What's for Lunch?

#14821 Jan 9th, 2019, 16:48
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Quick question: How do you upload large photos ? I resize to 800 or 1000 pxl and it's small compared to the experts BB,GP,NB
#14822 Jan 9th, 2019, 17:01
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You could upload it to the image gallery here (size restriction of 2 MB) or upload it to the image gallery using version 2 (indiamike.com/v2) or upload it on a third party image hosting site and hot link to the thread where you want the image.
#14823 Jan 9th, 2019, 17:02
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Quote:
Originally Posted by aarosh View Post You could upload it to the image gallery here (size restriction of 2 MB) or upload it to the image gallery using version 2 (indiamike.com/v2) or upload it on a third party image hosting site and hot link to the thread where you want the image.
Thank you Mr. Aarosh, you are very kind.
#14824 Jan 10th, 2019, 18:03
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My Lunch at home of my sister.

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#14825 Jan 11th, 2019, 02:55
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That does look nice, Miyu-san, but it is difficult to see exactly what is there. Could you enlighten me please?
#14826 Jan 13th, 2019, 03:47
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#14826

What's for Lunch?

Mango season here in Oz. Came across some Which looks and taste like dushehri.

#14827 Jan 13th, 2019, 09:08
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Isn't the red one called sinduri?
#14828 Jan 13th, 2019, 10:47
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Quote:
Originally Posted by RahulDeva View Post Isn't the red one called sinduri?
I am not sure. I thought sinduri were bigger.
#14829 Jan 13th, 2019, 11:03
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These are probably dussehri or a hybrid - is the flesh light yellow or more towards a darker orange mix - latter is dussehri. Sindhuri are indeed bigger, fatter and a different shape altogether. Dussheri can have a reddish tinge while ripening. Enjoy 🙂
#14830 Jan 13th, 2019, 11:24
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Quote:
Originally Posted by vaibhav_arora View Post These are probably dussehri or a hybrid - is the flesh light yellow or more towards a darker orange mix - latter is dussehri. Sindhuri are indeed bigger, fatter and a different shape altogether. Dussheri can have a reddish tinge while ripening. Enjoy 🙂
Yes VA, the flesh is darker yellow orange colour.
#14831 Jan 14th, 2019, 00:11
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A week skiing in the Savoyard region of France started yesterday:



The region is famed for its rich cuisine of meats, wines and cheeses. We started with their cold cuts:



And a four cheese fondue (with my personal favourite mountain cheese included Reblochon).



NB
"See the World, then see India - because the World is an anti-climax"
#14832 Jan 14th, 2019, 02:08
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Cold cuts? Cold cuts? With snow on the ground?

What you need is a nice hot stew.
~
Life gets aadhar every day.
.
#14833 Jan 14th, 2019, 04:11
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#14833

What's for Lunch?

Onion and tomato uttapam with lamb curry and coriander chutney. It was a bit too much for breakfast.

#14834 Jan 14th, 2019, 05:46
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Quote:
Originally Posted by harvestmouse View Post That does look nice, Miyu-san, but it is difficult to see exactly what is there. Could you enlighten me please?
I do not know all english words. But there are pickled and marinated vegetable greens. Fish cakes and seafood.
#14835 Jan 14th, 2019, 05:48
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We visited a Chinese restaurant in Kyoto. This is Japanese crab made with sichuan peppers and chilli paste.

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