Idiots guide to Samosas

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Idiots guide to Samosas
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nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Sun Mar 20, 05 10:50 pm Post subject:
You might be interested to know, Jema, that currently the most popular stall at our farmer's market is run by a middle aged Indian couple, who take a mini deep fat fryer with them and knock out nothing else except the most delicious samosas for a quid each. Bliss after a morning's shopping!

jema
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Joined: 28 Oct 2004
Posts: 28234
Location: escaped from Swindon

Posted: Sun Mar 20, 05 11:17 pm Post subject:

nettie wrote:

You might be interested to know, Jema, that currently the most popular stall at our farmer's market is run by a middle aged Indian couple, who take a mini deep fat fryer with them and knock out nothing else except the most delicious samosas for a quid each. Bliss after a morning's shopping!

Are they big? i have not worked out my cost for a samosa but if its 10p including the cashews i'd be surprised.

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Sun Mar 20, 05 11:44 pm Post subject:
Regular size I guess - about 4". What a mark-up! They do a choice of two - lamb or veggie - but they're absolutely scrummy, still sizzling from the fryer

jema
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Joined: 28 Oct 2004
Posts: 28234
Location: escaped from Swindon

Posted: Sun Mar 20, 05 11:47 pm Post subject:

nettie wrote:

Regular size I guess - about 4". What a mark-up! They do a choice of two - lamb or veggie - but they're absolutely scrummy, still sizzling from the fryer

I love them however thay come, but probably prefer them cold, which is against my usual food tastes.

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Sun Mar 20, 05 11:50 pm Post subject:
I'd only ever had them cold until three weeks ago.....but crispy filo is too much to resist!

Lloyd

Joined: 24 Jan 2005
Posts: 2699

Posted: Sun Mar 20, 05 11:55 pm Post subject:
Hot or cold, I love Samosas. Haven't been adventurous enough to make them yet though. I think we need an article to help us along!

jema
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Joined: 28 Oct 2004
Posts: 28234
Location: escaped from Swindon

Posted: Mon Mar 21, 05 4:00 am Post subject:

Madman wrote:

Hot or cold, I love Samosas. Haven't been adventurous enough to make them yet though. I think we need an article to help us along!

I'll have one done some time this week. I think I'll make some meat ones, so I can give veggie and meat choices

Must say though that Samosas are one of those dishes that make vegetarianism attractive, I prefer a veggie Samosa to a meat one.

postman
Guest

Posted: Mon Apr 11, 05 10:22 pm Post subject: Re: Idiots guide to Samosas

jema wrote:

Anyone fancy me wrting an article on making Samosas?

I love these tasty snacks, and hacing made a couple of batches this week, seem finally to be getting up the learning curve

OHHHH... those samosa look so yummy it's provoked an appetite in me.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Tue Apr 12, 05 1:35 pm Post subject:

nettie wrote:

Regular size I guess - about 4". What a mark-up! They do a choice of two - lamb or veggie - but they're absolutely scrummy, still sizzling from the fryer

Sounds like a good example of the value outweighing the cost.

Please feel free to call me stupid, but i remember hearing somewhere that after polyunsaturated fat has been used for cooking it becomes saturated. Sounds daft, I know, but is it a tall tale?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Tue Apr 12, 05 1:38 pm Post subject:

Twoscoops wrote:

I remember hearing somewhere that after polyunsaturated fat has been used for cooking it becomes saturated. Sounds daft, I know, but is it a tall tale?

All sorts of things happen to fats at high temparature, the molecules break down and some hydrogenation (transfattty acids) occurs as well as the formation of some saturates.

I think that's roughly right but neither happens to a great degree unless you use the same oil for ages.

Res

Joined: 07 Apr 2005
Posts: 1172
Location: Allotment Shed, Harlow

Posted: Tue Apr 12, 05 2:49 pm Post subject:
I wonder if CAB can come up with a wild food filling for a Samosa!? Would be even cheaper then, and veggie! OH CAB, where are you..!

cab

Joined: 01 Nov 2004
Posts: 32429

Posted: Tue Apr 12, 05 3:02 pm Post subject:

Res wrote:

I wonder if CAB can come up with a wild food filling for a Samosa!?

Would be even cheaper then, and veggie! OH CAB, where are you..!

Errm, wild samosas... Let me have a wee think.

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Tue Apr 12, 05 3:08 pm Post subject:
Wild samosas? How's about pigeon with assorted wild greens?

Res

Joined: 07 Apr 2005
Posts: 1172
Location: Allotment Shed, Harlow

Posted: Tue Apr 12, 05 3:33 pm Post subject:
I did'nt think of that, mind you the only time I get to eat a pigeon is if one is playing "chicken" across the road !*?

tahir

Joined: 28 Oct 2004
Posts: 45669
Location: Essex

Posted: Tue Apr 12, 05 3:37 pm Post subject:
You could probably do a nice mushroom and greens one too, especially in the autumn with maybe chestnuts in there.

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