[Sca-cooks] OOP: spice mix packets

[A F Murphy]

Paneer was my first reaction, too, so I was glad to hear about yogurt...
and yes, that makes more sense in many ways as a sauce.

Tofu is not an Indian food, so that would not be what the manufacturer
meant.

*However*

Some years ago, an Indian co-worker of mine reported gleefully that she
had tried substituting it for paneer in a recipe, and it worked, and her
husband couldn't tell she'd done anything differently...   After all,
paneer had to be made, by her, fresh... she'd been looking at the tofu
in the market and thinking it looked the same, and the descriptions
sounded similar...  and buying it was certainly easier.  I don't think
it would work in everything, but in some dishes paneer is mostly mild
cubes of something that absorbs the flavor and adds protein. Works for that!

Anne
who used a commercial Biryani paste to make dinner tonight.

Stefan li Rous wrote:

>>
> Whoops. Somehow this reminds me of redacting a medieval recipe, even
>
> though this recipe is modern. For this one question, we've got
> three answers. Mine, which is probably the least likely, plus this
> one and the soy curds (tofu).
>
> Exactly why I prefer to work with several folks redactions as well
>
> as the original recipe. I often will not stick strictly to another's
> redaction anyway, but for me, it's nice to have the framework to
> start with.
> --
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris            Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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