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Btw. how is your quest for the ultimate tablet going ?
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Crap.
It seems the selection of tablets to choose from over here is really poor. And I don't really feel like importing one over the internet from overseas.
So at the moment I'm looking at:
- Lenovo P10, but it's not really having fancy hardware at all, so then I would have to buy a new one again in a couple of years. But it's at least fairly cheap.
- Samsung S5e, if I can find out how to remove the crapware that Samsung always put on their machines.
- Another iPad. But they're both expensive and incompatible with everything not made by Apple. But they really do last.
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We were thinking about a vacation in Sweden next year, maybe I can take a tablet with me 
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Lenovo P10 
Samsung S5e, you would have to root it. I'd prefer living with the crapware... but that would be my choice from the list.
iPad, nah.
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Apparently one can disable packages using Adb shell debugging. I'll read up on it and report back if you're interested.
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SUre, but ain't that too much overhead for the achieved result ?
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I wouldn't know until I own one.
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... sometimes I feel down (paraphrasing "The Weavers"):
GitHub, check out, you lazy lout
compile with a fire hose,
up to your knees in debug and release
and a milestone to your nose
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Made it yesterday and having the rest today for lunch.
Lamb saag recipe | BBC Good Food[^]
Love this stuff.
Also, I have substituted some grilled chicken for lamb on occasion in the past, with excellent results.
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You don't fool me, that contains spinach 
Might give a try this weekend, comments below it sound positive too. I wonder if I can replace the baby-spinach with half the amount of parsley?
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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I love spinach. It makes me strong like Popeye.
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Slacker007 wrote: I love spinach. It makes me strong like Popeye.
Yeah, in the cartoons.
In real life it is more than 90% water. According to recommendations, Popeye would need 2500 kcal/day. 100 gram of spinach supplies you a whopping 23 kcal. Meaning Popeye needs to eat 11 kilo of spinach per day, just to get the average nutrition a normal person gets.
Now, before you say that doesn't fit in your stomach, remember that it contains mostly water. Evaporate that, and you're left with a kilo of greens.
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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There you go again Eddy - getting all technical and realistic with me. Can't I just pretend I am as strong as Popeye and call it a day. 
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If it contains spinach (instead of actual saag), then the BBC is bullshitting you (as per usual). Saag and spinach are not the same thing, but I'd wait for some brit to come tell me how I'm wrong because he's been eating 'saag' for over 10 years now, or because wikihow says it's the same as spinach. 
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Rajesh R Subramanian wrote: Saag and spinach are not the same thing, but I'd wait for some brit to come tell me how I'm wrong because he's been eating 'saag' for over 10 years now, or because wikihow says it's the same as spinach.
A non-spinach version sounds good with me  Checking wikipedia.
Wikipedia wrote: Saag can be made from spinach, mustard leaves, finely chopped broccoli, or other greens, along with added spices and sometimes other ingredients such as paneer.
Spinach, musterd leaves and broccoli are three different tastes. Does that mean I can substitute broccoli for the spinach?
Care to share your recipe?
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Saag is a very broad term and can mean anything from Spinach to Amaranth to Fenugreek all cannot be substituted for another. I agree with Rajesh here about BBC BSing.
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Saag means edible (with or without cooking) leaves. It could be any leaf. So, if someone is using spinach to make saag, it is fine as long as it is specified. For instance, the most popular saag is Sarson ka saag (Mustard leaf saag). Here it is specified which leaf is used to prepare. Note that sarson ka saag only has mustard leaves are main ingredient, it still uses other leaves too.
Next time you are at an Indian restaurant recommending saag to you, ask them saag of what?
"It is easy to decipher extraterrestrial signals after deciphering Javascript and VB6 themselves.", ISanti[ ^]
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What are you doing giving out fine details? Down here in Australia, the local blokes are almost never to taste sarsoon ka saag (which should ideally be etched as "the saag" in everyone's minds). I've also eaten "sarsoon ka saag" in some restaurants prepared with... wait for it... spinach. While I see the locals enjoying it (no harm done), I feel that it's a bit of bullshit to sell them palak as sarsoon. And the BBC will be quick to pick up bullshit, no surprises.
I'll post a version of the recipe to in response to the OP's question, and will clearly specify mustard greens (and methi of course). Mmm. May be I'll prepare some in the weekend.
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- Use of city names in dishes as I never saw them in India. Like Bombay aloo chicken Madras - WTF is it?
- Serving naan as primary bread - no one in their right mind eats naan at home. At least not every day. Heck, how many Indians have traditional tandoor at home?
- Same guy cooking all types of food - North, South, East West. Why are you in this dingy little place? You should be the most famous chef in the World.
- Asking would you like it mild, medium or hot - A dish has a recipe. What are you even talking about? Would it still be masala dosa if I say masala dosa without masala?
- Exact same menu everywhere - Why? Are there only 15-20 dishes in India with 90% of them including some kind of meat.
- Three versions on same dish: I can't recall seeing this elsewhere but here I notice restaurants having things like kadhai - paneer/chicken/lamb. I am no chef but that cannot be right.
- Absolutely horrible decor. 50 year old painting (picture?) or presumably Rajasthani women, elephants, Ganesh, unnecessarily colourful and music playing all the time.
"It is easy to decipher extraterrestrial signals after deciphering Javascript and VB6 themselves.", ISanti[ ^]
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All interesting points for sure. Since I have not been to India, and don't know if I will be able to go any time in the foreseeable future, I am stuck with these American "Indian" restaurants and recipes from the Internet (BBC, Epicurious, etc.). 
I do like Mustard greens, so I may try that next time.
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lw@zi wrote: Note that sarson ka saag only has mustard leaves are main ingredient, it still uses other leaves too.
That makes the recipe a bit more complicated; musterd leaves I can grow, but I doubt there's much "bathua" in the stores here
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Well every Indian restaurant I go to has saag on their menu somewhere. But I have no idea whether it is the real stuff or locally bought spinach. Either way I don't care as long as it tastes good.
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It has to be mostly spinach because other leaves are perhaps not that easily available.
"It is easy to decipher extraterrestrial signals after deciphering Javascript and VB6 themselves.", ISanti[ ^]
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Quite; even in a town with many Asian stores, most of their produce is tinned or dry.
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