h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Mmmm I'd have to cut out the chicken of course being a vegatable.

Is it a conincidence that there's a mention of curry and it's Birmingham researchers who pitch up?

Not at all - the top five meals I have ever been served have been in Birmingham curry houses.

And I live in the same village (and have eaten at) Winteringham Fields, one of the country's few Michelin 3-star restaurants.

B

Because I live only 150 miles from the Mexican border, from which an incredible variety of peppers come from and which are readily available in the farmer's market only 1 block away, I don't automatically assume when I see 'red pepper' 'green pepper' or 'yellow pepper', that sweet bell peppers are meant.

Neither of my browsers will resolve the capcicum site in it's entirety, and it won't resolve in such a way as to give me any scroll bars. From what I can see, they sure look like bell peppers.

I think this entry's almost ready for recommending but there are one or two things which I think need some final polishing, particularly referring to the curds as 'cheese' or 'paneer' before they're actually made into cheese.

Here for instance:
"The cheese will separate from water in about 5-7 minutes."

And here:
"the paneer will look like lumpy white mass"

And here:
"Tie up the paneer in the cheesecloth"

Also referring to the whey as 'water':
"The water will be greenish"

And:
"Now drain the water and retain the cheese"

And a few other instance as well as those. It might not seem worthwhile, but it's important to be accurate. The curds don't become cheese until they've been pressed in the cheesecloth.

Also, the cheesecloth with the curds in should be put in a place where the liquid can drain off when you put a weight on it - if you put it on a plate it'll just sit in the liquid. You can do it on a plate, but you'll get better results if the whey can drain off somehow. You could use one of those large spatter guards (they look like a flattened out sieve) which you put over a frying pan, or place the cheescloth directly on a draining board.


Scout

Hi there,

Thanks for your feedback. (good observation) I have made some desired changes.

It reminds me the time, when I used to teach maths to my younger brother, when we master something it seems so easy that we generally ignore detail. (Now I realise why he did not choose maths as his primary subject in junior college well I hope he does not regret)

Actually weight is put on the paneer to make it flat, as whey is already drained when we tie and hang it up. Also the curd which separates from whey is actually paneer and does not change in taste but texture and shape during further processing. But as you rightly said, it's important to be accurate!

Scout

Your Guide Entry has just been picked from Peer Review by one of our Scouts, and is now heading off into the Editorial Process, which ends with publication in the Edited Guide. We've therefore moved this Review Conversation out of Peer Review and to the entry itself.

If you'd like to know what happens now, check out the page on 'What Happens after your Entry has been Recommended?' at EditedGuide-Process. We hope this explains everything.

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Jolly well done Anush.

The real irony is that, now you've taught me how easy this is, I've just been out and bought some paneer at Tescos.

B

Well done Anushodhak

well done

Hi Gosho, Z, Master B, Sea Change, Singing fish and Lentilla,
Thanks to all of you for helping me refine my entries, for liking it and recommending for edited guide I am thrilled!!! Will make some paneer recipe to celebrate

Hey Master B what recipe you made with paneer? I am going to post Palak paneer and Mater paneer shortly! (well recent experiment was fiasco as the grinder's lid was loose and spinach paste plastered all over the kitchen )

It was a chicken and paneer curry similar to the recipe in the link I posted on the previous page. Not identical, but pretty similar all the same.

B