This to me is skill, I will never get to this level...I'm very proud my Assistant Chef -Babalo...( when I left Bukhara he was starting off as a pot washer) Rolling out the dough to that thin almost transparent thickness is pure skill. Takes longer to prepare the dough than cooking the roti, the upside dough Wok is called a TAWA in Indian Terms

Now I'm back at Bukhara in the Tandoor we go

You may have noticed that particular potato recipes call for specific type of potatoes. This is because potatoes differ by their content of amylose and amylopectin. - Potato types high in amylose are fluffy and floury. They're the best for mashing, frying, or baking. - Potato types high in amylopectin are waxy. They're best for boiling, and tend to hold their shape rather than falling apart. If you try to mash them, they'll go gluey. Waxy-type potatoes are also higher in resistant starch. When they're cooked , then cooled, their molecules align to trap water and resist digestion. Do you know what's the difference between the amylose and amylopectin? Tell me if you know, and tell me if you don't👇

While helping mom clear out her garage , I stumbled across this old brand new Kenwood slow cooker, judging by the look, this is a old model...worked like a bomb, Aiden and Mom really enjoyed my stew

Thank you Paul for entertaining everyone yesterday, I got so side tracked with work. Hope you all have a wonderful weekend, We have a few holidays this week, and I'm actually not working, very unusual for me, so I will explore Cape Town Markets and share what we have to offer. Enjoy today's tunes .. lots of love @Paul Sirvinskas this one is for you.. some African Dance Tunes