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Suleman Nathani
Worked at Retired
Attended St. Petersburg Voc. Tech.
Lives in Chicago, IL
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Suleman Nathani

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Dark meat in Chicken has more fat content than white meat of chicken.  Dark meat keeps moist while white meat dries up quicker if cooked at high temperature but on the whole dark meat has a comparatively better flavor.
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Suleman Nathani

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Will you please post a recipe for really soft chapatis.  Thanks.
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Suleman Nathani

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Hi Chef Kamal:  You forgot to show how to add smoky flavor to Baba Ganouj.  In India and Pakistan when this gets done we put it on a platter and then we put a very hot charcoal briquette on a three or four time folded aluminum foil and then put just a little bit of olive oil or canola oil on it and it starts to smoke immediately then simply cover the dish with a big lid or a bigger pot and it will get a wonderful smoky flavor the charcoal briquetts come both in hickory and mesquite flavors.
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Suleman Nathani

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How do you separate the ones that are hard and did not sprout.  Is there a technic you use.  Please respond.
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Suleman Nathani's profile photoKhang Starr's profile photo
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Thanks for your response.
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Suleman Nathani

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Lot of talk and very little cooking.  Can you talk less and cook please.
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Suleman Nathani

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Apa you and Abeel both are just wonderful.  Would you please give me some remedy for motion sickness and one more thing is this I was on antibiotics very strong ones for two years and as such I have vaery dry skin I put lotion on it but it is only temporary can you please tell me a permanent remedy for this  Thanks.
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Suleman Nathani

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Hi Stephanie:  I bouth  your copycat Book 2. On May 20th, I had a Heart Attack (Angio Plast).  And I make this chilli with 93 percent Ground Beef and instead adding salt since the tomatoe Juice has plenty of salt I did not add any salt and it turned out wonderful.  Thanks to you for making my life easier I can still have my cake and eat it too.  I am going to try other recipes too in a healthy way and keep you posted.  Thanks again, and bye for now.
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I am glad to hear it turned out well for you.  there are always steps you can use to make things much more healthy.  Let me know what other changes you make.
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Suleman Nathani

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Looks very good I am going to try it asap.
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Suleman Nathani

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Apa I remember when in Pakistan we used to cook chicken it used to taste even better next day and it smelled the same or better.  But in US the commercially farm raised chicken are good if you eat it right after cooking.  If you freeze them they do not taste as good and they have a smell net very pleasant.  Sometime ago either you or Ms. Raihana Mulla who posts recipes on Youtube that if we put chicken in Lemon Juice and put Turmeric on it they lose their bad smell and its taste also improves.  Do you have any special process.  I would appreciate it very much if you can respond to my request.
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Suleman Nathani

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Hi Bhavna beta:  How are you, Chef Dhiru, Akash, and their papa tell him happy father's day from me.  Bhavna yesterday I ordered some food from Le Pita they have a very nice Baba Ganouj which has a nice smoky flavor I want you to try it and see if you can come up with a recipe like it.  Also how do you make Feta cheese at home and can you make it with 2 per cent milk.  As always Ashirwad.
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+Bhavna's Kitchen Thanks.
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Suleman Nathani

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It looks very nice, thank you sister.
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Hi Suleman,  Pl do try and let us know how it turned out... For more yummy recipes, visit : www.sreenathrecipes.com
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Suleman Nathani

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Hi Anuja and Hetal I tried this with Citric Acid (Tatri) and Baking soda and it opened in less than 7 minutes.  Tatri and Vinegar both work the say way as they are both aciduous.  Thanks for this tip though I passed it on to my auntie and her problem was solved real quick.  Ashirwad to both of you.
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Have him in circles
11 people
Saquib Naseem's profile photo
Erum Khwaja's profile photo
Abdulrazak Kamani's profile photo
Education
  • St. Petersburg Voc. Tech.
    1982
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Gender
Male
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Employment
  • Retired
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Currently
Chicago, IL
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