I'm assuming the bowl is (correctly) aligned to Mag North:
Lasagne looks good.
Dosa stalls use an inverted T shaped tool to spread the batter and get it even - one of these:Sri Lankan shellfish curry, cabbage thoran, dosa:
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First time making dosa, quite an experience. Couldn’t find rice flour, so spent a chunk of yesterday milling arborio. Poured first two ladles too generously so ended up with a sort of oily Indian batter pudding.
The swearfulness was terrific, but it would have gone well in Bloodnock’s great hurler...
Fish looks feckin anaemic mate. Did you just threaten to put it in the hot oil or actually put it in....
Thanks for that. Strangely enough was speaking to an Indian friend today & he mentioned a local shop that sells the batter & all sorts of other goodies. It’s open durning the restrictions, too, so checking it out in the week.Dosa stalls use an inverted T shaped tool to spread the batter and get it even - one of these:
View attachment 462717
Far from my first time but I too suffer from Dosa puddin' at times, I use a spoon to spread it. Getting the heat at the correct temp is essential, if the pan is cool enough you can spread it out, then heat to a place between medium and max. You might find a local Indian (Sri Lankan often) who can supply the batter as well.
Yes I know the provenance of the chops, because they are from pigs we raised ourselves, in our garden. It does make them taste better, knowing that they had a good life. It also makes the whole experience of rearing your own animals for meat bittersweet, you do your best for them and then you kill them, and have that on your conscience.Seems we have the same granite counters. I assume you knew the provenance of the chops, got to make them taste sooo much better? I hope you enjoyed.