

Sunil Singh — Sun, 14 Jun 2009 04:43:36 +0000

Smith & Jones have recently also introduced Smith & Jones Masala noodles tadka marke. I was curious and bought 2 family packs. Was pleasantly surprised they tasted awesome. much much better than maggi. Also then tried Smith & Jones chicken noodles. they were also good. 3 hurrahs for indian enterpreneurship

Comment on Lessons from lasoon by Ashwin Sanghi

Ashwin Sanghi — Mon, 25 May 2009 06:57:08 +0000

Smith & Jones have 2months back launched Masala, Chicken and Curry noodles. i tried them and prefer them to maggi now

Comment on Understanding rasam by Prabha Kumathe

Prabha Kumathe — Sun, 10 May 2009 07:43:17 +0000

This is the best description i have seen, enjoyed it thoroughly.

Comment on A very simple rajma by Jai Ghorpade

Jai Ghorpade — Wed, 15 Apr 2009 13:39:40 +0000

Read in OUTLOOK 2day.Seems cool shall try out Rajmah….good for forced bachelors like me posted on the borders looking for guys who dont like even the confused democratic elections , where every body other than the voter is a winner.

Comment on A very simple rajma by nisha

nisha — Fri, 10 Apr 2009 04:50:14 +0000

wow!!!…wht a simple recipe ………i’m very new to de kitchen,basically experimentin e my culinary skills……hope my hubby likes this one…

Comment on Read and see by Suresh Kumar

Suresh Kumar — Sun, 05 Apr 2009 11:28:58 +0000

These books are likely the last words on Brahmin cooking – hardly representative of South Indian cooking, let alone Tamil cooking.
There’s more to South Indian food.

Comment on How to cook a Musa Pseudostem by pelicano

pelicano — Sat, 28 Mar 2009 06:17:40 +0000

This one is divine- enjoyed every minute!

Comment on A very simple rajma by Supriya

Supriya — Wed, 11 Mar 2009 02:52:40 +0000

Yummy! Thanks!

Comment on How to cook a Musa Pseudostem by Mike

Mike — Sun, 01 Mar 2009 07:09:24 +0000

Just passing by.Btw, you website have great content!

_________________________________
Making Money $150 An Hour

Comment on A very simple rajma by Not Thomas Keller

Not Thomas Keller — Tue, 17 Feb 2009 00:26:33 +0000

This concept is the foundation of the very best Italian cooking, and of Lebanese as well…use the freshest, finest ingredients you can find, use the fewest ingredients you can, and use impeccable technique but keep it simple and allow the ingredients to speak for themselves.

As a counterpoint, here is a video of two Indian Rachael Rays with their version; it might be instructional to compare results:
http://showmethecurry.com/2008/02/21/kidney-beans-curry-rajma/

There is one thing I simply don’t understand, and it appears to be a cultural difference in how Indians from the homeland write recipes: why on earth do you insist on using weights? It’s not as if everyone has a scale in the kitchen. For crying out loud, wouldn’t it be so much simpler to use volumes like cups, mL, tablespoons, cubic inches or whatever?

Comment on The sorry story of the uttappam by Manimala Banerjee

Manimala Banerjee — Mon, 16 Feb 2009 21:08:56 +0000

m deban
Good to see there are other people who think like me. We are not snobs but purists. I would not dream of adding chillies to my coq-au-vin nor would I add them to my Bengali Sukto. Each is the epitome of its culture and cuisine. To bowdlerise either in my eyes is a crime.
If this is the result of Globalisation God help us.

Comment on Read and see by Bookmarks about Cooking

Bookmarks about Cooking — Fri, 19 Dec 2008 15:45:17 +0000

[...] – bookmarked by 6 members originally found by favelapeople on 2008-11-12 Read and see http://cygopi.wordpress.com/2008/07/12/read-and-see/ – bookmarked by 1 members originally found by [...]

Comment on A completely alarming cook by Nalini Savara.

Nalini Savara. — Fri, 19 Dec 2008 10:06:13 +0000

It’s in the middle of the night,and accidently,I was on your page.I could’nt resist taking down the recipe,on paper,cause I was afraid I’d lose it.You see,I am not too computer saavy.I could almost smell the recipe off the screen.It is so well written..I intend to try the recipe tomorrow.I am very fond of cooking,and am considered,by my husband and friends to be a good cook.I also have a question for you.Do you know the recipe for vari masala?I would sure appreciate,if you could email it to me.I remember from 40 years ago,my Kashmiri neighbour in Bombay,India,telling me,it is a must,in their style of cooking.Thanks,for the culinary advice,thus far.I would think,you could write a good cookbook.You write with much flair.

Comment on A very simple rajma by Jo

Jo — Tue, 25 Nov 2008 12:11:57 +0000

Simple recipe that turned out to be really YUMMY! This is the recipe I have been searching for ever since I had rajma at my Punjabi friend’s place. Thanks a ton!

Comment on Muri Blues by Anjana

Anjana — Sun, 23 Nov 2008 01:35:29 +0000

Such eloquent and loving sentiments can only be appreciated by bongs worldwide, people who crave and reminisces about the corner muriwalla. The stand magically appears in the afternoon end to welcome the evening cool breeze only to be savored by those who dare put the fiery concoction in their mouths. To be lapped up by the parched tongue, and relished by every taste bud and sweat gland of the bong soul.