haven't made this in a while, did this past weekend, and it was really tasty.
320 grams of hard flour
1/2 teaspoon salt
10 grams of honey
1 teaspoon brown sugar
2 table spoons of yogurt (room temperature)
2 teaspoons of baking powder
1 teaspoon of dry yeast
180 cc of water
the dry yeast is 'instant' so no need to get it going with a bit of water and sugar before hand...
and I cheat because I use our automatic bread kneeder / mixer to do all the work, just put the ingredients in and 90 minutes later the naan 'dough' is ready.
I cut the dough into chunks and patted them down to be about half an inch thick and 6 or 7 inches long, shaped like, well, shaped like naan. (duh) let it rise a while, 20 or 30 minutes.
I put a bit of grape seed oil onto a non-stick frying pan, heat it, add a bit of butter for flavor, and fry the naan until it is cooked,
I like to slow cook my naan, heat the pan for a while, lay out 2 naans in it, cover it and turn the heat off. I leave that for about 5 minutes, then crank the fire up again, flip the piece, and again, turn the heat off, and let it cook covered. I never really cared for the semi burnt naan, so I just get it browned and cooked through and through.
my old lady cooked up some really hot curries, and we enjoyed a very tasty lunch.
we always put the apples into tupperware, but sure, air discolors them, too.
I do not know if the knife is the 'only' reason, but I cut the apple yesterday around 3pm, and up this morning, 9 or 10 hours later, no discoloring. Some of our old knives had some kind of teflon coating, that might have done the discoloring, too. don't really know.
anyway, the Kyocera knives rule; especially straight cutting of veggies. They do have limitations, can not cut pumpkins or hard shit like bones because they will break.
The only bones in my life (aside from the ones in my body) are made of paper, and they slice in half really well with the ceramic knife-- works best when sharing the bones.
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Have one, Bob. Will post it later, o.k.? Am at work right now and cannot.
Don't part with your illusions. When they are gone, you will still exist, but you have ceased to live.
"we usually cut our apples the night before and chill them in the ice-box overnight, and after we got one of these, they stay in their original color, but before with the older steel knives we had, they turned brownish."
I never thought the discoloration had anything to do with the knife you used. I thought it was the air. Verrry Interesting.....
I think that Vadilia Chop Wizard looks pretty cool. For someone like myself who is all thumbs in the kitchen.
Wouldn't mind kicking that Oxy Clean Loud talker guy right in the teeth, though. Jeez!
check out these bad boys:
a bit expensive, but they fucking rock!
this ain't no cheese ball Ginsu knife, folks. It will not cut through a soda can.
Keep in mind, most people cut themselves because their knives are too dull rather than too sharp. tomatos, onions, etc. are sliced really easily with these knives. The other advantage is they are really light weight. I saw a documentary on a plane about these things, some old dude sharpening them by hand, pretty cool shit.
No metalic taste to your food with these, and stuff like cut apples do not get discolored; we usually cut our apples the night before and chill them in the ice-box overnight, and after we got one of these, they stay in their original color, but before with the older steel knives we had, they turned brownish.
that sounds great i have most of the syuff to do it,i'm cooking fish tonight i have some great alaskin halibit,i wonder if it'll be good w/that recp,?thanks chris,let you no how it comes out. peace.and happy eating!!!
For a grate new meal!! I used the Tilapia and it was wonderful !
Thanks again Chris & Mary :)