I was searching groups for information re poppadums and saw your
posting (in part)
"As far as poppadums are concerned, I will agree that they are at
their very best fried
but a microwave can do an excellent job."

I recall that you do enjoy Indian cuisine and am wondering if you've
ever had to throw any poppadums out because they are too old. Even
after opening, mine are good for weeks, if not months.
Thanks,
Dee Dee

Dee Dee > wrote in news:1182298922.517944.40170
@n60g2000hse.googlegroups.com:

> I was searching groups for information re poppadums and saw your
> posting (in part)
> "As far as poppadums are concerned, I will agree that they are at
> their very best fried
> but a microwave can do an excellent job."
>
> I recall that you do enjoy Indian cuisine and am wondering if you've
> ever had to throw any poppadums out because they are too old. Even
> after opening, mine are good for weeks, if not months.
> Thanks,
> Dee Dee
>
>

I find papadums are second rate in the microwave. Coming out way more
greasy than when fried. And almost as much work with the brushing and
timing and door opening minutia...

When frying, once correct oil temp has been reached, it's put them in,
turn them over , take them out, drain and repeat. About 1/4 to 1/2 inch
of oil in a frypan is all it takes.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote on Wed, 20 Jun 2007 02:32:52 GMT:

??>> I was searching groups for information re poppadums and
??>> saw your posting (in part) "As far as poppadums are
??>> concerned, I will agree that they are at their very best
??>> fried but a microwave can do an excellent job."
??>>
??>> I recall that you do enjoy Indian cuisine and am wondering
??>> if you've ever had to throw any poppadums out because they
??>> are too old. Even after opening, mine are good for weeks,
??>> if not months. Thanks, Dee Dee
??>>
h> I find papadums are second rate in the microwave. Coming out
h> way more greasy than when fried. And almost as much work
h> with the brushing and timing and door opening minutia...

h> When frying, once correct oil temp has been reached, it's
h> put them in, turn them over , take them out, drain and
h> repeat. About 1/4 to 1/2 inch of oil in a frypan is all it
h> takes.

I cannot understand the assertion that poppadums become more
greasy when nuked since the ones I buy qualify for zero fat
rating anyway :-) ( It's likely that the zero is because they
are only 4 inches in diameter.) I did say that deep fried ones
were superior but a recent discovery in Japan is that there is a
*taste* sensor for fat so it's probably inevitable. Indian food
is unfortunately usually rather high on fat; the amount of ghee
used is unbelievable! However, if you want a quick snack with no
cleanup and are not cooking for an army, you can't beat the
microwave.

A package of poppadums seems to keep for ever but the cooking
time does seem to change, not with time but humidity! I tend to
cook by inspection especially since I have recently been using
no preparation at all.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Jun 19, 10:32 pm, hahabogus > wrote:
> Dee Dee > wrote in news:1182298922.517944.40170
> @n60g2000hse.googlegroups.com:
>
> > I was searching groups for information re poppadums and saw your
> > posting (in part)
> > "As far as poppadums are concerned, I will agree that they are at
> > their very best fried
> > but a microwave can do an excellent job."
>
> > I recall that you do enjoy Indian cuisine and am wondering if you've
> > ever had to throw any poppadums out because they are too old. Even
> > after opening, mine are good for weeks, if not months.
> > Thanks,
> > Dee Dee
>
> I find papadums are second rate in the microwave. Coming out way more
> greasy than when fried. And almost as much work with the brushing and
> timing and door opening minutia...

I think perhaps James Silverton doesn't brush. I know that I just
stick them
in the microwave. If I had a post-Neolithic microwave with a
turntable, it
would be even easier. But, it came with the house, is built in,
works, and
I'm not inclined to mess with it.

I've also use the toaster oven for papadum. Not a bad result,
either. I basically
never fry anything. If more than a couple tablespoons of oil are
required, I just
eat that dish in a restaurant. Oh, once in a while I've messed with
frying
(chicken wings, for example), but it just doesn't seem worth the mess
and
effort. I never get good at it, but restaurants get plenty of
practice.

Cindy Hamilton