The **Now Eating** Thread

Went down to Goa this evening, ended up in the Kitchen once again but this time with my 5 year old tagging along.

She bagged a couple of Popadoms, Chocolates and Sweets.. whilst I was being served Seekh Kebab fresh from skewers from the end of a knife :cry:

Then as I was given my takeaway he took the car machine off the waiter and reduced the bill significantly out of the blue, I’m not sure if someone from here has put a good word in or what but quite surreal at this point :cry:

Paneer Pathia, Plain Naan and Plain Rice!



 
Gilbert89 said:
Went down to Goa this evening, ended up in the Kitchen once again but this time with my 5 year old tagging along.

She bagged a couple of Popadoms, Chocolates and Sweets.. whilst I was being served Seekh Kebab fresh from skewers from the end of a knife :cry:

Then as I was given my takeaway he took the car machine off the waiter and reduced the bill significantly out of the blue, I’m not sure if someone from here has put a good word in or what but quite surreal at this point :cry:

Paneer Pathia, Plain Naan and Plain Rice!



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Blimey, fair play haha

Can you come to my local, I need the curry king to get me in the kitchen and have the king discount applied to my bill :D

Looks good mate, I think I prefer the look of the Pathia from Goa than Bollywood.

I’ve been going to my other local, had our second curry from there yesterday evening, can’t believe I never tried it before. Top quality!
 
SpartaP said:
Blimey, fair play haha

Can you come to my local, I need the curry king to get me in the kitchen and have the king discount applied to my bill :D

Looks good mate, I think I prefer the look of the Pathia from Goa than Bollywood.

I’ve been going to my other local, had our second curry from there yesterday evening, can’t believe I never tried it before. Top quality!
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Haha! Not sure how I do it… I feel like a make a wish kid :eek::cry:

They are different styles admittedly, a good Pathia is a taste sensation from Bollywood, a lovely rich thick sauce.

Goa’s Pathia is nice too, enjoying their Curries at the moment and portion sizes and overall treatment is top tier so far.

I even got a free glass of Pepsi to wash the kebab down :cool:

You didn’t post it so it never happened…. :p What Curry did you go for?
 
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Gilbert89 said:
Haha! Not sure how I do it… I feel like a make a wish kid :eek::cry:

They are different styles admittedly, a good Pathia is a taste sensation from Bollywood, a lovely rich thick sauce.

Goa’s Pathia is nice too, enjoying their Curries at the moment and portion sizes and overall treatment is top tier so far.

I even got a free glass of Pepsi to wash the kebab down :cool:

You didn’t post it so it never happened…. :p What Curry did you go for?
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Haha!
I went with the standard chicken tikka masala. I like to test their quality and consistency with a popular dish, and they never failed both times, really nice curry!
Their Bhaji's are top tier too. I can't believe I never tried them in the last 6-7 years I've been here. You walk in and it's a proper curry house. Had a pint of Cobra too at the bar while waiting for it to be cooked, was perfect!
 
sigma said:
Ah, missed this, thanks.
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Not to be so pedantic, yes I've tried many recipes with various methods HPMC with protein powders gave the best results. But getting my hands on the correct HMPC wasn't simple unless i bought kilos of it.

Example of methods tried.....

Key Ingredients & Mechanisms

  • Psyllium Husk: This natural fiber is highly effective at binding water and forming a gel at room temperature, which mimics the viscoelastic properties of gluten. During baking, this gel structure stabilizes the gas cells, leading to a better volume and softer crumb. Importantly, psyllium significantly delays the staling process during cooling and storage by limiting water mobility and slowing starch retrogradation.
  • Hydroxypropyl Methylcellulose (HPMC): A common cellulose derivative used in gluten-free baking, HPMC has the unique property of forming a gel when heated (thermogelling) and returning to its original viscous state when cooled (thermoreversible gelling). This mechanism helps stabilize the dough during baking and, upon cooling, helps retain moisture and prevent crumb firming more effectively than some other gums, contributing to a softer, more resilient texture over a longer shelf life.
  • Xanthan Gum: Widely used in gluten-free baking, xanthan gum works primarily as a thickening agent and stabilizer. It has a high water-binding capacity and helps provide elasticity and structure. While highly effective at improving fresh bread quality and moisture content, studies suggest psyllium might be slightly better at resisting the rate of staling during extended storage.

It's laborious and at the end of the day as above disappointing. Hope that helps a little.

fyi, I am very happy to see Codex on prescriptions these days. it's a heavy burden for those that need such stuff. I am also happy to say things are more widely available and getting cheaper with these types of foods. I've had to wait 60 years for Codex based flour to come of age, all the Bread and Pizza you see me make really does make life a little better.
 
piggin said:
I can see why you have been a little quiet if late. Where are you doing time
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{SAS}TB said:
It was actually at a prison :D:cry::cry::cry:
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rodders said:
I was wondering playdate...but appears he has been locked up :cry:
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sigma said:
So that's where our tax money is going! Short bread and flapjack! I'm off to rage on twitter
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